Modern Medovukhu, which can be heated and fermented by ordinary yeast (in contrast to the one that was held once for 15-30 years in barrels), can be prepared without much difficulty and skills on their own at home. Unless you just need to know some subtleties and secrets of its preparation. That's about them and about how to prepare a fragrant medovel at home, we will talk.
To put Medovukhu, we need the main ingredient - honey and some auxiliary components: water, yeast, all sorts of additives.
Choosing medical
Different varieties of honey with different taste shades, in each case, may give medvuch individual taste qualities. And the novice medical staff probably worries the question, honey of what quality and what kind of varieties need to be used when cooking a honey chaff. After all, it is quite reasonable to assume that the taste and aroma of the drink from honey directly depend on these parameters. And if the product used is unfounded, then in the process of fermenting the drink can get an unpleasant taste and smell.
It is believed that bright varieties of honey, for example, lime, akacia, clover or rapeseed honey are most suitable for making medicines. Drink prepared from these varieties is obtained light and transparent. However, the dark fragrant with a peculous mustard of buckwheat or degillae honey can fully compete with lighter varieties. The drink on these honey is fabricated and saturated.
If you are not a butt, honey for making a honeycomb, naturally, you need to buy. At the same time, pay attention to its consistency. If in the spring you offer not candied liquid honey, it is worth thinking, because at that time honey can become liquid only if it makes this seller, for example, warming on a water bath. Either you are offered a fake - sugar surrogate. Although, justice for the sake of it is worth saying that there are some varieties of honey that do not suprate and always liquid. For example, honey from white acacia, heather.
Natural honey - fragrant (almost all varieties of honey). But there is no smell if it is falsified honey (for example, prepared with the addition of sugar that kills all odors).
Good honey should not foam. If it foams in itself - this is a testimony or low quality and loss by the product of its bactericidal properties due to heating or dilution with water, or the fact that honey wandered.
Question may arise: what's the difference, because in the process of cooking a honeycomb, the destruction of the bactericidal properties of honey still occurs. And yet, despite the fermentation, the bordered honey is not the best product for the preparation of high-quality medical honeycomb (although if there are no other options, you can use such honey), because the honey vinegar already has a honey vinegar, which will remain in some quantities And in the future drink after the fermentation process.
See also: Such a different honeycomb: Cooking recipes
Water
Water used to prepare a honey harm must necessarily be drinking, better than spring, clean and soft. The degree of water rigidity - the factor is important. The fermentation process is intensively in soft water, in which it also contains less impurities that do not spoil the taste of medvoshi.
No less important when preparing the wort of the proportion of water and honey. The percentage of honey (16-30%) affects the duration of the fermentation process (the air temperature in the room also affects this factor, where the beverage is saved).
Yeast
To prepare a medley, you can use any yeast: wine, bakery, beer. The main requirement - they must be fresh and good quality. Experts advise to use beer or wine yeast (bakery yeast are also effective, but they can attach the smell and the taste of the marriages).
So that the yeast is well and quickly "grew up," natural wild yeast can be added to the honey syrup, accelerating the fermentation process. It can be a break from crushed berries and fruits, hops, perga, black rye bread, strained grain.
Other ingredients
For better taste and aroma, fruit and berry additives, spices and seasonings are often used in the medovera. Due to this, you can get an unlimited number of different types of drink.
Good combined with taste of honey crusts of oranges, lemons, juice from berries and fruits, ginger, carnation and cinnamon, pepper black, mint and thyme, dried fruits (figs, dried and raisins).
If you want to increase the fortress of the finished honeycomb, you can add a little alcohol or vodka (two tablespoons enough for a liter of medivs).
Secrets of cooking homemade honeycomb
The technology of cooking medical devices at home is reduced to several simple actions:
- We rave the water honey and coordinate his short time (long-lasting cooking kills honey fragrance and a lot of water evaporates, which should be addressed if necessary). We definitely remove the foam formed during the cooking honey and watch the heated honey do not hit the fire. Syrup periodically stir during cooking so that honey is not burned.
- We introduce taste additives (if necessary).
- Fresh drink. To do this, add to the cooled to 30-35 ° with the yeast syrup (be sure to cool, otherwise the yeast is just perished), overflow the prepared wort into the container and leave it to wander in a place with a temperature of air from 20 ° C. In such conditions, yeast will be rapidly developing and fastening will occur faster and more efficient.
