Mead "Fragrant"

Category: The drinks
Kitchen: Russian
Sweet Mead

Ingredients

honey 1 kg
water 7L
hop cones 25-30g
currants, juniper, cloves, cardamom 10 pcs of each
dry yeast 3 tsp

Cooking method

  • A fragrant, healthy, aromatic and very easy to make old Russian drink. It is better to take honey not fresh, candied last year is perfect. But it is better to approach the selection of flavorings individually. I like this set the most: black currant branches and leaves, juniper branches with cones, cloves, cardamom boxes. Some people also like ginger, cinnamon and allspice. In any case, we collect flavors, mix and grind a little in a mortar, add hop cones (I have fresh ones), tie them in a gauze bag (I have a mosquito net) and put something heavy there (I have a stone pestle). Bring the water to a boil, add honey there with spoons, stirring thoroughly each time. As it boils again, foam appears, which needs to be collected and removed. After boiling honey for 5-7 minutes, add a bag of hops and flavors.
  • Sweet Mead Sweet Mead Sweet Mead Sweet Mead
  • Simmer over low heat, covered for 20 minutes, stirring occasionally. Remove from heat and let cool to room T. Take out a bag of hops and flavorings and pour into a fermentation container. In principle, given the presence of hops, the mead will ferment itself, but the degree will be small and it should stand for 20 days. Therefore, I add yeast (preferably brewer's or alcoholic) to the already cooled mead and mix thoroughly. We leave to ferment at T = 25-28 * C for 8-10 days, closing it with a water seal or a rubber glove with a punctured finger. The very next day, you can see signs of fermentation - bubbles and foam.
  • Sweet Mead
  • Usually, fermentation ends in 6-7 days, but to be sure, we leave it to stand longer. Bubbles should stop bubbling in the water seal, and rubber gloves should hang limply, ceasing to "vote". Next, pour the mead into another sterile container with a tight lid, or immediately pour it into plastic bottles sterilized with vodka through several layers of gauze, leaving a sediment at the bottom of the first container. Close tightly and transfer to a cool place or refrigerator. You can drink in a week. The mead has a small fortress - 4-6 degrees. But aromaaaat and "sweetness", as they said before, are very pronounced. Drink and have fun and benefit!


Elena Kadiewa
I'm already flying to try! Sweet though?
Tumanchik
WOW !!!!!!! Straight honey gold! How beautiful, bright, sunny! This photo is unusually sunny! Thanks for the recipe.
Linadoc
Quote: elena kadiewa
Sweet though?
Flax, sweet and sour with a pine-currant aroma and hints of citrus. Cold herself, but then everything inside somehow heats up nicely. Come on, fly dear! I, as you know, not 7l, but ... the whole gazebo is enough.
Linadoc
Tumanchik, Ira, do it to your health! It's like cider, but simpler, faster and more flavorful. And the benefit! Honey, by the way, is its own, like hops, currants and junipers. Conveniently - I went out, collected everything and rolled it up.
francevna
Lina, how do you shoot your masterpieces?
Such pictures are colorful that you can't pass by. Does mead relieve the headache?
Zachary
Great recipe!
vedmacck
To bookmarks! Hops are available (though not enough). Like juniper, but no berries yet
Linadoc
Quote: francevna
how do you shoot your masterpieces?
Canon Power Shot SX 50 HS, but I have a little education in photography, still Soviet.
Quote: francevna
Does mead relieve the headache?
Its main action is anti-inflammatory, immunostimulating, tonic, stabilizing stress, and has an improving effect on the urogenital and respiratory tracts. But I can't say about the headache.
Quote: Zachary
Great recipe!
Zachary, as always, in a masculine way, briefly and specifically!
Linadoc
Tatyana, you definitely need (for witch's needs)!
Kokoschka
Linadocwhat a beautiful mead!
Lina pictures are really seper!
Quote: Linadoc
Therefore, I add yeast (preferably brewed or alcoholic)
And where do you get them!
Linadoc
Quote: Kokoschka
And where do you get them!
Lily, Thank you! I take it in the internet, I make my beer

and moonshine

Kokoschka
Linadoc, special!
Lin, can you throw a link?
Gaby
Linochka, honey, well, finally, I can create at least one degree drink at home. At home, almost everything is there, acrome currant and juniper, what to look for? You have to go to the village for currant branches, and then you will have to go to the neighbors to beg, and you have to ask around for the berries of the juniper at the market. I correctly understood that without currant branches and juniper berries, nothing good will come of it? catch the recipe. And about yeast, are ordinary, dry ones suitable or beer ones? Or am I glad early that I have almost everything. Anyway, thanks dear for sharing the recipe. ...
Borisyonok
Linadoc, Linochka! You're just a "Fountain of Ideas"!
As always, you have - "Everything ingenious is simple!" It will be necessary to do it. Bookmarked it.
Only I have questions as always. Is it possible to freeze juniper and currant twigs in order to make Mead in winter? Or is it better to dry all this stuff?

And then go your honeycomb ...

