Mead from old honey

Fragrant, amber, delicious, for a festive table! Mead from old honey is a recipe for homemade alcoholic liqueur, an excellent option for recycling an old product. It will not be difficult to make it at home. To prepare such mead, you can use both candied and already fermented honey.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Honey

300

Water

Raisins

100

Hops

Yeast (wine or special for mead)

Spices dry (cinnamon, ground ginger, cloves)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 13 g

62 kcal

GI: 0 / 23 / 77

Step-by-step cooking

Cooking time: 7 d

Step 1:
How to make mead from old honey? Prepare the required amount of old honey. In my case, honey is very old. It has been standing for 8 years. During this time, honey has significantly darkened and even a precipitate has appeared. It's okay, this one is also perfect.
Step 2:
Also measure the required amount of raisins, hops and yeast. Hops and yeast are best taken at a specialty store. My hops are granular, and the yeast is special for mead.
Step 3:
Pour the required amount of water into a saucepan, bring it to a boil. Dissolve honey in water and boil everything together over low heat for 5-7 minutes. When boiling, foam will form — it must be removed. Then cool the broth to a warm temperature.
Step 4:
Pour it into a glass jar, a little larger. Add raisins (unwashed), yeast, spices and hops to it. Mix well.
Step 5:
Cover the jar with a layer of gauze and put it in a warm place for a few days for fermentation. It will take 5-7 days.
Step 6:
When fermentation is over, strain the product through several layers of gauze. Pour the resulting liquid into bottles and seal tightly. Put the bottles in a cool dark place for 2-3 months to infuse.

Old, improperly stored honey does not have to be thrown away or allowed to brew. It can be used to make a more delicious and healthy drink — mead.

Mead is a native Russian drink. It is prepared almost independently. The main thing is to mix the ingredients correctly.

Young mead obtained immediately after fermentation tastes more like kvass, and its strength is about 2-3%. In order for the drink to become stronger, it needs to be given time to stand.
It is best to use glass bottles or wooden barrels for infusing.
To give an exquisite flavor, you can add fragrant herbs and spices, dry or fresh berries.
The longer the mead is infused, the stronger it will turn out.
In the past centuries, the tincture was aged in oak barrels for up to half a century and opened only for special occasions.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.