Special attention is paid to the dishes in which fermentation will occur. This should be a clean capacity with a not hermetically closed lid or a glass bottle, a bank.
Friction process
The fermentation process is an extremely important stage in the manufacture of high-quality homemade honeycomb. Yeast, entering into contact with the sugars, which are contained in honey, begin to grow rapidly in a warm and wet medium, highlighting gas and alcohol. And, although the gas partially disappeared, the drink becomes slightly carbonated. Alcohol is present in Medovukha and gives it a certain fortress. Actually this is the process of fermentation.
See also: Suzdal Medov: Classic and Original Recipes
During fermentation (the process usually lasts 4-6 days), the container with a future drink should be closed not tight. Sometimes it is covered with a piece of fabric. But most often the gas trap is made through the cover (bottles) (the thin hose is inserted in one end into the tank above the surface of the honeycomb, the other end is lowered into a water vessel). You can use the kitchenware with a finished hydraulic and conventional rubber glove.
The fermentation occurs violently, the wort is worst, hits and highlights alcohol. Gradually, the raging and muddy honey should be calmer and lighter, in the process of destroying by the resulting alcohol yeast, which are lowered to the bottom of the tank.
To understand whether the fermentation process ended, it is necessary to bring a lit match to the liquid. If the flame does not go out, then the fermentation is completed (otherwise the carbon dioxide that stands in the fermentation process would hide the match). If a rarely or rubber glove "blurted" is published through the hydraulic fracture, it also suggests that the honeycomb finished wander.
Medovich, prepared in this way, is no particular fortress. This is usually 5-6 degrees. Sometimes it is possible to bring the content of alcohol in the drink to 10%.
How much to withstand honey?
The time of insteading the honey devices depends on the method of cooking and recipe.
On average, five days is enough to go through the honeycomb. At first, the drink does not look very aesthetic: a muddy, frothy, something outwardly resembles champagne. In order for the drink to dose, finally stopped wandering and got rid of yeasts contained in it, a tightly closed medove should be put in a cold place. During this "quiet" fermentation, the drink acquires its original taste and fortress.
According to some recipes, Medovukhu is kept up to a month, along others - three, four, five, six months, year. It is clear that medivago from it only wins. The drink becomes fragrant, stronger, becomes not so sparkling. During this time and honey, and berries (if they have been added) completely give the useful properties of Medovukh.
Filtration and spill
This stage completes the cooking process, which is carefully transfused into another dishes, so as not to break the precipitate at the bottom, the periody, for example, through several layers of gauze. The finished honey is spilled in bottles or banks, close tightly and transferred for storage to the basement, cellar or refrigerator.
08.06.2017 2
The recipe for honeycomb without boiling at home today interests many - how to cook this delicious and useful drink yourself?
Medovuha - a delicacy, which is known since ancient times and in the century did not lose its popularity and attractiveness for all categories of people. Firstly, this is a rich and unique taste, secondly, the mass of useful qualities. Medovuha is used not only for a pleasant evening, but also for medicinal purposes - the product is completely natural, and its recipes have several hundred years.
Medovuha, cooked at home independently - a real gift for the connoisseurs of high taste, natural substances and therapeutic qualities of the drink. A pleasant taste is supported by a mass of the useful qualities of natural honey and other components that are part of the drink. Today, many people use recipes for cooking based on ancient Russian records - this is exactly how not only cultural value is preserved, but also a unique taste of honeycomb.
Secrets
People living away from vast vineyards, even hundreds of years ago found a way to create entertainment drinks, the main component of which was natural honey. Oddly enough, they loved Medovukha not only Slavic peoples, but also thousands of people who are not related to Slavic culture around the world.
Honey was considered truly a sacred product - its production was popular both in Greece, and in Rome, and in other developed powers of those years. But only ancient Russia was famous for its honey honey, and no rich feast was held without it.
Note! In ancient times, the drink on honey was used not so much for the fun of the guests, how much to strengthen the physical state of the body - honey strengthens the immune system, allows the body to fight with a mass of viruses and unpleasant diseases.
Mercuff recipe made a long-term excerpt for many years ago - some craftsmen could have a useful drink with decades, and only he did a special, rich taste.
