Shared Batch

Blood of The Norseman

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

Secondary Fermentation

Started Apr 5, 2026

15%

45 / 298 days

28d

90d

180d

Primary · 28d

Secondary · 90d

Bottling & Resting · 180d

Measured OG

1.080

Estimated ABV

10.5%

Ingredients

Honey1.37 kg

Black Forest Fruit Mix (Frozen)1 kg

Hibiscus70 g

Pectic Enzyme 6 g

Total Volume

6 L

Gravity/ABV History

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

Gravity MeasurementApr 5, 2026

SG 1.054

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

Gravity MeasurementApr 9, 2026

SG 1.020

Gravity MeasurementApr 13, 2026

SG 1.002

Gravity MeasurementApr 18, 2026

SG 0.990

Gravity MeasurementApr 19, 2026

SG 1.000

Phase TransitionMay 3, 2026

Secondary fermentation started

Phase TransitionAug 1, 2026

Bottling & resting started

Phase TransitionJan 28, 2027

Fermentation complete