Mead is a very unique type of fruit wine. In fact, real mead can be very expensive. If it is not clear, it is very difficult to succeed. Distilled mead is very popular in the market. Brewed mead is rare. It is likely that distilled mead will last up to 100 years.
Honey must undergo a critical sterilization process before it can be used to make mead and vinegar. Because honey contains so many enzymes, it can dry out and ferment. This sterilization step is the key to determining the success of the subsequent fermentation. The second key is to adjust the sugar content. Honey is usually concentrated and has a sugar content of 55 or 75 degrees. Without a sweetener to measure the high sugar content, it is impossible to accurately adjust the sugar and make mead.
Preparation of Mead
Finished product weight 1800cc
Production time is about 1.5-3 months
Ingredients: 600 grams of honey (sugar content of about 55 degrees). Hot water 1320-1500cc (2.2-2.5 times honey), alcoholic yeast 1g
Tools: 18001 fermentation jars, 1 ziplock, 1 plastic bag, 1 rubber band
Directions
1: Weigh the honey, measure the sugar content, and put it into the fermentation jar for use.
2: First, measure the sugar content of the honey with a sugar meter. Divide the honey sugar content of 55 degrees by the pre-determined fermentation sugar content of 25 degrees, which is 2.2-2.5 times the amount of water needed for replenishment, and convert it to the amount of sugar that needs to be added to the water.
3: Dilute the converted water with heat, bring it to a boil and pour it into the fermentation jar with honey. Sterilize the honey with boiling water, dilute the honey juice to adjust the sugar content, pour in the hot water and stir well, and finally kill the mixed bacteria and enzymes with waste heat.
4: Follow the procedure to start and rehydrate the wine with fruit active dry yeast.
5: After cooling to 30°C, mix the activated yeast thoroughly and put it into the fermentation tank.
6: On the first day, ferment aerobically with a cotton cloth seal. On the second day, cover the mouth of the tank with a plastic sheet for anaerobic fermentation, and cover the mead tightly with a rubber band. After about 45 days, it is ready to be opened, filtered, clarified and drunk.
7: Generally speaking, because wine is not easy to preserve, people often distill the mead directly into a honey distillate at temperatures over 40 degrees, which is rich in aroma and easy to preserve.
In life, honey is a food. We use honey basically as a drink or as a food. In terms of beauty, honey can be washed or used as a face mask, but rarely do we hear about mead. Mead is the most costly wine in the world in terms of raw materials and is a noble wine, especially for the elderly and women.