The hung honeycomb was considered the most useful drink. At least because, when it was prepared, no heat treatment was used, destroying useful qualities, neither yeast - everything was based only on the natural effect of fermentation, due to which the benefits of drink increased repeatedly.
Interesting to know! The drink in the form in which we can see it now, appeared on the light only at the end of the eighteenth century - it was then in his composition in addition to honey, water and yeast appeared, and the people accepted this recipe as classic, and all drinks based on honey became known as In the word of the honeycomb.
Unfortunately, today to try the drink in primeval form is almost impossible - the technology of cooking the original sweetness takes many years, and only this way can be achieved as close as possible to the ancient delicacy. However, recipes are created today based on modern components that allow everyone to make a honey and feel the taste and benefit of this drink.
Recipes
It is quite simple to cook MedoVukhu today, and everyone can enjoy the indescribable flavor of the drink. It is only important to observe all the rules, in no case to bypass them and take into account all the subtleties of creation.
Merculum without boiling, as close as possible in its characteristics to the original, is created only with several basic rules. These recommendations include:
- Honey is placed only with a cold way - the drink in no case can be boiled and subject to any other thermal processing, otherwise it will lose all its useful properties.
- Any artificial additives, including familiar yeast, are categorically prohibited - they also reduce the quality of the beverage and change its taste to be unrecognizable.
In order to create a drink alone, you can choose absolutely any honey. If there was a bank in your shelves for a long time, in which honey snapped - do not worry, such sweetness is also great for the preparation of a delicious drink. In addition to the usual berry juice in a drink, you can add other natural flavoring amplifiers, such as berries, herbs, all kinds of spices and even hops.
Note! Antiquity brewers did not use yeast at least because in those days this substance was not known to science. The honey was dissolved in a cold or slightly warm water, and berries, raisins and pergas.
Natural fermentation of dissolved honey together with berries, spices and perga can flow for quite a long time. Of course, if you compare the duration of the process with natural barrel fermentation of antiquity, then the term is quite small and is only a couple of weeks, while an ancient drink could be incanded to decades.
The diluted beverage is regularly necessary to shabby and stir so that honey is not stirred, all components are mixed with each other, and the mixture became uniform.
After the fermentation is completed, the liquid must be carefully strain and distributed by tanks for subsequent storage. The drink created by a similar recipe is not distinguished by a high fortress, and is not very similar to Medovukha without boiling past years, however, everyone can try it.
Gruced wheat
To create a black beverage, each brewer used its own, special components, and today some of these recipes have been preserved and successfully applied even for home cooking. Some Pomegers and today they try to adhere to the recipe, in which there are the following components;
- Honey to taste, but preference is given to Lipovoy - it is softer in its properties, but it is better to ferment.
- High quality water - you can use purified or spring water.
- Pre-germinated wheat, half of which is pre-grinding.
The method of preparation of a drink for such a recipe is extremely simple - all components are mixed between themselves and left in a warm place for subsequent fermentation. After completing this process, the drink is bottled in containers and is left for storage.
Note! The longer the process of natural fermentation of the beverage lasts, the higher the quality of the honeycomb, because in no case should not be hurrying with the separation of tasty and useful fluid.
Simple medical honey
A classic recipe is made by honeycomb, prepared with the addition of berries - so it turns out high-quality fermentation, and it is impossible to confuse with any other. Ingredients in this beverage are extremely simple:
- Normal or purified water.
- Honey to taste.
- Berries for choosing.
Cold water is diluted with honey, after which this mixture is flooded with berries peeled and cuttings. At the same time, the berries are completely optional to wash - the microorganisms remaining on them only support the fermentation process and will accelerate the effect.
The mixture is poured into the container and goes to the warm place for fermentation - it lasts this process from two days to several weeks, depending on which goals you are haunting and what the drink you want to get.
After the fermentation is completed, the resulting liquid is overflowing in separate tanks and is sent in a cold place for subsequent fermentation. Here you have to be patient, since this process can take full-fledged four months.
It is this recipe that brings the taste of the drink to the ancient, the lack of boiling and yeast allows you to establish a true taste and understand why our ancestors loved the sweet natural drink so much.
