Recipe for mead for cooking at home

Since ancient times, honey has been an importanta man's desk. It was used to prepare a variety of products, and was also widely used in folk medicine. There was almost no such disease, for the treatment of which our ancestors would not use honey. And for a long time people knew how to make mead. Surely not everyone imagines 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 the most diverse. Today, unfortunately, it is not cooked so often, giving preference to simpler types of alcoholic beverages. The problem is also that certain expenses are related to the purchase of the main ingredient: honey, since it costs not cheap. But before that he was necessarily present at 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 making the drink was stretched for many years. Then the mead was prepared according to a simplified and accelerated scheme, which is also used today. So, mead can already be sampled after 1-2 months of fermentation. If you do not know how to prepare a mead, then read this article to the end. The original recipe, of course, can not boast, over the years it has been forgotten, but there are a lot of other good options for making this drink. By the way, that mead, which can be bought in the store, can not be compared with the taste of that drink that you cook at home.

Meat recipes N1

Ingredients: 2 liters of water, 300 g of honey, 5 g cones of hop, a pinch of nutmeg and cinnamon, 1 teaspoon of baker's yeast.

Preparation: boil water in an enamel saucepan, add honey, mix well. Boil for 5 minutes, taking off the foam and making sure that honey is not burnt. When the foam stops, add cones of hops, cinnamon and nutmeg. Stir well and remove from heat. Cover the pan tightly. In a small amount of sweet water, dilute the yeast. Wait until the bubbles appear. After cooling the solution to 40-500C (no more, otherwise the yeast will die), pour out the yeast, put the lid on and put it on fermentation at a temperature of 250C. Fermentation will last about 5 days, at which time foam will form on the surface. Fermentation will end when foam disappears. We pour the drink into plastic bottles (straining through gauze), tightly close the lids and put in the refrigerator. The drink will be ready for use in 5-6 days.

Recipe for mead n2

This recipe for mead 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.

Preparation: mix honey and water in a saucepan, put the mixture on a stove and bring it to a boil. Then the fire is subtracted and cooked for another 15 minutes, constantly stirring and taking off the film. Ready syrup should be cooled. From the washed cherries remove the stone, fill it with a bottle and fill it with cold syrup. Throat covered with a wet towel and put in a warm place to start fermentation. When fermentation starts, the neck is clogged with the same towel and put in a cool place for about 3 months.

Meat recipe N3

Ingredients: 5.5 kg of honey, 1 lemon, 19 liters of water, yeast.

Preparation: honey mixed 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. After about a month, add a fresh portion of yeast and put it on a second fermentation. A month later the drink is filtered and bottled, not forgetting to close the lid. Put bottles in a cool place and drink for 5-6 months.