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Winemaking
Mead is a traditional alcoholic beverage known in Poland for hundreds of years. Among meads we distinguish półtoraki, dwójniaki, trójniaki, czwórniaki and piątaki. The names of these drinks come from the ratio of honey to water used to make them. As you can easily guess — trójniak meads are those whose must is made from one part honey and two parts water.
If you're wondering how to make mead at home, you've come to the right place. Mead works great as a homemade drink or as an addition to tea for a cold. Mead can be served both hot and cold. Its preparation is extremely simple. Which mead you decide to make depends on your preferences. It is difficult to answer unequivocally which mead is better — trójniak or dwójniak.
In autumn and winter it tastes best warmed. However, remember that its temperature should not exceed 55°C. It is also worth considering adding cinnamon, cloves, vanilla or ginger.
Such mulled mead will be perfect for gatherings with friends or family. So if you dream of a delicious, sweet alcoholic drink, check how easily you can prepare your own mead.
Its storage is similar to that of wine. Mead is best stored at a low temperature (5-10°C), in a dry and dark place. It is also recommended to lay it on its side. Preparing excellent mead, however, requires time. This exceptional drink can be enjoyed after 1-2 years. A longer aging time enhances the flavor and aroma of the homemade drink, and the final result makes it worth being patient.
Recipe for homemade mead — trójniak
Preparation:
Heat 2.3 L of honey in a large pot with 4 L of water until the honey is completely dissolved. After that, simmer for another 20 minutes over low heat, skimming off the white foam that forms on the surface — this way you will obtain a boiled mead. (By dissolving the honey without allowing it to boil, you obtain an unboiled mead). Cool the resulting must by adding 2 L of water, then pour everything into a demijohn, add the yeast, nutrient, and 30 g of acidity regulator. Seal the demijohn with a stopper fitted with an airlock and set it in a place with a stable room temperature.
After 2 weeks of fermentation, dissolve the remaining liter of honey (you can do this in 1.5 L of liquid drawn from the demijohn). At this point, adjust the taste by adding (if necessary) the remaining portion of the acidity regulator. After 4-5 weeks (when vigorous fermentation subsides) you can perform the first racking of the must off the sediment. Discard the sediment, and allow the young mead to continue fermenting. You can repeat racking off the lees every 4 weeks until fermentation is complete.
When adding the second portion of honey, you can hop the must and season it with spices (ginger, cloves, black peppercorns, optionally a mint leaf). If you decide to do this, place all the ingredients in a muslin bag and simmer in 300 ml of must drawn off for about 15 minutes. After it cools, transfer the resulting infusion back to the demijohn.
