The Compleat Meadmaker _ Home Production o Ken.

The Complete Meed Maker_ Home Production O-Ken Schlum PDF

BREWERS PUBLICATIONS OF THE BREWERS ASSOCIATION PO BOX 1679, Co 80306-1679 Phone: (303) 447-0816 FAX: © 2003 by Ken Scramm All Rights Reserved. Some can formatively make a format in form without writing permission from the publisher. Neither the creator, editor, or publisher is very responsible for the introduction and errors listed in this book. Printed in the United States.

10 9 8 6 ISBN-13: 978-0-937381-80-9 ISBN-10: 0-937381-80-2 From the first cultivation to fruits and herb varieties that have won awards / Ken Schlum. P. CM. Library link and pointer are posted. ISBN: 0-937381-80-2 (Alc. Paper) 1. Honey. I. Title.

TP588. M4S35 2003 641. 8'72-DC21 2003009083 Dik DAC Plan editor: STAN HIERONYMUS COPY EDITOR/Indexation: DARIA LABSKIL APPRATION RY: We provided honey lines on the cover. Cover photo: Rick Souders, Souders Studios Interior Photo: Jim Johnston and State Council On Meda Design: Julie's Interior

Title page

Part 1 Status 1. From the origin to advanced reconstruction 2. Determine style

Part 2: Process 3. Born from honey to wine

4. Back side of the soil 5. Yeast and fermentation 6. Introducing air conditioning, design, and oak

Part 3: Configuration elements 7. All of honey 8. Fruits and issues 9. Vinograms and Points 10. Spice and Messerin 11. Zuraki and Blago

Part 4: Recipe 12. Combine the process and the component 13. Appendix 1: Honey and other suppliers

Appendix 2: Table Peleri Glossary Book Index

This book is dedicated to the memories of the four great medoval. Dr. Robert Kim, the winner of the 1st Mead Mazere Cup Competition, honey and delegation research has definitely attracted attention to paid mead manufacturing. Roger Morse, a pioneer of advanced medical care, a beer, scientist, and manufacturer, and has greatly contributed to the formation of scientific knowledge of medical medicine.

This country and those who have vowed deep loyalty to the benefits that this country will give to us. Until the death of too early in 1996, Suzanne Price, a evil and dedicated advocate of medical assistance, was wearing a cloak of the U. S. Medical Association. According to the 1987 American Family Pivobars Association, Dr. Bill Family, the best honey pot of the year, would definitely help my medical knowledge, the most thorough and producing way. I encouraged me and researched me. Let's all divide the Vargara mask to them.

What I have to thank anyone is my husband Jin, Sarah and Alison, who put up with all the efforts necessary to prepare this book. Their patience and patience are accessed online, created family-instruments in their pleasure, and in fact, the end of this work for their time from all the worst, the games on computer. I gave me the freedom of the action I needed. Danmacconel proved to me all the subtles

And together, we started a countless crazy adventure devised for this purpose to get a deeper understanding of Mead. His knowledge of yeast and his knowledge about fermentation became indispensable for understanding this nuance. Later, Mike Oblieen, Hull Buttermore and I came up with a project to create a Maizer Cup medical competition for several years. He turned out to be a considerable mentor for us. Larry Jates and the members of the southern eastern part of Michigan have taught many things about honey, bees, and beekeeping. In fact, the foolish and patient way of the beekeepers is worth praising and imitating. Doctor Randis Donner and Doctor Jonathan

White generously separated the knowledge of honey and his own ingredients. Theodore Gloutentast in Sort Midow Orchard taught me how to make vaccinations. It also brought the knowledge of many fruits (especially apples) that can be cultivated in Michigan and thorough craving for tasting. Amy Izoni of the Michigan Municipal Research Institute introduced the impressive cherry richness of cherry. Morten MeilgaArd has definitely helped him to understand the taste and our thoughts on his lectures and several stagnigrams. Ray Daniels, Dick Dan, Stan Heronimus, and Dahlia Rabinsky have paid a lot of efforts to arrange this book.

If you're a rational person, you won't be resentful. Thanks to their efforts, this work has improved much. Last but not least, I have to thank Dortmunder Union, Jim Schlam, for telling me much more delicious than American beer. Her grandfather, Harold Churanma, would have been seriously wounded by I tried to participate in gardening without the advice.

He is very dissatisfied with his humanity consideration for his treasure. We have a habit of moving to the next big hobby, forgetting everything up to 15 minutes. We all blindly increase the pace of life and to go beyond the life we can enjoy, which our lives and our world provide us and give us joy. I can't even find the time to ask myself that it is something to make.

It's happy to wait for the turn of the season. Mobile phones, answering telephones, and emails are designed to bring us freedom, but we simply increase the time we report to the authorities and overload ourselves over a new obligation. be. When we only follow the rules and norms determined by lawyers, governments, companies, advertising agencies, public opinion consultants, and leaders, as part of the eyes of beautiful life we spend our days. Don't stop at least to see if it has some meaning or real value. The Ministry of State is just one of many cases of such a careless escape to the future. Once

In Scandinavian countries, honey and their precious products, which are the most important products, were only available to aristocrats and beekeepers, and were rather sacrificed. She was thrown away at all sacrifice in the choice, novelty, and love for convenience. The same can be said about Sidra, Perry, and fruit. Honey wine, which was once considered to be much better than wine and beer, sank unknown because honey was rarely and expensive, and it was not withdrawn from the noble basement. Thanks to the efforts of many people and the quality of the Meed itself, Mead is reviving. If this is a

This book is designed to dispatch this return. The task of this book is to bring inexpensive honey, a resource, to the range of scientific knowledge and technology used for amateur brewing and wine brewing. I presume that these chapters can be applied to improve your own meads and find new and valuable information of all types of medical quality. If you are a completely beginner in the medical release, you will soon be able to make a better mead than anywhere. If you like Medical Row and have a certain amount of years, "Complete Medical Low" should have information you found but had no opportunity to find it.

But they could not be found in one book.

Chapter 1 From the beginning of the walk to the advanced resurrection

The Ministry of Foreign Affairs has a gorgeous habit to every corner of the world. A comprehensive educational program on the use and distribution of pastures around the world and throughout the situation will be easily filled with books. But this is not my idea.

So, we will focus on some of the unusual and very interesting drinks that are not studied.

In terms of the title titled on the earth, the fermented drinks are more important to say about them, and of course, historical papers on the production of beer and wine are very important. To talk about documents and visual evidence that reinforce their claims, the superiority is in rea l-time brewers. The visual record of brewing dates back to Mesopotamia within 4000 BC. E. The visual archeological record of brewing and wine brewing (around 3000 BC) depicts each container.

E. In the archeological visual record of brewing and wine brewing (around 3000 BC), all containers are exactly accurate.

And in the form of proud that the process has evolved due to the standardization value. Win e-making and brewing had been quite long before the company was created, to freeze the source of employment and trade. Wine makers have confirmed Russian Georgia for 5000-7000 years. B. C. E.: Vinogram is one of the bones of grapes (grape cultivation), and is removed to help the extension of some logical but discussions of discussions. Ta. Turkey, Syria, and Jordan's further old grapes were said to be 8000 BC (there is room for discussions again).

Absolutely, winemaking was the central stimulus for cultivating grapes. But the beer school refutes the more widely accepted affirmation that barley and other cereals were likely cultivated much earlier - from 9. 500 to 8000 BC. Almost all historians actually say that the condition for such a coincidence in the historical chronology of horticulture and viticulture is thought to be the cover of the ice bowl. In both vessels there is a legitimate complaint against the crown of the first fermented beverage, one of which can be impressively refuted. In both cases, in fact grapes and seeds were first discovered as food and then became universally recognized as a source of fermented sugars. Both groups derive their argument from the fact that food storage led to fermentation by a rather logical and acceptable series of events. In fact, seeds have the ability to turn into malt without human intervention (partial germination and, in optimal criteria, suspending their personal growth cycle), and Neolithic farmers and gatherers would find malt more palatable and satisfying. They made something like porridge in a natural way so that Solod could just eat it. Grapes

Stored in earthen vessels in the wild, under any living conditions, would literally undergo intense fermentation by a certain number of days. Without access to real fermentation equipment, residues, or visual evidence, these speculations remain reasonable hypotheses regarding the "discovery" of fermentation and the precursors to developed wine and brewing practices. While the true origin of fermentation itself will remain hidden forever, the folklore surrounding these acts is at least colorful and interesting. While the debate is ongoing between the two main camps, honey still presents some complaints about the crown, but without deep grounds.

In most evidence from other candidates, this is explained by the absence of a paid paid (read: "rich"), like a large grape that supplies money to such wine and brewing research. These, like the Anchor-Blue Ing-Company Fritz METAG, supports beer archeological research. But any honey plants missed their claims about the ancient claims of higher probability, and they were the first product of fermentation and the most woun d-friendly visual evidence of honey. Make logic.

This conclusion is considered to be a paleolithic time for these anthropologists and historians who evaluate people from the viewpoint of honey as a pigtaxa.

Very reasonable and reasonable. Rudo is obliged to find information providers in foods that are always cheaper and nutritiously cheaper, in the annual cycle of plants and animals, like other ground forms that have extracted food for themselves. A modern, for example, a unique food place that is still hunting, a certain collection structured by honey from honey Ulyov around it. In the same way, the bear again actively finds a nest box and flies to them for the luxurious gardty of delicious and delicious honey and protein. In all possibilities, when people have been eating honey since then, when they are most likely, evolved from different appearance.

Primate species. The records of the use and collection of honey were seen before the wine brewing, universally recognized agriculture and horticultural practices. Images of caves and caves of honey hunters in the history of the history are found everywhere in Europe, Asia and Africa. Valencia-Circle (Spain) rock photos dating back 15. The 000 e. They said they had the opportunity to hunt beehive for honey during the Paleolithic era. In Ive Crane's ARCHAEOLOGY OF BEESWOOD, La Alan's sketches, "discovered" in 1924, are said to be close to this new age. but

They, almost all archeologists, and the Paleolithic and New Stone Age, actually actually have their own crafts before the certificate of beer and wine brewing appears. It gives more than one trained, rather than a compelling example. This is the declaration that the meadow is the oldest among all alcohol.

Most early fermenting humans have similarly produced alcoholic beverages in some form or another using literally any cultivated or gathered food. In some parts of the world, they make wine, beer, or distilled spirits from literally any sugar or starch.

Fruits, vegetables, grains, spices. We humans have a well-known habit of fermenting literally anything we can get our hands on. No cheap food in early civilizations ever surpassed honey. Honey produces a higher percentage of fermentable sugars with little processing or care. This species was available year-round in tropical and even minor climates and could be collected by both wandering and sedentary cultures. Speculations about the "logical continuation" of the "collect-store-ferment-result" sequence made to support the idea that beer and wine were the earliest fermented beverages should be rejected or replaced by compelling arguments in favor of mead.

A careful review of all previous fermentation hypotheses reveals some uniformities and raises questions that were once defined. All of the proposed scenarios involve the collection of a specific fermentable sugar source, an attempt to preserve it for a short period of time, "spoilage" i. e. substantial fermentation, and the use of a modified panacea. There is some randomness in all of these scenarios, and in each case, the story revolves around the collection of naturally occurring foods that humans were harvesting continuously, probably around 10, 000 BCE.

Fermentation. Perhaps the defining moment when the tribe or group first "discovered" fermentation is not food culture, but the development of watertight containers. First waterproof container = first fermented beverage. Finally... who had the first container? I was leaning in that direction, to find early references to pottery and earthenware. They are mentioned many times in the legends and folklore surrounding the first wines and beers. But a conversation with William Peck, an Egyptologist at the Detroit Institute of Arts, helped me track it down. Part 1 Waterproofing

"Vessel" is not a ceramic porcelain, but the skin and internal organs of animals used by people in the new stone pottery or maybe the Paleolithic to collect water and other substances. It is much later that pottery products began to attract attention. The first pottery was a basket covered with clay. Eventually, I started to burn my clay to make a basket. The porcelain ring was invented around 6000 BC. E. Most archeologists and historian believe that the time, beer time and beer were conquered in a long time, in the progressive land of Turkish. Before the pottery, pumpkin still had the opportunity to use it to collect food. The crane has been documented that African honey hunters are actually used as leather, for example, pumpkin barrels. Let's take a look at scripts that are likely to come like this

Fermentation Publishing to the Paleolithic hunting ethnic group (Europeans, Mesopotamians, Indians, Africans ... Please choose the one you like), but the period is probably a long time. I am preparing to go for hunting exploration. They put water in the hide and head to the road. At the beginning of the hunting, the ruler comes across the nest of bees, drains the water from the nest, and packs the honey from the nest. With the interest of storing honey for the remaining tribes (or the interest in storing it), the man dresses with him until the end of hunting, and the bee is used by a man. Rank. Another possibility is that honey is transferred to the part.

Then, transfer it to the participants who remained in the hunting, and the participants add it to their water. In each case, natural fermentation occurs, and when hunters fall from hunting, a magical reborn occurs. Honey water enhances your mood and prepares for the tribal women to be more likely to receive sexy harassment. In such an event priority, honey is collected by other tribes while Alpha Male and other members are hunting. For a few days, the hunter will definitely return to the honey water skin with a fresh color. In any case, the reincarnation of honey wine honey is a great "vessel" is not a ceramics, but probably the new stone ortering and perhaps the Paleolithic people use it to gather water and other substances. It is the skin and internal organs of the animal. It is much later that pottery products began to attract attention. The first pottery was a basket covered with clay. Eventually, I started to burn my clay to make a basket. The porcelain ring was invented around 6000 BC. E. Most archeologists and historian believe that the time, beer time and beer were conquered in a long time, in the progressive land of Turkish. Before the pottery, pumpkin still had the opportunity to use it to collect food. The crane has been documented that African honey hunters are actually used as leather, for example, pumpkin barrels. Let's take a look at scripts that are likely to come like this

Then, transfer it to the participants who remained in the hunting, and the participants add it to their water. In each case, natural fermentation occurs, and when hunters fall from hunting, a magical reborn occurs. Honey water enhances your mood and prepares for the tribal women to be more likely to receive sexy harassment. In such an event priority, honey is collected by other tribes while Alpha Male and other members are hunting. For a few days, the hunter will definitely return to the honey water skin with a fresh color. In any case, the reincarnation of honey wine honey is not a pottery, which leads to a great, but the animals that the people of the New Stone and the Paleolithic periods were probably used to collect water and other substances. It is skin and internal organs. It is much later that pottery products began to attract attention. The first pottery was a basket covered with clay. Eventually, I started to burn my clay to make a basket. The porcelain ring was invented around 6000 BC. E. Most archeologists and historian believe that the time, beer time and beer were conquered in a long time, in the progressive land of Turkish. Before the pottery, pumpkin still had the opportunity to use it to collect food. The crane has been documented that African honey hunters are actually used as leather, for example, pumpkin barrels. Let's take a look at scripts that are likely to come like this

It's surprising. During fermentation, the skins would have expanded of their own volition, demanding the release of air, but this phenomenon may not have been observed if the wine was regularly drunk from the skins during fermentation. Perhaps the skins were believed to have magical properties that caused this transformation, and their ability was worshipped. There were attempts to repeat this phenomenon, which were successful. The repeated use of the skins creates a local yeast culture (which should be familiar to lovers of Iambic beer), which then self-propagates by adding honey and water to the skins.