Linadoc
Quote: Gabi
without currant branches and juniper berries, nothing worthwhile will work
Vikusya, of course, it will work out. Take ginger, cloves, allspice, any needles, juniper berries are sold in the pharmacy and hops are also there. You can also ordinary yeast, baking, they are very close to beer. Do it, everything will work out. You can add currant mint sprigs or cherries together. Why don't you make wine or cider? It's that simple!
Linadoc
Quote: Borisyonok
Is it possible to freeze juniper and currant twigs,
Kitty, of course, you can! And it's even better to freeze than dry. And yes honeycombs!
Borisyonok
Linochka, thanks!
Let's go to dad's dacha - be sure to narva a juniper in the forest.
And all this in the freezer and send. And by the New Year .... ooooooo .... everyone will be Delicious!
Linadoc
Quote: Borisyonok
And by the New Year .... ooooooo .... everyone will be Delicious!
Yes, Kitty, mead can be made quickly in 2-3 weeks at any time of the year! And now you know how!
Venka
Is it better to cook fresh mead, or does it cost well and you can make a lot at once and stretch it out for a year or two, or how much will it take?
solmazalla
Linadoc, Can you fix it? Alcohol, for example? Or will it be felt? And, joining the question, how much can it cost?
Loksa
THANKS, Linochka I'll take it as a bookmark, it looks very tasty, the color is beautiful. It looks like kvass, I felt thirst immediately.
Linadoc
Quote: Venka
And it is better to cook fresh mead, or it costs well
It is better to do it fresh, although in a basement or a cold place it can stand well for 6 months. I really didn't have to
adelinalina
can this drink be made non-alcoholic?
Linadoc
Quote: solmazalla
Can you fix it? Alcohol, for example?
Alla, you can fix it - after the end of fermentation before bottling, you can add 75-100 ml of vodka for each liter. But it seems to me that the refreshing taste will go away immediately.
Oksana, so it perfectly quenches thirst, but somehow imperceptibly warms.
Quote: adelinalina
can this drink be made non-alcoholic?
Oksana, you can, if you do not add hops and yeast. But then this sbiten will be stored in the refrigerator for no more than 5 days.
adelinalina
Linadoc, Thank you
Luna Nord
Linochka, a miracle recipe!
Linadoc
Ludmila, Thank you!
solmazalla
LinadocThank you very much, I just want to make such a tasty treat on the table, and the audience respects it
Linadoc
Alla, so the liquor is stronger then (18-20 degrees, or wine 12 degrees). Then do them, it's easy too.
VGorn
Linochka, how much I read your recipes every time I admire (though usually about myself). But this time she could not resist, decided to write! Very, very fascinated by the recipe! I have long wanted to do this! I am in awe of the masterpiece!
Now the question is: can honey be put there together with honeycombs, with wax, that is? There is old honey in combs. I am looking for ways to recycle.
Linadoc
Victoria, thank you for rating! I'm all embarrassed.
No, the taste of the wax will ruin everything. But you can get honey from honeycombs. We, however, have a centrifuge for this, but you can also at home. Run a fork over the sealed honeycomb lids all over the surface on both sides to print and just let the frame drain. Slowly, but it will drain.
VGorn
The fact of the matter is that it is not framed, but simply lies in the container. There is no way to separate it. Anyway. I add it right in the honeycomb to the custard rye bread. Tasty and healthy. And there is normal honey for mead. I hope everything will work out. Only there is no brewer's yeast and I only use live / pressed yeast, not instant. How many to take, tell me, please?
VGorn
And you shouldn't be embarrassed. Well-deserved praise. In general, I admire such an irrepressible thirst to create! And when is the time? Moreover, such extraordinary recipes! Great! Well done!
Linadoc
Quote: VGorn
I only use live / pressed yeast
multiply 4g (1 teaspoon of dry yeast) by 3, we get 12g of dry yeast. Now multiply by 3 again and get 36g pressed.
Mist
Lina, a question arose along the way, since I don't understand anything in this process, but I really want to do it
There is no water seal, only a glove is available - pierce 1 finger at once as you put it on?
Do we do the same with the glove for wine?
Linadoc
Yes exactly. The middle finger should be pierced immediately. And just keep in mind, it will be slightly bitter due to juniper and hops (like beer). You can reduce both, and then less bitter. Although I like it.
Mist
Lina, can I do some more
You can tell in more detail about - ... in plastic bottles sterilized with vodka ...
And please advise how to sterilize an 8L plastic fermentation container.
Thank you in advance
Linadoc
Quote: Mist
how to sterilize an 8L plastic fermentation container.
Easy. You wash well with hot water with chlorine-containing powder, wash it well with cold water, pour 100 grams of vodka, close the lid and shake vigorously for 10 minutes so that the vodka gets everywhere. Pour vodka (you can into a glass), and pour whatever you like into a container. All.
Mist
In general, I put it today, up to a pile of still wine from persimmon and tangerines, well, a couple of liqueurs
There are no currants, I put in mint, the smell is amazing, it remains to wait
Linadoc
Irina, well done! Great option!
Ljna
Lina, we finish the mead, it tasted like beer when I say mead, they don't believe
photo under the supervision of quality control department
Sweet Mead
Linadoc
Evgeniya, oooooh, both the mead and the guard are good! ... Well, beer is based on a similar brewing process

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