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Beekeepers and beekeepers sometimes have to deal with honey that can no longer be sold due to its unattractive presentation or because it has fermented. But the good thing about beekeeping is that there is practically no waste - any beekeeping product can be processed and consumed.
One way to get rid of old or fermented honey for your own benefit is to process it and get a delicious drink, known to many as “mead.” So if you have candied honey and don’t know what to do with it, read on. Several recipes for making mead from old or fermented honey will help solve this problem.
A drink called “mead” appeared at the end of the 18th century. It owes its appearance to preserved ancient recipes for honey drinks that were known to our distant ancestors. Not a single feast or feast in the old days was complete without intoxicating honey. And the profession of mead maker was considered particularly noble and highly revered.
A lot of time has passed since then; the technology for preparing drinks from honey has, of course, changed. But still, properly prepared modern mead is still aromatic, has an excellent taste and healing properties. This drink is usually low alcohol - 5-10 degrees. It is obtained during the fermentation of honey.
To prepare mead, in addition to honey, you will need water, seasonings and spices, various fruit additives, hops and yeast. To get a piquant spicy taste, you can add ginger, cinnamon, pepper, lemon or orange peels, and nutmeg when cooking.
Read also: What is mead and how was it prepared in Rus'?
The basic ingredients for mead are easy to find in every home. Except that hop cones may not always be on hand. But this can be easily fixed by going to any pharmacy. Any yeast can be used: beer, bread or wine.
The quality of the drink will not suffer at all if for its preparation we take not fresh, but slightly sour, sterilized or heavily sugared honey.
Recipe for cranberry mead made from old honey
To prepare boiled mead obtained by sterilization (this is the most common and fastest technology), this recipe will require:
- Water – 5 l
- Cranberry juice – 5 l
- Honey – 1 kg
- Spices – 5 g
- Yeast – 100 g
Cooking method: Dissolve honey in water and boil for 10-15 minutes. Add yeast, cloves, cinnamon, cranberry juice to the cooled honey drink and set aside in a warm place for a couple of days. Then we keep it in a cold place for 2-3 weeks and bottle it. Our aromatic and tasty drink is ready!
A simple recipe for mead from old honey without yeast
Not everyone likes to heat and boil honey, but without this there is no way to prepare a satisfying mead. Nevertheless, many mead makers who drink boiled honey drink consider it to taste wonderful and completely safe for the body.
For those who do not agree with this, there is another longer (3-4 months) method of preparing mead without boiling and yeast. This technology produces mead. To ferment honey, any berry that can speed up the fermentation process can be used as wild yeast. Most often these are raspberries, raisins, blueberries or cherries.
Read also: Such different mead: recipes
To prepare a low-alcohol drink from old honey and cherries according to this recipe, we will need:
- Honey – 2 kg
- Water – 1 l
- Cherry – 4 kg
How to cook: First, let's prepare the cherries. We sort it out and remove the pits (it is not recommended to wash the cherries). Dissolve honey in heated water (no more than 30-35°C) and pour it over the cherries. We leave the drink alone for a couple of days and wait until the wort ferments.
The fermentation process with wild yeast takes 7-10 days.
Then, having previously filtered the honey-cherry mixture, we pour the drink into bottles and forget about them for four months to allow quiet fermentation to complete. The taste of the finished drink is refreshing, sour and very light.
Mead made from candied honey in honeycombs
Compound:
- Water – 5 l
- Honey – 1 glass
- Yeast – 1 tsp.
Preparation: First you need to separate the honey from the honeycombs by adding cooled boiled water to the container with them. Remove the floating honeycombs with a slotted spoon. Add yeast diluted in warm water. Mix everything and put it in a cool place for a week.
Recipe for making mead from fermented honey
If the honey suddenly tastes unpleasant and foam appears on its surface, these are signs that the honey has fermented. This kind of honey can no longer be eaten. But you can still save it, especially if the honey ferments only in the upper part of the container. To prevent the fermentation process from transferring to all the honey and preserving the rest, it is necessary to completely remove the liquefied top layer and foam from the surface of the product.
But even if it was not possible to save the fermented honey, you should not immediately throw away such a product. In its processed form, it can still be useful if it is heated and boiled. For example, from such a product you can make boiled mead from fermented honey. As a result of heating, the product will, of course, lose some of its beneficial properties, but it is still possible to save it from disposal.
