We cannot prepare such a mead that they drank in the old days, which you can read about in the description of Russian princely feasts. That old mead was fermented for several years.
But there is a way to make a drink more or less quickly, it will take two to three weeks. Pay attention to the fact that honey is needed in high quality, ideally – farm, then the taste will be deep. Using inexpensive honey, which can be found in the mass market, there is a chance to get a watery unsaturated drink.
The best varieties for mead are white acacia honey or linden. If you take buckwheat honey, it’s also good: there will be a little astringency and bitterness.
- Water -2 L
- Honey – 300 g
- Hop cones – 5 g
- Yeast – 1 tsp.
- Nutmeg – to taste
- Cinnamon to taste
Boil water, pour honey, constantly stirring the contents of the pan. After boiling for 5-7 minutes, remove the foam, put the hops (can be found in any nearby pharmacy) and spices. Cover and remove from heat: you need to wait until the contents have cooled to 50 degrees – a temperature acceptable for the propagation of yeast. Once this happened, add the yeast.
We remove the pan for 2-3 days in a warm place, and then pour it into a glass jar, corking with a lid with air vent (it is better to put on a rubber glove and wrap it with rubber at the neck).
After 5-6 days, we pour the contents into bottles – but first make sure that there are no bubbles on the wall of the can (mead no longer wanders). Pour by filtering through cheesecloth. That’s all – the mead is ready – it needs to be kept for another week, and stored in the refrigerator.