Posted by: tooscoops
hmmm.. mo... the british, american thing..... i say canadian. namely
montreal. (don't worry.. not really french). bands like the arcade
fire, wolf parade, stars, the dears, the stills and metric... getting
to be quite big due to some odd love people are discovering they have
for indie music... now, not all are technically from montreal (as in
born and raised) but they are there now.... but of the two you
mentioned, it all depends on the genre you are looking for... british
has the pop/rock market, whereas north america can handle the "punk"
and some of the heavier stuff.
Quebec have some killer band's! A couple hard act's too check out would
be Quo Vadis and Cryptopsy. I'm not a huge fan of Cryptopsy anymore,
especially since everyone's been licking their ass because Lord Worm
came back to do vocal's, but Quo Vadis have an awsome sound.
And too whoever posted about the new Dragonforce, Herman Li is a king among shredders \m/ / ,,/
And since their seems to be an affinty for viking metal and toasty
brews, heres a recipe from one of the greatest Folk metal bands of all,
Moonsorrow!!
Warmhead Mead:
KRIGSMJÖD
By Henri Sorvali © 2001
You need:
5 cans (450g/can,”Countryside Honey” is very good label) of regular honey.
4 bags (500g/bag) of brown sugar. (=”Fariinisokeri” in Finnish.)
30g of yeast
5 big lemons
27 litres of water
1 litre of cranberry/lingonberry/blackcurrant juice.
a big bucket (for 30 litres) with a fermenting-lock.
An alcohol-meter
1. Mix all the sugar and honey with almost boiling water ( 1 kg of
sugar needs 1 liter of water,but the honey needs more….so mix one bag
of honey [450g] with one litre of water!) and pour all of this into the
big bucket.
2. Add the 1 litre of juice you bought.It adds a great taste,but
contains also a spiritual meaning,as it´s symbolizing the blood of the
Einherjer.
3. So…now you have a bucket with hot liquid,right?.There should now be something like 8 litres of stuff in the bucket.
4. Get another small bowl,and mix the yeast with room-temperatured
water.This takes approximately a 0,5 litres of water. Now,is the yeast
mixed completely with the water? Good. Keep it in the table for a
moment and DO NOT add it into the very hot liquid yet,as it will kill
the yeast and your mead will never start to ferment.
5. Add the rest of the water (colder,of course….to balance the
temperature of the liquid) to the bucket,so that it will be almost full
now…and be VERY sure that the temperature of the water is near to
room-temperature,(=ab.22-25 celsius) because if it´s too much below or
over that,you´ll never get any alcohol,´cause the yeast will die. Use
common sense.
6. Add the contains of the yeast-bowl to the big bucket. YES, you
schmuck.The one where is that30 g of yeast mixed with that 0,5 litres
of water.
7. Wash the lemons and chop them (don´t peel!) into slices.Add the
slices into the bucket now full of still non-fermented mead. Mix the
whole package.
8. Close the bucket,pour some water into the fermenting-lock (to
get the process starting) and keep the bucket in a warm place.(Bathroom
is ok….but the ideal temperature is something like 25-30 celsius.) And
try not to move that bucket during the fermenting-process, as we don´t
want yeasty drinks,right?
9. Wait for a day,maybe two,and the fermenting should
begin.However,if it doesn´t,continue adding half a kilo of normal
(white) sugar and wait for a day or two.If nothing happens,continue
doing that as long as needed. If that doesn´t help,throw that shit away
and buy beer….lots of beer.
10. Let the mead ferment for three weeks in the bucket.After
that,it should contain something like 8 percent of alcohol.If it
doesn´t,you can pour some more sugar into the bucket and wait for a
couple of days.
11. So….now you have about 30 litres of mead with alcohol…but where
are the bubbles?Don´t panic,we´ll continue the work to get them. Bottle
the mead into PLASTIC (for you own safety) bottles
(Pepsi,Fanta,etc…whatever bottles you have,just try to get bottles with
capacity of 1,5 litres as it´s the most ideal size.) It´s your own
decision how you´ll get that mead into the bottles,but I recommend to
do it with siphon. (Suomalaisille siis lappo.). And be warned,the last
1-3 litres of the mead in the bucket have all the yeast which has gone
down to the bottom during fermenting ,so it would be wise just to throw
them away.Trust me,you don´t want to get a hurting stomach. I know.
12. So,now you have filled you bottles with mead.Add one teaspoon
of sugar into each bottle before closing them.(be quick,as in the next
second you´ve done it,the mead starts to burst out in a REALLY fast
speed!).Close the bottles and let them be in warm place for a half a
week or week,depending how much you want carbonic acid (=bubbles).
Besides the bubbles,you´ll also get from one to two percents of more
alcohol,which is always a nice side-effect.
13.Drink heads off while singing "Oppi Fjellet" or something as cheesy. And remember a toast for the Fallen Ones!
