A drink made from honey in Slavic families was considered a sign of well-being. It was aged for decades and was served only on the most solemn occasion - a baby's birth or a wedding. You can really only enjoy mead, try to cook it.
It is necessary
- 1.5 liters of flower honey,
- 4.5 liters of water,
- 1.5 liters of apple juice,
- 2 grams of yeast for champagne EC-1118
- 6 teaspoons of sugar.
Instructions
Step 1
Mix 1.5 liters of flower honey with 4.5 liters of warm water in a saucepan (unforgettable to measure the liquid level). Bring the mixture to a boil over medium heat. After it boils, we reduce the heat and continue to cook until the foam ceases to stand out. Remove the foam during cooking.
Step 2
When the foam ceases to stand out, add warm water to the original level. After boiling, remove the pan from the heat. Let it cool down to about 30 degrees. Then add apple juice warmed up to 30 degrees, mix.
Step 3
Dilute 2 grams of yeast in a full glass, cover with a towel and leave aside for 20 minutes.
Step 4
We wash the glass container, sterilize and dry it. Pour satiety into it. Add the diluted yeast, install a water seal and put it in a dark place for fermentation (at room temperature) for one month.
Step 5
After 30 days, carefully pour the mead with a tube into another container, leave the sediment. Install the water seal and leave it for a few more days, then pour it over again and leave the sediment. In fact, the mead can be considered ready, but it is better to put it on carbonation, that is, saturate it with gases.
Step 6
Wash 6 liter bottles, sterilize and dry. Put sugar in each bottle (1 teaspoon per bottle). Pour the mead (it is better to use a siphon for pouring), twist it.
Step 7
We put the bottles in a dark place for three weeks (you can put them in a warm place or leave them at room temperature). Apple mead is ready, you can taste it.
