The mead recipe: the fermentation of kings – Italian Cuisine

The mead recipe: the fermentation of kings

An ancient liqueur to be prepared discovering its history and cuirosità of the past. It was the drink of the sovereigns, but it has something to do with the honeymoon of the spouses …

THE'hydromel is a delicious liqueur produced by the fermentation of honey.
In our opinion it is the perfect gift to do at home for this Christmas.

An ancient recipe

Mead is one of the oldest fermented in history, more than wine and beer, and is very common in Anglo-Saxon countries. Mead is also known by the name "Honey wine" and the recipes to produce it have survived to the present day.
The mead had a great importance since the times of the Egyptians and also in the pre-Christian Scandinavian culture and in mythology it was represented as the drink of kings, the favorite of the god Odin and other superhuman creatures.
It was tradition, in many parts of Europe, than at newly wed couples had given mead sufficient for the duration of about a month and not by chance the expression "honeymoon" it derives precisely from the fact that for the duration of a moon the couple could enjoy the consumption of this drink.
The basic recipe simply requires honey, water and yeast, but there are innumerable variations, some with honey and malt, others with honey and fruit and others with honey and spices.

The mead recipe

To prepare the washed mead an untreated lemon, dry it and take the zest out of it.
Pour 3 dl alcohol for liqueurs in a container with 60 g of water, lemon zest, 2 cinnamon sticks and 5 cloves. Close the jar and let it rest for about 10 days. Shake the container from time to time to mix the ingredients.
Prepare a syrup by pouring 400 g of wildflower or acacia honey in a saucepan and adding 1 liter of water.
Bring to a boil and cook over low heat until the liquid is reduced.
Let it cool and then strain with a sieve flavored alcohol.
Mix the syrup with the flavored alcohol and let it cool.
Pour everything into small bottles and leave to rest in a cool place to 10-15 days.

In the gallery you will find some advice to prepare an excellent mead and use it in the kitchen

This recipe has already been read 38 times!

Proudly powered by WordPress