Drink from honey in Slavic families was considered as sign of wellbeing. He was stood decades and moved on a table only in the most solemn occasion - the births of the kid or a wedding. Mead and the truth can only enjoy, try to prepare.
It is required to you
- 5 liters of flower honey,
- 5 liters of water,
- 5 liters of apple juice,
- 2 grams of yeast for champagnes of the EU-1118
- 6 h spoons of sugar.
Instruction
1. We mix 1.5 liters of flower honey with 4.5 liters of warm water in a pan (it is unforgettable to measure liquid level). We bring mix to the boil on average fire. After begins to boil, we reduce fire and we continue to cook until the skin doesn't cease to be allocated. In the course of cooking we remove a skin.
2. When the skin ceases to be allocated, we add warm water to initial level. After boiling we remove a pan from fire. We cool approximately up to 30 degrees. Then we add the apple juice which is warmed up up to 30 degrees, we mix.
3. We part 2 grams of yeast in a glass we are full, we cover with a towel and we lay aside for 20 minutes.
4. We wash out glass capacity, we will sterilize and we dry. We pour in it Situ. We add the divorced yeast, we establish a hydrolock and we put to the dark place for fermentation (at the room temperature) for one month.
5. In 30 days accurately we pour mead by means of a tube in other capacity, we leave a deposit. We establish a hydrolock and we leave for several days, then again we pour and we leave a deposit. In fact mead can be considered ready, but it is better to put it on carbonization, that is to saturate with gases.
6. We wash 6 liter bottles, we will sterilize and we dry. We fill up in each bottle sugar (1 h a spoon on a bottle). We spill mead (for a flood better to use a siphon), we twist.
7. We put bottles to the dark place for three weeks (it is possible to put in heat or to leave at the room temperature). Apple mead is ready, it is possible to taste.