Ancient manuscripts preserve a lot of information about the life of worker bees, who collect and process the “soul of delicacy” - nectar, enriching it with magical substances. Depending on the type of nectar, honey can be honeydew (it is obtained as a result of bees processing honeydew and honeydew - the sweet secretions of some insects that feed on plant juices) and flower. Thick honeydew honey is significantly inferior to flower honey in taste and aroma. Linden honey is considered the most exquisite among flower varieties - pale yellow in color, saturated with the aroma of blooming linden; meadow (it can be either light yellow or brownish); sweet clover, distinguished by its amber color; minty and delicate fruit honey - yellow-red in color, woven from the nectar of flowering fruit trees.
From time immemorial, honey has been considered a unique food product on earth. And the point here is not only the amazing taste of this delicacy or the ingenious organization of bee work. In terms of the set of vitamins (by the way, their list will take several pages) and valuable microelements, honey simply has no equal among products (however, for people suffering from allergies in one form or another, alas, it is better to avoid honey). The gift of bees is rich in magnesium, phosphorus, iron, potassium, phytoncides that have an antibacterial effect (which is why honey is often called a natural antibiotic), valuable acids and microelements that purify the blood and have a beneficial effect on the functioning of the heart. The uniqueness of honey is also evident in the fact that all these substances can be preserved in it for a long time (for comparison: cut spinach loses half of its vitamin content within 24 hours). To prevent honey from losing its beneficial qualities, you should use some secrets. Those who like to add this delicacy to tea should remember: at temperatures exceeding 35 °C, the amount of honey vitamins will decrease significantly. Therefore, it is better to enjoy honey as a bite, and it should be stored in glass, ceramic or wooden containers, and tightly closed. This delicacy should be kept as far as possible from spices and pickles, as it absorbs odors quite quickly. The remarkable properties of honey make it an indispensable ingredient in many dishes. For example, French sauce for roast meat is made from flower honey, lemon, red pepper and garlic. Honey also adds a special charm to hot Italian sauce for chicken and veal, which also contains sour cream, grated apple, a little flour and herbs. In Mediterranean cuisine, honey with whipped yolks and dry wine is added to baked goods and sweet soufflés.
Kozinaki “Assorted”
For 2 persons: honey - 2 tbsp. l., peeled sunflower seeds - 130 g, raisins - 40 g, peanuts - 90 g, sesame seeds - 30 g, flax seeds - 20 g, sugar - 5 tbsp. l., vegetable oil
Combine honey and sugar in a saucepan. Heat over medium heat until the sugar is completely dissolved. Dry the sunflower seeds and peanuts in a frying pan without oil. Rinse the raisins. Peel the peanuts. Add sunflower and flax seeds, peanuts, raisins and sesame seeds to the prepared, still hot syrup. Mix thoroughly until smooth. Cover the work surface with foil and grease with vegetable oil. Lay out the workpiece in portions, forming round kozinaki. Leave until completely hardened.
Calorie content per serving 495 kcal
Cooking time from 90 minutes
7 points
For 8 persons: honey - 3 tbsp. l., ginger root - 3 cm, lemons - 3 pcs.
Wash and peel the ginger. Grate on a fine grater. Wash the lemons and grate them together with the zest (do not drain the juice). Mix ginger and lemon in a decanter. Add honey, stir. Pour 2 liters of water. Cover with a lid. Leave for 6 hours. Pour into glasses. You can garnish with lemon slices.
Calorie content per serving 70 kcal
Cooking time from 6 hours
Difficulty level on a 10-point scale 5 points
For 3 persons: honey - 4 tsp, eggs - 2 pcs., flour - 200 g, milk - 180 ml, bananas - 1 pc., walnuts - 6 g, sugar - 2 tsp.
Dry the walnuts in the oven and chop until the consistency of crumbs. Combine eggs, milk and sugar. Stir until smooth. Transfer to blender. Mash the banana with a fork and add to the milk-egg mixture. Beat until smooth. Add nuts, honey and flour. Mix thoroughly. Heat the frying pan. Pour in a small amount of dough and form into a pancake. Fry on both sides over moderate heat until done. Before serving, you can decorate with nuts and banana.
