A few years ago, I made a batch of mead for my gaming group. We were doing a series of Viking-themed adventures, and I wanted a beverage that would set the mood. We ended up calling it the "Viking Mead," in honor of the game setting.
I don't know if any of you folks are homebrewers, but if you are, give this a try. This is not a "period" recipe, but it uses ingredients that would have been readily available to Vikings...who's to say they never made it?
Viking Mead
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Filtered water
1/2 oz dried chamomile flowers
1/4 oz fresh sage
2 oz. fresh apple peel
2 lbs. wildflower honey
1/2 t. yeast energizer
1/2 t. yeast nutrient
1 pkt. liquid ale yeast
Bring one gallon of water to a full rolling boil. Place the chamomile, sage, and apple peel into a brewer's bag, and toss them into the boiling water. Cover, reduce heat, and simmer for 10 minutes.
Remove from heat, and stir in the honey. Cover tightly, and set aside to cool overnight.
In the morning, remove the bundle of herbs and pour the must into a sterilized one-gallon glass jug (leave about 3 inches of headspace in the jug.) Add the yeast, yeast nutrient, and yeast energizer, and shake well for 10 minutes (a good upper-body workout.) Attach a fermentation lock to the jug, and set in a cool, dark place to ferment.
Rack, stabilize, clarify, and bottle, according to your favorite method (I like to use Campden Tablets, sparkalloid, and recycled Grolsch bottles.)
Makes 8 pints of medium-sweet mead.