Homemade honeybee with cinnamon and ginger

90 servings
180 days

First, find and prepare suitable containers for cooking mead, for fermentation and for aging. For cooking, respectively, this is a sufficient volume of pan. For fermentation, it may be a glass bottle of suitable volume. And for aging, you can use a sufficient number of ordinary champagne bottles (necessarily from dark glass). Take care of the water before cooking - it should be soft, spring. Heat the water slightly and add honey to it. Stir well and simmer. Cook, stirring all the time so that the mixture does not burn. After two hours, when the amount decreases by almost half, the drink can be removed from the fire. During the spoon cooking process, remove the foam that will form on the surface of the syrup. Immediately after cooking, send the mead to an oven heated to 100 degrees to evaporate for 15-20 minutes. After the oven, let the honey syrup cool slightly to 40-50 degrees and add the hop cones and beer yeast. Leave the mead at room temperature for fermentation. When the mead cools, add spices and spices to it. Fermentation of homemade mead takes about a week, after which the honey-spicy drink can be poured into bottles for aging. Strain the sediment, gently transfer the mead using a tube through several layers of gauze and pour over the champagne bottles or, if you have, pour into a wooden special barrel. Leave to stand for up to six months. The longer the mead stands, the more it becomes like a drink as in ancient times. Happy holidays with delicious spicy mead!