Fermentation. Due to the nature of this process and the suspected reaction, a friend of mine called this speculation the "magic bag theory". But if this is the case, the bag in question should probably be used to test other foods. Alternatively, and less likely, the fermentation of the substance recorded on the bag could have been apples, grapes, grains, dates, figs, or a combination of these, and the "first" one had one of many different recipes. Interestingly, the emergence of fermentation can easily be traced back thousands or even hundreds of thousands of years. Researcher Dan McPheely suggests:

Knowledge of fermentation may have been passed down, but it may have been acquired and lost countless times. In fact, many Paleolithic and Neolithic historians have concluded that mead was the first fermented beverage. For some reason, the idea was widespread that the sediment was collected in beehives or other bowl-shaped crevices in the tree canopy, and the ensuing fermentation was discovered by passers-by. It seems mysterious to me, as I have never seen any modern records of such a discovery. The dilution required to overcome the self-preserving properties of honey would have been considerable. While I assume this is possible, it is really

I have raised this scenario in the past, but it seems less likely now than the "magic bag theory" because mead is made in areas where there are no virgin grapes or virgin grains. Anthropologists and food historians believe the earliest creation of mead dates back to 8000 BC. Wine and beer were probably not far behind, but as far as I can judge, mead was still around.

Honey: the first product of fermentation? Numerous rock art

Rock art and paintings of honey hunters exist in Africa. Cranes, in fact, are more widespread, and only a few of them literally date. African paintings and drawings show a number of actions related to honey, including the introduction of smoke or flame to collect honey. Follow-up studies of written sources support the use of honey in the fermentation process, for example in the oldest written sources of brewing and winemaking. Ancient Egyptians used honey as a household sweetener as early as the 40th century BC, but it is not clear whether bees were domesticated until much later. Beekeeping procedures are recorded at the Naser Temple, 5th Dynasty of the Old Kingdom (c. 2500 BC). These early beekeepers built clay hives for their colonies and devised some rudimentary tools for collecting and extracting honey. Honey is mentioned in burial rights, recipes, and apiaries and honey are mentioned in tombs from the 18th and 20th dynasties. Two jars from Tutankhamun's tomb were labeled as "good quality honey". Beekeeping and honey undoubtedly had great significance to the ancient Egyptians. Honey is mentioned as a product of fermentation in the "Hymn of Ninkasi" - a poem and song from the 19th century BC that is interpreted as an ode to the goddess of fermentation, e. g.

Beer recipe. It's not clear whether it points to honey or a nuts palm honey, but it seems to be a material for making beer. By this time, honey was a popular agricultural product. The introduction of honey in alcoholic beverages may still be reflected in other cultures other than Egypt. In India, Somawine is considered to be a substance like mead or honey by several historians, and is about this era (1500 to 1200 BC), the theme of the whole chapter of the Rig Veda. It is considered. There is no doubt that honey sake was developed simultaneously by different cultures that did not know anything about the brothers in other regions in the world, like agriculture. Not as much as that, it was Greek who invented the words "Ambrosia" and "Mead".

It was the Greek who invented the words "Ambrosia" and "The Kami no Kazuku".

Like Egypt, the Greek culture has also developed a beehive system and replaced honey plant hunting as the only source of honey. Their beehive resembled a flowerpot and was able to collect honey without destroying the colony. The first form of a beehive used in ancient Greece is popular as a top bar beehive. The upper bea m-type beehive, which is the pioneer of the advanced beehive, has a removable stick for the bees to make a vertical nest box. These birdhouses are easy to maintain and can collect honey without honey.

Spawning obstruction. Top ba r-type beekeeping boxes are still used regularly in many regions around the world. In areas where the price of Langstros s-type frame hest boxes is highly rugged, it is considered a valuable option for beekeeping. Honey sake, especially Metegrin, was the finest drink among Greeks. The gods and the gorgeous people drank honey sake. In ancient Greek books, honey and delicacy are used as delicious wine characteristics. Honey is used to make honey wine with the highest sweetness (the sweetness and liveliness of the gods, exactly the nectar of the gods), and to sweeten wine with more dry or aging. It was done. Greeks have created numerous spices to develop spices in Mediterranean cuisine. Beer recipe. It's not clear whether it points to honey or a nuts palm honey, but it seems to be a material for making beer. By this time, honey was a popular agricultural product. The introduction of honey in alcoholic beverages may still be reflected in other cultures other than Egypt. In India, Somawine is considered to be a substance like mead or honey by several historians, and is about this era (1500 to 1200 BC), the theme of the whole chapter of the Rig Veda. It is considered. There is no doubt that honey sake was developed simultaneously by different cultures that did not know anything about the brothers in other regions in the world, like agriculture. Not as much as that, it was Greek who invented the words "Ambrosia" and "Mead".

It was the Greek who invented the words "Ambrosia" and "The Kami no Kazuku".

Spawning obstruction. Top ba r-type beekeeping boxes are still used regularly in many regions around the world. In areas where the price of Langstros s-type frame hest boxes is highly rugged, it is considered a valuable option for beekeeping. Honey sake, especially Metegrin, was the finest drink among Greeks. The gods and the gorgeous people drank honey sake. In ancient Greek books, honey and delicacy are used as delicious wine characteristics. Honey is used to make honey wine with the highest sweetness (the sweetness and liveliness of the gods, exactly the nectar of the gods), and to sweeten wine with more dry or aging. It was done. Greeks have created numerous spices to develop spices in Mediterranean cuisine. Beer recipe. It's not clear whether it points to honey or a nuts palm honey, but it seems to be a material for making beer. By this time, honey was a popular agricultural product. The introduction of honey in alcoholic beverages may still be reflected in other cultures other than Egypt. In India, Somawine is considered to be a substance like mead or honey by several historians, and is about this era (1500 to 1200 BC), the theme of the whole chapter of the Rig Veda. It is considered. There is no doubt that honey wine was developed simultaneously by different cultures that did not know anything about brothers in other regions in the world, just like agriculture. Not as much as that, it was Greek who invented the words "Ambrosia" and "Mead".

It was the Greek who invented the words "Ambrosia" and "The Kami no Kazuku".

Like Egypt, the Greek culture has also developed a beehive system and replaced honey plant hunting as the only source of honey. Their beehive resembled a flowerpot and was able to collect honey without destroying the colony. The first form of a beehive used in ancient Greece is popular as a top bar beehive. The upper bea m-type beehive, which is the pioneer of advanced beehives, has a removable stick for the bees to make a vertical nest box. These birdhouses are easy to maintain and can collect honey without honey.

They prefer flavored wine and honey sake. Romans also loved wine and honey sake. Their Mürsum was a classic grape liquor, a wel l-sweetened honey. Mulsum was the predecessor of a sophisticated pig. He often used herbs like Underwater flowers as spices. The Wales and Irish people linked Latin Medic (medical, drug) and ancient Ireland's phosphorus (liquid) and named Meddygllyn. Meddygllyn still remains as a textbook to represent drinks in Wales. European Messerin contains traditional European forest grass north of the Alps: Timiyan, Resendetsu, Chamomile, etc. Herbs

As a result of sticking to Mead, they received a double benefit. The treatment ingredients were extracted more than any other alcohol, and the pasture of the baggage hid some pharmaceutical plants. When trade was distributing tropical herbs north of Europe, they immediately came across honey sake. Roman beekeepers also used almost all of beekeeping, as they seemed to be the complexity of payment and real innovation. Crane actually records nine types of Roman bees nests made from clay, basket, file, wood, and other ingredients. Almost all were cylindrical, horizontally placed, and one hole for bees was opened on one side.

end. Almost all birdhouses can collect honey without damaging the birdhouse. The removable lid at the edge of one could remove the honey box without disturbing the blue. The Romans had the opportunity to put these horizontal birdhouses in a huge catacombe, the fact that the real beekeepers had the opportunity to generate quite important honey dimensions. In an advanced situation, the Roman taste of Mead is hidden in the shadow of the Italian taste of guilt. Another sadness among the Mediterranean historians of wine and drinks, but probably predictable poisoning discovered several eliteism, and the average was very valuable. They liked the flavor of wine and honey sake. Romans also loved wine and honey sake. Their Mürsum was a classic grape liquor, a wel l-sweetened honey. Mulsum was the predecessor of a sophisticated pig. He often used herbs like Underwater flowers as spices. The Wales and Irish people linked Latin Medic (medical, drug) and ancient Ireland's phosphorus (liquid) and named Meddygllyn. Meddygllyn still remains as a textbook for drinks in Wales. European Messerin contains traditional European forest grass north of the Alps: Timiyan, Resendetsu, Chamomile, etc. Herbs

end. Almost all birdhouses can collect honey without damaging the birdhouse. The removable lid at the edge of one could remove the honey box without disturbing the blue. The Romans had the opportunity to put these horizontal birdhouses in a huge catacombe, the fact that the real beekeepers had the opportunity to generate quite important honey dimensions. In an advanced situation, the Roman taste of Mead is hidden in the shadow of the Italian taste of guilt. Another sadness among the Mediterranean historians of wine and drinks, but probably predictable poisoning discovered several eliteism, and the average was very valuable. They prefer flavored wine and honey sake. Romans also loved wine and honey sake. Their Mürsum was a classic grape liquor, a wel l-sweetened honey. Mulsum was the predecessor of a sophisticated pig. He often used herbs like Underwater flowers as spices. The Wales and Irish people linked Latin Medic (medical, drug) and ancient Ireland's phosphorus (liquid) and named Meddygllyn. Meddygllyn still remains as a textbook to represent drinks in Wales. European Messerin contains traditional European forest grass north of the Alps: Timiyan, Resendetsu, Chamomile, etc. Herbs

As a result of sticking to Mead, they received a double benefit. The treatment ingredients were extracted more than any other alcohol, and the pasture of the baggage hid some pharmaceutical plants. When trade was distributing tropical herbs north of Europe, they immediately came across honey sake. Roman beekeepers also used almost all of beekeeping, as they seemed to be the complexity of payment and real innovation. Crane actually records nine types of Roman beehive made of clay, basket, file, wood, and other ingredients. Almost all were cylindrical, horizontally placed, and one hole for bees was opened on one side.

In this era, the Romans used the wine for centuries for centuries. Amazing reviews of meads and wine of this era- "Great and delicious meals" and "delicious wine like honey". Modern wine is only grape wine, and in some cases, only French or Italian dried wine is purged. The advantages of meads and delicious wine (especially sweet with honey) cause ant i-feeling. Their recognition of these mentions is usually expressed in the definition of "untouched flavor" or "coarse flavor". In fact, in terms of logical, there is a concern that there is no treat, good wine or honey wine, and at the same time, there is such a view.

Remember the border between pureist and vulgarism. From the Paleolithic era to the beginning of the Roman Empire, honey was a single sweetener that could be easily obtained in Europe and the Middle East. Clear sugar hits the Western space from Indian culture only during the Prinius era. However, at this point, the lead sugar was regarded as strange and used in Europe for a specific number of the century. As a result, honey accounted for the highest space among the Middle East culture and the wounded European clan hierarchy.

Honey in Europe

From the era of Dominsky to the resurrection era, the role of the uniform in Europe has been perfectly recorded. The concept of Europea n-centered, the average leadership of Scandinavia and Anglo Saxon, contains conscientious roots. There are many descriptions of Scandinavia and Germany, such as archeological and literary ones. These, such as the Ogama, probably dating a crafts, probably from the German and British islands, including the archeological sites of honey drinks, dates back to 1000 BC. The burial of the fire (Scotland) EshGroov found other evidence that proves the existence of Menzurka, herbs and honey brews in E. 1000 BC. In addition, there was a discovery of a pr e-Christian era, which pushed the age of alcohol use in Northern Europe further than before, and as a result, the following was revealed. During this era, the Romans used this wine for centuries. Amazing reviews of meads and wine of this era- "Great and delicious meals" and "delicious wine like honey". Modern wine is only grape wine, and in some cases, only French or Italian dried wine is purged. The advantages of meads and delicious wine (especially sweet with honey) cause ant i-feeling. Their recognition of these mentions is usually expressed in the definition of "untouched flavor" or "coarse flavor". In fact, in terms of logical, there is a concern that there is no treat, good wine or honey wine, and at the same time, there is such a view.

Honey in Europe

From the era of Dominsky to the resurrection era, the role of the uniform in Europe has been perfectly recorded. The concept of Europea n-centered, the average leadership of Scandinavia and Anglo Saxon, contains conscientious roots. There are many descriptions of Scandinavia and Germany, such as archeological and literary ones. These, such as the Ogama, probably dating a crafts, probably from the German and British islands, including the archeological sites of honey drinks, dates back to 1000 BC. The burial of the fire (Scotland) EshGroov found other evidence that proves the existence of Menzurka, herbs and honey brews in E. 1000 BC. In addition, there was a discovery of a pr e-Christian era, which pushed the age of alcohol use in Northern Europe further than before, and as a result, the following was revealed. In this era, the Romans used the wine for centuries for centuries. Amazing reviews of meads and wine of this era- "Great and delicious meals" and "delicious wine like honey". Modern wine is only grape wine, and in some cases, only French or Italian dried wine is purged. The advantages of meads and delicious wine (especially sweet with honey) cause ant i-feeling. Their recognition of these mentions is usually expressed in the definition of "untouched flavor" or "coarse flavor". In fact, in terms of logical, there is a concern that there is no treat, good wine or honey wine, and at the same time, there is such a view.

Honey in Europe

A review of the doctrine formed based on the knowledge of bronze ware, for example, fermentation, and the general level of the social formation of tribes that seem to be primitive. Brewing seemed to be a simple problem. Evidence that brewed hundreds of years ago was found in Toria, one of the earliest settlements in Central Europe, located in the southeast of Bavarian, near Kulmbach, Bayern, and one of the earliest settlements in Central Europe. It is done. However, there is no doubt that honey wine had maintained his personal position among the upper class. Consider the status of the scandinavian culture meads and extensive distributions in Europe since the Roman era.

Beoulf is a epic written in the 700th century. It is considered to have been written in the legend of the mouth, Beoulf and the Evil Battle Glendel. Perhaps this parable has existed for decades or more than a hundred years ago, with constant transformation and corrections. Mead appears widely in saga. She is first mentioned in the fourth line of the work, and then literally appears on many pages. Meeting and diplomacy celebrating holidays are inevitably held in "fellow rooms". Each of the important events, including the victory of the battle, new unity, engagement, and death, is sacred by abundant meads. but

This work itself is uncertain, and it may not be easy to decipher it, but this parable was rewritten from the mouth and recorded in letters, for example, at that time, the role of honey sake. It is considered a clear evidence to show. From Rome's rule to Renaissance, honey wine was in a space where two magic rivers, honey and fermentation, join. It was the era of the industrial revolution that was well understood how honeybees make honey, their chemical, botanical, and mechanisms, and the mystery of honey and beekeeping is the most scientifically intelligent. Even in my heart, it was unknown. It was believed that bees would get honey from heaven. A review of the doctrine formed based on the knowledge of honey and the

Honey collection, the power of enzymes, and the solidification of honey in the birdhouse have been almost noticed. The transition from honey hunting to beekeeping was not rapid in Northern Europe. The archeological data introduced in crane's book "The Archeology of Beekeeping" indicates that the development of beekeeping has vary and it has been done much faster than other areas in Europe. 。 In the forest area, beekeeping trees were often placed and managed. Eventually, the beehive was substantially separated from the tree, and was transferred to the houses and fields of the people breeding bees.

Beekeeping began in earnest.

Honey, waste, and honey: The people who kept and handled the powerful trinity bees were the most highly evaluated bees. It is clear from the literature and materials that many honey collected by the early beekeepers were for making honey sake. Another valuable substance secreted by bee is beeswax. Candles were made from beeswax, and demand from royal and churches was high. Another method-Introduction of beast lees and animal fat--, a stinky and fast-burning candle was made. The bees were directly related to this.

