Composition / ingredients
Step-by-step cooking
Step 1:
Pour the required amount of warm water into a larger jar.
Step 2:
Add honey and stir so that it dissolves well.The taste of the finished drink will depend very much on the taste of honey. It should be fragrant. The best varieties are light honey.
Step 3:
Prepare the required amount of raisins and hops. I use granulated hops, special for mead. It is not as bitter as the pharmacy.
Step 4:
Add hops and raisins to the jar. Mix everything again. If you prefer stronger drinks, you can also add some fresh grapes. At the same time, the drink will ferment more and with prolonged exposure will be able to acquire additional degrees.
Step 5:
Cover the jar with a small piece of gauze and put it in a warm place for fermentation for a few days. It will take 10-14 days. Due to the fact that yeast is absent in the drink, fermentation will take longer.
Step 6:
When the mass stops fermenting, it must be filtered through several layers of gauze. Then bottle, close tightly and put away in a dark and cool place for at least 3 months. During this infusion, the drink will acquire the necessary aroma and taste. If you keep the drink even longer, then it will acquire the necessary degrees and become alcoholic.
Not always and not everyone has the opportunity to find real beer or wine yeast for making mead. In this case, you can cook it without yeast. This recipe is very simple and is very popular with novice winemakers.
In a cool place, properly cooked, mead can be stored for several years. In order to taste the real taste of such a honey drink, I recommend waiting at least a year - you will have to be patient.
Mead is perfectly stored in glass bottles, preferably made of dark glass. But in the old days, this drink was stored in wooden barrels.
Try it and you will succeed!
Calorie content of the products possible in the dish
- Honey - 400 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Water - 0 kcal/100g
- Hops - 0 kcal/100g