Calorie content per serving 315 kcal
Cooking time from 25 minutes
Difficulty level on a 10-point scale 7 points
For 4 persons: honey - 2 tbsp. l., chicken wings - 1 kg, mustard - 2 tbsp. l., sweet paprika - 2 tbsp. l., olive oil, salt, ground black pepper
Melt honey in a water bath. In a bowl, combine mustard, honey, paprika and 2 tbsp. l. olive oil. Salt and pepper. Mix thoroughly. Wash chicken wings and dry. Place in a container with marinade, stir until they are completely covered. Leave for 30 minutes. You can fry in olive oil in a frying pan until golden brown or bake in the oven for 20-25 minutes at 200°C.
Calorie content per serving 340 kcal
Cooking time from 60 minutes
Difficulty level on a 10-point scale 7 points
For 6 persons: honey - 2 tbsp. l., flour - 3.5 cups, eggs - 3 pcs., sugar - 2 cups, sour cream - 500 g, soda - 1 tsp, gelatin - 1 tsp, butter - 50 g
Beat eggs with 1 cup sugar. Add honey, soda and butter. Mix. Place in a water bath for 15 minutes. Cool. Add flour and knead the dough. Divide into 8 equal parts. Roll each piece into a thin round layer. Bake the cakes individually for 5-7 minutes in the oven at 180°C. Cut out blanks of the same round shape. Using a mixer, beat the sour cream with the remaining sugar. Dissolve gelatin in a minimal amount of water. Pour into the cream in a thin stream. Beat again. Grease the cakes with sour cream. Lay out on top of each other. Grind the dough scraps. Sprinkle over the finished cake.
Calorie content per serving 405 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 9 points
For 4 persons: honey - 0.25 cups, carrots - 1 kg, vegetable broth - 1.5 l, 35% cream - 0.3 cups, thyme - 2 sprigs
Wash and peel the carrots. Place in a saucepan and add broth. Add thyme. Bring to a boil, cook for 45-55 minutes. Puree the boiled carrots in a blender. Melt honey in a water bath. Add honey and cream to the carrots, mix thoroughly (for a less thick consistency, you can add a little broth).
Calorie content per serving 135 kcal
Cooking time from 70 minutes
Difficulty level on a 10-point scale 7 points
For 4 persons: honey - 4 tbsp. l., apples - 4 pcs., almonds - 80 g, raisins - 50 g, ground cinnamon
Dry the almonds in a hot frying pan without oil. Grind until coarse crumbs form. Wash the raisins and dry. Melt honey in a water bath. Combine liquid honey, raisins and nuts. Add a pinch of cinnamon. Mix the mixture thoroughly. Wash the apples. Carefully remove the core with a knife, making a long vertical depression. Distribute the filling evenly, filling each apple. Place the pieces into the preheated oven. Bake for 20-25 minutes at 180°C. You can sprinkle with powdered sugar and serve with tea.
Calorie content per serving 280 kcal
Cooking time from 35 minutes
Difficulty level on a 10-point scale 6 points
Alcoholic drinks from honey began to be prepared several thousand years ago, simultaneously with the advent of beekeeping. Over time, production technology has changed, but the unforgettable taste and hop flavor remain the same. Next I will tell you how to make mead at home. We will look at a modern version and a classic recipe without yeast and boiling, which we used before.
Mead is a low-alcohol (5-10%) alcoholic drink obtained by fermenting honey. Depending on the recipe, in addition to water, yeast, hops, flavorings and other ingredients may also be added to the composition.
There is strong mead, but it is made not by fermentation, but by adding the required amount of alcohol (vodka) to the finished product. This method allows you to achieve a predetermined strength of the drink up to 75 degrees.
In Rus', “drinking honey” was considered sacred and was an integral attribute of many holidays, but in the Middle Ages this wonderful drink was forgotten. The second birth of mead occurred in the first years of Soviet power, when beekeepers received a lot of honey unsuitable for long-term storage and sale. For the sake of quick processing, beekeepers made mead with the addition of baker's yeast.
The new low-alcohol drink caught on; it was prepared at home, using not only spoiled, but also very high-quality mature honey, diluted with water. A few decades later, the industrial production of mead began. In this regard, the city of Suzdal in the Vladimir region became famous, where production has continued to this day.