The most elegant and adjustable artificial lighting fixtures. Both honey and beeswax were used as important products, and were regularly demanded as one of the taxes on the royal government and the portion of the church. Beekeepers were generally close to the royal authorities and churches, and their power and abilities were similar to that of alchemists, prophets and magicists. The coast of the Mediterranean is the mainstream, and some of the mainstream of earth bees are the mainstream, but in Europe and North America, scales beehests have been the mainstream for centuries for centuries. Skep is a beehive made of knitting, and basically, the bottom basket is just upside down. Honey collection, the power of enzymes, and the solidification of honey in the birdhouse have hardly been noticed. The transition from honey hunting to beekeeping was not rapid in Northern Europe. The archeological data introduced in crane's book "The Archeology of Beekeeping" indicates that the development of beekeeping has vary and it has been done much faster than other areas in Europe. 。 In the forest area, beekeeping trees were often placed and managed. Eventually, the beehive was substantially separated from the tree, and was transferred to the houses and fields of the people breeding bees.

Beekeeping began in earnest.

The most elegant and adjustable artificial lighting fixtures. Both honey and beeswax were used as important products, and were regularly demanded as one of the taxes on the royal government and the portion of the church. Beekeepers generally stayed close to royal authorities and churches, and their power and abilities were similar to that of alchemists, prophets, and magicists. The coast of the Mediterranean is the mainstream, and some of the mainstream of earth bees are the mainstream, but in Europe and North America, scales beehests have been the mainstream for centuries for centuries. Skep is a beehive made of knitting, and basically, the bottom basket is just upside down. Honey collection, the power of enzymes, and the solidification of honey in the birdhouse have been almost noticed. The transition from honey hunting to beekeeping was not rapid in Northern Europe. The archeological data introduced in crane's book "The Archeology of Beekeeping" indicates that the development of beekeeping has vary and it has been done much faster than other areas in Europe. 。 In the forest area, beekeeping trees were often placed and managed. Eventually, the beehive was substantially separated from the tree, and was transferred to the houses and fields of the people breeding bees.

Beekeeping began in earnest.

A pump like a covered beehive seems to have attracted attention on the progressive German land about 0 to 200 years ago. The archeological relics were made of willow sticks and soil. Others seemed to have been created in a way that the branches were grown from the trunk of the oqun, had a hatch in the horizontal direction, and covered it with mud and clay. The nested and durable grassho box, which was strong against bad weather, was the main birdhouse of people who run beekeeping in Scandinavian and fresh light from around 1200 to mi d-19th century. A good hive lady can be used for more than 100 years. The shape of a conical birdhouse is still used as a beekeeper and its product.

The scape played a major role in increasing the availability of honey and pasture in Northern Europe. Modern stra w-over, for example, was a large structure filled with bulky honeycomb, for example, Blud and honey. They were built from the same voluminous herb roll bundle, supported by the woven stripes of willow sticks and thorns. Extracting honey from honeycomb is not a mild problem, but blud and honey exist together with a single video camera, so beekeepers are initially smoke (heresy for advanced beekeepers). It was eradicated with the colony, it was possible to ship honeycomb and extracted honey. Later, a beekeeper moved the colony to a fresh birdhouse and found a process to remove the honeycomb. This process has only the following possibilities:

It is produced well in the fall of the colony in the fall. If you turn the birdhouse upside down and place the empty nest box in the bottom (now the top), the colony crawls up to the new birdhouse. The fact that a similar birdhouse system, such as skip, is that it can be moved to a honey source at the beginning of the season until the honeycomb is filled with honeycomb. If you are not good at animals such as bears, you could hang them on a tree. The skewers are usually in walls and underground graveyards in the garden. These incomplete shelters, which are 15-20 inches and have the height required to put a birdhouse, are popular as a bee well and can be found in archeological sites and old buildings in Europe. The covered beehiv e-like pump seems to have attracted attention on the progressive German land about 0 to 200 years ago. The archeological relics were made of willow sticks and soil. Others seemed to have been created in a way that the branches were grown from the trunk of the oqun, had a hatch in the horizontal direction, and covered it with mud and clay. The nested and durable grassho box, which was strong against bad weather, was the main birdhouse of people who run beekeeping in Scandinavian and fresh light from around 1200 to mi d-19th century. A good hive lady can be used for more than 100 years. The shape of a conical birdhouse is still used as a beekeeper and its product.

It is produced well in the fall of the colony in the fall. If you turn the birdhouse upside down and place the empty nest box in the bottom (now the top), the colony crawls up to the new birdhouse. The fact that a similar birdhouse system, such as skip, is that it can be moved to a honey source at the beginning of the season until the honeycomb is filled with honeycomb. If you are not good at animals such as bears, you could hang them on a tree. The skewers are usually in walls and underground graveyards in the garden. These incomplete shelters, which are 15-20 inches and have the height required to put a birdhouse, are popular as a bee well and can be found in archeological sites and old buildings in Europe. A pump like a covered beehive seems to have attracted attention on the progressive German land about 0 to 200 years ago. The archeological relics were made of willow sticks and soil. Others seemed to have been created in a way that the branches were grown from the trunk of the oqun, had a hatch in the horizontal direction, and covered it with mud and clay. The nested and durable grassho box, which is strong against bad weather, was the main birdhouse of people who run beekeeping in Scandinavian and fresh light from around 1200 to mi d-19th century. A good hive lady can be used for more than 100 years. The shape of a conical birdhouse is still used as a beekeeper and its product.

With a honeybee birdhouse, it was possible to maintain a birdhouse near the mansion, near the monastery, and near the castle. In short, honey was always in the hands of fellowship of a beekeeper. The bee wells were common in the British Islands, France and Greece on the mainland, from the 12th and 19th centuries. In the postwar Europe, a beehive block of the building at the time may be used in the birdhouses. High quality wax, honey, and ultimately honey wine were produced from these birdhouses, and were usually sent to the bishops and baron in the district. Without advanced equipment, mining work was destructive, even modest. Next page

The nest box was taken out of the nest, destroyed honey to flow, and was empty. The crushed nest box was put in a hot pot, heated to dissolve the wax, and extracted the honey for preservation from the birdhouse. The wax was removed, the beekeepers were fermented by beekeepers, and honey wine for the table was made. If you want to know more about Mead space in European civilization, "Brewing Mead: Vassal! There is a book called in Mead Labyrinths. The book was first posted by Robert Gaia in 1948 and later added recipes and latest information by Charlie Papagian. This book has many mentions about the circumstances of each country and other countries, including Europe. Gaia-Meed manufacturer

He loved the upper class, and he probably allowed his enthusiasm to cloud the objectivity. Some of his doctrines needed a considerable leap. Some of the provisions were argued in a very impressive way. Archaeological and literary data proves that wine and beer were widely distributed in the days and spaces that were produced only by Guile. On the other hand, the depth and size of literature research on honey sake in Europe from the destruction of the Roman Empire to the late 18th century is very helpful. It cannot be denied that gay lives have made a great deal of effort to make the perfect record as much as possible.

Recording the consumption of meads in Europe at this stage was very possible. His efforts in this field will not allow other followers. If there was a honeybee birdhouse, it was possible to maintain the birdhouse near the mansion, near the monastery, and near the castle. In short, honey was always in the hands of fellowship of a beekeeper. The bee wells were common in the British Islands, France and Greece on the mainland, from the 12th and 19th centuries. In the postwar Europe, a beehive block of the building at the time may be used in the birdhouses. High quality wax, honey, and ultimately honey wine were produced from these birdhouses, and were usually sent to the bishops and baron in the district. Without advanced equipment, mining work was destructive, even modest. Next page

Recording the consumption of meads in Europe at this stage was very possible. His efforts in this field will not allow other followers. With a honeybee birdhouse, it was possible to maintain a birdhouse near the mansion, near the monastery, and near the castle. In short, honey was always in the hands of fellowship of a beekeeper. The bee wells were common in the British Islands, France and Greece on the mainland, from the 12th and 19th centuries. The beehive blocks of the building at the time, including postwar Europe, are used in the birdhouses. High quality wax, honey, and ultimately honey wine were produced from these birdhouses, and were usually sent to the bishops and baron in the district. Without advanced equipment, mining work was destructive, even modest. Next page

The nest box was taken out of the nest, destroyed honey as if it was flowing, and was empty. The crushed nest box was put in a hot pot, heated to dissolve the wax, and extracted the honey for preservation from the birdhouse. The wax was removed, the beekeepers were fermented by beekeepers, and honey wine for the table was made. If you want to know more about Mead space in European civilization, "Brewing Mead: Vassal! There is a book called in Mead Labyrinths. The book was first posted by Robert Gaia in 1948 and later added recipes and latest information by Charlie Papagian. This book has many mentions about the circumstances of each country and other countries, including Europe. Gaia-Meed manufacturer

Recording the consumption of meads in Europe at this stage was very possible. His efforts in this field will not allow other followers.

Non-European honey plants, researchers and settlers brought European honeybees to the New World in the 1600s, but local people were not familiar with honey when Columbus arrived in the 1400s. In North and South America, small local brother collectors live from birth Trigona and Melipona. These are relentless honeybees that inhabit Central and South America from about Cuba and north-central Mexico to Brazil. Melipona is also the only honeybee that inhabits Australia. These bees do not produce as large a honey harvest in one season as European honeybee colonies. The average yield of a hive is 2 kilograms, but some hives reach 45 kilograms under impressive conditions. In Crane's "Medprehensive Survey" collection, Mors and Steincratus point out that honey cultivation and the production of fermented beverages were also practiced during the Spanish conquest of the New World. In Africa, honey hunters and breeders had to deal with aggressive bees, but this did not seem to hinder their efforts. In some parts of Africa, honey hunting, to this day, was a common part of the collective activities of tribesmen. In Central Africa, from coast to coast, fermented honey drinks were and are still produced. It is very interesting to note that the concentric areas of distribution of local species of API Mellifera and Melipona on the African continent are the richest areas of Australopithecus and other pregmate remains, and also that they reflect the areas that still produce maiden, television target, turquen, turquen or other drinks based on them. To run the presence of honey and successful early man development is too arrogant, but the development of such species in rich areas

Calorie foods do not seem to be out of sight. There are three more species in the true bees: APIS CERANA, APIS Florea, and APIS DORSATA. A. Dorsata and A. FLOREA make only one comb, and in the Indian Asa Continent, Thailand and Cambodia in Asia to the South China Sea. A. Dorsata is known as a huge bee. A. Florea is not so much like honey productivity. A. CERANA covers almost the same geographical range, but the northern part extends to China and Japan. Honey is collected by Honey Hunter. Their existence in Asia explains the production of enzymes.

Honey drinks from countries in India and the Pacific region.

In the past 100 years, Mead has disappeared from the daily life of Africa and Polish. The reason for this "decline" has many speculation. Gayer explains this decline due to the rapid rise in honey during the "shortage" that occurred in Europe during the Tuda Dynasty (late 14th centur y-early 17th century). Gayers are not as good as they have recorded a decrease in production to prove the shortage, but it seems that honey price has been increased. Many GAYIR A-facility

In other words, many of his claims are described in the context of decreasing grass in the UK, but cannot explain the decline in northern Europe. The shift from c o-voice to deficiency took place slowly from the 11th century to the end of the 18th century. During this time, Mead was sacrificed to develop many products and technologies, that is, competition. Both the mead and the honey were exposed to competition pressure, gradually declining, and became unknown. In the European region of Africa, Poland, and Russia, the production of Mead did not decrease so rapidly, so we must find out another reason for the decline. Calorie Foods does not seem to be out of the place. There are three more species in the true bees: APIS CERANA, APIS Florea, and APIS DORSATA. A. Dorsata and A. FLOREA make only one comb, and in the Indian Asa Continent, Thailand and Cambodia in Asia to the South China Sea. A. Dorsata is known as a huge bee. A. Florea is not so much like honey productivity. A. CERANA covers almost the same geographical range, but the northern part extends to China and Japan. Honey is collected by Honey Hunter. Their existence in Asia explains the production of enzymes.

Honey drinks from countries in India and the Pacific region.

In the past 100 years, Mead has disappeared from the daily life of Africa and Polish. The reason for this "decline" has many speculation. Gaeyer explains this decline due to the rapid rise of honey costs between the "shortage" that occurred in Europe during the Tuda Dynasty (late 14th centur y-early 17th century). Gayers are not as good as they have recorded a decrease in production to prove the shortage, but it seems that honey price has been increased. Many GAYIR A-facility

In other words, many of his claims are described in the context of decreasing grass in the UK, but cannot explain the decline in northern Europe. The shift from c o-voice to deficiency took place slowly from the 11th century to the end of the 18th century. During this time, Mead was sacrificed to develop many products and technologies, that is, competition. Both the mead and the honey were exposed to competition pressure, gradually declining, and became unknown. In the European region of Africa, Poland, and Russia, the production of Mead did not decrease so rapidly, so we must find out another reason for the decline. Calorie foods do not seem to be out of sight. There are three more species in the true bees: APIS CERANA, APIS Florea, and APIS DORSATA. A. Dorsata and A. FLOREA make only one comb, and in the Indian Asa Continent, Thailand and Cambodia in Asia to the South China Sea. A. Dorsata is known as a huge bee. A. Florea is not so much like honey productivity. A. CERANA covers almost the same geographical range, but the northern part extends to China and Japan. Honey is collected by Honey Hunter. Their existence in Asia explains the production of enzymes.

Honey drinks from countries in India and the Pacific region.

From the perspective of the culture of the mainland and the British Islands among Western countries, the most influential event was the heyday of medical conquests. In just a week in 1066, the Harold's army, who had reigned as England, defeated the invading King Halold. Halold was killed, and his army was defeated to the invading Count Wilhelm (the first Norman ruler of the British Empire). Wilhelm joined the King of England in Christmas in 1066, losing the basis of the Normans. The French invasion of British land must have been:

They brought systematic changes to the lives of the aristocrats in the UK Islands, affecting their clothes and preferences, the development of British trade and industry. The Norman people brought not only strong cider and Perry, but also their beloved wine to the British Islands. Now, Mede has been competing for market share in the UK, both in both hig h-quality French wine drinks and inexpensive low alcoholic fruit beverages. Norway, who lost the leader due to the defeat, was another stronghold in Meed consumption, but the army was confused and the culture was weakened by external effects. The Norman conquest has also led to the foundation of the era when trade among European countries has increased significantly.

