Since ancient times, honey has been an important product on the human table. It was used to prepare a variety of products, and was also widely used in folk medicine. There was almost no such disease for the treatment of which our ancestors would not use honey. And since ancient times, people have known how to make mead. Surely not everyone imagines what it is. Mead is an alcoholic beverage made directly from honey. The basis, as a rule, is water, but the additives are very diverse. Today, unfortunately, they do not cook it so often, preferring simpler types of alcoholic beverages. The problem is also that certain expenses are associated with the purchase of the main ingredient: honey, since it costs a lot. But before, he had always been present at the festive table, and it was difficult to find something tastier than mead.
It should be noted that the very first mead recipe was complicated, and the technology for making the beverage stretched for many years. Then they began to prepare mead according to a simplified and accelerated scheme, which is used in our time. So, mead can already be tried after 1-2 months of fermentation. If you do not know how to cook mead, then read this article to the end. Of course, you won’t be able to boast of the original recipe, they have forgotten about it over the years, but there are a lot of other good options for making this drink. By the way, the mead that you can buy in the store does not compare with the taste of the drink that you prepare at home.
Mead Recipe N1
Ingredients: 2 l of water, 300 g of honey, 5 g of hop cones, a pinch of nutmeg and cinnamon, 1 tsp of bread yeast.
Preparation: boil water in an enameled saucepan, add honey, mix well. Boil for 5 minutes, removing the foam and making sure that the honey does not burn. When the foam ceases to stand out, add hop cones, cinnamon and nutmeg. Stir well and remove from heat. Close the pan tightly. Dilute the yeast in a little sweet water. Wait for the bubbles to appear. Having cooled the solution to 40-500 (no more, otherwise the yeast will die), pour out the approached yeast, close the lid and put it on fermentation at a temperature of 250. Fermentation will last approximately 5 days, at which time foam will form on the surface. Fermentation will end when the foam disappears. Pour the drink into plastic bottles (strain through cheesecloth), tightly close the lids and put in the refrigerator. The drink will be ready to drink in 5-6 days.
Mead Recipe N2
This mead recipe does not require the use of yeast. But the taste of the drink itself does not get worse from this.
Ingredients: 2 kg of natural honey, 1 liter of drinking water, 4 kg of ripe cherries.
Preparation: mix honey and water in a saucepan, put the mixture on the stove and bring to a boil. Then we reduce the fire and cook for another 15 minutes, constantly stirring and removing the film. Ready syrup should be cooled. Remove the seeds from the washed cherry, fill it with a bottle and fill it with cold syrup. We cover the throat with a damp towel and put in a warm place so that fermentation begins. When fermentation begins, we seal the neck with the same towel and put it in a cool place for about 3 months.
Mead Recipe N3
Ingredients: 5.5 kg of honey, 1 lemon, 19 liters of water, yeast.
Preparation: mix honey with 6 liters of water and lemon juice. Bring to a boil, stirring constantly and removing the foam. Cool, add the remaining water and yeast. We put in a warm place for fermentation. After about a month, add a fresh portion of yeast and put on a second fermentation. After another month, we filter the drink and bottle it, not forgetting to close the lids. We put the bottles in a cool place and keep the drink for 5-6 months.