The drinks

Mead at home


Ingredients for Cooking Mead at Home

  1. Honey (any grade without bitterness) 800 grams
  2. Hop cones 3 tablespoons
  3. Yeast Saf Levure for drinks 1.5 teaspoons
  4. Chicory Concentrate (Soluble) 2-3 Tbsp
  5. Fermented wort concentrate (soluble) 1 cup
  6. Dried orange peels, ground 2 tablespoons
  7. Ground coriander 1.5 tablespoons
  8. Distilled pure water 6 liters
  • Main Ingredients Honey
  • Serving 12 Servings
  • World Cuisine

Inventory:

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.

Across 15 minutes after boiling water mixed with honey add 3 tablespoons of hop cones. We ladle the hops in a mass of honey and water. For mead, we buy regular hops; they can be purchased at a pharmacy. As soon as the hops get wet, foam will reappear on the surface. Periodically it will appear on the surface of the preparing malt, do not forget, we collect it with a colander. We give honey, hops and water boil together for 1 hour. The stove must always be at medium heat during cooking.

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.

We take a clean pan with a strainer and filter into it hot liquid from honey, pure water, kvass wort and ground coriander with orange peels. On the surface of the strainer there will remain pieces of ground coriander, hops and orange, we no longer need them, they can be thrown away. We wash the pan in which the wort was boiled under running water and pour the strained, pure wort into it, almost ready for the start of fermentation. Turn on the stove to a medium level, put on it a pan with the whole mass and bring to a boil. Do not forget to periodically mix the must with ladles. When it boils, turn off the stove and set the pan aside. We take a large glass and ladle sterilize them in boiling water, which we previously prepared in the teapot. Separate a small part from the total mass of the wort to the ladles and pour it into a sterilized glass. Three hundred milliliters of wort in a glass will be enough. Let it cool to 30 degrees. In the meantime, in order for the wort that is in the pan to cool faster, we collect in a bath of cold running water and put a pot of wort in it. We will prepare the jars for fermentation, take two three-liter jars and sterilize them. It's time to get back to our glass. The liquid in it has already cooled. Take a teaspoon and sterilize it with boiling water. Open a bag of yeast Saf - Levure and add 1.5 - 2 teaspoons yeast in a must that is in a glass. Do not stir. About 15 minutes yeast in a glass will begin to ferment. Now they can be mixed. But do not forget, this should be done only with a sterilized spoon. The wort in the pan has cooled to 25-30 degrees. We take a glass with yeast and pour its contents into a pan with cooled wort. Thoroughly stir the entire mass with sterilized ladles.

Step 5: filter the wort.

The cooled wort is thoroughly mixed again with a stylized ladle. We take two ordinary plastic caps, make a round hole in the middle of the caps with a knife and insert tubes from droppers into them. You can cut one dropper in half. About 40 centimeters. There will be gaps around the tubes, they can be covered with plasticine. Ready caps with tubes are sterilized in boiling water. We take 2 three-liter sterilized cans and pour into them cooled down 25 - 30 degrees wort with yeast, helping yourself with sterilized ladles. A three-liter jar should be filled with a must more than half. There must be an air plug in order for the wort to ferment. We put closed jars in a cool place for further fermentation. The temperature in such a place should be no more 20 - 21 degrees heat. We take a half liter jar, sterilize it and fill it to half with clean, sterilized water. We take a plastic cover, we make in it 5 - 6 holes with a knife, sterilize and dress on a half-liter jar. The ends of the tubes attached to three-liter cans are lowered into the holes on the lid attached to a half-liter can of water. Five hours later, the wort will begin to foam and wander. Such fermentation is called "silent fermentation." We put a thermometer near the banks. In order to monitor the fermentation temperature. After a day, we check the wort and temperature. The wort gurgles and foams, and the temperature should not be more 20 -23 degrees. If dark dirty spots appear on the surface of the foam. We take a sterile tablespoon, gently open the bottle and remove them. The main thing is to do it quickly. You will not remove all the spots, but this is not necessary. In any case, the remains of the spots will settle on the walls of the banks. Passed two days, the foam settled in an almost finished mead, and a noticeable precipitate appeared at the bottom of the cans. Gurgling our mead has become less and less. It's time to drain our drink.

Step 6: pour homemade mead for storage.

A very complex painstaking process. We will prepare containers in advance for the spill of mead. We take plastic bottles with caps, sterilize them with hot water. Water temperature should be approximately 75 degrees so that the bottles do not deform during and after sterilization, we leave them closed. We take a tube from the second dropper and scald it with hot water from the kettle. The tube for overflow of mead should be no less than 1 meter. In order for the mead to be with the gases, it must be carbonized. This is done easily and simply. Take 5 tablespoons of honeythat we have previously set aside and put in a small pan. Add to honey half a glass of clean distilled water. Turn the stove on to the middle level and put a pot of honey and water on it. Bring the whole mass to a boil. Allow to cool and pour in equal amounts on all plastic bottles that we prepared earlier. We put a jar of mead on a high shelf. We lower one end of the meter tube from the dropper into a jar, and lower the other end into a plastic bottle with honey mixed in boiled water. When transfusing mead, the plastic bottle should stand on 50 -70 centimeters below cans with mead. In this way, pour the whole mead over the entire container we prepared. We make sure that the precipitate is not drawn into the tube. Therefore, we do not top up the bank to the end, we leave the remainder and merge, we do not need it. Do not add the mead into the plastic bottle onto 5 centimeters squeeze it and tightly close the lid. Then we turn over each bottle filled with mead and shake it so that the boiled water and honey disperse throughout the mead. Across 20 minutes the bottle will straighten and become even. We take out the prepared mead in a cool place and store at a temperature of +4, about 2 weeks. It's time to try! Carefully take the bottle with the finished mead. We try not to shake it, a small precipitate formed below. We open carefully, there is a risk that the cork may fly out of champagne. Pour the finished mead into a glass. In the closed state, the mead is stored for several months.

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!

Recipe Tips:

- 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.