Mead

Mead call the alcoholic drink made on the basis of bee honey. Fortress of drink can vary over a wide range. So, there is a mead with a strength of 70 degrees, however drink with the content of alcohol about 5% about becomes more frequent guest on tables. Content of sugar most often reaches 8-10%, however also smaller value is allowed. Recently also nonalcoholic mead which taste – it is expressed honey is popular – differs in nothing from an alcoholic analog.

As a part of drink there has to be surely a bee honey, besides, proceeding from the recipe of a mead, among other ingredients there can be a hop, berries and spices.

The first evidence of existence of this remarkable product in the territory of our country is dated 7-6 century to N э. For this reason the mead by right is considered the most ancient alcoholic drink of Russia. According to beliefs, a product on the basis of honey – the gift capable to become a source of immortality, force, eloquence and magic abilities.

However not only the Slavic people tasted drink on the basis of honey. It is considered that Greeks and Finns opened also long ago for themselves the recipe of a mead.

The most ancient way of preparation of drink assumed placement of honey in oak barrels which earthed afterwards. There honey wandered in the natural way throughout the long term (from 5 to 20 years). Then the method changed a little, and honey began to be cooked thanks to what preparation time of a mead was considerably reduced. Drank a mead only in honor of big and important events – at the child's birth, during the wedding, a funeral.

The way of preparation of this alcoholic drink forms a basis for its classification. The mead belongs to this or that look depending on:

• Its fortresses and endurance (young, stavleny, strong);
• Togo whether alcohol was in addition added;
• Togo whether the additional portion of honey was added. If yes, that when;
• Togo whether honey before fermentation was boiled;
• Togo whether additional ingredients are added.

Useful properties of a mead

Certainly, it is possible to speak about useful properties of a mead only in case it is authentically known that drink is made according to the original recipe by real masters. A standard of such drink is the mead prepared in the city of Suzdal.

Specialists are sure that the original mead is capable to reduce high temperature and to help at catarrhal diseases. She strengthens an organism and removes heat. One more useful property of a mead at fight against colds is its ability to stop growth of pathogens.

In the ancient time drink from honey was often applied as the means saving from a hangover. And the nonalcoholic mead is recommended to women during pregnancy since perfectly helps to strengthen an organism and to increase its protective forces.

Use of drink in small doses is excellent prevention at a number of diseases. So, at diseases of the cardiovascular sphere it is recommended to use 70 g of a mead and 30 g of red dry wine before food.

The mead in combination with mint has soothing effect and helps to improve a dream.

It is possible to improve a condition of an organism at a liver failure, having diluted 70 g of a mead of 150 g of not carbonated mineral water and taking this cocktail during food.

Mix of cahors wine and mead will help to fill a vitamin deficiency in an organism (on 50 g of each drink).

Combination of 100 g of red wine and as much a mead – an effective remedy at intestinal infections and locks.

Preparation of a mead in house conditions

Everyone, the benefit can make drink from house honey, the recipe of a mead is not kept a secret any more.

Method without boiling. Liter of boiled water, 50 g of honey and as much raisin will be necessary for it. Honey needs to be dissolved completely in water, having added there the washed-out raisin which promotes growth of the bacteria necessary for fermentation of drink. Capacity in which there is a mix should be covered leaky with a saucer or a cover and to leave to infuse within 2 days at the room temperature. Later the put time to filter drink by means of a gauze, to pour in a bottle with a skintight cover then to place future mead in a cellar or the refrigerator for 2 months where it will infuse. As soon as term expires, drink is ready to the use.

The second way includes boiling of mix and demands big expenses of initial products. Respectively, the volume of ready drink will also be more. Will be necessary for this recipe of a mead: 19 l of water, 5,5 kg of honey, one lemon and 100 g of yeast. For a start it is necessary to dissolve honey in a third of volume of water, to add lemon juice to mix then to bring to boiling and to boil on weak fire within 15 minutes. It is important to watch drink, constantly stirring and periodically removing a skin. After mix it is necessary to cool to room temperature, to add the remained water and a half of yeast. Further it is necessary to pour a mead in hermetically closed capacity equipped with an airby-pass tube. The tube needs to be lowered in water, to add the remained yeast, to insist within a month. As soon as drink is ready, it is necessary to filter a deposit and to pour a mead on tight bottles where it will infuse about half a year more in the cool place.