Wrested south. In addition to transactions of spices and sil k-like products that are highly profitable, bulky products, transactions for lo w-profitable products such as wine, grain, and sugar have become possible, making profits. In the 13th century, purified sugar (but not white, not granules), and thinner French wine and Mediterranean wine were sold freely throughout the Northern Europe. In the 15th century, sugar spread to Europe on both sides of the Alps. The quality of France, Spain, Germany and Italian wine has also improved. In France, regional differences in wine have improved, and Austria and Germany have experiments to add sugar to wine. From the perspective of the culture of the mainland and the British Islands among Western countries, the most influential event was the heyday of medical conquest. In just a week in 1066, the Harold's army, who had reigned as England, defeated the invading King Halold. Halold was killed, and his army was defeated to the invading Count Wilhelm (the first Norman ruler of the British Empire). Wilhelm joined the King of England in Christmas in 1066, losing the basis of the Normans. The French invasion of British land must have been:

Wrested south. In addition to transactions of spices and sil k-like products that are highly profitable, bulky products, transactions for lo w-profitable products such as wine, grain, and sugar have become possible, making profits. In the 13th century, purified sugar (but not white, not granules), and thinner French wine and Mediterranean wine were sold freely throughout the Northern Europe. In the 15th century, sugar spread to Europe on both sides of the Alps. The quality of France, Spain, Germany and Italian wine has also improved. In France, regional differences in wine have improved, and Austria and Germany have experiments to add sugar to wine. From the perspective of the culture of the mainland and the British Islands among Western countries, the most influential event was the heyday of medical conquests. In just a week in 1066, the Harold's army, who had reigned as England, defeated the invading King Halold. Halold was killed, and his army was defeated to the invading Count Wilhelm (the first Norman ruler of the British Empire). Wilhelm joined the King of England in Christmas in 1066, losing the basis of the Normans. The French invasion of Britain's land must have been as follows:

TrockenbeeeraUles and other revenge techniques have significantly increased the complexity and dynamics of the wine's flavor profile. Although we are supporters of mead, it is not easy to admit that a great wine would not have become the classic honey and beer desire and fresh rest with very unstable characteristics. Another historical event in the production of alcoholic beverages may still affect the decline of mead's authority among alcohol buyers. In the 1400s, brewers all over Europe began to use hops as a preserving grass for beer. However, this has the ability to rise insignificantly, the emergence of hops has become a turning factor

Hops made beer more than a metered and persistent product. Now it was possible to make beer with the main risk of contamination and protect it for much longer. However, I can definitely not admit that hop beer really stands out with the introduction of other spices and the taste of welded beer, in all probability hopper beer is really more palatable. Czechs say that hops were cultivated in the 9th century, but only in the 15th and 16th centuries did hops enter the regular practice of brewing everywhere, in the meadow forts of the British Isles.

Scandinavia. This basically meant that beer could be frozen with serious competition in the battle for the hearts and minds of the proletariat. Beer was cooled and in fact mead for meals, but what a magic trick it could be used for a fairly long time direction with what effect and at a fairly low cost. Now Medovka has lost a significant share of the upper part of its home market due to wines brought from other countries, and the lower part of the market is fading due to higher quality beers. Monastic brewing played a major role, for example the adoption of hops among beer makers and the general improvement of beer production characteristics. The monks were rational, proud and capable of responding to the widespread efforts to increase communal ownership and communal brewing.

The consistency of their beer. The monastery supported the villages and regions. Beer could be bought at a local monastery, often pubs, providing not only meals and comfortable drunkenness, but also partnerships. It was a big game that challenged the last serious game in the battle between alcohol consumers' hearts and tongue (and coins). The water of life. Whiskey. And Audovi, Vodka, Brandy, and finally Ram sake. Distillation was said to have been born in Asia in the early 9th century, and in the 11th century, knowledge of distillation technology spread throughout developed countries. With distilled wine (brandy)

Distilled beer (whiskey) adapted this knowledge to the region, and, as with the appearance of a more neutral fermented vodka and gin, has shown the ingenuity of new people who have gained information. We may be arrogant, but in fact, if we refuse the basic facts, we will completely deceive themselves. The controversy over experts and highcalcurs is all bystanders, and all topicality are friends. The history of human obsession with changes in mental state is not subject to debate. Mead also made beer and wine magic tricks. But no matter how well you do, it doesn't match distilled sake. By around 1400, Scottish gained whiskey production.

For art that does not change in the best single distillery. And it's a beautiful whiskey that is beautiful. Just as the French learn to make a deep, complex and delicious O-de Vi and Cognac, other countries in the world have imitated them and created hig h-quality delicacies in each area. Each of these collaborators provided options to the general consumer, and their options were really attractive. The effect of distilled liquor on our happiness was far from a brilliant thing, but distilled sake existed here and continued to stay. Although it remained to solve taxation and regulation issues, by the early 1700s, distilled liquor transactions were essentially global, market niches were conquered, and the alcohol market achieved demographic stability.

The alcohol market has achieved population stability, and it has hardly changed to today. The consistency of their beer. The monastery supported the villages and regions. Beer could be bought at a local monastery, often pubs, providing not only meals and comfortable drunkenness, but also partnerships. It was a big game that challenged the last serious game in the battle between alcohol consumers' hearts and tongue (and coins). The water of life. Whiskey. And Audovi, Vodka, Brandy, and finally Ram sake. Distillation was said to have been born in Asia in the early 9th century, and in the 11th century, knowledge of distillation technology spread throughout developed countries. With distilled wine (brandy)

The alcohol market has achieved population stability, and it has hardly changed to today. The consistency of their beer. The monastery supported the villages and regions. Beer could be bought at a local monastery, often pubs, providing not only meals and comfortable drunkenness, but also partnerships. It was a big game that challenged the last serious game in the battle between alcohol consumers' hearts and tongue (and coins). The water of life. Whiskey. And Audovi, Vodka, Brandy, and finally Ram sake. Distillation was said to have been born in Asia in the early 9th century, and in the 11th century, knowledge of distillation technology spread throughout developed countries. With distilled wine (brandy)

For art that does not change in the best single distillery. And it's a beautiful whiskey that is beautiful. Just as the French learn to make a deep, complex and delicious O-de Vi and Cognac, other countries in the world have imitated them and created hig h-quality delicacies in each area. Each of these collaborators provided options to the general consumer, and their options were really attractive. The effect of distilled liquor on our happiness was far from a brilliant thing, but distilled sake existed here and continued to stay. Although it remained to solve the problem of taxation and regulations, by the early 1700s, distilled liquor trading became essentially global, market niches were conquered, and the alcohol market achieved population statistical stability.

The alcohol market has achieved population stability, which has hardly changed to this day.

How could I endure all the hardships while the arena of my former dominance was torn apart? Perhaps the most necessary point in its life is that of beekeepers, who, since the time of the Egyptians, make a fermented drink from honey. European and American beekeepers pass on their knowledge of mead making through clubs and public meetings, and share their products at district and regional beekeeper meetings. Mead making sometimes doesn't stop here.

A free and sometimes quite tight-knit network of mutually interested people. Historians like the Knights have still done their part to preserve mead. Conversation of Creative Anachronism is a fairly functional group of history buffs who aim for accuracy and recreation of pre-Renaissance culture and life. Its members pride themselves on using authentic techniques and parts, and for many years have been making mead according to ancient recipes. Independent of organizations involved in domestic brewing and amateur winemaking, the SCA is considered a group of loyal medical practitioners.

Another banner of the medical career was the monastic community, especially the Brother Adam. Brother Adam was a monk who established mead and beekeeping at Bucfast Abbey in England. His mead was famous and still bears his name. His production technique was very classical. He believed in the introduction of good quality honey, short boiling, and long aging in barrels, and his pride in mead was unrestrained and genuine. His work is described in the texts as a beekeeper and supporter of mead, so his loyalty to these compatible qualities was deep. The establishment of mead in Europe and Africa was unstoppable. If we look at the geographical screams, most of the cultural spheres where mead is one of the main sources of alcohol have not been affected by the above. The trade and availability of refined sugar and distilled spirits were not related to the cultural achievements of Central Africa, nor to Poland or the former Russian republics of Eastern Europe. All of these crops have the potential to produce alcohol, but still, there is great hope for mead and honey-based drinks as a source of alcohol. It is perhaps most significant that mead throughout the period has endured a long-standing reputation as a massive aphrodisiac.

Food and drinks with such characteristics will not be forgotten immediately. If the mead is really regarded as an ancient fermented drink, the reputation as a taboo is probably the oldest and most evidence of all declared beverages.

An aphrodisiac action, from ancient times to the present age, Meed has been considered an aphrodisiac. With honey sake, an orgy party was held and the marriage went well. In recent urban legends, the origin of the word "honeymoon" is actually told.

This habit is to give blessed couples a month (one cycle of the month). It was believed that this habit would increase the chances of building a family safely. This habit was born in the Middle East and spread to Central Europe and Northern Europe. It is not that you are not interested, but for example, the fairness from an oriental point of view has not been proven. The wedding and the long secrets of successful couples are rituals that remain in many cultural spaces. In our era, my colleagues were supporters of domestic brewing and were absorbed in the party.

They were called "Panty Remedy". We are living in the era of stat e-o f-th e-art skepticism, tripl e-blind test, molecular analysis, and in the era of the literary interpretation of causal relationships in all of our lives. Our concept of all kinds of products, herbs, and spices, or our concepts about the descriptions a thousand years ago or hundreds of years ago, is a humorous or at least unusual thing. But we only have an aphrodisiac only when it can trigger clinically proven, such as increasing blood flow to genitals or causing enthusiastic desires. I tend to think.

Sex experts agree that many libido and sexual resonance are in their hearts. The chemical reaction to sexual reactions based on brain energy is the core of pioneering drug research to treat human sexual dysfunction. If you want to participate in sexual experiments and get real pleasure, it is very important to prepare for yourself and your partner to play a harmony full of desires. It was here that honey gained popularity, like almost all other ancient aphrodisiacs. For those who live in Scandinavia, foods and drinks with such characteristics will not be forgotten immediately. If the mead is really regarded as an ancient fermented drink, the reputation as a taboo is probably the oldest and most evidence of all declared beverages.

An aphrodisiac action, from ancient times to the present age, Mead has been considered an aphrodisiac. If there was honey sake, an orgy party was held, and the marriage went well. In recent urban legends, the origin of the word "honeymoon" is actually told.

Sex experts agree that many libido and sexual resonance are in their partner's hearts. The chemical reaction to sexual reactions based on brain energy is the core of pioneering drug research to treat human sexual dysfunction. If you want to participate in sexual experiments and get real pleasure, it is very important to prepare for yourself and your partner to play a harmony full of desires. It was here that honey gained popularity, like almost all other ancient aphrodisiacs. Foods and drinks with such characteristics for people living in Scandinavia will not be forgotten immediately. If the mead is really regarded as an ancient fermented drink, the reputation as a taboo is probably the oldest and most evidence of all declared beverages.

An aphrodisiac action, from ancient times to the present age, Mead has been considered an aphrodisiac. With honey sake, an orgy party was held and the marriage went well. In recent urban legends, the origin of the word "honeymoon" is actually told.

Before the trade in sweets and spices became widespread and accessible, the novelty of these now familiar products created a sense of expectation and heightened attention when they were used or consumed. This concentration on the senses undoubtedly corresponds to the psychological effect desired by so-called aphrodisiacs. Making the partner concentrate on sight, smell, touch and taste (erotic responses) is the desired sexual advance (dinner and a movie, anyone?). Add to this the influence of mead, drunk in moderation, and everything is primed for romance. If we examine the stories and descriptions of the desire-inducing effects of various aphrodisiacs and love potions, many of them require a series of rituals and procedures, and it is difficult to imagine a different outcome. In works such as the Kama Sutra, The Arabian Nights and Anunga Lunga, the genitals must be smeared with various narcotic or psychotropic substances or intoxicated in order to ensure the effect of the aphrodisiacs featured there. It is hard to imagine that such an act of our forebears would end in any other way. Aphrodisiac recipes from pre-Christian times to the 19th century were usually based on the theory of "birds of a feather flock together" (e. g. oysters) or were sensual spiced drinks. Nutmeg, cinnamon, spices, cloves, and honey are frequently present in these drinks. Honey is included in the drink formulations in many cultures, but especially in Middle Eastern and Indian cultures. All of these are primarily spiritual. The success of mead as an aphrodisiac, both modern and ancient, depends on the attitude of the participants towards the mead. The gentleness and care in the preparation, and the intention of the person drinking the mead, determine its effectiveness.

Mead Renaissance Having withstood the competition, mead is now at the center of a renaissance. In the United States, Charlie Papazian's book The Complete Joy of Homebrewing sparked a mead revival. One of the appendices of the book praised mead in superlative terms and included a playful recipe for "Berkshak Ginger Mead." This recipe was the gateway into the world of mead for thousands of homebrewers.

In 1986, Pamela Spence founded the American Mead Association. Her leadership role was eventually taken over by Suzanne Price, who worked for the beverage until her untimely and tragic death in 1996. The number of commercial stores around the world continues to grow, and commercial products increasingly appear on liquor store shelves. Mead is now regularly served to brewpub-goers. In 2002, Ray Daniels organized the first U. S. international festival and competition for commercial mead stores in Chicago. Twenty-one meadmakers presented their work. At the time of publication, there were about 70 American mead stores listed on www. gotmead. com. There are a dozen or so around the world, including mead breweries. Mead faces the same commercial competition it has faced for the past 600 years. Beer is tastier and more varied than ever before. The components of the distilled spirit simultaneously have a wide range and distinctive styles, and its marketing efforts are well funded. Mead faces a challenge from the wine industry, which is clearly defining itself and developing a common understanding of varieties and their role in complementing various dishes. Mead must create its own vocabulary and establish a place in the culinary repertoires of restaurateurs and celebrities. Mead requires a level of understanding:

It creates a niche among consumers, a specific product or occasion with which it is associated. As with the new interest in fine beer, much of this awareness comes from fellow beer lovers around the world. From yourself. You develop your own palate, develop a palate for high-quality mead, and communicate it to your friends, family, and acquaintances. You help push the limits and boundaries of the drink and its styles. The boundaries and borders are as imaginary and artificial as the ones we draw in our own countries. Some will be so fascinated by mead and its charm that they will be compelled to take up mead.

They will be compelled to make mead as a profession. It is a wonderful thought that some of the people reading this book will one day be the "Brother Adams" of these mead books written in another place and time. The future becomes the past and the past becomes the future. Today becomes tomorrow and a new chapter in the history of collaboration begins.

Chapter 2: Defining Style

Mead has many different names around the world. Even in English-speaking countries, people refer to mead differently, choosing to use the term for a culture or historical period that they deem important or romantic. This shows the power of language and the mysteriousness and influence of its ever-changing symbolism.

Language The terms used to describe mead often vary depending on the ingredients used to make it: Traditional mead usually refers to a mead made with only honey as a source of sugar for fermentation and flavoring. Some mead makers believe that traditional mead contains only honey, yeast, and water. Others argue that traditional mead (mainly Anglo-Saxon from the Renaissance onwards) contains small amounts of added flavorings. For competition purposes, the Mather Cup used a distinction made in some European mead competitions and defined the "show" category of mead as one that does not contain added flavorings.

... Cyser is a mead made from apples, apple juice, or cider. Allspice is a honey wine made from grapes or grape juice. Hippocra is a spiced version of pimentum. Metheglin is a honey wine fermented or flavored with herbs or spices. Brago, brago, brago - a mead made with malt.

Barley. There are many other terms for fermented mead taken from historical sources. Among the Celts it was strong zitus, the less strong korma, and among the Aryans soma or amrita. Some historians claim that Greek ambrosia was mead, while others claim it was a sweet dish made with honey. Nectar is likely the Greek word for mead. Rodmel is a Roman word historically used to describe a honey wine with the flavor and aroma of rose petals. Morath refers to a mead made from mulberries. Hydromel is the French word for mead, and is the name given to weak or water-soaked meads. The difficult to distinguish

Hyla and other historians have left it undecided whether this consistency was real or all, fermented it, used it as a tasty drink. Some medical enthusiasts have adapted, invented and applied all sorts of titles to make mead made from all sorts of ingredients. They can be exciting and sometimes even funny (Melassocassioconiframel: a wile of pasos, cassia [cinnamon] and pine cone buds!). In general, this can go on ad infinitum (Melassocassioconiframel: a wile of pasos, cassia [cinnamon] and pine cone buds!). At some point, the meaning of the term is guided by the area of its use, but that's not enough for me to accept it, the number of people doing it. For example, honey with sharp pepper is not, and wow. And yet. The nomenclature has never gone to anything else, not counted as casual or in any field. Which title to choose is a matter of personal aptitude.

