Tyttebærmjød - Lingonberry mead

My husband has made tyttebærmjød. Now it is on bottles and we have to wait around 5-6 days before we can taste it. But it is exciting to make something we have never made before. The receipe is as follows:

1,5 l lingonberries
7 l water
1 kg sugar
1 ts yeast

Day 1: Boil lingonberries and water. Strain the juice through a broadcloth. Mix in sugar. Stir until the sugar is dissolved. Let it get cold. Stir the yeast in 1,5 dl of the juice and place it in a warm place.

Day 2: Stir the yeast into the rest of the juice.

Day 3: When the juice ferment pour it in bootles (boiled), put on a cork.

Day 8-9: Taste!

We also put the lingonberries in the freezer before we used them. Apparently this is supposed to give the mead a better taste... We will just have to wait and see...