Spicy homemade mead

40 servings
210 days 3 hours

To make fed - the base of mead (namely, a boiled mixture of honey and water) - honey must be melted in a water bath, the water must be slightly heated and mixed in a suitable cooking pan. At the very beginning of cooking, you need to measure the amount of liquid in the pan and bring it to full over a medium heat, stirring and collecting the resulting foam. After boiling, reduce the fire to a minimum. After about an hour of cooking, depending on the purity of the honey, when the foam stops excreting intensively, spices can be laid. To do this, you need to fold them in a bag or tie them in clean, odorless gauze. After the spices are added, you need to top up the water to the mark measured at the beginning of cooking. Let boil and boil with spices for 30-40 minutes. Then remove from the heat and allow to cool to 30 degrees. This amount of liquid is convenient to put on fermentation in two three-liter jars, so for a variety you can take yeast of two types (for example, wine and saf levur) and dissolve them in 200 ml fed each. But you can take yeast of one kind, also dissolving them in full. Accordingly, pour the filling into three-liter jars or into any other dishes suitable for fermentation, which you have. Add the dissolved wine yeast and place the future mead in a warm place to ferment under the water seal. Such mead will roam smoothly and calmly for about 4 weeks. Mead on wine yeast must be drained from the sediment after 2 weeks of fermentation and put on final fermentation. As fermentation stops, the mead is once again drained from the sediment using a tube. Mead can be carbonized, that is, made carbonated, but can be left as is and consumed dry. To carbonize 1 liter of mead, add 15 grams of fructose to the bottle. Dissolve the yeast of the same culture that was used for cooking in a small amount of mead and add literally a couple of teaspoons of solution to the bottle to fructose. Pour mead into the bottle, close with a lid, shake and put in the cellar for 1-6 months. The longer the mead lasts in the cellar, the tastier it will be. Fun holidays!