Mead: homemade honey wine

Mead is independently multicultural. It is known from many sources of ancient history throughout Europe, Africa and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory, it can be regarded as the ancestor of all fermented drinks.

Winemaking tecnique is nearly the same as for fruit wines: fermentation turn sugar into alcohol. Nethertheless honey winemaking has some special tricks due to honey’s specific chemical composition.

Honey contins a lot of sugar and at the same time not enough water and acid. That’s why to prepare honey wine you have to dilute it with fruit juices (apple, black currant etc.). I would also recommend to add some spicies: cloves and cinnamon. Now leave this mixture for 2-3 weeks in a warm place for fermentation. When it’s over, pour into and let age in a cool place for about a month.