Chapter 3

Mead" or "Mead". Some call it "ambrosia", others "nectar of the gods". Whatever it is called, this drink is not considered the subject of the most legends and folklore, and is more than once or twice the most difficult to understand for the public than this elixir full of love and brilliance. Thanks to the worldwide spread of bees and the treasures that come with them, you can get mead from mead.

This drink has literally spread to every corner of the world. And for good reason, historians have proven that mead is one of the oldest enzyme drinks in the world. Perhaps you have already tried mead. In fact, you have tried it, your attention has been taken, and now you want to enjoy it more. The production of mead is very simple and already through a certain number of pages there is no doubt that this book will basically tell you everything for the production of one batch. At the same time, to justify the title of "Complete Feeding", autonomous as it is written, almost everything is necessary. While almost all good meads consist only of honey and water, others contain berries, herbs and grasses.

Their people, including Malt Sugar, are brewers. In this way, to learn honey sake in detail, it is necessary to learn not only the wide theme of honey but also many other fields. Don't be afraid. At your own pace, you can learn as much as you like at your favorite time. In recent years, the interest in medical care and health has been increasing again, so experiments and research of enzyme honey beverages may be infinite. Wine makers, family brewers, especially those who are interested in the Middle Ages, have taken up a desirable list of dignity in medical care. As they studied and experimented, they expanded the aspect of honey sake. There was a result

It is really impressive and who has begun the revival of this generous drink as an amateur, for example, at the paid level. However, more than almost all, this book longs for expiration beyond classic expressions, and to provide honey to more wider and scientific knowledge about my skills. Is highly evaluated. Everyone who is familiar with amateur brewing and wine has followed the same direction in the past decades or in its boundaries. As these hobbies become a hobby, the number and quality of the information that followers can be obtained have increased. As a result, people create more productive products, gain more pleasure, and they prepare everyone happily. Some courtesy are sincere and sincere than sincere praise

Honey, wine, handmade beer from a true friend. The excellent qualities of bad knowledge and meaningful technology can be proud of brewers and wine makers to give their friends and family. The word is eager to convey the same good qualities to Medwar around the world. Medoval is definitely the simplest and inefficient of every appearance of domestic fermented beverages. Forget, find a job, and neglect. It has the ability to be quite affordable, and this absolutely needs some efforts for expensive freezing. For this reason, the manufacturing of the joy of friends. As you try, you have the ability to be mediocre, difficult and interesting.

do. Eventually, the exception of the Mead is probably a wonderful lin e-this is literally improved by aging indefinitely. The "lost" mead for many years in an endless year is not a "loss", but a true "discovery" when you notice it. This joy is to own a hidden hanging mead in the pantry. For example, what kind of possibilities you have, let's start making personal copper sellers.

Before you start making your first mead, you need some basic equipment and some simple ingredients. In this section, we'll talk about what you really need and how to buy it. In the right section, we'll make the mead and start the fermentation. And finally, we'll detail the mead-making process so that you have the opportunity to share it with others. In this chapter, we'll talk about the most common and non-whale method of making medium sanding mead. Some medics follow other steps - because, in principle, they think that this actually makes the final product better - but we'll talk about that later. In the meantime, I'll stick to unpretentious tuning, so that you have the chance to master the land and make your own 1 mead. If you're an experienced brewer or winemaker and don't want to miss out on this share, don't be shy, spill this chapter and start reciting Reader 4 "Beyond the Basics". The 5-gallon batch size has long been a stereotype among family brewers, and to some extent among wine brewers. As a result, the majority of inexpensive equipment has been designed for trailers that make 5 gallons at a time. In return for following this trend, I will give you notes and notebooks designed to make 5 gallons of mead. If you pour mead like wine, you will get 25 750-millimeter blocks. If you pour it like beer, you will get a little over 2 cases of 12-bottle uniform bottles (53 if clear, once the culvert is full and there is nothing left in the sediment). If you have many gallons, remember that mead is made better by aging than any other mead.

Let's party towards some years. Of course, if for some reason you can't line up many products and want to reduce the size, you can line them up - make all the measurements proportionally smaller. In some cases, you can also reduce the equipment.

Before you can make mead, you need to have two things at hand: the ingredients and the equipment. Almost everything that is important to you can be found at your local winemaker or brewery store. Check out the "yellow pages" for the best deals and call them to see if they have the products you need for you, or once you have made a list of the essentials, take a look at the stores.

If there is no mead shop nearby, search the World Wide Web for mail order mead suppliers that have everything you need. What you won't find in a home brewery or home wine store is honey, the most important ingredient for mead. A good place to start is your local farmers' market, where beekeepers often sell their wares. They often advertise under "honey" in the Yellow Pages, and have the advantage of being able to buy honey directly from the producer. For those with time: there are many good suppliers online (see the National Honey Board website www.) Another option is the gourmet shop. There honey is often very high quality, but can sometimes be a bit "expensive", and comes in small £1 tins. Warehouses and supermarkets may offer packaged honey, although these are not always great varieties. Honey packaged for supermarkets is often repeatedly heated to pass through heavy filtration. Both processes reduce the quality for making mead. To make a shopping list, you first need a recipe. For this first recipe, I looked for something that was not too sweet or too spicy. Additionally, I wanted a mead that would bring out the distinctive aromatic and savory honey notes, without being heavy or harsh. I recommend orange blossom honey, as it has a unique profile that translates beautifully in the finished mead. Finally, I chose a mead that has all the ingredients that are typically in any mead. Here is the recipe:

MEDIUM SOUTH QRANGE BLOESEMMEAD 5 GALLON RECIPE 15 pounds (5qts) (6, 82kg) orange blossom honey 4 gallons (15, 14 liters) water (3 gallons chilled to refrigerator temperature) 2 teaspoons (9, 9ml) yeast nutrient medium

1 teaspoon (4, 9ml) yeast energy drink 2 packets (10g) Lalvin 71b-1122 yeast, or suitable substitute Note: You can also use 5g of Lalvin Farmaid in place of the culture medium and energy drink. In this book, we want to remind you that the quality of the raw materials greatly affects the taste of the final product. Therefore, when buying honey, you want to get a good quality product that is a good mead. The best way to determine the quality of honey is to smell and taste it. Make sure that the honey does not have any unpleasant odors such as moldy or stale.

Taste: Be careful whether it is sour, if the flavor is strong, and whether the color is attractive. Choose your favorite honey. If you can't get orange honey, look for a hig h-quality alternative. Tupero and Clover Sorel are excellent honey from the southeast. Meskeit honey can be found in the southwest. Raspberry flowers are great honey from northeast and northwest. The 5 liters are required to make moderate carbonic acid, moderately delicious but not very delicious mead. In order to proceed with fermentation well, hig h-calorie yeast medium and yeast nutritional drinks are required. The rich environment for yeast guarantees nitrogen. East Energy Drink with vitamins

A compound used by yeast to prepare for collective growth with even more intensive fermentation. One of the candidates for yeast energy beverages is Ralvin Farmaid K, which supplies both nitrogen and other trace elements with appropriate doses. Ralvin recommends adding 5 grams per 5 gallon, or about 1, 75 teaspoon nitrogen. Yeast calorie preparations, yeast energy, and / or ferumed K can be purchased at home brewery and wine brewery shops. The definition of "pathogen" and "nutritional agents" is quite loose by hobby drink suppliers.

"Feed media". Understanding dealers provide great support here. You need a nitrogen key and a micro recent key. Regarding water, you need something that can be drinked well, with no obvious taste due to chlorine and other causes. Apart from this, the simple batch 1 needs to cool 3 gallon water below freezing. For most people, the easiest way to set it up is to buy three of one gallon distilled water and put it in the freezer the night before making the mead. If you want to use tap water, just find a way to cool down to the bottom of freezing. 4E flavor; be careful whether it is sour, has a strong flavor, and whether the color is attractive. Choose your favorite honey. If you can't get orange honey, look for a hig h-quality alternative. Tupero and Clover Sorel are excellent honey from the southeast. Meskeit honey can be found in the southwest. Raspberry flowers are great honey from northeast and northwest. The 5 liters are required to make moderate carbonic acid, moderately delicious but not very delicious mead. In order to proceed with fermentation well, hig h-calorie yeast medium and yeast dietary drinks are also required. The rich environment for yeast guarantees nitrogen. East Energy Drink with vitamins

"Feed media". Understanding dealers provide great support here. You need a nitrogen key and a micro recent key. Regarding water, you need something that can be drinked well, with no obvious taste due to chlorine and other causes. Apart from this, the simple batch 1 needs to cool 3 gallon water below freezing. For most people, the easiest way to set it up is to buy three of one gallon distilled water and put it in the freezer the night before making the mead. If you want to use tap water, just find a way to cool down to the bottom of freezing. 4E flavor: Be careful whether it is sour, if the flavor is strong, and whether the color is attractive. Choose your favorite honey. If you can't get orange honey, look for a hig h-quality alternative. Tupero and Clover Sorel are excellent honey from the southeast. Meskeit honey can be found in the southwest. Raspberry flowers are great honey from northeast and northwest. The 5 liters are required to make moderate carbonic acid, moderately delicious but not very delicious mead. In order to proceed with fermentation well, hig h-calorie yeast medium and yeast dietary drinks are also required. The rich environment for yeast guarantees nitrogen. East Energy Drink with vitamins

1 Gallon water described in the recipe may be room temperature when you start making. Use bottle or tap water according to your preference. Finally, you need a good wine yeast. It may be recommended depending on the store, but it is better to start with a dry yeast bag. Dry yeast is convenient and easy to use. It is in a foil bag that is very similar to baking bread. At the first time, we recommend Lalvin 71B-1122, which is sold at many stores for wine makers and brewers. If you can't find it, ask a wine yeast that remains a little sugar, for example, a store selling Epernay 2. Dry yeast is usually

With 5 grams of bags. It is recommended to buy at least 10 grams or 2 packs. If these materials are aligned, you will have everything you need to make the first "barley". Let's take a look at the tools you need to make this bee.

The main equipment required for mead preparation is not so expensive and can be used for a long time. In stores that specialize in home use and homemade beer, all of these items are available and may be provided as part of the "starter" kit.

As with any business, there are "nice accessories" and sophisticated facilities that are not mentioned here, but are not mentioned here. Depending on your budget and the degree of enthusiasm for the medro, you should look at this list before purchasing. The following is a list of items that I recommend to prepare the first batch of Mead. Stainless steel pot thermometer species plastic enzyme grass, carba, tricking, tricking, ze, drinking tube or disinfecting solution

Basic tools (from left to right): Carbo brush, large bottle brush, plastic siphon starter, jet bottle machine, 5 galongrasses for infusions, nylon for filtering hoses and clamps for wands and hoses. bag. After this, you will need a roser equipment, so if you are troublesome to go to the shop, you should read this article. 1 Garon water in the recipe may be at room temperature when you start making. Use bottle or tap water according to your preference. Finally, you need a good wine yeast. It may be recommended depending on the store, but it is better to start with a dry yeast bag. Dry yeast is convenient and easy to use. It is in a foil bag that is very similar to baking bread. At the first time, we recommend Lalvin 71B-1122, which is sold at many stores for wine makers and brewers. If you can't find it, ask a wine yeast that remains a little sugar, for example, a store selling Epernay 2. Dry yeast is usually

Basic tools (from left to right): Carbo brush, large bottle brush, plastic siphon starter, jet bottle machine, 5 galongrasses for infusions, nylon for filtering hoses and clamps for wands and hoses. bag. After this, you will need a roser equipment, so if you are troublesome to go to the shop, you should read this article. 1 Gallon water described in the recipe may be room temperature when you start making. Use bottle or tap water according to your preference. Finally, you need a good wine yeast. It may be recommended depending on the store, but it is better to start with a dry yeast bag. Dry yeast is convenient and easy to use. It is in a foil bag that is very similar to baking bread. At the first time, we recommend Lalvin 71B-1122, which is sold at many stores for wine makers and brewers. If you can't find it, ask a wine yeast that remains a little sugar, for example, a store selling Epernay 2. Dry yeast is usually

See the section and buy these supplies on your first trip. Here, you can see additional information about each item, so you can judge what you are looking for. Stainless steel pot. In the first batch, we ask to heat the mixture of honey and water, but it is best to do it in a stainless steel pot. You need a honey or more of a liter and a pot of enough to contain more than one liter of water, there is enough space to stir, so you can pour water from the pot without any risk of spilling. In addition, a large and durable pot with a large and durable handle can be held firmly when using an oven mit or a hot pad. The handle is firmly attached

Pot wall: This is very important. If you don't have a frying pan that is suitable for such a application yet, you should borrow it for a day or prepare to buy it. Once you have decided to buy a frying pan, choose a 16 to 20 liters (15-19 liters). If you go to department stores and warehouses, you usually sell it at an affordable price (especially if you pay attention to the sale). Termeter. Milk or kitchen thermometer is also sufficient. Glass milk thermometer is easy to read because it floats vertically in the bug. The drawback is that it is fragile. The batch lost due to damage to the thermometer is not once or twice. Termeter with metal probes and dials,

The price is a little high, hard to read, but there is no worry about breaking. If you get into the mead, you may want to prepare two or more thermometers. In the first batch, it is most important that the thermometer can be read in units of 10 ° F or less in the range from 50 ° F to 200 ° F (15 ° C to 95 ° C). Hypersometer. This device is slightly similar to the floating milk thermometer made of glass, but indicates the amount of sugar dissolved in the solution instead of measuring the temperature. The most common value of the hypersometer is known as a specific gravity. The specific gravity of 20 ° C is 1. 000. Refer to the section of sugar and buy these supplies on your first trip. Here, you can see additional information about each item, so you can judge what you are looking for. Stainless steel pot. In the first batch, we ask to heat the mixture of honey and water, but it is best to do it in a stainless steel pot. You need a honey or more of a liter and a pot of enough to contain more than one liter of water, there is enough space to stir, so you can pour water from the pot without any risk of spilling. In addition, a large and durable pot with a large and durable handle can be held firmly when using an oven mit or a hot pad. The handle is firmly attached

The price is a little high, hard to read, but there is no worry about breaking. If you get into the mead, you may want to prepare two or more thermometers. In the first batch, it is most important that the thermometer can be read in units of 10 ° F or less in the range from 50 ° F to 200 ° F (15 ° C to 95 ° C). Hypersometer. This device is slightly similar to the floating milk thermometer made of glass, but indicates the amount of sugar dissolved in the solution instead of measuring the temperature. The most common value of the hypersometer is known as a specific gravity. The specific gravity of 20 ° C is 1. 000. Refer to the sugar additive section and buy these supplies on your first trip. Here, you can see additional information about each item, so you can judge what you are looking for. Stainless steel pot. In the first batch, we ask to heat the mixture of honey and water, but it is best to do it in a stainless steel pot. You need a honey or more of a liter and a pot of enough to contain more than one liter of water, there is enough space to stir, so you can pour water from the pot without any risk of spilling. In addition, a large and durable pot with a large and durable handle can be held firmly when using an oven mit or a hot pad. The handle is firmly attached

This makes the solution denser, increasing its specific gravity. When this happens, the hydrometer floats higher in the solution, changing the reference range of the scale. When the wort is ready, measure the specific gravity before adding yeast and starting fermentation. The specific gravity of the wort before fermentation begins is called the initial specific gravity, or O. G., or "starting gravity". The starting gravity of a typical mead ranges from 1, 060 to 1, 120, with some varieties exceeding this range. Other measures of the concentration of dissolved sugars include Balling, Brix, and Plato. These scales represent the same quality with different numerical significance. Plastic Fermenters To use the features recommended for your first mead, or any other past recipes, you will need a plastic fermentation bucket. Plastic digesters come in sizes from 5 to 8 gallons (19 to 30, 5 liters) and have a lid that seals tightly. The larger ones you buy, the more room you have for fruit (with fruit in mind to make mead faster). There is a hole on the top for the fermentation lock, which will be described later. Plastic fermenters are cylindrical with a huge round lid that can be removed, making them easy and safe to work with. Plastic digesters do not break (melt) even when filled with hot liquids. They also serve as a perfect container for straining the fermented mead before bottling. Plastic fermenters are also excellent containers for sanitizing peripheral equipment such as racks, hoses, fermentation locks, and rubber stoppers. The disadvantages of plastic bucket fermenters are: 1) the possibility of microbial growth in the scratchy interior, and 2) their shape. The huge surface of the mead is exposed to the air, which increases the chance of oxidation depending on the living environment. Despite these disadvantages, they are very suitable for active initial fermentation using the method described below.