On raisin
Such a kind of honey harms is prepared in the same way as simple. The main difference of this formulation is raisins, which launches the fermentation process exactly as berries. For the preparation of medical devices for the recipe you will need:
- boiled water;
- any honey to taste;
- raisins.
The honey dissolves with the help of cooled water, it is carefully stirred until a homogeneous mass is obtained, after which the raisins are poured with honey water. The mixture is left for fermentation in a warm place, then bottled or banks, closes and sent in a cold place for several months.
Video: Medolukha without yeast and boiling.
Perga and Lemon.
Additional components, which, in addition to their pleasant taste, are even tastier to make a drink, which is also launching the fermentation process. For the preparation of this type of medivago, you will need the following simple components.
The recipe of medical devices passed from the past, however, has undergone a number of simplifications in preparation. This wonderful home drink loved and passed on for a long time because of his unusual rich taste. However, the main component has always been honey, from here and there was such a name. Previously, they did not know anything about yeast and therefore various berries were going on, crush bumps and other natural wanders. If then they prepared a honey without boiling water, then there are similar recipes. It is not much difficult to make it, but, to obtain the final result, special patience was required. So, the ancient Slavs had to raise this drink about six months.
For comparative analysis, we give an ancient and modern recipe for honeycomb without yeast.
Ancient way
Here the most important will be the natural high-quality referee of yeast. Slavs most often stopped their choice on berries or their juice.
Ingredients:
- juice of any berry - 1 liter;
- honey linden or buckwheat in the amount of 500 grams;
- if you wish, you can add hops, cardamom and other spices to taste.
Now you need to connect all the components, mix everything well and put in a special container. For a week, there will be permanent control over the mixture. And do not forget to stir it several times a day.
After a week's expiration, pour a drink into a large wooden barrel and put in a cool place for a long period. It is better that the honeycomb insisted for about 5 years. Then her taste will acquire the greatest saturation and aroma.
Modern recipe
Now we describe the preparation of honeycomb at home. Recipe without yeast and boiling.
What will take this time:
- cold water;
- qualitative honey in the amount of 40 grams;
- raisins - 50-60 grams;
- raisin launches the fermentation process, so add it to the tincture and cover the tank of gauze.
Two days follow the status of the drink, Stir it regularly. When a foam appears on top, we break it on a glass bottle and remove into the cellar, or another cool place at least 3 months. Previously, we do not recommend using a honey, no benefit will not be pleasure. Such a recipe for honeycomb has not been losing its popularity for many years. The fortress is small, about 4-10 revolutions and not to be compared with vodka. Depending on the recipe and components, you can get a honey to 14 revolutions to the maximum.
Preparation of honeycomb on the basis of Pergr
That's what we need;
- water -2 liter;
- good honey -400 gram;
- perga;
- raisins - approximately 50-60 grams.
Honey water is pre-boil and lay the raisins and perma for fermentation into it. We fill the mixture in the dishes and wait for the order of the week. When the foam cap appears, then this is a signal to action. Drink will be needed to remove all microparticles. Then we already overflow it into a bottle or barrel, and we remove it away in the cold for 3-6 months.
Medovuha with Khmelem
Another no less favorite recipe - medvokha with hops without yeast. Here you will need to boil water with honey. To prepare, you need to take the following components: water, honey, cherry berries, hops.
Honey with water boil no less than half an hour. Cherries are freed from the bones and soaked in their own syrup. To get a stronger drink, the crush bumps should be put before fermentation. We leave this composition for 1 day in a warm place. Over the cans or any other tank with a drink, the wet march is stretched.
The next day, the sudine is tightly closed with a lid and forgetting for 5 months. To bring Medovukhu to mind, after the last period for settling, it is spilled in glass bottles. Now you will need another month of exposure to secure the result.
In addition to the previously given major recipes for making a honeycomb, there are a number of at least delicious alternatives. Very unusual and no less pleasant taste is obtained by a honey drink with apple juice, grapes, with black currant and so on.
Apple Medovukha
Any method of cooking a honeycomb without the use of yeast less labor, but no less efficient. Apple honeycomb can not be without basic foundations - honey. Honey should be selected fresh and spat. Juice is taken from sweet-sour apples, in an amount of 1-2 liters. It is not necessary to boil the water, just filter it.