Modern homemade mead
Ingredients:
- honey – 300 grams;
- water – 2 liters;
- dry yeast - 1 teaspoon (or 25 grams of pressed);
- hop cones – 5 grams;
- cinnamon and nutmeg - 1 pinch.
All ingredients are available; difficulties may arise only with hop cones. They are sold in almost every pharmacy, so this is not a problem either. You can use any yeast, for example, for baking bread.
Mead making technology
1. Choosing honey. One of the most important stages, on which the quality of the finished drink largely depends. Try to choose the most fragrant varieties. Buckwheat honey is excellent, but you can use something else, such as linden honey.
In the spring, many beekeepers offer fresh liquid honey, but if you are not well versed in beekeeping, it is better not to buy it. There is a risk that instead of a natural product, dealers will sell a surrogate made from sugar, or that the honey itself will be of low quality. Such raw materials will never make delicious homemade mead.
2. Dissolving honey in water. Pour water into an enamel pan and bring to a boil. Add honey to boiling water, stirring constantly with a spoon. After 4-5 minutes of boiling the honey mixture, a white foam will begin to appear on the surface, which must be carefully collected with a spoon.
Attention! Honey burns very quickly and can ignite, so the pan should not be left unattended for a minute.
3. Adding flavoring additives. After the foam is removed, add other ingredients to the mixture: cinnamon, nutmeg and hops, which will give the drink original flavor notes. After mixing thoroughly, remove the pan from the heat.
4. Preparation for fermentation. Cool the mixture to 25-30°C (very important) and add the diluted yeast. If you do this at a higher temperature, the yeast will die and fermentation will not begin.
Transfer the pan with honey solution to a dark place with a temperature of about 25°C. If there is no separate room, you can use an aquarium heater. To avoid foreign substances and insects getting into the wort (flies are especially annoying in the summer), I recommend tying the pan with gauze.
After 1-2 days, signs of fermentation will appear: foam will begin to form on the surface of the mixture, and hissing will be heard. Pour the contents of the pan into a fermentation container, placing a medical glove with a hole in the finger or a water seal on the neck. The designs of these devices are shown in the photo.
Homemade water seal Fermentation under the glove5. Fermentation. As a rule, fermentation of mead lasts 4-6 days. The end of the process is indicated by a deflated glove or a prolonged absence of bubbles escaping through the water seal. Another test method is to bring a burning match to the surface of the liquid, which should not go out. There is nothing to be afraid of, the strength of the drink is only 5-10 degrees, it will not catch fire.
6. Filtration and bottling. The final stage of preparation. Carefully pour the mead into another container, leaving sediment at the bottom, then strain through several layers of gauze.
Pour the finished drink into bottles (glass or plastic), seal tightly and transfer to the refrigerator or basement. I'm not a fan of storing alcohol in plastic containers, but in this case it's harmless. The strength of mead is low, so the alcohol will not interact with the plastic. Beer is sold in bottles like these. You can drink mead almost immediately after preparation, but I recommend letting it sit for 3-5 days and only then taste it.
How to make mead carbonated
1. Wash bottles (plastic or glass) well and wipe dry.
2. Add honey to the bottom of each container (one and a half teaspoons per 1 liter of drink). Thanks to the honey, a slight secondary fermentation will occur, which will saturate the mead with natural carbon dioxide.
3. Pour the drink into bottles, leaving 5-6 cm of free space from the neck. Seal tightly with stoppers or lids.
4. Transfer the containers to a dark room at room temperature for 7-10 days. Check the gas pressure once a day and relieve excess pressure if necessary.
5. Place the carbonated honey in a cool place for at least 5 days to ripen.
Mead without yeast and boiling
An ancient recipe according to which our ancestors made mead. They did without yeast and diluted honey in cold water. I warn you that using this technology, preparation will take 3-4 months, and the strength of the drink will be much lower - 2-4 degrees.
The most difficult thing in this recipe is to find an adequate replacement for yeast, since honey and water will not ferment on their own. There are two options: use cherries (raspberries, strawberries) or raisins as a catalyst. Cherries are historically the right choice, but raisins are a more reliable choice. Let's consider both cases.
