![]() ![]() Hafi’s production is widely known all over the world ranging from a wide array of jams, chutneys, marmalades, and still drinks, which are renowned for their high quality and unique flavor profile. Throughout the production process, Hafi uses elements that are hand-picked to ensure its sustainability. This family-run Scandinavian food company believes that if you put the best ingredients in, you get the best taste out. Hafi’s story began in 1938 and since then remained at the top. Characterized by its balanced taste between sweet and sour, Lingonberry Syrup by Hafi has a distinctive Lingonberry fragrant and is well suited to a piece of food or as a thirst quencher. This soothing and delightful Lingonberry Syrup is a product of top-notch Lingonberries that were hand-picked and carefully selected. Lingonberries are grown wild in many scarce forests throughout the Northern hemisphere. This Scandinavian drink enhancer is a perfect way to give an exciting twist of mesmerizing and breathtaking flavors to your glass of water, sparkling water, or cocktails. Perhaps the easier approach would be to make your mead (cider in my case) to your desired FG and then add lingonberry (berries, concentrate, slurry or whatever) and allow that benzoic acid to kill the remaining yeast thus stopping the fermentation and introducing the lingonberry elements to your finished product.Delightfully sweeten your ordinary beverages and add glimmering touches to them with Lingonberry Syrup by Hafi. Then harvest that lees (sediment) and re-inoculate with yeast for the primary fermentation. I have read that you can inoculate lingonberry products with a lot of yeast, sacrificially, to consume all that acid, which will consequently kill the yeast creating a ton of sediment. Did you notice any abnormalities about the fermentation? I'm wondering if all of the sediment may have been due to the benzoic acid killing off your yeast. I am curious how you mitigated the benzoic acids in the lingonberries, or if you even found it necessary. I am planning a lingonberry cider (sorry, I know this is the mead department) later this fall, hopefully with fresh berries I've grown here at home on the Palouse.or more likely with preserved/special ordered berries due to the extraordinary heat wave from earlier this summer. Here I go again digging up an old thread. But even without aging, it was delicious. Use this to backsweeten to your desired sweetness. Add the honey slowly until you get the same blood red color (the honey may begin to turn it brown. Combine wildflower honey with cranberry juice. Add campden tablets and potassium metabisulfite. You should be able to see its beautiful color right now. About a week before bottling, add your hydrated bentonite clay to clarify. If it needs more time to ferment, rack after about 30 days, but it should be good.Ĥ. Again, you will probably have a lot.of sediment, so try not to let it sit on the lees too long. Fit a lid and airlock and allow to ferment until it stops. Rack it over to another container and top up again. Allow to ferment 7 days with the lid placed on loosely.ģ. Aerate, pitch yeast and transfer to bucket. Squeeze as much juice as you can, then allow cranberries to soak in the must during fermentation. Chop cranberried and put in straining bag. Start your yeast for about 10 minutes before pitching. Add the jam mixture and stir until honey is dissolved. Allow to boil for about a minute, then remove it from the heat. It will begin to bubble and will swell up to many times its size, so make sure there is room in the pot. Warm over low heat (really low) stirring constantly. In stainless steel pot, add wildflower honey, 3 tbsp water and a few drops lemon juice. Strain jam mixture through a muslin cloth into sanitized bowl. Store covered by a mesh bag for 3 days.Ģ. Allow to cool to room temp and add pectic enzyme. In a stainless steel pot, bring six cups water and lingonberry jam to a boil. IngredientsĬampden tablets and potassium sorbate to stabilizeġ. I found the lingonberry jam at walmart's online site for only 5 dollars and had it shipped to my local store free. Lingonberry jam was used because I did not have a local source of lingonberries. In addition, I wanted to attain a blood red color. My goal was to use two berries found in ancient Norse countries to represent the two families of gods making this, i suppose, a melomel. His blood was drained and was considered to be the finest of all meads. Even as wise as he was, he was tricked and slain. This man was considered to be the wisest of all mortals. ![]() You don't gotta chew anything for this recipe)įrom the bowl was born a man. This is most likely a reference to the Germanic tradition of crushing berries in your teeth and spitting them into a bowl, then allowing them to ferment. There is a legend that as the two families of Norse gods (Odin and Freyr) made peace, they "spit into a bowl". ![]()
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