The method and sequence of actions differs little from the previous ones. For a better dissolution of the honey, the water is a bit heating. After mixing all the ingredients, we leave everything to wander for several days. As soon as the foam went, the liquid is filtering and pour into the glass container. Now it remains to wait, just do not rush to taste. It is better that your excerpt is enough for four months. Then you can enjoy his unforgettable taste.
Medvokha on grapes
Grapes give a drink a special spicy taste, and the lack of yeast refers it to the category of weakly alcohol. Better to choose white grapes - table.
1 liter of honey dissolve in 2 liters of water and lay grape berries there. Without boiling, just so we leave for fermentation in warmth. When the foam becomes a lot, it is necessary to strain the wort through the gauze. Pure drink bottles and give him two months to complete the procedure. Thus, after a relatively short period, you can get an unforgettable delicious and useful low-alcoholic honey drink.
Medvokha in fresh currants
For mixing it is necessary to prepare the following components: pure non-filled water, honey and freshly squeezed juice from black currant. After that, we give the mixture to move away. It will take about 5 days. When the drink is doser, it must be strain, to remove the sediment from berry bones and other things. We pour a clean drink in the glass and put on the cold. After a standard cessation period, you can start tasting.
Main Preparation Certificates
So that this glorious homemade drink is needed strictly adhere to prescription instructions. Honey is not necessary to choose the first freshness, the main thing is that it is sweet and fragrant. The planted honey would not spoil the whole composition and will not worsen his indicators.
Refusing to yeast and pre-boiling, we thus preserve all the valuable properties of the honey. When boiling, most micro-elements, vitamins and other beneficial substances evaporate from the honey.
Fans of stronger drinks You can add some yeast or vodka to the honey.
At the first stage of fermentation, it is necessary to constantly mix the contents so that all microparticles are completely dissolved. This is especially true of the recipe with Perga, which is very slowly diverted. And also do not forget to push the fluid to improve the aesthetic characteristics of the honeycomb.
All spices are usually added. at the final stage. Here the emphasis is on cardamom, cinnamon, ginger. Some prefer to include vanillin and muscat.
Neither a man nor a woman will be refused from the mugs of the Mercuff. After all, it refers to low-alcohol drinks and gently drinks, leaving an unforgettable honey aftertaste.
ATTENTION, only today!
(3)
Medovuha is one of the most vintage drinks invented by vibropy. In addition to the exquisite taste, it is beneficial, since the main component of honey, containing a plurality of nutrients needed by our body.
Cooking does not take much time, a simple recipe and the availability of ingredients put this drink on the pedestal of honor and respect in Russia. Natural medivaha has a fortress up to 16 revolutions. It is possible to manufacture, both a non-alcoholic beverage and a strong, containing up to 75 degrees.
In Russia, "Drinking Honey" was originally considered a sacred drink, which was used on holidays. It was due to the recipe preparation of the drink at which it was exposed in oak barrels from 3 to 60 years. The industrial scale of production was extremely difficult.
The reincarnation can be considered the beginning of the Board of Soviet power, when there was a lot of honey unsuitable for long-term storage. Medovuha from old honey was done with the addition of yeast, which accelerated the ripening process. From here it was originated by its industrial production, in which the city of Suzdal, located in the Vladimir region, was most famous, where the highest quality goods produce today.
You can quickly make a carbonated drink, for this it is necessary to add to the bottom of each can, where the medical bags of fresh honey will be poured, based on the calculation of 10-15 grams per liter. Give mature for five days by checking the gas pressure, and please, everything is ready to eat!
If you put a honey with hop and yeast, you can make a strong option. Below in the text of the article will give an example for you such a recipe.
For cooking, we need enameled pan, bucket, clean wooden spoon, a little patience and free time. We will get acquainted with the "basic" drink recipe.
In many ways, the future taste of the resulting drink depends on the proper selection of honey. Therefore, it is necessary to approach this with full responsibility. It is necessary to choose the most fragrant varieties, a good version will be buckwheat or lime. We do not recommend to take fresh honey in the spring, there is a big risk to run into surrogate.
The recipe is simple, we will need the following components:
- Four liters of purified water (spring or bottled);
- 500 grams of honey;
- 500 grams of sugar;
- 100 grams of yeast.
Methods of preparation:
- Water mix with sugar and add 250 grams of honey, mixed, put on fire.
