Medovukha - since ancient times a famous alcoholic drink, which has not lost its popularity to this day. Sweetish taste and a pleasant honey aroma made mead the favorite of many, but nothing will be compared to a home-made drink. There are many recipes for mead, as well as for her species, but we have collected several proven options that will surely suit you to your liking.
The recipe for cooking strong mead with hops
Ingredients:
- honey - 600 g;
- yeast - 2 tsp.
- cones of hops - 10 pcs .;
- cinnamon - 1 teaspoon;
- water - 4 liters;
- vodka.
Preparation
In the pot, pour the water and bring it to a boil. In boiling water, we divorce honey and leave the mixture on fire for about 5 minutes. At this time, it is better not to lower eyes from the pan, since honey is very easily ignited. At the end of time, a thick white foam can be seen on the surface of the liquid, which should be carefully removed with a noise. Now you can send hops and cinnamon to the pot, mix everything thoroughly and remove the drink from the fire.
In the cooled to room temperature basis for mead we add yeast and again thoroughly mix everything. We pour the mead into cans and leave the drink to wander in a warm and dark room for 2-3 days. As soon as the first signs of fermentation appear, in the form of a white foam on the surface of the liquid, the mead should be poured into another clean and dry jar, install a septum and leave again in the warmth for 4-6 days.
The finished drink is passed through a cotton-gauze filter, after which we bring vodka to the required strength and bottled. The mead on vodka, the recipe of which we described above, is ready for use.
The recipe for mead without boiling
The most natural is the recipe for cooking mead of natural fermentation, without the use of yeast. The catalyst used here is cherry or raisins. The finished drink contains a minimum amount of alcohol and is slightly aerated.
Ingredients:
- water - 2 l;
- honey - 100 g;
- raisins - 100 g.
Preparation
Preparing a natural mead is elementary. In cold water, dissolve honey, put a handful of raisins (do not wash it!) And leave everything to wander for 2-3 days. As soon as the drink began to ferment, the basis for the mead should be passed through the gauze filter and poured into a clean dry container. After 3-4 months spent in the cellar or refrigerator, a light and tasty mead will be ready for use.
Ancient recipe for mead
Preparation of mead according to the old recipe is also made with natural fermentation, only in this case, as a catalyst, a rye dough is used. Therefore, the natural drink has a minimal strength, but it is very sweet and fragrant because of the abundance of spices.
Ingredients:
- water - 2 l;
- rye dough;
- honey - 1 kg;
- cinnamon - 6 g;
- cardamom - 2 g;
- ginger ground - 2 g.
Preparation
In the water we dissolve the honey and put the mixture on the fire. Cook the basis for the mead about 3-4 minutes after boiling, then remove the foam from the surface of the liquid and continue to boil the mead until half of the liquid boils away. Next, we put a gauze bag with spices into the solution and cool the beverage to room temperature.
We pour the mead into a fermentation tank with a rye dough and leave to wander at room temperature. At the end of fermentation, the drink can be filtered, bottled and corked. Before eating, the mead should be kindly cooked for about half a year in a cold place, after which it is filtered again, poured over clean and dry bottles and left to use.