Apple mead

Cooking full:

1. Mix honey with warm water in a cooking pot and measure the liquid level. Put on medium heat until boiling.
2. After boiling, reduce the heat and cook until the foam ceases to stand out. All this time we remove the foam.
3. When the fullness stops foaming, add water to the initial level, let it boil and remove from heat.
4. Cool the satiety to 30 degrees and mix it with apple juice at about the same temperature.

We put the satiety on fermentation:

1. Fill the yeast with a glass of satiety, mix, cover with a napkin and leave for 15-20 minutes.
2. While the yeast is being fermented, we pour the satiety into a clean, sterilized fermentation tank.
3. Yeast has dissolved - add them to the fullness and put the mead to ferment under a water seal at room temperature.
4. After a month of fermentation, we drain the mead from the sediment using a tube.
5. We leave the mead under the hydraulic seal for another 2-3 days to ferment, drain it from the sediment.

In principle, at this stage the mead is already ready for use as a dry wine drink.

But we go further and put the mead on carbonation, i.e. saturation with gases:

1. We put the fermented mead on carbonation in six prepared, washed and sterilized bottles of one liter each. At the bottom of each bottle, pour a teaspoon of sugar.
2. With the help of a siphon, we bottle the mead, close it tightly.
3. We leave the mead at room temperature to be saturated with gases. After three weeks, the mead will already gain a noticeable amount of gases and you can start using it. However, the longer it stands, the more it will be saturated with gas - the tastier it will be.

Have fun with alcoholic beverages!