Cooking technology
1. Dilute honey in cold water. The amount of ingredients depends on the chosen fermentation catalyst. In the case of raisins, use: 1 liter of water, 80 grams of honey and 50 grams of raisins.
If you decide to support fermentation with cherries (raspberries, strawberries), then to make mead you will need: 1 liter of water, 4 kg of cherries and 2 kg of honey. First remove the pits from the cherries, then pour in the honey solution.
Attention! Raisins and cherries should not be washed before adding to mead, otherwise you may accidentally wash away the wild yeast responsible for fermentation, and it will be difficult to predict the subsequent result.
2. Tie the neck with gauze, then place the container in a warm place. Fermentation will begin in 1-2 days. Since we did without yeast (dry and baker's), it takes more time than in the first case.
3. If signs of fermentation appear (see point 4 of the first recipe), filter the liquid through several layers of gauze, pour into another container and close tightly. This method is used to prepare the so-called “set mead”, which does not require a glove or a water seal.
4. All that remains is to put the bottles in the refrigerator or cellar for maturation. After 3-4 months you can try the finished drink. It will turn out carbonated with a slight sourness, the alcohol is almost not felt, more like kvass.
Mead without yeastP.S. Many people call “proper mead” a recipe without yeast or boiling. But this does not mean that the first option is not as tasty or healthy. I advise you to prepare mead using two methods, try each option, and only then draw conclusions.
The video shows a simple recipe for honey beer.
Mead is a special drink. Many of us know the expression “drink honey” from old fairy tales. Today the art of mead making is almost lost. Despite the fact that technology could become the main idea of any Russian restaurant and bring it fame, not a single businessman has thought about it yet. Mead is a local, local drink that was prepared only in Rus' and nowhere else in the world. Unfortunately, today only certain people know from old honey. Few people are familiar with the taste of this drink, since you can’t buy it in a store. Even among beekeepers there are very few who know how to prepare this drink correctly. Today we want to tell the reader what can be considered mead.
Supermarket assortment
Indeed, readers might argue that many stores have bottles with the same name on their liquor shelves. But they have nothing in common with the ancient drink. Often you are offered a honey tincture, which is prepared by mixing a bee product with water and alcohol. In apiaries they do things differently; they know how to make mead from old honey. But most often they use fast technology by adding yeast. In this case, the drink wins back quickly: within a few days the product can be sold. But this is also an unoriginal recipe.
Vintage technology
In Kievan Rus there was no modern equipment, and recipes were passed down from generation to generation, and the results were fantastic. In the chronicles you can read how to make mead from old honey. That drink was kept in it without any hops or yeast. Berries, cherries, cranberries, plums or rose hips were added to it. There were also recipes according to which various spices were added to the raw materials. This will make the taste more noble.
A little about the history of the drink
It should be noted that fresh beekeeping products have always been extremely valuable for humans. Nutritious, healthy, easy enough to digest, it is a ready source of energy, vitamins and amino acids. But if the honey stagnated or began to ferment, then it could no longer be eaten. Therefore, new recipes began to appear. As already mentioned, even in Ancient Rus' it was known how to make mead from old honey.
In the old days, Russian cities were famous for their mead making. The strength of this drink varied - from 5 to 16%. In ancient notes you can find several versions of recipes, each of which had its own twist. Juniper berries, a cinnamon stick, cloves or even hot pepper were added to the drink.
Waiting time
If you want to prepare this drink at home, then it is extremely important to study the technology in advance, because otherwise you can ruin the whole process at the very beginning. Therefore, today we want to take a closer look at how to make mead from honey. not too complicated, but, like everywhere else, it has its own subtleties.
In the standard version, the preparation time is 5 days. However, do not delude yourself that after this period you will be able to enjoy the drink. Mead looks like cloudy champagne, is carbonated, but not very tasty. If after this you pour it into a wooden barrel and leave it for 3-6 months, the taste will change for the better. It will become less playful, but more fragrant. The strength increases, a young drink usually does not have more than 5%, but over time the figure can reach 20%. The consistency becomes fluid and dense. And if you add berries, then over time the mead will become even more useful, since all the vitamins and minerals are transferred into the drink.
Ancient recipe
It was especially popular in the 19th century. Its special feature is its amazing aroma. This is achieved due to the fact that it is not subjected to heat treatment, that is, boiling. Thanks to this, the most delicious mead is obtained. This homemade recipe allows you to make an amazing light drink that resembles aromatic kvass.
