Bloody Viking Recipes
BLOODY VIKING
Steps:
- Mix liquid ingredients and pour over ice in a highball glass Stuff the olives with the Spam and skewer them on a suitable cocktail spear. place them in the glass top with the pepper
VIKING BLOOD COCKTAIL
Make and share this Viking Blood Cocktail recipe from Food.com.
Provided by Mami J
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour Aquavit and tia maria over ice cubes in a highball glass. Fill with soda stir, and serve.
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- Wash and sanitise your equipment. Sanitation is one of the most important aspects of home brewing. If you don’t thoroughly clean everything that comes into contact with the mead, you run the risk that unwanted bacteria may ruin it.
- Warm the honey and water. I recommend that you use unopened jars of honey and an unopened bottle of spring water (or filtered water). The use of sealed jars and bottles ensures that there are no unwanted bugs in the ingredients.
- Thoroughly mix the water and honey. Half fill the fermenter with spring water before adding the honey with the aid of the funnel. Once all the honey is in the fermenter, put the cap on and shake vigorously for about ten minutes until it is thoroughly mixed.
- Top the fermenter up with water. Once the mixture is thoroughly mixed and aerated, you should top up the fermenter with water. Don’t fill the fermenter completely; there should be approximately ten per cent of empty space at the top of the fermenter to allow a layer of bubbles to form during fermentation.
- Add the yeast. Next, we open the packet of mead yeast and pour approximately half the contents into the fermenter. You don’t need to be too accurate with the quantity of yeast used since, in theory, one packet is sufficient to ferment twenty litres of mead.
- Fit the airlock and leave to ferment. Once the yeast has mixed in, seal the top of the carboy with a rubber bung and fit the airlock. Top the airlock up with water or sanitiser and leave the carboy in a dark place to ferment for five weeks.
- Bottling. Siphons work by using gravity to transfer the liquid from one place to another, and because of this, the carboy full of mead needs to be higher than the bottles.
- Drink and enjoy. A month after bottling, your Viking mead is ready to enjoy. If you tried some of the mead before you bottled it, you would notice that it has mellowed out and now tastes less alcoholic than before.
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