I have a friend at work that brought up “Viking Blod Mead” and how it was the best mead that he’s had. It just so happens, I’ve been wanting to try and make some mead and watch it age and the flavor profile of Viking Blod seems to be right up my alley.
Question though. Viking Blod is a 19% ABV mead and I’ve never made mead before. If I’m shooting for that, what ingredient should I be increasing to get that alcohol content? The most obvious answer to me is honey, but my worry is the mead becoming too sweet.
Anyone out there with enough mead experience to know a good balance between the sugar content, ABV goal, and the affects on the yeast? From what I’ve gathered, that high of alcohol content makes it almost too harsh for the yeast to do their magic.