Homemade mead with cinnamon and ginger

First find and prepare suitable containers for cooking mead, for fermentation and for aging. For cooking, respectively, it is a pan of sufficient volume. For fermentation, it can be a glass bottle of a suitable volume. And for aging, you can use a sufficient number of ordinary champagne bottles (necessarily made of dark glass).

Before cooking, take care of the water - it should be soft, spring. Heat the water slightly and add honey to it. Mix well and cook over low heat. Cook, stirring all the time, so that the mixture does not burn.

After two hours, when the amount is reduced by almost half, the drink can be removed from the fire.

In the process of cooking with a slotted spoon, remove the foam that will form on the surface of the syrup. Immediately after cooking, send the mead to the oven heated to 100 degrees for evaporation for 15-20 minutes.

After the oven, let the honey syrup cool slightly to 40-50 degrees and add the hop cones and brewer's yeast. Leave the mead at room temperature to ferment.

When the mead cools down, add spices and spices to it.

Fermentation of homemade mead goes on for about a week, after that the honey-spicy drink can be poured into bottles for aging.

Strain the sediment, carefully pour the mead with a tube through several layers of gauze and bottle it with champagne or, if you have it, pour it into a wooden special barrel.

Leave to soak for up to six months. The longer the mead stands, the more it becomes like a drink like in ancient times.

Merry holidays to you with delicious spicy mead!