Glass Basket Bottles Basket bottles are huge 5-10 gallon glass jars that we all knew as bottled water bottles back in the day. Today, plastic has replaced glass in the water cooler industry, but the old glass bottles are great for beer, wine, and mead making. The shape and size of the 5 gallon glass bottle makes it perfect for 5 gallon batches. When filling, a fairly small portion of the surface of the wort or mead remains exposed to the air, which can actually reduce the risk of oxidation. For example, they are scratch-resistant, so with a little care, they can last forever. Don't forget to be careful with the carbonation. A dropped basket bottle has the power to scatter broken glass shards over your arms and legs at high speeds.

Huge strength. Using a plastic box or other carrying tool can reduce the risk of the carbonate falling and breaking. Rubber-coated carbon handles are also cheap and kind. Remember to use two hands when handling a full carbonate. Additionally, do not handle it with wet hands and wear sturdy shoes whenever possible. Fermentation castles Fermentation locks are barriers that prevent bacteria and untamed yeasts from entering the fermenter and mead. It is a common mechanical device that allows carbon dioxide to escape from the actively fermenting mead while sealing the outside environment. Fermentation chambers have the most diverse possibilities. They come in many shapes and sizes, but they all have the same function. You use a liquid as a sealant, for example water or, as I prefer, affordable 80 proof vodka. The carbon dioxide that is produced during the fermentation process presses against the blockage, and eventually the pressure causes the gas to escape through the fermentation sluice. Vodka keeps everything clean, but you need to add it more frequently than, for example, water, because the alcohol evaporates quickly. Do not use 190 proof alcoholic beverages as they will damage the plastic. Fermentation castles do not need to be expensive and fancy. Even the cheapest plastic fermentation castles work just as well as blown glass ones.

Lock the fermentation by inserting the hose into the rubber stopper of the fermentation vessel and the other end into a sterilized jar filled with liquid. This method is preferable to commercial lockers when making large batches or when the fermentation is particularly vigorous. The lock only needs to be clean and filled with sanitized liquid. Perforated Rubber Stopper A perforated rubber stopper is needed to connect the fermenter to the fermentation lock. Insert the plug into the fermenter and the fermentation lock into the plug hole. Purchase two stoppers, one for the plastic fermenter and one for the basket bottle. Stopper No. 6-7 is suitable for: 5 gallons of carbon dioxide. Check with the store where you purchase your plastic digester for the correct vessel size. Siphon Hose A siphon hose is a clear vinyl hose for food use. It can be purchased at breweries and wine shops, but also at hardware stores and DIY stores (and sometimes at a better price). The most common diameters used in mead and wine production are 5/16" and 3/8" inside diameter. You should have about 1, 80 meters of length, and you should plan to replace the hose regularly, perhaps every six months. Reed for the shelf. It is possible to aspirate without a wand, but it is difficult. A

A strainer is a transparent, rigid, food-safe plastic tube that is either straight or bent at an angle at one end. The siphon hose is attached securely to its end, and the strainer is lowered into the pasteurized mead. This avoids sediment and fruit residues, prevents the hose from clogging, and maximizes the clarity of the siphon mead. Most strainers have a plastic cap at the bottom to prevent sediment from accumulating at the bottom of the fermenter. You may or may not use this cap. Bleach or disinfectant. To disinfect your equipment before you start co-cooking, you will need some kind of disinfectant.

Ordinary household bleach (unscented) from the supermarket will suffice. If not, your wine or brewery shop will probably offer several options for disinfecting your equipment, so you can use that. That's it for your shopping list. Once you have purchased all of these items and ingredients, you'll be ready to start making mead. In the meantime, read on and start thinking ahead.

Once you have gathered all the parts and equipment mentioned in the previous chapter, you are ready to brew mead. Before that, you need to prepare the wort - the honey-based liquid that the yeast will feed on to produce the alcohol you want in the final product. Following the recipe and steps presented here will result in a medium-sized still mead that highlights the floral character of the honey. For familiarity and convenience, we give you the recipe for the wort that we will cook:

Orange honey 4 gallons (15, 14 liters) of water (3 gallons previously cooled.

2 teaspoons (9, 9 milliliters) of yeast calories-environment 1 teaspoon (4, 9 milliliters) of yeast energy 2 bags (10 grams) of yeast Lalvin 71B-1122 or a suitable candidate Note: 5 grams of Lalvin fermaid can be used instead of the calories-environment and energy used to make the wort method from heating heat. We do this for this purpose to destroy many of the microorganisms that are naturally present in all foods and disinfect it. In this way, we may not suspect that the wine yeast will receive the wort, so it will be like this.

Sweet mead is made. As a rule, mead is almost completely boiled, but for 1 creep, stress yourself, one day or evening morning, arrange everything. In general, to start making mead, 6 There are 3 steps you need to take. Some steps are just from that shady study you were overwhelmed with in school, and there are every chance you will try to process or take you back to the beginning to cancel the step you are in.

If you read everything first. Trust me. Read everything. And then get to work.

1) Before you start working, make sure all of your mead making equipment is disposable. It doesn't hurt to give it a quick wash with dish soap, including the absolutely new ones, and rinse them. In addition, before that, you should disinfect all the dishes and things that will come into contact with the mead. Enzymes, giant spoons, small spoons, thermometer, fermentation rock, file, ladle, small dish for 1-2 cups for yeast, etc. When using bleach, fill a plastic enzyme with lukewarm tap water and put it in it.

Put a 60ml bleach in, and soak all the equipment in this disinfectant for more than 20 minutes. After taking out your luggage from the bathtub, you can easily dry it with a cold tap water, or lay a clean cardboard towel to dry it until you need it. If you use other disinfectants, follow the package instructions.

2) Warm the bug. If the honey is crystallized, soak in a lukewarm or hot water, soak it to the extent that it can be removed from the container. Next, put 1 liter of no n-cooled water in a pan and boil for 10 minutes.

Pour the pan from the fire (do not want to burn honey), add rich yeast and energy medium, and pour honey. The honey sinks to the bottom, so don't stir yet. Put on things that protect your hands, such as oven mit, pick up a container containing honey, and add hot water until about on e-third. Shake the lid and dissolve the honey attached to the wall or bottom. Open the bottle carefully and vertically and slowly open the lid. Add this liquid to the pot carefully. Repeat this procedure until you extract as many honey as possible, and stir the pot quietly until the honey and water are mixed.

Is an uniform solution. Measure the temperature of the bug using a thermometer. The temperature must be within 71 ° C (160 ° F). It may be a little higher or low. There is no problem if it is higher than 66 ° C. Keep this state for 10 minutes and start cooling. For 54-66 degrees C (130 to 150 degrees F), which tends to occur in the highlands, leave at least 20 to 25 minutes. Be careful when transferring hot honey to a pot. Again, I say from my personal experience. This substance burns fingers, arms, and legs and is quite effective. It does not cool immediately and does not leave easily.

And if you drop it, the kitchen will be the sea of fire. And if you drop it, the kitchen and washing room will be really terrible. Put 60 ml bleach in and soak all equipment in this disinfectant for more than 20 minutes. After taking out your luggage from the bathtub, you can easily dry it with a cold tap water or lay a clean cardboard towel to dry it until you need it. If you use other disinfectants, follow the package instructions.

Pour the pan from the fire (do not want to burn honey), add rich yeast and energy medium, and pour honey. The honey sinks to the bottom, so don't stir yet. Put on things that protect your hands, such as oven mit, pick up a container containing honey, and add hot water until about on e-third. Shake the lid and dissolve the honey attached to the wall or bottom. Open the bottle carefully and vertically and slowly open the lid. Add this liquid to the pot carefully. Repeat this procedure until you extract the honey as much as possible, and stir the pot quietly until the honey and water are mixed.

Is a uniform solution. Measure the temperature of the bug using a thermometer. The temperature must be within 71 ° C (160 ° F). It may be a little higher or low. There is no problem if it is higher than 66 ° C. Keep this state for 10 minutes and start cooling. For 54-66 degrees C (130 to 150 degrees F), which tends to occur in the highlands, leave at least 20 to 25 minutes. Be careful when transferring hot honey to a pot. Again, I say from my personal experience. This substance burns fingers, arms, and legs and is quite effective. It does not cool immediately and does not leave easily.

And if you drop it, the kitchen will be the sea of fire. And if you drop it, the kitchen and washing room will be really terrible. Put a 60ml bleach in, and soak all the equipment in this disinfectant for more than 20 minutes. After taking out your luggage from the bathtub, you can easily dry it with a cold tap water, or lay a clean cardboard towel to dry it until you need it. If you use other disinfectants, follow the package instructions.

Is a uniform solution. Measure the temperature of the bug using a thermometer. The temperature must be within 71 ° C (160 ° F). It may be a little higher or low. There is no problem if it is higher than 66 ° C. Keep this state for 10 minutes and start cooling. For 54-66 degrees C (130 to 150 degrees f), which tends to occur in the highlands, leave at least 20 to 25 minutes. Be careful when transferring hot honey to a pot. Again, I say from my personal experience. This substance burns fingers, arms, and legs and is quite effective. It does not cool immediately and does not leave easily.

And if you drop it, the kitchen will be the sea of fire. And if you drop it, the kitchen and washing room will be really terrible.

3) Cool the hot barley, remove the disinfectant from the plastic enzyme, wash it with painful and prepare for the be e-made method. After that, add 3 gallon cold water to 3 gallon enzymes from the freezer. Nevertheless, make sure that it is still under a huge, disinfected, disinfected spoon, fermentation and vodka. Then, at 10 minutes of disinfection, such as hot harness, you can pour it into enzymes carefully.

Add about half of the cold water. Once you make this, mix with a disinfected spoon. Here, it is necessary to observe the temperature of the barley, as there is a nobleman when adding an yeast mixture. Put a floating thermometer in a mixture, or determine the temperature so that the nobles can see what is actually happening.

4) Refuse yeast before implementation, prepare the yeast so that it works rather than refusing them. Yeast spends some time in a dry bag, you want to add water before they operate with the sugar of mead. For this reason, fill in a disinfected dish recommended by the number of water

At a temperature within 100 ° F (38 ° C). The manufacturer's recommended temperature is 95 ° F to 109 ° F (35 ° C to 43 ° C). Add yeast and leave it for 15 minutes. After this, use a disinfected small spoon to stir carefully so that you can think of the yeast.

5) Once the yeast is ready, make sure that the bug is quite cold and then add the yeast. Before adding the yeast, the temperature of the bug must be 80 degrees F (27 degrees C) or less. In the tank, mix the yeast with a spoon, mix well, and pour it into the center of the bug with enzyme.

6) Propose the worship of oxygen yeast in the beyond. Early breeding and healthy start need air. For this purpose, it is necessary to actively mix the huge spoon with a huge spoon ... there is another metho d-you can apply an electronic whip and wash first. , Disinfect, I achieved something like this when I put the percentage of wort missers through the mixer. The key, in fact, is already a victory when air enters the barley. Before that, the start rate is determined to clog the enzyme. Put the specific grain in your hand and carefully drop it into the bug. Rotate the specific grine and make sure that it floats smoothly in the bug. Think of specific authority close to the level level 3) Cool the hot wort, remove the disinfectant from plastic enzymes, wash it with painful and prepare for the beyond the bug manufacturing method. After that, add 3 gallon cold water to 3 gallon enzymes from the freezer. Nevertheless, make sure that it is still under a huge, disinfected, disinfected spoon, fermentation and vodka. Then, at 10 minutes of disinfection, such as hot harness, you can pour it into enzymes carefully.

6) Propose the worship of oxygen yeast in the beyond. Early breeding and healthy start need air. For this purpose, it is necessary to actively mix the huge spoon with a huge spoon ... there is another metho d-you can apply an electronic whip and wash first. , Disinfect, I achieved something like this when I put the percentage of wort missers through the mixer. The key, in fact, is already a victory when air enters the barley. Before that, the start rate is determined to clog the enzyme. Put the specific grain in your hand and carefully drop it into the bug. Rotate the specific grine and make sure that it floats smoothly in the bug. Consider specific authority close to a flat level 3) Cool the hot wort, remove the disinfectant from plastic enzymes, wash it painfully to prepare for the beyond the bug. After that, add 3 gallon cold water to 3 gallon enzymes from the freezer. Nevertheless, make sure that it is still under a huge, disinfected, disinfected spoon, fermentation and vodka. Then, at 10 minutes of disinfection, such as hot harness, you can pour it into enzymes carefully.

Attach the side of the specific gravity to the side of the specified gravity, apply directly to the liquid surface, and fill in the measured value. It must be between 1. 112 and 1. 128. Remove the specific gride, wash and store well. When the mixing is over, cover the enzyme. Fix the surroundings firmly so that there is no leakage. Move the enzyme to a place suitable for fermentation before installing a castle for fermentation. The ideal place is a place that is not peeped, where you can keep the mead for several weeks until fermentation progresses. The temperature of the room is cool, but it should not be too expensive.

24 ℃) It will be wonderful. If so, the basement is a popular choice. The pantry on the cool side of the house will not be bad. A vacant room and a corner of the dining room are also suitable for you. By the way, an enzym e-containing shrine found a place to live, so I was ready to attach a fermented cork and add liquid. There is one trick due to rubber traffic congestion. If you drop one drop of water or glycerol, it will be easier to insert a fermentation lock into the cork. Don't use anything that is worried that you may be in honey wine in the castle for fermentation. While the temperature is stable between the liquid and air in the enzyme, or if the entire plastic enzyme is lifted, it may enter the honey wine.

Equipped with an air hatch, a small amount of liquid in the castle may be brought back to the barley. Many devices have a line that indicates the required amount of filling. This has all been prepared other than the cleaning of the equipment and the place where honey wine is installed. The next section describes fermentation, slogan, and the last step roser.

Fermentation, slot, and Tags on the side of the specific gravity, directly applied to the liquid surface, and fill in the measured values. It must be between 1. 112 and 1. 128. Remove the specific gride, wash and store well. When the mixing is over, cover the enzyme. Fix the surroundings firmly so that there is no leakage. Move the enzyme to a place suitable for fermentation before installing a castle for fermentation. The ideal place is a place that is not peeped, where you can keep the mead for several weeks until fermentation progresses. The temperature of the room is cool, but it should not be too expensive.

24 ℃) It will be wonderful. If so, the basement is a popular choice. The pantry on the cool side of the house will not be bad. The vacant room and one corner of the dining room are also suitable for you. By the way, an enzym e-containing shrine found a place to live, so I was ready to attach a fermented cork and add liquid. There is one trick due to rubber traffic congestion. If you drop one drop of water or glycerol, it will be easier to insert a fermentation lock into the cork. Don't use anything that is worried that you may be in honey wine in the castle for fermentation. While the temperature is stable between the liquid and air in the enzyme, or if the entire plastic enzyme is lifted, it may enter the honey wine.

