Suzdal mead
Composition / ingredients
25
servings:
Cooking method
Take an enameled saucepan, mix half of the honey with sugar in it. Fill with water and mix well. Cook for 15 minutes, removing the foam. The mixture is cooled.
Dissolve the yeast in a small amount of warm water and pour it into a container with a mixture, add unwashed raisins. Mix everything well and leave to ferment in a warm place for 3 days.
The mixture after fermentation is filtered and left for 3 weeks in a cold place.
After that, filter through cheesecloth again and add the rest of the honey. We cover the container with a lid and put it in the refrigerator for 3-4 days.
When the foam appeared, the mead is ready.
Any food is suitable for such a drink.
Dissolve the yeast in a small amount of warm water and pour it into a container with a mixture, add unwashed raisins. Mix everything well and leave to ferment in a warm place for 3 days.
The mixture after fermentation is filtered and left for 3 weeks in a cold place.
After that, filter through cheesecloth again and add the rest of the honey. We cover the container with a lid and put it in the refrigerator for 3-4 days.
When the foam appeared, the mead is ready.
Any food is suitable for such a drink.
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Water - 0 kcal/100g
