Brisingamen Recipe

Time3h

Serves10

Black currant & fennel seed mead from Aegir's Den.

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Ingredients

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1
Prepare the Black Currants
Wash the black currants thoroughly under running water to remove any dirt or debris. Remove the stems and leaves.
2
Crush the Currants
In a large bowl, crush the black currants using a potato masher or your hands to release their juices.
3
Prepare the Fennel Seeds
Lightly toast the fennel seeds in a dry skillet over medium heat for about 2 minutes, until fragrant. Let them cool before adding to the mixture.

4
Create the Must
In a large pot, combine the crushed black currants, toasted fennel seeds, honey, and water. Stir well to combine all ingredients.
5
Add Campden Tablets
Crush the Campden tablets and stir them into the must. This will help to kill off any wild yeast and bacteria present.
6
Let It Sit
Cover the pot with a clean cloth and let it sit for 24 hours to allow the Campden tablets to work.

7
Add Yeast
After 24 hours, sprinkle the yeast over the surface of the must. Do not stir. Cover the pot again with the cloth.
8
Ferment
Let the mixture ferment at room temperature for about 1 to 2 weeks, stirring gently every few days until fermentation slows down (bubbles will reduce).

9
Strain the Mead
After fermentation is complete, strain the mead through a fine mesh sieve or cheesecloth into clean bottles to remove solids.
10
Add Optional Flavorings
If desired, add orange zest and a cinnamon stick to the mead for additional flavor before sealing the bottles.
11
Seal and Store
Seal the bottles with corks or caps and store them in a cool, dark place for at least 4 to 6 weeks to allow the flavors to develop.