- We bring to a boil, we reduce the fire and boil fifteen-twenty minutes, constantly having a spoon and remove the foam. You need to be extremely attentive, honey can ignite.
- We remove the solution and cool to room temperature, add diluted according to the instructions on the sachet of yeast, cover with a light cloth and put for two days in a warm place.
- We remove the foam from the surface of the solution, overflow on glass bottles, mast the water shutter or secure a glove with a hole.
- We remove in a dark place for the week. Control the completion of the fermentation process on the glove or the absence of gas release on the gate, filter the resulting drink, pour and stir the remaining honey.
- We remove into the cool dark place to diverge for a month. After that, the drink is ready, you can serve to the table!
Medovuha without yeast
You can prepare a drink without the use of yeast, and in order to prevent medical honey to add red berries, such as, raspberries, strawberries, cherry. We will need:
- Honey - two kg.
- Berries - four kg.
The cooking process begins with the preparation of berries. If they contain bones, they need to be removed. Dissolve honey in water, as described above, in the basic recipe, pour them the berries, tie marles and remove two days in a warm place.
Then, remove the gauze, we remove the foam, flickering the liquid. We break it on bottles with dense lids and remove it to dive for 3-4 months in a cool place. Drink ready, enjoy!
Vintage recipe
Old medical recipe is more complicated. We will need:
- 1.25 kilogram of honey;
- 8 liters of purified water;
- 2 tablespoons of hops;
- 5 grams of gelatin;
- Ginger and Cardamon - to your taste.
We shift honey into the pan, pour boiling water for a day, then bring to a boil and keep on slow heat for about an hour. We add to the hop solution, bring to a boil, keep the hour on slow heat again, cool to room temperature. We repeat the process four times.
Cool the resulting solution, in the perfect case it is better to pour it into the barrel, but it is possible in a glass container. Add cardamom, wept gelatin, add it. Close, as closely as possible.
We will wait for two or three weeks, we look if the fermentation process went. If it is not expressed, you can add some yeast. When the process is to end, lay on the bottle of alcohol and remove for three months in a cool place.
Suzdal Medovukha
To prepare this historical recipe, you must:
- Honey - shelter;
- Purified water - four liters;
- Sugar - shelter;
- Yeast - 100 gr.
In the water we will drag half sugar and honey, boil for fifteen minutes, cleaning the foam and carefully following the honey.
Enjoy the liquid, add yeast prepared by the recipe, we remove into a warm place for three days. Then, by filing through the gauze, we remove a month into a cool place.
Again, filter, add residues of honey and sugar, stir. We close the lid and remove on four days in the refrigerator. Once foam appears on the surface of the solution - everything is ready. Focus and use, in chilled form.
Spicy Medovukha
To prepare this variety, only additional components will be required, the whole process occurs, as in the main recipe described above. So let's cook:
- 750 gr. honey;
- 3 liters of filtered water;
- 10 gr. yeast;
- Self one egg;
- Cinnamon and ginger - by pinch;
- 2 pieces of carnations.
We prepare according to the usual scheme, and the taste is completely different.
Fast medvoha with raisins
Cooking a beverage on an ambulance hand with raisins. Required ingredients:
- 4 liters of filtered water;
- 3 lemon;
- 100 grams of raisin;
- 0.4 kg of honey;
- Yeast - 30 grams;
- 1 tablespoon flour.
We cut the lemons in bed, add raisins and honey. Pour boiling water, cool. We add yeast and flour, we remove one day in a warm place.
We remove the foam, overflow into vessels with a hydraulic and glove. Further act according to the scheme described above.
Strong medical honey
Hercucha strong at home is also prepared without special difficulties. We will need to prepare:
- 0.6 kg of honey;
- 4 liters of filtered water;
- 5 grams of yeast;
- Ryumka Portverin or Cognac.
For the preparation, it is boiling a liter of water, dissolve honey in it, add to the rest of the water, add yeast, mix, we leave in a warm place for two weeks.
Then add a glass of alcohol to taste, we leave for another two weeks to divert. Filter, lay on bottles with dense lids and clean it in a cool place for half a year. The term will pass, remove and evaluate the result.
Video
Conclusion
In this review, we looked at only a small part of the recipes of this folk drink. Many believe that "correct" is a honeycomb without boiling and adding yeast. It is difficult to argue, but then the time of cooking alcohol will increase to three to four months.
