Spicy homemade mead

For the preparation of satiety - the basis of mead (namely, a boiled mixture of honey and water) - honey must be melted in a water bath, the water warmed up slightly and mix everything in a suitable cooking pot.

At the very beginning of cooking, you need to measure the amount of liquid in the pan and bring the satiety to a boil over medium heat, stirring and collecting the resulting foam. After boiling, reduce the heat to a minimum.

After about an hour of cooking, depending on the purity of the honey, when the foam ceases to stand out intensively, you can lay spices. To do this, they need to be folded into a bag or tied in clean, odorless gauze.

After the spices are added, you need to add water to the mark measured at the beginning of cooking. Let it boil and boil with spices for 30-40 minutes. Then remove from heat and let cool to 30 degrees.

It is convenient to put this amount of liquid for fermentation in two three-liter jars, so for a change you can take two types of yeast (for example, wine and safflower) and dissolve them in 200 ml of full each. But you can also take yeast of one kind, also dissolving them in satiety.

Accordingly, pour the satiety into three-liter jars or into any other suitable for fermentation dishes that you have. Add the dissolved wine yeast and place the future mead in a warm place for fermentation under a water seal. Such mead will wander smoothly and calmly for about 4 weeks.

Mead on wine yeast must be drained from the sediment after 2 weeks of fermentation and put to ferment.

As soon as fermentation stops, drain the mead once again from the sediment using a tube.

Mead can be carbonized, i.e. it can be carbonated, but it can be left as it is and consumed dry.

For carbonization, add 15 grams of fructose to 1 liter of mead in a bottle. Yeast of the same culture that was used for cooking, dissolve in a small amount of mead and add literally a couple of teaspoons of the solution in a bottle to fructose.

Pour mead into the bottle, close the lid, shake and put in the cellar for 1-6 months. The longer the mead stays in the cellar, the tastier it will be.

Happy holidays!