Since ancient times, honey has been an important product ondesk man. It was used for the preparation of a variety of products, as well as 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 knew how to make mead. Surely not everyone is what it is. Mead is an alcoholic beverage that is prepared directly from honey. The basis, as a rule, is water, but the additives are very diverse. Today, unfortunately, it is prepared not so often, giving preference to simpler types of alcoholic beverages. The problem is that certain expenses are associated with the purchase of the main ingredient: honey, as it is expensive. But before that he had always attended the festive table, and it was difficult to find something tastier than mead.
It should be noted that the very first recipeMead was difficult, and the technology of the drink was stretched for many years. Then they began to cook mead in 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. The original recipe, of course, will not be able to boast, over the years they have forgotten about it, but there are a lot of other good cooking options for this drink. By the way, that mead, which you can buy in the store, can not be compared with the taste of the drink that you prepare at home.
Recipe for N1 mead
Ingredients: 2 liters of water, 300 g of honey, 5 g of hop cones, a pinch of nutmeg and cinnamon, 1 tsp of bread yeast.
Cooking:boil water in an enamel saucepan, add honey, mix everything well. Boil for 5 minutes, removing the foam and making sure that the honey does not burn. When the foam stops, add hop cones, cinnamon and nutmeg. Stir well and remove from heat. Close the pot tightly with a lid. Dissolve the yeast in a small amount of sweet water. Wait for the bubbles to appear. After cooling the solution to 40-500С (no more, otherwise the yeast will die), pour out the approached yeast, cover with a lid and put on fermentation at a temperature of 250С. Fermentation will last approximately 5 days, at which time foam will form on the surface. The fermentation will end when the foam disappears. Pour the drink into plastic bottles (straining through cheesecloth), tightly close the lids and put in the fridge. The drink will be ready to eat in 5-6 days.
Recipe for Mead N2
This mead recipe does not require the use of yeast. But the taste of the drink itself does not make it worse.
Ingredients: 2 kg of natural honey, 1 liter of drinking water, 4 kg of ripe cherries.
Cooking:mix honey and water in a saucepan, put the mixture on the stove and bring to a boil. Then reduce the fire and boil for another 15 minutes, constantly stirring and removing the film. Ready syrup should be cooled. From the washed cherry, remove the bones, fill it with a bottle and pour it with cold syrup. We cover the throat with a damp towel and place it in a warm place for fermentation to begin. When the fermentation begins, cork the neck with the same towel and put in a cool place for about 3 months.
Recipe for N3 Mead
Ingredients: 5.5 kg of honey, 1 lemon, 19 liters of water, yeast.
Cooking: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. Approximately in a month we add a fresh portion of yeast and put it on re-fermentation. A month later, the drink is filtered and bottled, not forgetting to close the lids. We put the bottles in a cool place and maintain the drink for 5-6 months.