This version does not use yeast. Thanks to which the final product is clean, transparent and tasty. You may be wondering if it can be given to children. It is easy to answer this question if you know the technology for preparing the product, what its composition is, honey prepared according to this recipe contains no more than 2% alcohol. Therefore, it can be consumed by all family members, in moderate doses, of course.
Features of the technological process
Making mead from honey according to an old recipe is not difficult, except for the fact that the drink needs to be kept in a wooden container. So, you will need to take a liter of water. There is a small nuance here: it needs to be boiled, but be sure to cool. This amount will require 50 g of honey and the same amount of fresh grapes or raisins. It is best to take berries. Dried raisins can cause your drink to become moldy.
Rinse the berries well. Then the cooking process is very simple: you need to add honey and water - and let it ferment. The jar must be closed and the mixture left for two days at room temperature. If the room is not the warmest, and there is no sun outside, then the fermentation process may continue longer. During this process, a lot of gases are released, so if you seal the jar tightly, it will explode. You can cover the bottle with a cloth, but it is better to make a special gas outlet from a regular cap with a hole. A thin hose is inserted into it. One side of it should hang over the liquid in the vessel, and the other should be lowered into a bowl of water. This way, gases can escape freely from the drink.
Second stage
And we continue to look at how to make mead from honey without yeast. Next, filter the liquid using gauze. Now all that remains is to pour it into a suitable container and put it in a cool place. It will be even better if you lower it into the cellar. Literally in 2-3 months the drink will be ready.
When you prepare a drink for the first time, you can only focus on the criteria we propose. However, after a few times you will be able to determine by taste when the mead is ready. The product of the first fermentation has a sweet taste and many unpleasant bubbles, as if in sour jam. But when the gas almost completely disappears, and the taste becomes slightly sour, like young jam, then you can please yourself and your family with an excellent drink.
Fermentation products
Speaking about how to make mead from honey, it is worth noting that the risk of poisoning from such a drink is zero. Of course, the fermentation process is the result of bacterial activity, and there is always a risk of developing pathogenic microflora. There is no need to worry about this. Kvass and lactic acid bacteria completely displace harmful microbes.
Many people think that raisins are needed solely for flavor. In fact, its main function is precisely to cause fermentation processes. If you plan to prepare the drink several times in a row, then you do not need to drain the old one completely. Then the young one will mature much faster.
Making a drink from old honey
Probably everyone has encountered a situation where honey was purchased in bulk in quite a significant amount, several years have passed, a fresh product has already been purchased, but no one wants to eat the old one anymore. Of course, it would be a shame to throw it away. In this case, mead made from old honey would be an excellent solution. It doesn’t seem difficult to do at home.
If above we described the recipe for prepared mead, which has a refined, fresh taste and low alcohol content, then a boiled drink is most often prepared from old, candied raw materials. To prepare it, beekeepers use any leftovers. Honey barrels are soaked, and everything that lags behind their walls is also used.
Honey cooking technology
So, on our agenda is delicious mead. The recipe for making (at home, of course) this drink comes down to the following. You will need 10 liters of water, 1.5 kg of honey, 10 g of hop cones and 3 g of bread yeast. The process involves heat treatment. Water should be poured into a container and brought to boiling temperature. Let us immediately warn you that prolonged heating of honey above 40 degrees leads to the formation of a dangerous toxin. However, we will take this property into account.
Now add old honey to the water and start stirring so that it does not burn. Literally after three minutes, remove the foam, add hops and remove from heat. Don't forget to cover the container with a lid. Now you need to wait until the temperature drops to 45 degrees. Then add the yeast, cover and place in a warm place to ferment. All that remains is to strain the drink through cheesecloth and pour into small containers.
Mead made from honey and yeast must age. To do this, it is closed with corks and lowered into the cellar. After two days you need to lower your blood pressure. Bottles must be carefully opened and closed again. Now the wait will be 4-5 days. The finished drink has a champagne flavor. It has a short shelf life, so it is important to use the product within 2-3 weeks. Get ready to treat your family and friends to a delicious drink. There are not many degrees in it, so it is perfect even for women.