Medovuha is a delicious, invigorating low-alcoholic Russian drink, for some time undeservedly forgotten. And newly reborn by the efforts of Russian traditions.
Story drink
Honey drink was known from the early Middle Ages. It was cooked and drank in different countries. Recipes were distinguished by the variety of ingredients, but the main component was one - honey. During paganism, the use of Divine nectar was exclusively ritual. He had to clean the soul and prepare for communication with the highest forces. Easy and sweet, he was an integral part of any holiday or ritual act, be it a wedding or burial. It was consumed by all estates. There were several types: boyars and simple, fresh, red and white. And according to the method of preparation, boiled honey was distinguished. Mainly respected monastic. So in the XV century, Prince Vasily III completely gave this production to monasteries.
After the appearance of beer, a variety of wines, and later, and vodka, honeycomb began to lose their significance. Gradually, he was devoted to almost complete oblivion. His place came cheaper, fast in manufacturing products. And very in vain, because our ancestors knew that and in work, and in fun. Honey Pitu possessed a low degree, manufactured for a long time, sometimes the excerpt reached several decades. But ... his benefit for spiritual and bodily health was incomparable with any of the substitutes. What is only worth the fact that it was allowed to eat even pregnant to maintain forces. Newlyweds A whole month after the wedding drank a weak honey to strengthen the strength and the rapid appearance of the offspring. Folk proverbs are not for nothing in vain. Honeybeed: "Your mouth and honey drinks", "Terepie Mount: Pey Honey."
The new memory of the ancient recipe is the first years after the revolution, when the beekens have formed a lot of thowned honey, which they began to boil, adding yeast. Such a honeycomb based on fermentation has occurred to the taste and its use was quite popular. The next revival of interest in Medovukh began during the beginning of the XXI century. What is honeycomb? If you answer in essence, then this is a sweet low-alcoholic drink with honey taste, cooked using berries and herbs.
Cooking technology
In the old days prepared honey put. The recipe for making medical devices at home was transmitted from generation to generation. That is, the Honey dissolved in the oak barrels was placed in water, various berries of red, raisins and herbs, bitten and kept from five to sixty years. From the reroxing composition and received the very honey nice. Because of the long time of preparation, the amount was strongly limited, so it was appreciated by the weight of gold. Later began to apply the method of cooking. He many times reduced the cooking time and became a prototype of modern recipes.
Video: Homemade Medvod
First of all, you need to choose the most fragrant source product. Best for drinking fermentation is buckwheat or lime honey. Surrogates with the addition of sugar use is not worth it - the drink does not get clock, but just skisnet. For dissolution, it is necessary to prepare an enameled saucepan and boil the water in it. Gently add honey and stirring constantly, remove the foam. It is enough 4-5 minutes on fire. It is necessary to stumble continuously and smoothly, otherwise fogging. After that, make taste additives on the recipe, mix and remove from the stove. Gradually cool to a temperature of 30-32c degrees, it is optimal for the vitality of yeast. Add yeast and put in a dark warm place. The best temperature for fermentation is about 25c degrees.
When the first signs of fermentation appears, the composition must be pouring into the container where it will wander within 5-6 days. Capacity needs to be closed so that the air does not come across and take care of the assignment of fermentation and active gases. If closed with a lid, it is necessary to hydrate. If you put a glove, then the needle needs to pierce the hole in one finger. To learn about the end of the process is very simple, the match brought to the surface of the liquid will continue to burn with a flat flame. After the fermentation end, it is necessary to carefully fill the liquid into another vessel without distorting the precipitate, strain and pour on bottles. When the container is tightly closed, it must be placed in a cool place. The full taste of the Divine Honey Drink will open in 5-6 days.
Video: How to make a medivuha at home?
Recipes of cooking Medvokhi
All recipes can be divided into several groups: additional addition of honey, amount of honey relative to water, exposure duration, additional additives.
- The main or basic recipe that can repeat each other each: 0.5 kg. Honey, 4 l. Water, 0, 5 kg of sugar and 100 gr. yeast. The cooking process does not have any particular differences from the old boiled honeycomb.
