This wonderful drink has been known in Russia for a long time. In ancient times, there was even a tradition of honey consumption by the newlyweds for a whole month after the wedding. The newlyweds were not allowed to drink any other strong alcoholic drinks. Probably, from there the expression “honeymoon” appeared. What does this hoppy elixir consist of? Mead - a small amount of a sweet natural product, produced by bees, diluted with water, and its subsequent fermentation after a short boil. How is mead made at home? The recipe proposed in this article is presented in two versions. The first drink will be similar in alcohol to weak beer, the second to light wine.
Fast Mead at Home: Five-Day Fermentation Recipe
The described option is most often used in the summer to obtain a refreshing drink that quenches thirst. In addition, another problem that arises in beekeepers during the random fermentation of honey is solved. Slightly "defective" product can be safely put into action, using as the main ingredient. Quite simply and quickly can be cooked by the specified method mead at home. The recipe involves the use of spices and dried hop cones, which are sold in the pharmacy. So, pour into boiling water (two liters) three hundred grams of honey. After stirring, boil for five minutes. Always remove foam from the surface. Then add five grams of hops, one third of a teaspoon of cinnamon and nutmeg. After mixing, remove from the stove and cover with a lid on top. Dry baker's yeast (incomplete teaspoon) diluted in a small amount of sweet water. After the appearance of bubbles (after about half an hour), pour the mixture into a honey solution that has cooled down to a temperature of 50 degrees. Such preparation of mead at home involves the use of a bottle with a water seal for fermentation to avoid the ingress of excess air. Pour the mixture into a container and wrap, putting in a warm place for four to five days. Readiness is determined by the absence of foam on the surface. Pour into bottles, filling to the brim and tightly screwing the lids. After settling in the refrigerator for five days, the low alcohol drink is ready. And how does a stronger mead turn out? The preparation method described below is characterized by an increase in the fermentation period. It will be something like a weak wine.
Strong mead at home: a three-month aging recipe
The ratio of products is about the same. The main difference is in the method of preparation.
Pour 1.25 kg of honey with hot boiled water (8 l), mix and leave for a day. Then re-place on the stove and simmer for about an hour. To the half-frozen syrup, add two tablespoons full of hops and boil again for thirty minutes. Close the resulting mixture as tightly as possible with a lid and let stand for about two weeks. With sluggish fermentation, you can add very little yeast. Then bottle the drink and place it in the cellar for “ripening”. Mead is considered ready after two to three months of standing.