Shared Batch

Vikingblod Clone

Mead

Viking Blod clone based on the Doin’ The Most recipe (video titled My fave Viking Blod recipe | One gallon + five gallons cherry and hibiscus recipes). Made using English Heather Honey sourced from Honeyfields Bee Farm in Coventry.

Batch Summary

Current Phase

Primary Fermentation

Started Apr 5, 2026

0 / 298 days

28d

90d

180d

Primary · 28d

Secondary · 90d

Bottling & Resting · 180d

Measured OG

1.074

Estimated ABV

Ingredients

Honey1.37 kg

Black Forest Fruit Mix (Frozen)1 kg

Hibiscus70 g

Pectic Enzyme 6 g

Total Volume

6 L

Activity Timeline

Phase TransitionApr 5, 2026

Primary fermentation started

Yeast AddedApr 5, 2026

Lalvin K1-V1116 · 2.5-g

Nutrient AddedApr 5, 2026

Fermaid O · 1.17-g

NoteApr 5, 2026

Phase TransitionMay 3, 2026

Secondary fermentation started

Phase TransitionAug 1, 2026

Bottling & resting started

Phase TransitionJan 28, 2027

Fermentation complete