How to Make Mead Like a Viking!

Viking Who's Learned How To Make MeadThough mead making has been covered on the E. C. Kraus Winemaking Blog, mead also falls into the homebrewing side of the equation. It is often judged in BJCP competitions and as it turns out, the mead making process is fairly simple and generally less time-consuming than making beer – at least on brew day itself.

I recently had the opportunity to attend a presentation called “How To Make Mead Like a Viking”, presented by Jereme Zimmerman. Keep reading to learn about what I gathered from the class about how to make mead from honey.

Mead is quite possibly the oldest alcoholic beverage known to man. It’s simply a fermented combination of honey and water. Though mead can be made using commercial wine or beer yeast, to make mead “like a Viking”, it should be spontaneously fermented… without yeast added. In other words, the yeast comes from the air or from fruits and/or spices.

The ancient Vikings would often use all parts of the bee hive in their mead, including the honeycomb, the raw honey, and even the bees. If you have access to raw honey or a honeycomb, by all means use them, but also feel free to just use plain honey. Jereme recommended sourwood honey, clover honey, and buckwheat honey.



The only ingredients you absolutely need starting out learning how to make mead is honey and water:

  • Shop FermentersDo your best to find raw unpasteurized honey for your mead recipe. Your local farmers market is a good place to look. Just try to avoid the store-bought stuff that’s made with corn syrup and artificial flavors. It will ferment, but the results will be less satisfying.
  • As for water, use distilled, spring, or purified water. If you must use tap water, either boil it or let it sit out overnight in order to evaporate any chlorine that may be in the water. Use about 1 gallon of water per quart of honey for a semi-sweet mead, less water if you like your mead sweeter, more water if you like it drier.

You may also wish to include flavoring ingredients, including fruit, herbs, spices, etc. Zimmerman recommends also throwing in 10 to 12 organic raisins, a bit of tree bark, such as oak, chestnut, or cherry, or black tea for flavor and nutrients for the yeast. Another optional ingredient when learning how to make mead is some sort of acid added to the mead recipe for flavor and mouthfeel.



If you are a homebrewer or winemaker, you probably already have the basic idea of how to make mead. You probably already have everything you need equipment-wise, as well. This includes:

  • A ceramic, glass, or food-grade plastic fermenter
  • A stirring spoon – Vikings would use a totem, or “magic” stick. They didn’t understand the science of fermentation, however the yeast that would reside on their stirring stick would carry from batch to batch.
  • Cheesecloth or other cloth material to wrap around the mouth of the fermentation vessel, plus a string or rubber band to secure it in place.


How to Make Mead Like a VikingShop Beer Growlers

This is how to make mead using a spontaneous fermentation. Your mead brew day should take about an hour from start to finish.

  1. Clean and sanitize your equipment – Again if you’re a homebrewer or winemaker, you know how to do this.
  2. Mix the water and the honey – There’s no need to boil or even heat the mixture. However, you may wish to warm the honey just enough to make it easier to pour out of its bottle. Mix about 3/4 gallons of water per quart of honey.
  3. Add flavorings and yeast nutrient – Though flavorings aren’t required, they can add an interesting dimension to your mead. You might also consider adding yeast nutrient to support the fermentation (though that’s not how the Vikings did it!).
  4. Add yeast – Yeast naturally lives on many different fruits, so this may be just throwing in a few (10-12) organic raisins. Alternatively, add a commercial wine yeast such as Lalvin ICV D-47. Fix your cheesecloth over the top of the fermenter.
  5. Ferment – This is probably the most critical part of the mead making process. About an hour after pitching your yeast, give the mixture a vigorous stir to aerate. Repeat this a few times a day for the first three days or so. You’ll know when fermentation takes off by the froth that forms on the top of the mead. Once the froth settles down, get ready to rack.
  6. Rack to a secondary fermenter – Vikings typically drink their meads young, but modern tastes may appreciate some aging. Some of today’s meads are aged for a year or longer. Feel free to take a sample of the mead to see how it tastes. If you decide to age the mead go ahead and rack it into a carboy and seal with a bung and an airlock. Minimize headspace in the carboy by topping it off with enough water, fruit juice, or honey and water mixture to bring the level of the mead up to within an inch or so of the airlock’s bung.
  7. Shop Wine Bottle CorkersAge – Allow the mead to age for at least 3-4 months. It should continue to improve over the course of a year. This may be hard for someone just learning how to make mead, but it’s well worth the wait.
  8. Bottle – When the mead has completely finished fermenting and it tastes to your liking, bottle the mead. You can bottle with wine bottles and a corker or beer bottles and a capper. Either way is fine. Use a bit of honey or priming sugar if you want a carbonated mead, but only do this if putting in beer bottles. Wine bottles are not designed to hold any kind of pressure.
  9. Drink – You can continue to age your mead, or go ahead and drink it. Either way – skål!


