Mead Production Recipe

Saldaus Laso midus

Sweet Drophoney is suitable for this method.

Yeast preparation: The yeast and a little bit honey put in boiled and chilled water 200 ml, mix well. Leave to stand for several hours.

Preparation of the honey solution: Honeycombs, honeyed dishes or honey, put in warm water. Just do not multiply the water, calculate that one kilogram of honey will need 2 – 3 liters of water. Boil the solution for 10 – 15 minutes. Skim off the foam formed during cooking. When making from fresh honey, it is enough to pasteurize up to 80 degrees to retain more honey aroma.

Preparation of the wort. Cool the resulting solution to 20 ℃ – 25 ℃ and pour into the fermentation vessel. Pour the prepared yeast with the dissolved honey, place the fermentation tube in the lid of the fermentation vessel filled with water and seal the vessel tightly. Keep the fermentation vessel in a warm place, preferably at room temperature.

Fermentation: After some time the fermentation starts, it is seen when the formed carbon dioxide exits through the fermentation tube. Fermentation takes about a month. When the fermentation stops, the carbon dioxide no longer escapes through the fermentation tube, separate the mead from the lees with the help of a siphon tube.

Transparency: Now the mead needs to be clarified. In order for the mead to clear well, it must be well drained so that all the carbon dioxide formed is removed. This can be done 15 times, from above, by pouring from bucket to bucket. Leave to rest for 30 minutes. After that, transfer a few times from the dish to the dish, Transfer a few more times and leave to stand in a cooler place. The transparency takes about 3-4 days. When the mead is completely clear, separate the mead from the precipitate by means of a siphon tube. If necessary, leave to settle for a further 2 days and separate from the precipitate again.

Taste adjustment: Mead can now be sweetened or added with acid as needed. You can sweeten it with sugar or honey to taste. If you feel a lack of acid you can add a little tartaric acid. Taste, just do not sweeten or acidify too much, place a little, because if you add too much sugar or honey you will not remove it. Once the taste is in order, maturation can begin.

Maturation: When the mead is ready, pour it into a glass container and close it tightly. The mead with mead must be full to keep the air gap between the mead and the cork as small as possible. Place jars with mead in a cool place for maturation, the best temperature is about 12 ℃. Thus mead is kept for about half a year. Sedimentation still occurs during maturation, which will need to be removed again. After half a year, mead can be bottled.