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Nordic Mead
Anyone ever had Dansk Mjod Mead? I got a bottle of their brand name mead yeasterday, haven't opened it yet. It's made in Norway, I got it mostly because it comes in a ceramic bottle, but I haven't had many meads either. They also had one called viking blood...sounds dark...The one I got is brewed with ginger and hops and says it's bassed on a recipe from around 1700. The part that realy kills me is it says it's 19% ABV!!! I didn't think there was a yeast that could keep going that high, I know champagne yeast can go as high as 15% but that's the highest attenuation I've ever heard of. Do you think there is some freeze distillation used to get to 19%? Because of the high ABV I'm going to wait until I'm sure I have the rest of the night off before I crack this bottle open! 
I think Utopias was done only with yeast fermentation, and it was like 26%. there are yeasts that can go quite high in alcohol, but you need to coax them along to get the max work out of them.
Anyone know how that brew dog beer is fermented to 55% abv?
I'm using Premier Cuvée wine yeast in a mead right now. It's alcohol tollerance says 18% and my SG was 1.160 so I'm definitely going to be pushing those limits.
The brew dog beers are frozen and the ice removed, leaving high alcohol beer.
The problem with freeze distillation is it concentrates all the alcohols in the drink...including undesireable alcohols, which increase hangovers, and can in high enough doses can produce higher chances of alcohol poisoning...freeze distilling is not illegal like evaporative distillation and is how you make old school apple jack (using hard cider), but it's not reccomended. I had a glass of this mead today, not that great, it tastes very hot, I don't think mead is realy my thing, but I hadn't drank it before, so I thought I'd see. This stuff is so strong I don't see how it's drinkable straight, this seems like it would be a nice additive to a mixed drink though, more like a honey liquour.
Not sure if any exist commercially, but a cyser may be more up your ally. Replace the water in the recipe with apple cider and there you have it. I have one going right now and even at its young stage it tastes pretty darn good.
Yeah, I've had one going since September, was the first one I did this year. It's ashame there isn't more cider out there commercially. Not on the beer market, like woodchuck or apple jack, but on the wine market, real hard ciders and cysers. There could be a good market out there for them. I went to a resteraunt about six months ago in Portland and they had a hard cider that a local brewer makes (they said he only makes a few barrells every year) and it was a lot like the stuff I brew. More like a glass of white wine. I love the stuff, and I hate the lower alcohol commercial ciders, they taste like apple juice. Oh well, there is an old apple orchard near here that closed down a few years back, small, and not ecinomically viable for "pick your own" tourists and such...I've always thought it would be great if I could get the investments together to buy it and turn it into a cidery...no picking, just harvest and brew...But the equipment needed to start a commercial brewery, even on a small scale, would put the ammount I'd have to borrow way out of reach when added to the cost of buying the land with the already established apple trees and the farm equipment needed to harvest them...
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