And that’s how to make mead like a Viking. Now it’s your turn. Sounds easy enough, right? I’ll give the process a try and let you know how it goes!
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.

14 thoughts on “How to Make Mead Like a Viking!

  1. hmmm here’s an interesting thought too…. Vikings didn’t have the knowledge to sterilize their equipment like we do theses days so that basic cleaning of the equipment might be the way to go if your wanting the feel and taste of the original mead brew…… and they would have used wooden containers to boot, maybe something like the wine barrels winemakers use to this day.

  2. I really like this “simple” recipe. I have made numerous batches of mead over numerous years and other than some slow fermentation rates have never had a problem with producing good drinking mead. Procuring the raw honey has always been the hardest part of the process for me. Stay thirsty my friends!

  3. Explain one thing to me – After it’s done fermenting, if I want to drink it young, can I bottle it without it exploding? And do I filter out the residues in the bottom?

    • Levis, fermentation activity is what can cause the wine to explode in the bottle. If you have verified with your hydrometer that the fermentation is complete, there would be no problem in bottling the wine without having the bottles explode. Also, remember if you decide to back-sweeten the wine to add potassium sorbate to keep it from re-fermenting. Before you bottle the any wine, it should be after the wine is clear and you have transferred it off of any sediment on the bottom.

  4. I am trying to make a 5 gallon apple cider,10 lbs of honey or cyber mead and I can’t get it to ferment so I went back and looked at the apple cider jugs and looked very good and the apple cider has potassium sorbat in it in very small letters.Is there any way to overcome the potassium sorb ate or am I going to dump it ,I hope not I have a lot of money in it.Can you please help me know what I should do.

  5. And here I thought this was going to be an article by the fellow, Jereme Zimmerman, who wrote the book by the same name as the article, “Make Mead Like a Viking”.

  6. Hi Ed,

    You metioned in Levis’s comment that you use your hydrometer to measure the FG.When do measure the OG in order to calculate the ABV? The way I understand is that should you measure the OG when you mix the honey & water it will give you a 1.000 (water) reading?

    I enjoy your emails immensly, always something very interesting to read! Thanks!!

    Co – South Africa.

    • Co van den Raad, the OG reading is taken after all ingredients are added except the yeast. You are correct that the specific gravity of water is 1.000. The more sugar/honey you add the thicker the liquid becomes so the higher it will float.

  7. Newbie here….
    I put a quart of raw, unfiltered honey into a gallon of pure, spring water over a week ago. I’ve stirred it daily and whispered sweet nothings to it. It’s just now starting to bubble slightly. How will I know when its ready? What will it taste like when its ready?

  8. Early Vikings did not have access to grapes or raisins. If you read the translations of the early sagas, they talk about adding honey and water to OPEN TOP vessels. The most likely yeast was a naturally occurring, airborne ALE yeast (see Lambic). The confusion about what they were making comes from the monks, who were used to mead, translating the fermented honey beverage as either mead or used the Norse word for it: Ealu. I had a Prussian lady pronounce the word for me, and it sounded like a combination of the words Ale and Oil, which stunned me. It was not mead, it was the first ALE. The reason ales are now made with barley is because the cultivation of Europe drove the bee populations into decline so that only the rich had honey, and they made it into mead. Barley then became the standard ingredient of ale. If you want to know what the vikings drank, put 15 lbs honey into 5 gals water, throw ale yeast into it and bottle it in strong containers when the fizzing stops in the secondary fermenter. It is sweet and fizzy just like the vikings drank it and ready to drink in three months. The sagas say they tapped it off the bottom while adding more honey and water to the top, so it was sweet, yeasty, and fizzy.

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