Did you know the best way to drink blueberry mead is warm?
Preferably bit a bit of added sweetener (honey or worst case sugar) if it’s not already sweet enough.
Next time I make blueberry mead I’ll try to remember to write down the proportions for you, so a proper recipe can be given. Until then I can only give a vague description, which in all fairness can be good enough if you already know your way around mead brewing.
What I do is simple. When time comes to start a new batch I get loads and loads of blueberries into a pot and heat it up, as if about to make jelly or lemonade. I mush it about a little but not too much, there’s no need to do much. It’ll get nice and juicy anyway! I then strain it to get all the skins and more solid stuff out, leaving just the raw, fresh blueberry juice.
Then, it’s just a matter of taking the regular mead recipe and replacing water with that fresh blueberry juice, as much as there was of it. As many liters of fresh blueberry juice added, as many liters of water subtracted from the standard recipe. The brewing process is then just the same as usual!
And, as I started out with… the result is best served warm. Definitely recommended during the cold season ahead. Yum!
It is that time of the year again. Good glögg takes a few weeks to brew (unless you are doing a quick-and-simple version and simply just putting some spices into wine) and since we want it done in early-mid december it was time!
The recipe we use is one I picked up a few years ago, when it went under the name “Dunderglögg”. As the name implies it is not quite what you offer kids around Christmas, as it packs quite the punch. I’ve never measured the alcohol content but judging by how quickly it can get you drunk I expect it’s higher than a regular wine. It’s dark, looks like shit compared to the clear and filtered store bought versions, and is just absolutely delicious. Not as sweet as glögg usually is and wonderfully spicy it’s a bit more grown-up, a bit more raw and real.
The recipe is as follows.
10 liters of what we in Sweden call svagdricka. (I’m told it’s ‘small beer’ in English but I’m not sure it’s really the same thing? It’s basically a traditional old type of very very light beer!)
2 packages of cloves
2 packages of whole cardamom seeds
2 whole cinnamon sticks
ca 10 cm of ginger, peeled and cut into chunks
10 raw potatoes, peeled and sliced
wine yeast, or baking yeast if you can’t find that
5 kg of sugar
ca 750 grams of raisins
The procedure is simple. Mix it all up in a brewing vessel and just let it stand in room temperature for a few weeks! The yeast will start nibbling on all that sugar and produce alcohol in return. After a few weeks it will stop bubbling, and that’s when you bottle it. Make sure the bottles are perfectly clean and the seal is good and tight, get it right and you’ll be able to store the glögg för years. In fact it just seems to get tastier if it’s been resting for a year or two, so don’t be afraid to make too much of it.
So now… we wait and let the yeast do its thing.
We’ve done regular mead. We’ve done blueberry mead and wild raspberry mead. Glögg-mead too (don’t ask me to translate that). Never apple mead though! So, about time!
As usual I’m silly and opposed to using a tried and tested recipe. What would be the fun in that?
This experimental mead batch, going under the name Cecilia, is simply made by adding raw applejuice to the mix of honey, water and yeast culture. I am not at all content with the amount of liquid I managed to get out of the apples, there was much more in the apple mush but with a clogged up juicer I couldn’t get it all out. I am also not too happy with the amount of apple mush (my very technical made up term for mashed apple) that ended up in the juice – I really should have filtered it as it came out from the juicer. Any sign of mould and I’ll just have to scrap the batch and try again with less mush and more clean apple juice.
Once I know how it turns out I’ll let you know!
If you who are reading this have any experience in brewing apple mead, would you care to share your experiences? Did you use whole pieces of apple or like me, just the juice? How did it turn out, good?