A truly Russian intoxicating drink, which in popularity can compete with kvass - mead. Fermented strained honey was served at princely feasts, and the soldiers were allowed to drink it.
There are a lot of recipes for making mead; in each region of Russia they prepare their own unique intoxicating drink, which can be low-alcoholic or have a strength of almost 70 degrees. It all depends on the technology of honey fermentation.
Mead is an old Russian drink, without which not a single significant event and holiday could go. To this day, it can be found, for example, at a village wedding, it is popular with tourists who come to the Shukshin readings in the Altai Territory, and serve mead in the Urals.
Industrial production of mead is even being established in the steppe regions of the country. Moreover, only honey is required for its preparation.
Drinks from honey were prepared by almost all peoples, from the Slavs to the Germans, with the only difference that it was in Russia that pure honey nectar was used without adding water. He wandered in barrels for ten or even twenty years. The drink was so delicious that it was equated with the drink of the gods.
Special successes in the preparation of mead rightfully belong to the Slavs. It is not for nothing that in Russian fairy tales good heroes drink "honey and sun" on the way, and with the prosperity of the sovereign, "rivers of honey" flow. Honey drinks were of a ritual nature; it is known that pagans brought cups as a gift to the gods. The unclean force was ordered to enter the house in which there was honey nectar at the front door. Some peoples believed that mead was able to heal from many diseases and bring the dead back to life. The drink was recommended to be consumed exclusively before meals. It was believed that it aids digestion and was of a ritual nature.
Later, when vodka appeared, which was easier and faster to prepare, mead faded into the background. The meaning and rituals associated with this drink gradually began to fade from memory, but did not disappear at all. The recipes were not written down anywhere, but simply passed on by inheritance. Today, the true recipe for mead has been lost. But a Slav would not have been a Slav if he had not tried to prepare the famous drink at least once.
The main ingredient in mead is, of course, honey. Modern craftsmen prepare mead using yeast and hop cones. Some people use juice instead of water. To add sophistication to the drink, various spices are also added - cinnamon or cardamom, ginger or raisins. All this is added according to desire and taste.
For sourdough, 500 grams of honey should be diluted with 3 liters of warm boiled water or warm juice, brought to a boil over low heat and held in this state for five minutes. The resulting foam is removed, the leaven is allowed to cool to about 40 ° C and yeast (no more than 1 teaspoon), 5 hop cones and spices are added to it. Next, the liquid must be left in a dark, warm place, where fermentation will begin.
It is worth remembering that the longer the mead is infused, the better and richer its taste will be.
To get a decent taste, the honey drink must be infused for at least a week. As soon as the gases have ceased to evolve, the drink can be bottled and allowed to brew. Such a drink will make any holiday special, bringing back the lost traditions.
