Online:Voljar's Meadery Recipes

Book Information Voljar's Meadery Recipes
ID	380
Collection	Houses, Shops, and Trade
Needed for	A Friend in Mead
Locations
Found in the following locations: On the second floor of Voljar's Meadery (during quest) (map) At the north end of the bar of the Voljar's Meadery (post-quest) (map)

Voljar's Meadery Recipes

by Voljar

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Mead Fermentation Process

Use this process with all of the recipes herein unless otherwise noted. Heat spring water to a boil. Stir in honey and flavorings. Boil for 15 minutes, skimming off foam as necessary. Extinguish heat and let steep. Pour mead through strainer into barrel. Let cool. Add yeast. Let sit 4 to 6 months. Add 1 pound raw honey. Bottle. Enjoy!

Voljar's Special Blend

A smooth, lightly sweet mead with a touch of spice.

16 pounds pure appleblossom honey

5 gallons spring water

2 handfuls amber malt

2 fingers of hallertau hops

Voljar's Mead

A darkmead with an earthy flavor.

12 pounds wildflower honey

5 gallons spring water

4 handfuls of dried grasa grapes

2 handfuls of crushed red grapes with the skins and stems

Cane Mead

Sweeter, with a rich taste and a potent kick. Substitutes molasses for honey

15 pounds dark Molasses that has been left uncovered for a week

4 gallons spring water

1 handful of camaralet grapes

1 handful of dried red grapes

2 fingers of yeast

Kyne's Kiss

A heather mead favored by veteran warriors, it's affectionately referred to as "Kyne's Kick" for its ability to knock the largest Nord onto his or her arse after just a few frothy horns.

The juice of 12 pounds of camaralet, strained through a linen cloth

4 gallons spring water

4 handfuls of ground heather seeds

2 handfuls of dried red grapes

1 handful of dried white grapes

1 handful of fresh jazbay grapes (removed from stem)

Voljar Vintage Liqueur

Our signature mead tastes great and packs a wallop.

15 pounds select wild honey

5 gallons spring water

2 gallons of strong wheat mash

2 handfuls of snowberries

Prepare as usual, but after fermentation, distill and age for 1 to 3 years in cold-oak barrels. The longer it goes, the better it is!