2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Russian folk tale always ends with the victory of good over evil and is crowned with a feast in honor of this victory. Or the wedding of the main character with the main character and, again, a feast. What the narrator himself testifies to with the words: “And I was there, drinking honey, drinking beer …” Stop! Can honey be drunk in the same way as beer? Of course. If we are talking about an old Slavic low-alcohol drink - mead.
All peoples who had the opportunity to collect honey from wild bees have been engaged in beekeeping since time immemorial. In Russia, they were engaged in beekeeping until the 17th century, gradually switching to apiary beekeeping as deforestation and domestication of bees. The Slavs always had honey in abundance - both in princely mansions and in the huts of commoners. The main Russian alcoholic drink was also prepared from it (before the spread of vodka in the 18th century) - mead without yeast, then called hoppy honey or simply honey. Alreadythe name indicates that the strength of the drink was increased by adding hops to it during the fermentation process. Hence the first recipe - an old one, closest to the old Russian original. In it, the fermentation process is provided by berry juice, which is mixed with honey in a ratio of 2:1. Hops are optionally added to the mixture. After that, you need to stir it periodically for about a week. As soon as fermentation is over - pour into containers for aging. I must say that those who are looking for a recipe for how to make mead without yeast, this method is immediately rejected. And not at all because it requires an underground cool storage for oak barrels. But because the mead in them must be aged for at least five years. The best is twenty. True, those who have the abyss of patience get an amazingly tasty and aromatic drink.
Preference is given to a much faster - five-month - mead without yeast. In 2 liters of water you need to dissolve half a kilo of honey, boil for a quarter of an hour, then cool to +50 degrees. Remove pits from cherries. It can be taken 2 kg; if you want a brighter and more pronounced taste - 4 kg. Pour honey syrup over cherries. Before fermentation, add 2-3 hop cones. Cover with a wet gauze lid, put in a warm place for a day. Then make sure that the fermentation process is going on, and send the drink to a cold place. Here it comes within 3-4 months. Then it is filtered and … in principle, mead without yeast is already ready for use. But if you want the best taste, keep it for another month.
A honey drink, not fortified with hops, is prepared almost according to the same recipe. The start of fermentation is “started” by raisins, which, like honey, should be taken 50 g per liter of water. You don’t need to boil a mixture of water and honey, just add raisins to it. Infuse at room temperature for two days. After filtering, pour into a container, seal it tightly and put it in a cool place for 2-3 months. There is no need to install a water seal.
Now you can find dozens of different recipes for mead, one more refined than the other. However, only the preparation of mead without yeast is closest to the original ancient Russian recipe: in those days, Russians did not know any "single-celled" mushrooms. And they didn't need them either.
Finally, it's worth noting that as a result you will get a drink, albeit low-alcohol, but rather insidious. The fact that its strength is usually 5-6, maximum 10 degrees, should not mislead you. Mead without yeast is quickly absorbed into the bloodstream and pretty "knits" the legs, while keeping the head sober and clear. However, after a short period of time (and with moderate use, of course), the legs will stop tangled. And remember: mead is not for unbridled libations. After all, the Slavs ritually shared it with their gods, and the Finns considered it fabulous living water, which would raise the dead from the grave. What do you think the newlyweds drank in the first month after the wedding, which is still called honey?
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