Saliha
Well-known member
4 liters of water
450 g of honey
2 lemons
a pinch of yeast
Boil half of the water and pour it on top of the honey. Add the remaining water and the juice of lemons. Add the yeast in lukewarm mixture, about 1/5 teaspoon. Let it ferment at room temperature until the following day. Strain and pour mead into bottles. Add a teaspoon of sugar to each bottle.
Mead completed in a cool place for about a week, at room temperature for about three days.
Note: The pressure in the bottle increases when fermentation continues, so do not use too tight cap. Keep the mead in a cool and use within about a week.
Source: http://www.hunaja.net/resepteja/juomat/hunajasima/
450 g of honey
2 lemons
a pinch of yeast
Boil half of the water and pour it on top of the honey. Add the remaining water and the juice of lemons. Add the yeast in lukewarm mixture, about 1/5 teaspoon. Let it ferment at room temperature until the following day. Strain and pour mead into bottles. Add a teaspoon of sugar to each bottle.
Mead completed in a cool place for about a week, at room temperature for about three days.
Note: The pressure in the bottle increases when fermentation continues, so do not use too tight cap. Keep the mead in a cool and use within about a week.
Source: http://www.hunaja.net/resepteja/juomat/hunajasima/