Strong mead
This recipe is ideal for those who prefer strong alcoholic drinks. Men will definitely appreciate the thick, spicy taste. If you are looking for a recipe for making mead from fermented honey, there is no better option. Although here you need to pay attention to this point. Good honey cannot ferment; it is bactericidal. That is, it may not be exactly honey. In any case, if a sweet product is spoiled, you need to consume it somehow.
You will need to take 250-350 g of honey and a teaspoon of brewer's yeast. This amount will require 2 liters of water, 400 g of medical alcohol (50%), 5 g of hops and spices. This can be nutmeg, cinnamon and cardamom to taste. The solution of honey and water must be kept on low heat for 30 minutes. There is no need to bring to a boil and it is very important to stir occasionally. Don't forget to remove the foam in time.
When the solution has cooled to 45 degrees, add the remaining components. The mixture will ferment for a week in a warm place. Now the drink is filtered and left in a dark cellar for a month. Alcohol is added to it before consumption. This mead made from sour honey will be an excellent option for a warm male company.
Mead made with bread yeast
You can try different options for preparing the drink. Add apples or cherries, lemon juice or prunes to it - and you will get a completely different taste, exotic and bright. We want to offer you another option for making mead, which has a magnificent bouquet, a little reminiscent of delicious kvass.
You will need to take a kilogram of honey and five liters of water, yeast and 100 g of white bread. Black kvass is used, but here it will stand out from the overall composition. The cooking process is not too different from the one already described. Boil honey dissolved in water for 20 minutes. After this, the liquid must be filtered and allowed to cool to 50 degrees. Now you can add bread and yeast. Leave the mixture in a warm place to ferment. The end of the process will be indicated by the disappearance of foam. Now filter and, if desired, add apple or lemon juice.
For complete preparation, the mixture must be left in a cool place for 12 days. A temperature of 2 to 4 degrees is ideal. Now the mead is ready to eat. All that remains is to pour it into bottles and put it in the cellar. This drink cannot be stored for a long time, so there is no point in preparing it a year in advance. But while it's fresh, treat your friends.
Honey is a natural product that is widely used in cooking and is quite common in the cuisines of probably all countries around the world. It has gained such worldwide popularity due to its amazing, beneficial and healing properties.
Honey is a natural sugar substitute and is very valuable because it consists of natural fructose and sucrose, without the presence of carbohydrates, which has also earned it fame and wide use in medicine and cosmetology. There are a great many recipes in cooking that include honey, and each of them deserves attention.
Delicious and simple honey dishes
Our website offers you honey dishes, recipes with photos, in large quantities and assortment, where you can choose a variety of delicious honey dishes for your loved ones or guests, for celebrations and for every day. Honey is very beneficial for any person and should be consumed to strengthen the body's immune system. But remember the main rule: honey cannot be heated above 40-50 degrees, otherwise it loses all its beneficial properties. You should pay attention to this when you prepare honey desserts and honey drinks that are subject to heating or heat treatment.
This is especially true for baking cakes, pastries, honey cakes and gingerbread cookies. Honey should be added to hot drinks, tea, and milk when the drink has cooled slightly. You can also find cold drinks with honey, cocktails, fruit smoothies and salads, curdled milk with honey and honey kvass, fruit drinks and other simple dishes made from honey on our website. We also offer you recipes for dishes made from honey and nuts in several versions: pine, almonds, hazelnuts, peanuts with honey, a mixture of them, or you can choose each one separately.
According to doctors, honey, unlike all medications developed to date, acts in three directions at once: it envelops, softens and relieves irritation in the throat at the same time. At the same time, many prescribed cough medications (most of them include dextromethorphan) have proven to be no more effective than no treatment. However, at the same time, scientists note that honey should never be given to children under 1 year of age, as this can lead to the development of immature botulism in the body, an acute infectious intestinal disease.
Honey has a bactericidal effect, enhances metabolism, accelerates tissue regeneration, and has an anti-inflammatory, absorbable and tonic effect. Honey normalizes the activity of the gastrointestinal tract, stimulates the function of internal organs, prevents sclerosis, normalizes sleep, stimulates the body's defenses, etc. It was found that bees, when making honey from nectar, add the substance they produce, inhibin, to it, as a result, honey becomes a completely sterile product.
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