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Nordic Fest Mead
"⸻II. DishGen-Style Recipe Card🍯 Valhalla Feast MeadA Mythic Nordic Metheglin Inspired by Odin’s HallIngredients: • 3 lb dark wildflower honey • 1 gallon spring water • 1 cinnamon stick • ½ tsp crushed juniper berries • 1 rosemary sprig • 3–4 whole cloves • (Optional) 1 dried orange peel or pinch of smoked malt • 1 packet D47 or 71B-1122 yeast • 2.5 g yeast nutrient blendInstructions: 1. Heat water to ~100 °F, dissolve honey. 2. Add all botanicals; steep 15 min; cool to 68 °F. 3. Transfer to fermenter; pitch yeast and nutrient. 4. Ferment 3 weeks; rack to secondary; age 4–6 weeks. 5. Optional: oak age or back-sweeten lightly. 6. Bottle, rest 3–6 months. 7. Serve in horn or goblet beside fire, with roasted meats or aged cheese.Flavor: Golden, spiced, smoky, and warming — worthy of warriors.⸻"
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This mythic metheglin channels the spirit of Odin’s hall with a rich blend of dark wildflower honey, warming cinnamon, juniper, and fragrant rosemary. Smoky hints from cloves and optional orange peel create a golden, spiced elixir that pairs perfectly with roasted meats and aged cheeses. A legendary mead meant to warm the soul of any warrior sharing the fire.
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