- Homemade honeycomb: 1.5 kg. Honey, 10 liters. Water, 10 gr. Hop cones, 3 gr. yeast. Boil the water, dissolve the main ingredient in it and slaughter another 5-6 minutes, constantly stirring and removing the foam. Before turning off add hop. It can be either assembled independently or buy in any pharmacy. Pre-breed yeast. When the yeast hat over the circle will rise well and become an openwork, add honey syrup to cold-cold up to 30-35 degrees. After that cover the dishes with a lid or tie the gauze and put on fermentation into a dark, warm place for 5-6 days. The fermentation process must stop completely. It happens that it takes more or fewer days. Here the main thing is not to skip the moment. Does not know - it will be stored badly, it moves away - the scapens. Overflow into the bottle and closing tightly, put a medical house in a cool place for a week. After 7 days, it is ready to use.
- Vintage recipe: 2 kg. Honey, 1 l. Waters, 4.5 - 5 kg. Cherry. From the cherries, we take bones and fall asleep the berries in the bottle, fill with the cooked honey syrup and put for fermentation for 3 days, pre-closing the neck with a damp cloth. Three days later, the fabric is removed, and the neck of the tightly rolled tissue cork. We leave another 3 months until complete readiness. The taste and quality of the drink increases with the exposure time. To obtain flavoring shades, cinnamon, ginger, nutmeg, carnation are added to the base recipe.
- The quality of the initial ingredients will depend on the quality of the honeycomb. Therefore, the source product should choose the most fragrant species. You can use sugar.
- Water should be spring or distilled. From under the tap is not suitable, too many chemical impurities that will damage proper fermentation.
- When preparing honey syrup, it is impossible to leave the process unattended. It may merge.
- Observe care in work. Honey - fuel and the mixture can flash.
Video: Medovukha
To make a honeycomb as a carbonated drink, it is required to re-add honey and take again the process of fermentation, already in bottles. It looks like this. On the bottom of clean and dry bottles to put honey at the rate of 1.5 ppm On the liter of the drink, pour the resulting composition with a reserve of an empty space by 5-7 cm from the edge of the bottle and close tightly. Suppose 8-10 days at a temperature of 22-6 degrees. Constantly check the bottles and remove the surplus gas. Then transfer to a cool place. Period of full ripening - about a week.
Alcohol level
Many are interested in how many degrees should be in Medovukh? Alcohol level in such a small product. Depending on the recipe, it fluctuates from 1 to 10 degrees. The fortress increases with an excerpt. And yet there will be no particularly crumpled such drink. To increase degrees will have to add vodka. But it will be a completely different story.
Useful properties of drink
The use of beverage is undoubted because it contains a number of components inherent in beekeeping products. Medov has a slag-based action, has an anti-inflammatory and bactericidal effect. It has an expectorant, reinforcing and soothing effect. Based on these properties, it is possible to use for medicinal purposes with colds of different types, angina as a warming drink. It has a medical and prophylactic effect in cardiovascular diseases and nervous disorders. Does not damage the therapeutic dose before bedtime those who can not sleep.
Will benefit when avitaminosis and low immunite. Strengthening and cleansing properties of beekeeping products are known for a very long time. The consequence of regular reception is a noticeable improvement in the state of nails, hair and skin. Increases the target of the skin and fine wrinkles disappear. The drink is able to prevent intestinal disorders and a variety of inflammatory processes. Sometimes it is found to use as a means to remove a hangover.
Mercuff Restrictions
Some restrictions for consumption of honeycomb are also available. Of course, people who are sick diabetes should not touch her, or try in very small doses. For those suffering from different types of allergies, especially on the products of beekeeping, should not be abused. And take small sips with a large temporary interval. No need to treat young children. For them, there are excellent non-alcoholic beverage options. The same tips for pregnant women. The beverage components can provoke an increased tone of the muscles of the uterus, and this will lead to the threat of abortion. What was well before conception does not always benefit during the period of tooling.
Probably not worth mentioning a sense of measure in a feast. Surplus still did not bring any use to anyone. But the medical house is fairly cunning. There is such a definition - the head is clear, and the legs do not go. It says exactly about Medovukhu.
Storage Medvokhi
Storage of honeycomb is no particular difficulty. The main condition is a hermetic packaging (banks or even better than the bottle), eliminating air and cool temperature in the container.
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