Fermentation, dating, and tags on the side of the specific gride, directly on the liquid surface, and fill in the measured values. It must be between 1. 112 and 1. 128. Remove the specific gride, wash and store well. When the mixing is over, cover the enzyme. Fix the surroundings firmly so that there is no leakage. Move the enzyme to a place suitable for fermentation before installing a castle for fermentation. The ideal place is a place that is not peeped, where you can keep the mead for several weeks until fermentation progresses. The temperature of the room is cool, but it should not be too expensive.

Fermentation, slot, and

When you put yeast in your FLES fermenter, something amazing happens inside. The yeast eats all the oxygen you add, absorbs the nutrients you add to the wort, and grows until it is about five times the amount you initially put in the fermenter. Then, if all goes well, active fermentation begins with the sugars in the honey. During fermentation, the yeast converts the sugars into carbon dioxide and alcohol. When this happens, you will see bubbles of carbon dioxide escaping through the fermentation hatch. In most cases, this happens about 24 hours after you add the yeast.

About 24 hours after you add the yeast. Don't worry if it doesn't happen that quickly; in most cases, it happens within a few days. About two weeks after you first notice the gurgling sound in your fermenter, it will start to slow down considerably. At this point, the yeast has finished its main work, and it's time to transfer the mead to a new container for further aging.

Transferring Transferring is the process of moving the mead from the fermenter or carbonation tank to another container. Mash yeast to separate and clarify the mead from fruit and other additives. Before infusion, you need to sanitize the empty basket flask and stopper, the siphon hose and the infusion with a disinfectant solution. Next, you need to arrange the fermenter and sugar solution so that the mead can move by gravity. To do this, you need a full fermenter with mead on top of an empty carbon. That means putting the carbon on the ground and the fermenter on a sturdy stand like a chair or milk crate. When you're ready, place a small pot or bucket next to the empty carbon. Place the hydrometer flask or tube.

Place the cane next to the pot. Remove the lid of the fermenter. If you haven't already, attach the hose to a rack and completely fill the siphon hose/straw with tap water. Wrap the hose to prevent it from touching unsanitized surfaces. To keep the hose and cane full of water, raise both ends to the same height and away from the tap, and bend and crimp the end of the hose. Holding the hose firmly, place the cane into the full digester. Secure the bottom of the cane to the bottom of the fermenter with a clothespin or stick clip to remove any yeast sediment. Lower/reel the hose into the pan. Release the end.

Drain until you see the mead flowing into the pot. Quickly insert the hydrometer tube before you start adding the carbs. Crimp the tube and place the end into the empty soda. Gravity will move the mead from the fermenter into the keb. Keep an eye on the bottom of the keb during racking to avoid scooping up yeast and sediment from the bottom of the fermenter. Make sure the tip of the hose is below the liquid level in the basket bottle to prevent splashing and aeration. Stop distillation when the mead in the straw and hose starts to become cloudy.

Measure the specific gravity with a hydrometer. At this point the specific gravity of the wort should be down to 1, 030 or less. If the fermentation was very vigorous, the specific gravity could be 1, 010. Don't worry if it is above this range. Patience - Yes. Don't be scared. Close the new fermenter and return the mead to a cool, dry place. Be sure to wash the empty fermenter and any accessories you used and have them ready for your next use.

Bottling Once the mead is free in the basket bottle and shows no signs of fermentation for 2 weeks, it is ready to bottle. Place the

I was ready for the bottling. It takes at least 6-9 months to ripen for the maximum drink. Bottle is the most fun work in all stages of making Mead. There are beautiful bottles, there are no small children, no calls, and if you can do the same as usual, it will take about 2 hours. One of the things to decide for each mead batch is whether to be sparkling (with carbonated) or flat. Commercial honey brews are usually available, but one of the great things about making yourself is to decide what you want to make the final product.

The first batch is recommended to make a Still Meed, but once you decide to make a sparkling mede in the future, add extra sugar that weighed a little carefully before the bottling. For this, please read the "Beyond the basics" section.

It is convenient to have some of the things you already have when bottling in a bottled tool, but you need some new ones. What you need is as follows: Bottle filler bottle cap bottle brush or bottled spray bottle

Bottle injection opening. You can fill the bottle without a filler, but you will eventually need it. It's easy to use a hemostatic band to fix the siphon hose, but you get bored quickly. The child can fold the hose in the garden hose to fold, but that will scatter the meads here and there. If you buy a bottle filler in advance, you will be even more happy. Filler stops the flow when a bottle is packed in a bottle. A valve is used to stop the flow, and it is closed on either a spring or gravity. The gravitational metal system, such as the Philz Filler, is reliable and friendly to Mead. The flow rate is low, and the mead is supplied from the bottom, not from the side.

The risk of oxidation can be reduced.

Bottled supplies: Philaphler, crown cork, double lever capper, small bottle brush. The long neck is durable, and the transparent bottle has a clear color and transparency. Capping bottle. The simplest and economical filler cap is a crown cap. I was ready to bottling without crimping. It takes at least 6-9 months to ripen for the maximum drink. Bottle is the most fun work in all stages of making Mead. There are beautiful bottles, there are no small children, no calls, and if you can do the same as usual, it will take about 2 hours. One of the things to decide for each mead batch is whether to be sparkling (with carbonated) or flat. Commercial honey brews are usually available, but one of the great things about making yourself is to decide what you want to make the final product.

The risk of oxidation can be reduced.

Bottled supplies: Philaphler, crown cork, double lever capper, small bottle brush. The long neck is durable, and the transparent bottle has a clear color and transparency. Capping bottle. The simplest and economical filler cap is a crown cap. I was ready for the bottling without crimping. It takes at least 6-9 months to ripen for the maximum drink. Bottle is the most fun work in all stages of making Mead. There are beautiful bottles, there are no small children, no calls, and if you can do the same as usual, it will take about 2 hours. One of the things to decide for each mead batch is whether to be sparkling (with carbonated) or flat. Commercial honey brews are usually available, but one of the great things about making yourself is to decide what you want to make the final product.

The risk of oxidation can be reduced.

To seal the bottle, you need a capper to shrink the bottle from above. Cappers are more expensive than other equipmen t-making equipment, and there are various models, so let's look at their features and superiority. There are two types of capers, a tabletop type and a lever type, and is also called a capper with two handles. The desktop capper sits on a bench, table, and floor, and presses the bottle cap with one handle. The lever caper grabs a large frame (approximately 3/4 inches from the bottle lip) with two or three nails, pushes the cork and plug into the bottle. Both models do their own job, but the lever capper is the most suitable.

expensive. Desktop capers are generally easy to use, but only when the capacity of the bottle to be used is the same. If the capacity of the bottle is different, the lever caper is faster. The lever cutter may feel a little stimulating when using a large bottled neck. Be careful when applying force to the glass bottle. If the bottle breaks, the mead will be lost and it is dangerous. Bottle brush or hig h-pressure washer (jet). If you do not buy fresh bottles from wine shops or brewery, you will often need help to clean the bottles you use. One method is a brush with a preferred volume. Otherwis e-for example, s o-called "jet" cleaning. These devices are

Send a flow to a smal l-diameter copper tube with a valve on the sink connection. Put the bottle upside down and place it on the tube, press it to detect the valve. The water flow hits the bottle, and quickly and efficiently wash it. It is indispensable. However, if you want to handle a fairly filthy bottle, do not use elbow iron instead of a bottle washer. No matter how powerful pressure is to remove the truly dirty baggage from the bottle that has been left for the past seven months, no matter how powerful pressure it is, it will not be useful. This kind of work requires a bottle brush. bottle. 5 Gallon's Meedbatch can satisfy 53 1 2-ounce basket bottles. As a candidate, it can be applied within 25 US bottles. To seal the bottle, you need a capper to shrink the bottle from above. Cappers are more expensive than other equipmen t-making equipment, and there are various models, so let's look at their features and superiority. There are two types of capers, a tabletop type and a lever type, and is also called a capper with two handles. The desktop capper sits on a bench, table, and floor, and presses the bottle cap with one handle. The lever caper grabs a large frame (approximately 3/4 inches from the bottle lip) with two or three nails, pushes the cork and plug into the bottle. Both models do their own job, but the lever capper is the most suitable.

Send a flow to a smal l-diameter copper tube with a valve on the sink connection. Put the bottle upside down and place it on the tube, press it to detect the valve. The water flow hits the bottle, and quickly and efficiently wash it. It is indispensable. However, if you want to handle a fairly filthy bottle, do not use elbow iron instead of a bottle washer. No matter how powerful pressure is to remove the truly dirty baggage from the bottle that has been left for the past seven months, no matter how powerful pressure it is, it will not be useful. This kind of work requires a bottle brush. bottle. 5 Gallon's Meedbatch can satisfy 53 1 2-ounce basket bottles. As a candidate, it can be applied within 25 US bottles. To seal the bottle, you need a capper to shrink the bottle from above. Cappers are more expensive than other equipmen t-making equipment, and there are various models, so let's look at their features and superiority. There are two types of capers, a tabletop type and a lever type, and is also called a capper with two handles. The desktop capper sits on a bench, table, and floor, and presses the bottle cap with one handle. The lever caper grabs a large frame (approximately 3/4 inches from the bottle lip) with two or three nails, pushes the cork and plug into the bottle. Both models do their own job, but the lever capper is the most suitable.

Champagne bottles (750ml or just over 25 oz). You can buy new bottles from self-breweries and wine shops, and empty bottles can be collected for free from various sources. There are a few things to keep in mind when collecting bottles. When it comes to beer bottles, not just any bottle will do. You want a sturdy bottle that is meant to be refilled, not a flimsy bottle that is not meant to be refilled. Personally, I prefer long-necked beer bottles without twist-off caps. True long necks are durable. Most screw-on bottles can withstand refills and light handling, but may not be strong enough to withstand the pressure of carbonation.

Made with sparkling mead. A good American sparkling wine bottle is perfect for mead, suitable for a crown cap, and can withstand the pressure generated by sparkling mead. When it comes to sparkling wine bottles, you should know that European bottles require a different size crown cap than American bottles. Since you will be using an American bracket, I recommend buying American bottles. Crates of good sparkling wine bottles are often sold at restaurants and banquet halls. If you call politely in advance, especially on weekends and after holidays, you may find a large number of boxed bottles available. Rinse

Be careful if you take it home. If you drink beer, you can receive your own beer bottle. After drinking the beer, rinse the bottle a couple of times and it will be sanitized and ready to use when bottling the mead. If you leave the beer in the bottle, you will have to clean up 55 nasty, hard, black, hairy bottles until the morning you bottle the mead. Don't be afraid. We've all done it. It will help. Meanwhile, I always say: "Smart people learn from their own mistakes, but truly wise people learn from the mistakes of others."

Finally, if all important facilities and bottle of polluted that are not polluted are available, the bottling is ready. First, all bottles are disinfected in the pool or bathtub with the recommended disinfectant and the most lukewarm water. Wash the bottle carefully and dry as much as possible. When using a wine bottle, you may want to prepare a smaller bottle for the last mead. Racks and siph o-sleeves, bottle fillers, lids, and giant containers pouring meads are also disinfected. A small pot or a bucket is also required, and this requires the following.

Is used to operate the siphon during storage. If you spill on the floor or workbench, lay a large and clean towel without dirt. This is quite cool during cleaning. Place all bottles, lids and plugs there. The absolute fermented tank containing the mead can be sucked up with a siphon. In order to minimize the full fermented tank, I install the fermented tank on a washing machine, the empty fermented tank is on the stool or milk drawer below it, and the bottle on the floor. Lift the fermentation tank of Absolute once and leave it to gravity. Pour meads into plastic fermented containers (or other rack containers) in the same way as racks. Collect on the way

Understand the specific gravity of the mead and see the taste to understand the result of the mead. At this point, don't be upset even if the taste of the mead is different from your expectations. Unless you know the mystery of Mead, you don't have to do so. In the process of aging, the flavor of the mead improves. Next, place the bottle filler on the lid of the siphon tube (the other is the lid of the cane), replenish the water, place the lid under the faucet, and remain the filler. Put the bottle filler in a pan, restore the siphon, pour water from the hose, and start packing it in a bottle. The opinions of the brewing and mea d-making expert

Bottles should be loosely sealed so that the carbon dioxide released from the mead fills the voids and prevents oxidation. The merits of this method are debated, but if it works for you, give it a try. Once you've filled the bottles, tighten the lids by firing. Furthermore, you want to march to your work. Remember that mead is stored for years, so you need a system for identifying the bottles in the future. At the very least, I recommend labeling the bottle box or packaging with information about the contents. Even better, mark the lids of each individual bottle. Small round stickers from stationery stores Small round stickers from stationery stores are perfect for lids. If you use some kind of code, make sure it's not an abbreviated code that can't be deciphered, like the ones found on bottles that are 5 or 6 years old. An effective code is one that correlates with Brewing magazine (more on this in the next chapter), and I also recommend setting a ROSER date on each bottle. Chapter 4 Moving from the Basics

If you are a newbie to medwar and have already made your first batch, congratulations. So you can keep drinking delicious mead until the end. On the other hand, if you are like many enthusiasts, you will immediately start looking for ways to improve your efforts. If you are an experienced brewer or medwarf, I think you will know what I mean.

What am I talking about? Some people become obsessive, while others are content to get busy with equipment and methods that give maximum results with minimum effort. In this chapter, we will consider methods, equipment and additives that will allow you to make better quality meads easily and consistently. Some of them will allow you to master new areas of working with fruits and herbs. Let's start with the journal and hygiene.

The journal will be recorded with good ideas. Creating a journal as a directory will help you in your efforts to improve and complete.

A three-ring folder or a spiral notebook are absolutely fine, but after a certain amount of age, there is a slight chance of mold growing. A computer works perfectly well, but I don't really like using it with hands sticky with honey juice or painted with crimson paint from berries. Pick what works for you and stick with it. My memory isn't very good at remembering the spice and acid balance and other aspects of a five-year meadow's development. If I had the opportunity, I wouldn't lose. But I like cardboard stock.

Sanitary Equipment and Sanitation If you intend to make beautiful mead (which is also the subject of the Book of Precepts), cleanliness takes precedence over piety. The mead person is required to have all the skills to do so.

No competition from microbes or rampaging yeasts, and you're off to a good start. There are many things that can mess up a batch of mead. A very failed household - not one of them. Also, for those who only made their first batch, it will now be necessary for you to observe cleanliness without any trouble. In your brand new equipment for mead making, there were practically no sugar residues where bacteria have any chance to exist. Once you have started to be affected by the delicious wort, you must strive to keep it as clean as possible. In a broader value, the sanitary difficulties appear in two aspects: the destruction of contamination by all mead making equipment and the destruction of contamination by the wort. Methods

Disinfection is mainly reduced to two methods: 1) chemical disinfectants or 2) removal of contamination by the support of heat. Disinfectants kill bacteria and rampant yeast cells present in the mixture or on the surface by the action of toxins such as chlorine, iodine and sulfur compounds. Both methods have their own good qualities and drawbacks. For that, let's wash the ammunition.

