Honey wine – Mead

From a biological point of view, honey is an extremely stable substance, which itself cannot be fermented. First, honey must be diluted with water, so that a kind of juice arises, po drugie, fruity aromas and acids should be added. Honey gains flavor, if it is combined with the musts or juices of mountain ash or wild apple varieties described above: on 1 kg of honey 2 l of water and 1 l juice from wild fruits. Dissolve the honey in warm water (with a temperature not exceeding 40 ° C, otherwise, the valuable ingredients characteristic of honey will be destroyed). After cooling, measure the weight of the must, if necessary, season it additionally, add nutrient solution for yeast, to enrich the sediment, add fine wheat flour (1 g/l), so that the yeast has an optimal plane of action. Then undergo the usual fermentation. In order to enrich the aroma, herbs and flowers of elderberry or linden are suspended in fermenting honey, just as it was done 200 years ago ("Wine Doctor", s. 112).