She is so 1960´s in her soul singing.!
“Ale has too often been praised by poets.
The longer you drink, the less sense your mind makes of things.”
–Ancient Viking Hávamál Proverb
Halfdan’s Viking Mead Recipe
Mead (Honey Wine) – 5 gallon recipe
8-10 lbs pure raw honey (for light, delicate Mead) (or) 12-13 " " " " (for medium sweet Mead) (or) 15-16 "" " " (for very sweet or alcoholic Mead) 4-5 gallons purified spring water (not distilled) 3 tsp. yeast nutrient (or 5 tablets) 1 tsp. acid blend (combination malic/citric acid) 5-7 oz. sliced fresh gingerroot (1 finger's length) 1/4 tsp. fresh rosemary (optional, as desired) 5-6 whole cloves (optional, asdesired) 1-2 vanilla beans (optional, as desired) cinnamon/nutmeg (optional, as desired) lime/orange peels (optional, as desired) crushed fruit (peaches, strawberries, grapes, etc.) 1 tsp. Irish Moss(to clarify Mead) 1/2 tsp. clear gelatin (to clarify Mead) 1 spotted newt's tail (optional, asdesired :) 1 packet yeast (champagne or ale yeast)
Heat spring water 10-15 minutes till boiling. Stir in honey, yeast nutrients, acid blend, and spices (rosemary, ginger, vanilla, cinnamon, nutmeg, cloves, lemon peel). Boil for another 10-15 minutes, (overcooking removes too much honey flavor), skimming off foam as needed (2 to 3 times during last 15 minutes). After 15 minutes, add Irish Moss or clear gelatin to clarify. After last skimming, turn off heat, add crushed fruit, and let steep 15-30 minutes while allowing mead to cool and clarify. After mead begins to clear, strain off fruit with hand skimmer and pour mead through strainer funnel into 5 gallon glass carboy jug.
Let cool to room temperature about 24 hours. After 24 hours, warm up 1 cup of mead in microwave, stir in 1 packet “Red Star” Champagne, Montrechet, or Epernet yeast (or Ale yeast in order to make mead ale), and let sit for 5-15 minutes to allow yeast to begin to work. Add this mead/yeast mixture to carboy jug and swirl around to aerate, thereby adding oxygen to mead/yeast mixture.
Place run-off tube in stopper of bottle, with other end of tube in large bowl or bottle to capture “blow-off” froth. Let mead sit undisturbed 7 days in cool, dark area. After initial violent fermenting slows down and mead begins to settle, rack off (siphon off) good mead into clean sterilized jug, leaving all sediment in bottom of first jug. Attach airlock to this secondary carboy. After 4-6 months, mead will clear. During this time, if more sediment forms on bottom, good mead can be racked off again to another clean sterilized jug.
When bottling, in order to add carbonation, add either 1/4 tsp. white table sugar per 12 oz bottle, or stir in 1/2 to 1 lb raw honey per 5 gallons mead (by first dissolving honey with a small amount of mead or pure water in microwave).
Enjoy! Skål!Source: http://www.blue-n-gold.com/halfdan/meadrecp.htm
Research by archeologist Annika Larsson has shown that imported clothes and fabrics where in use among those few that could afford it.
”They combined oriental features with Nordic styles. Their clothing was designed to be shown off indoors around the fire,” says textile researcher Annika Larsson, whose research at Uppsala University presents a new picture of the Viking Age.
When it came to arms the typical armor would have been padding or leather, if you could afford it maille (mistakenly referred to as chain mail by some) and a helmet with a nose guard or a mask like protection.
Weapons where the spear and an axe called “bearded axe” who could also be used as a tool.
Swords where unusual and would have cost as much as a whole farm.Those that one usually let it become a family heirloom.
The swords had the shape called a “spatha” but longer and actually, most Europeans used rather similar swords at the time (so the term “Viking sword” is not entirely correct).
The shield was round with a buckle in the middle.
This guy has all the equipment you can ask for. If you look at Norman knights
and knights in general, not much changes for hundreds of years with the armor.
When people think of Viking age weapons, they usually think first of the battle axe, and the image that forms in their mind is a massive weapon that only a troll could wield. In reality, battle axes in the Viking age were light, fast, and well balanced, and were good for speedy, deadly attacks, as well as for a variety of nasty tricks.
The axe was often the choice of the poorest man in the Viking age. Even the lowliest farm had to have a wood axe (right) for cutting and splitting wood. In desperation, a poor man could pick up the farm axe and use it in a fight.
The spear was the most commonly used weapon in the Viking age. It was often the choice of someone who was unable to afford a sword.
During the Viking era, helmets typically were made from several pieces of iron riveted together , called a spangenhelm style of helm. It’s easier to make a helmet this way, requiring less labor, which may be why it was used.
More than anything else, the sword was the mark of a warrior in the Viking age. They were difficult to make, and therefore rare and expensive. The author of Fóstbræðra saga wrote in chapter 3 that in saga age Iceland, very few men were armed with swords. Of the 100+ weapons found in Viking age pagan burials in Iceland, only 16 are swords.
Our heritage, ANY heritage is worth preserving or understanding.
Without a past how can we navigate towards a future?