Apple mead

60 servings
60 days

We are preparing full:
1. Mix honey with warm water in a cooking pan and measure the liquid level. We put it on a medium fire until it boils.

2. After boiling, reduce the fire and cook full until the foam stops standing out. All this time we remove the foam.

3. When the satiety stops foaming, we add water to the original level, let it boil and remove it from the fire.

4. We cool the filling to 30 degrees and mix it with apple juice at about the same temperature. We put it on fermentation:
1. Pour the yeast with a glass full, mix, cover with a napkin and leave for 15-20 minutes.

2. While the yeast is scattering, pour it into a clean, sterilized fermentation container.

3. Yeast has disintegrated - we add them to the well-being and put the mead to roam under the hydraulic seal at room temperature.

4. After a month of fermentation, drain the mead from the sediment using a tube.

5. We leave the mead under the hydraulic lock for another 2-3 days to virtue, drain it from the sediment. In principle, at this stage, mead is already ready for consumption as a dry wine drink. But we move on and put mead on carbonization, that is, gas saturation:
1. We put the pre-born mead for carbonization in six prepared, washed and sterilized bottles with a volume of one liter. Pour a teaspoon of sugar into the bottom of each bottle.

2. With the help of a siphon, pour mead into bottles, close tightly.

3. Let the mead be saturated with gases at room temperature. After three weeks, mead will already gain a noticeable amount of gases and it can begin to be consumed. However, the longer it lasts, the more gas it will get - the tastier it will be. Have fun with you alcoholic beverages!