Shared Batch

Blood of The Norseman

Mead

by Stuart Dunnigan

Viking Blod clone, using a recipe from BC @ Doin The Most.

Batch Summary

Current Phase

Resting

Started Apr 5, 2026

59%

146 / 249 days

28d

41d

180d

Primary · 28d

Secondary · 41d

Resting · 180d

Measured OG

1.080

Estimated ABV

10.5%

Gravity/ABV History

Activity Timeline

Yeast AddedApr 5, 2026

Lalvin K1-V1116 · 2.5-g

Nutrient AddedApr 5, 2026

Fermaid O · 1.17-g

Gravity MeasurementApr 5, 2026

SG 1.054

NoteApr 5, 2026

Primary fermentation startedApr 5, 2026

Gravity MeasurementApr 6, 2026

SG 1.072

Gravity MeasurementApr 7, 2026

SG 1.056

Gravity MeasurementApr 8, 2026

SG 1.020

Gravity MeasurementApr 9, 2026

SG 1.010

SG 1.020

Gravity MeasurementApr 13, 2026

SG 1.002

Gravity MeasurementApr 18, 2026

SG 0.990

Gravity MeasurementApr 19, 2026

SG 1.000

Secondary fermentation startedMay 3, 2026

NoteMay 30, 2026

Re-racked and extra backsweetening with honey, also added re-dried,and re-toasted oak chips previously used in the blueberry mead.

Resting startedJun 13, 2026

NoteJun 14, 2026

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