How to cook mead without yeast, you need to know for those who want to try the legendary Old Russian drink, which was used (in moderation) by the princes of Kievan Rus at their feasts. In those days, the culture of modern yeast has not yet been identified (they appeared only in the twentieth century), so fermentation occurred naturally.
Mead without yeast and boiling is still done in separate apiaries (especially Old Believers). For it, take a kilogram of linden honey (for 2 or 3 liters of spring (!) Water), a handful of
sprouted wheat for each liter of drink (sprout three days before preparation). Grind half the wheat, leave the other as is. Mix all components and leave for a week or more for fermentation.
When the fermentation processes are over, the liquid will acquire a pleasant aroma. It must be separated from the grains, bottled and allowed to sediment (it is drained). Such a mead at home (a recipe without yeast) will turn out the color of a noble white wine. In it you can add the bee bread, which will add aroma and taste. The drink with the bee bread should be shaken periodically, as a result of which part of the additional ingredients will dissolve. The resulting "honey" is filtered and left to stand in a cool place. The longer it is stored (in Russia there were honeys with a period of 40-50 years), the better it becomes.
How else can a
mead be cooked
at home? A recipe without yeast can be used in the summer when there is fresh cherry (it is more fragrant than frozen). Two shares of water and 2-2.5 shares of cherries are taken for one share of honey. Syrup is cooked from water and honey and cools. Seedless cherries are placed on the bottom of the barrel or bottle with a narrow neck and filled with honey broth. The drink wanders for three days under a damp cloth, after which the neck needs to be covered with canvas and taken out in the cold for ripening. The cherry mead will be ready in three months, but its taste also only improves over time.
Do you want to know how else the mead is simply prepared at home? A recipe without yeast still involves some ripening ingredients, which in this case is fermentation from forest raspberries. For the infusion, one part of honey is taken, 4 parts of boiled water at room temperature, raspberries are added there. The mixture wanders for a couple of weeks at a temperature of about 25 ° C, then it is bottled and matures for a couple of months at a temperature of about 17 ° C. Plastic containers can be taken, but glass vessels are optimal. The drink is consumed chilled.
What is the mead at home? A recipe without yeast suggests that the drink comes out exclusively eco-friendly, healthy (contains all the valuable components of honey) and low degree. Mead's strength is about 10-16 degrees, but its use has such a feature as severe muscle weakness in the absence of a hangover syndrome the next morning. Honey mug, as they say, "hits the legs."