Recipe mead at home
Mead - anciently known alcoholic drink that has not lost its popularity to this day. The sweet taste and pleasant aroma of honey mead made a favorite of many, but nothing will compare with home-made drink. Recipes mead as its species, there are many, but we collected some proven options that are sure to appeal to you to taste.
The recipe of strong mead with hops
- honey - 600 g;
- yeast - 2 tsp;.
- hop cones - 10 pcs .;
- . Cinnamon - 1 tsp;
- water - 4 l;
In a saucepan pour the water and bring it to a boil. In boiling water breed honey and leave the mixture in the fire minutes 5. At this time it is better to keep an eye pans, since honey is highly flammable. When the time on the liquid surface can be seen a thick white foam, which should be carefully removed with a skimmer. Now you can send in a saucepan hops and cinnamon, mix well and remove from heat drink.
The cooled down to room temperature, the basis for the mead yeast is added and then thoroughly mixed. Transfused in mead drink cans and leave to ferment in a warm and dark place for 2-3 days. As soon as the first signs of fermentation in the form of white foam on the surface of the liquid, the mead be poured into another clean, dry jar, to install a water seal and leave again in heat for 4-6 days.
Ready drink passed through a cotton-gauze filter, and then we bring vodka to the desired strength and bottled. Mead on vodka, the recipe of which we have described above, is ready for use.
Recipe mead without boiling
Most considered natural recipe for mead natural fermentation, without the use of yeast. As the catalyst used herein raisins or cherries. Ready drink contains a minimum quantity of alcohol and lightly carbonated.
- Water - 2 l;
- honey - 100 g;
- raisins - 100 g
Preparing natural mead elementary. In cold water dissolve the honey, put a handful of raisins (do not wash it!) And leave to ferment all for 2-3 days. Once the drink started to wander, the basis for the mead should be passed through a gauze filter and pour into a clean, dry container. After 3-4 months in the cellar or the refrigerator, easy and delicious mead will be ready for use.
The old recipe for mead
Preparation of mead from an ancient recipe and is produced under natural fermentation, but in this case used as a catalyst, rye dough. Therefore, a natural drink characterized by minimal strength, but very sweet and fragrant because of the abundance of spices.
- Water - 2 l;
- rye dough;
- honey - 1 kg;
- Cinnamon - 6 g;
- Cardamom - 2 g;
- ground ginger - 2 Years
In water, dissolve the honey, and put the mixture on the fire. Cook mead basis for about 3-4 minutes after boiling, then remove from the liquid surface of the foam and continue to boil down mead as long as the liquid does not boil away half. Then put in a gauze bag solution with spices and allowed to cool to room temperature drink.
Transfused mead in tank fermentation with rye dough and leave to ferment at room temperature. At the end of fermentation, the drink can be filtered, pour into bottles and cork. Before use, mead should Dobrodiy about six months in a cool place, after which it was again filtered, poured into clean, dry bottles and allowed to use.