Mead

Mead is honey kvass, but unlike ordinary kvass, it is very drunk. In Russia, it was drunk long before the invention of vodka. You can drink a lot of this delicious and sweet drink, but it is insidious. It is drunk like lemonade, and intoxication gradually comes when the legs refuse to walk and the head begins to spin. Therefore, I do not advise you to get carried away with mead. But it is not forbidden to surprise guests on a holiday.
Take honey. Any, maybe even slightly spoiled. In an enameled saucepan, boil water, and put honey in it. Bring to a boil, and cook, stirring constantly for 3-5 minutes. If this mixture is not stirred, the honey will sink to the bottom and burn. As soon as the foaming has stopped, we pour hop cones, cinnamon and nutmeg into the pan. Once again bring to a boil and remove. Close the pan with a lid and leave to cool.
In a separate bowl, we dilute yeast in sweet warm water. And leave it in a warm place. After an hour, the release of bubbles should begin, which means that the yeast is ready to work.
Pour the water with yeast into the cooled honey, mix and leave to infuse in a warm place for about seven days.