Ingredients for Cooking Mead at Home
- Honey (any grade without bitterness) 800 grams
- Hop cones 3 tablespoons
- Yeast Saf Levure for drinks 1.5 teaspoons
- Chicory Concentrate (Soluble) 2-3 Tbsp
- Fermented wort concentrate (soluble) 1 cup
- Dried orange peels, ground 2 tablespoons
- Ground coriander 1.5 tablespoons
- Distilled pure water 6 liters
- Main Ingredients Honey
- Serving 12 Servings
- World Cuisine
Stainless steel saucepan, enameled on 8 liters - 2 pieces, Sieve, Three-liter jar - 2 pieces, Half-liter jar, System dropper or silicone food tube - 2 pieces, Plastic bottle with a lid on 1 liter - 6 pieces, Tablespoon, Stove, Cup, Ladle, Colander, Plasticine, Knife
Home-made mead cooking:
Step 1: mix honey and water.Take a big 8 liter enamel pan. Separate from the total amount of honey 6 tablespoons and put in a separate plate, they will be useful to us in a few days. Pour into the pan 3 liters of pure distilled water and add honey to it with the help of a ladle, so that not one drop of the precious liquid is not wasted. Thoroughly mix the water and honey until smooth, so that all the pieces of honey dissolve in water. Turn on the stove to a strong level and put a pot of water and honey on it. When they boil and the honey dissolves in water, stirring the contents of the pan with a ladle, add to it another 3 liters of remaining pure distilled water. We fasten the stove to a medium level and continue to boil honey with water. A light foam appears on the surface - scale. We remove it with a colander, in the mead it is not needed.
Step 2: add the hops.
Step 3: boil the wort.20 minutes before the end of cooking, add soluble chicory concentrate. He will give a beautiful shade and add his own twist to the game of aromas. Do not forget that the concentrated liquid chicory tastes very bitter, so adding it a little 2 - 3 tablespoons will be quite enough. Then add the kvass wort concentrate. It will give a beautiful shade to our drink and an interesting kvass flavor. During cooking, half a liter of liquid can boil from the pan, so if it boils a little more, add water. By the end of cooking should be 5 - 5, 5 liters of wort. For kvass wort, dried ground orange peels are used. We add them as a fruity addition to the aroma. 5 minutes before the end of cooking add to all ingredients 1. 5 - 2 tablespoons of ground coriander. Thoroughly mix the mass of ladles. At the end of wort cooking, set the pot off the stove. Here I note that now Do not touch the wort with non-sterile objects or dirty hands.. Therefore, in the process of all preparations, a kettle with boiling water should be on the stove, we will sterilize all the equipment that we use with it. We put a kettle with water on the stove turned on and bring it to a boil, as needed, we will add water to it and boil it again.
Step 4: preparing the boiled wort for fermentation.
Step 5: filter the wort.
Step 6: pour homemade mead for storage.
Step 7: serve the mead at home.Mead tastes like home-made beer at home. It is served along with salty nuts, dried fish and chips. Mead at home is perfectly drunk with meat and fish dishes. The main thing is not to drink a lot, although the degrees in this drink are not large from only 12 to 16, but a large amount of delicious mead intoxicates quickly enough.
Enjoy your meal!
- The rapid fermentation of home mead occurs within a week. If you want more strength for your mead, you can let her ferment more time.
- If you want mead to be sweeter, you can add sugar to a glass with yeast. Or add more honey.
- Ready mead, stored for no more than 2 months.
- If you don’t have ready-made dry, grated orange peels, you can take fresh peels from oranges and finely chop them with a knife or a blender.