Mead is primordial-Slavic drink which has deep national roots and rich history. It appeared on tables of our ancestors in immemorial times. And thanks to natural honey which is its part and has health giving qualities, mead was considered as really unique and very useful drink. Today it can be got in shops, and it is possible to try to make independently, according to the recipe given below.
It is required to you
- - 2 liters of water;
- - 300 g of honey;
- - 5 g of female hops;
- - nutmeg;
- - cinnamon;
- - 1 teaspoon of a grain or beer yeast;
- - 100 grams of water;
- - granulated sugar;
- - glass or plastic bottles.
Instruction
1. Boil water in the copper or enameled ware. Then pour out in it honey and well stir that it didn't burn. You boil 3-5 minutes, regularly stirring slowly and not forgetting to scum.
2. When foam stops being emitted, pour out in female hop mix. Then add a pinch of nutmeg and a pinch of cinnamon. Stir, remove from fire and cover.
3. Part 1 teaspoon of yeast in 100 grams of warm sweet water. Approximately in an hour the formation of bubbles will begin - yeast is ready.
4. Cool honey solution to 40-50 °C (at more high temperature yeast perishes) and pour in yeast. Then close a cover and put to the warm place (20-25 °C), having wrapped up with a towel, a plaid or any fabric. In several hours, broth of honey will begin to wander intensively and on a surface foam is formed.
5. In case of use of transparent ware avoid hit on drink of direct sunshine.
6. In 5-7 days the fermentation has to end. It is possible to learn it in two ways: - check availability of foam for surfaces if it disappeared - fermentation came to the end; - light a match and to carefully bring it in the container with drink if it continues to burn - process of fermentation is ended.
7. Filter the received drink and pour it in bottles (glass or plastic). Fill them no more than for 0.8-0.9% of volume. Hardly close covers and put to be defended in the fridge. In 5-7 days, mead is ready.