Disinfecting the equipment for making mead The first stage - remove visible, physiological mud and other sediments from the equipment. In fact, everything that comes into contact with unfermented mead is washed and a steady cleaning is performed. This means:

Digesters, fermentation locks, plugs, hoses.... Everything. Don't sweat a drop. Use a soft cloth, the hottest water you can, a strong detergent, and a hot rinse. Now you're ready to sanitize. The most commonly used liquid sanitizers for homebrewing, mead-making, and winemaking equipment are bleach and iodophors. Bleach is a solution of sodium hypochlorite (NaOCl) and water. It comes in 5%, 25% ("regular" bleach), and 6% ("super" or "concentrated" bleach). A sanitizing solution with a chlorine concentration of 100-200 ppm is effective. Regular bleach is fine. 1 tablespoon per gallon (5 tablespoons/5 gallons) will give you 200 ppm of available chlorine. 1/4 cup (4 tablespoons) per 5 gallons is the standard recipe and will give you a very good sanitizing effect. First, wash everything thoroughly with soap and water, rinse thoroughly, and then soak in the bleach solution for at least 15 minutes. Rinse with warm or hot water until the bleach smell is gone. Do not leave metal objects, such as spoons, in the bleach for more than 15 minutes, as sodium hypochlorite will corrode metals. Do not leave metal objects, such as spoons, in the bleach for more than 15 minutes, as sodium hypochlorite will corrode metals. Iodophors are powerful surfactants that are effective in minimal amounts. Iodophor concentrations of 12. 5 to 25 ppm are effective against germs and can be used on mead-making equipment that does not require rinsing. Use at the dilution ratio indicated on the package. Iodophors do not corrode metals. Finally, and perhaps most importantly, do not add additional chlorine to freshwater ecosystems. There are also many commercially available disinfectants, such as Five Star Chemical's STAR SAN, that are effective enough to disinfect. STAR SAN is an acidic disinfectant that uses a mixture of phosphoric acid and dodecylbenzenesulfonic acid to kill microorganisms. Dodecylbenzene sulfonic acid at 200 ppm (1 oz.

5 Gallon), Star San is disinfected in about 2 minutes without rinsing. Five Star also manufactures various acidic and alkaline cleansers that require altitude or paid c o-manufacturers. The Clea n-in Place (CIP) process disinfects huge devices that cannot be easily moved, such as remodeled stainless steel containers used as fermented tanks. The CIP method is a revelation for those who have expanded the scope of their own. It can be purchased at iodine for and other cleaning methods at brewery and wine shops, and is also sold at mail order and online shops.

Hygienic methods and cooking utensils are iodine, for stubborn racks and pipes, parts cleaners, and PBW for intense cleaning. Sink, kitchen sink, huge bowl, plastic fermented container, 5 gallon plastic bucket, etc. are the perfect places to soak the equipment in a disinfectant. Use it frequently and make sure that there is no residue.

Note that no matter which contact disinfectant you choose, before disinfection, all mead manufacturing equipment must be absolutely clean. No matter how much a disinfectant is used, simple cleanliness can not be removed. The disinfectant is not a substitute for elbow iron. Now, let's look at the disinfection options when all the bacteria attached to the equipment are killed.

Most of the Mee d-making recipes, from the Heat Renaissance era to the present, stipulate the special heating of barley. Most of them are boiled together or all of them.

Alternatively, the process of using all the water described in the recipe is added to remove the accumulated bubbles on the consistent surface. Many of these bubbles were composed of unnecessary ingredients of nests: bees, bees, bees, bees, bees and propolis from dead bees, bees, and (see "History"). Modern honey is not affected by these bolds. At the end of the phrase, the honey was added to the "until the egg floats" to achieve a desirable weight. Heaven understands what the meanings and shapes are waiting there. Heating kills creatures that are likely to ruin the mead. The main dangers for barley are considered to be rampaging yeast, which can have an unpredictable effect on the quality of the completed drink. 5 Gallon) and Star San are disinfected in about 2 minutes without rinsing. Five Star also manufactures various acidic and alkaline cleansers that require altitude or paid c o-manufacturers. The Clea n-in Place (CIP) process disinfects huge devices that cannot be easily moved, such as remodeled stainless steel containers used as fermented tanks. The CIP method is a revelation for those who have expanded the scope of their own. It can be purchased at iodine for and other cleaning methods at brewery and wine shops, and is also sold at mail order and online shops.

Hygienic methods and cooking utensils are iodepoa, stubborn racks and pipes cleaning parts cleaners, and PBW for intense cleaning. Sink, kitchen sink, huge bowl, plastic fermented container, 5 gallon plastic bucket, etc. are the perfect places to soak the equipment in a disinfectant. Use it frequently and make sure that there is no residue.

Most of the Mee d-making recipes, from the Heat Renaissance era to the present, stipulate the special heating of barley. Most of them are boiled together or all of them.

Alternatively, the process of using all the water described in the recipe is added to remove the accumulated bubbles on the consistent surface. Many of these bubbles were composed of unnecessary ingredients of nests: bees, bees, bees, bees, bees and propolis from dead bees, bees, and (see "History"). Modern honey is not affected by these bolds. At the end of the phrase, the honey was added to the "until the egg floats" to achieve a desirable weight. Heaven understands what the meanings and shapes are waiting there. Heating kills creatures that are likely to ruin the mead. The main dangers for barley are considered to be rampaging yeast, which can have an unpredictable effect on the quality of the completed drink. 5 Gallon), Star San is disinfected in about 2 minutes without rinsing. Five Star also manufactures various acidic and alkaline cleansers that require altitude or paid c o-manufacturers. The Clea n-in Place (CIP) process disinfects huge devices that cannot be easily moved, such as remodeled stainless steel containers used as fermented tanks. The CIP method is a revelation for those who have expanded the scope of their own. It can be purchased at iodine for and other cleaning methods at brewery and wine shops, and is also sold at mail order and online shops.

Most of the Mee d-making recipes, from the Heat Renaissance era to the present, stipulate the special heating of barley. Most of them are boiled together or all of them.

Ko. Dr. Jonathan White (retirement) of the US Ministry of Agriculture (USDA) conducted a huge amount of research on honey and killed wild yeast in honey (150F) to kill honey (60 ° C) for 5 minutes. He concludes that 140F will only heat about 22 minutes. I recommend taking a lower and slower approach. The aromatic components contained in honey become more volatile as the temperature becomes hotter. These aromatic components are greatly related to the charm of the mead, so I want to keep them as long as possible. Another reason that you don't boil is that you don't particularly like skimming. Skimming is mainly composed of protein compounds and contains nitrogen.

This is necessary for Mead's strong fermentation. The advantage of heating is that it can be done quickly and easily, and no extra chemicals are needed. If you cool the barley, you can immediately add yeast to start fermentation. The disadvantage is that it may lose valuable aroma and flavored ingredients because it handles heated liquids.

The most common compound for refining sulfate is the potassium met a-gray sulfate (K2S2O5) and is abbreviated as meta or sulfate. Motalia sulfate is an active ingredient for Campden tablets. Sulfate

Is regularly used for mast processing, whether commercial wine brewing or home brewing at home. Red wine is about 50 ppm (1 tablet per gallon) and white wine is 100 ppm (2 tablets per gallon), which is used for crushing grapes and extraction of fruit juice. Leave the crushed grapes and fruit juice for 24 hours, and then add yeast. The most complicated method is to add 50 ppm when the sulfate is the first dating and 25 to 30 ppm when bottling. Many honey producers use similar procedures when mixing honey and water bait. Traditional meads should be sulfated in the ratio of 50 ppm (1 tablet of Kampden tablet per gallon). Ko. Dr. Jonathan White (retirement) of the US Ministry of Agriculture (USDA) conducted a huge amount of research on honey and killed wild yeast in honey (150F) to kill honey (60 ° C) for 5 minutes. He concludes that 140F will only heat about 22 minutes. I recommend taking a lower and slower approach. The aromatic components contained in honey become more volatile as the temperature becomes hotter. These aromatic components are greatly related to the charm of the mead, so I want to keep them as long as possible. Another reason that you don't boil is that you don't particularly like skimming. Skimming is mainly composed of protein compounds and contains nitrogen.

The most common compound for refining sulfate is the potassium met a-gray sulfate (K2S2O5) and is abbreviated as meta or sulfate. Motalia sulfate is an active ingredient for Campden tablets. Sulfate

Is regularly used for mast processing, whether commercial wine brewing or home brewing at home. Red wine is about 50 ppm (1 tablet per gallon) and white wine is 100 ppm (2 tablets per gallon), which is used for crushing grapes and extraction of fruit juice. Leave the crushed grapes and fruit juice for 24 hours, and then add yeast. The most complicated method is to add 50 ppm when the sulfate is the first dating and 25 to 30 ppm when bottling. Many honey producers use similar procedures when mixing honey and water bait. Traditional meads should be sulfated in the ratio of 50 ppm (1 tablet of Kampden tablet per gallon). If you are. Dr. Jonathan White (retirement) of the US Ministry of Agriculture (USDA) conducted a huge amount of research on honey and killed wild yeast in honey (150F) to kill honey (60 ° C) for 5 minutes. He concludes that 140F will only heat about 22 minutes. I recommend taking a lower and slower approach. The aromatic components contained in honey become more volatile as the temperature becomes hotter. These aromatic components are greatly related to the charm of the mead, so I want to keep them as long as possible. Another reason that you don't boil is that you don't particularly like skimming. Skimming is mainly composed of protein compounds and contains nitrogen.

The most common compound for refining sulfate is the potassium met a-gray sulfate (K2S2O5) and is abbreviated as meta or sulfate. Motalia sulfate is an active ingredient for Campden tablets. Sulfate

If you are worried about the mixing of fruits and other raw materials, sulfur addition of 100 ppm or more does not adversely affect the mead. There is a debate about the need for alternative sulfur addition. Some say that adding sulfur in the late stage has the function of destroying or preventing warning by seriously monitoring hygiene standards. In its own line, sulfine procedures are literally possible, and the fact that a great stability is a biological threat of a lon g-term endurance. Sulfation does not enjoy hot worship and charm, eliminating the introduction of another first device, which actually shortens cleaning time.

On the other hand, sulfate may bleach the paint of fruits and berry. After all, sulfate is an unconditional chemical supplement for those who like al l-human tuning. More literature on wine brewing is far from the whole sulfide practice. Based on the above, I have to confess about the hygienic treatment of barley (Nyk, Nek). For a certain number of years, I have not heated or boiled, but I have never used sulfate on my wheat. Until now, no batches have led to infection or other bad results. I disinfect everything I touch.

Bear and fermented mead. In fact, I can see that I do not have the opportunity to use a mixture of Pee Pee Honey in preparation for cooking and heating with this pretty one. I also have honey natural antibiotics-qualities to prevent bacterial infections (see honey), and most of the rampant yeast stake in honey is rooted in SUSL, which has a specific gravity established by medical care. I think it will not be possible. And ultimately, the supply of a huge group of healthy, prosperous, and intense yeast cells is infected if the hygienic and hygienic procedures are strictly retained in relation to the overall tools. Destroy the possibility of appearance~If you are worried about the mixing of fruits and other raw materials, sulfur addition of 100 ppm or more does not adversely affect the mead. There is a debate about the need for alternative sulfur addition. Some say that adding sulfur in the late stage has the function of destroying or preventing warning by seriously monitoring hygiene standards. In its own line, sulfine procedures are literally possible, and the fact that a great stability is a biological threat of a lon g-term endurance. Sulfation does not enjoy hot worship and charm, eliminating the introduction of another first device, which actually shortens cleaning time.

If you are worried about the mixing of tools and vascular fruits and other raw materials, 100 ppm or more sulfur addition does not adversely affect the mead. There is a debate about the need for alternative sulfur addition. Some say that adding sulfur in the late stage has the function of destroying or preventing warning by seriously monitoring hygiene standards. In its own line, sulfine procedures are literally possible, and the fact that a great stability is a biological threat of a lon g-term endurance. Sulfation does not enjoy hot worship and charm, eliminating the introduction of another first device, which actually shortens cleaning time.

Tools and blood vessels

The no-heat method is the procedure I used to make a batch of wort. With this method, I made a batch of wort in under an hour and 15 minutes, sanitized and cleaned. The recipe and sanitation procedures remain the same. Please don't think that the relatively empty tuning of this method is a complacency about the lack of purity of the equipment. Just apply the recipe you used to make the previous batch. The main steps of the no-heat method are: 2) Mix honey and water. 3) Check yeast. 4) Bring yeast. 5) Oxygenate the wort. Start with step 1 and sanitize the enzymes (glass or plastic), a thermometer, a giant spoon, and 16 uniform glasses to rehydrate the yeast. A sanitized long-handled spatula will definitely help you extract the entire honey from the container(s). In addition, it will be needed for you to mix the wort. Pour in the enzymes in 3 gallons of tap water at room temperature. Dissolve the yeast energy and calorie-substances in the water. Add honey to the water, stir painfully, and sprinkle. Add hot or cold water so that the temperature around the medium is within 5 degrees.

Room temperature. Add 2 packets of yeast to half a cup of water at 104-109°F (40-42°C) to certify the yeast and let it sit for 15 minutes (no more). Stir carefully and transfer to boiling wort. Now saturate the wort with oxygen as much as possible. Mix, jump, whisk, mix, and brew the cabbage. Add as much water as needed to make the batch size 5 gallons. Attach gravity-free shutters to the enzymes and line them up in a cool, black room.

Preparing sparkling girls sparkling mead is really fun. Sizzle, treasure, flavor, taste, and mild deliciousness.

Flavor, taste, and mild deliciousness--all of these have the potential to present mind-blowing fun. And for example, this is not easy. Beer's simple pressure is within 2 atmospheres (more than twice the simple pressure at room temperature in a weightless bottle). Champagne and other sparkling wines are up to 4 atmospheres of gas. This essentially requires a fairly sturdy bottle, reliable packaging, and one or two other tricks to get the buyer to accept the product as drinkable. The most unassuming way to steam mead is to add a small amount of sugar, or "ground" sugar, before removing the mead: half a cup of honey, 3/4 cup of corn sugar, or 1/2 cup of honey.

When dissolved in a 1 6-oz boiling water, a carbon dioxide of about 2 air is generated. The sugar is mixed with the mead just before the bottling, and the bottle is sealed as described in "Introduction". A small amount of yeast remaining in the mead consumes sugar, releases a small amount of carbon dioxide and alcohol, and has a remarkable glossy mead. Carbonation of mead takes at least one week, usually more than one month. If the mead has been aged for a long time (6 months or more), we recommend that you add a small amount of fresh yeast to make sure that there is a powerful cell that can complete carbonation. I used it

Return the East 1/2 pack with water according to the pack instructions. Use the same strain as used to ferment the mead. If you use another strain that is strong in alcohol, there is a risk that the bottle will burst because there are too many carbonic acid. Sparkling Meeds can easily and attractive (cool) the used yeast quietly and stops the sediment when the sediment comes to the neck of the bottle. The more ground sugar, the more carbonic acid can be strengthened, but there is another problem. The more sugar content, the more pipwem on the yeast. In fact, a higher pressure CO2 will come out as soon as you open the bottle.

With champagne and soft drinks. The sediment rises to the mead from the bottom of the bottle due to the turbulence, and does not become a picture when serving. In France, techniques called Metdo Shamponnowers are used to manufacture bottled sparkling wine. In other countries, this method is called Metdo Tradishonel. Inverse the bottle, turn it over several times (sieve), and make a yeast plug on the neck of the bottle. Then freeze the cork, open it quickly, remove the cork, dissolve a small amount of sugar, and plug again. Two people need two people for appropriate work. This is not something I do with a light feeling.

Mastering requires a little practice. If you are really interested, get a proper explanation before you try. The process of Philip Wagner's book "Grapes Into Wine" (Japanese translation "Wine Wine") is very well explained.

The story of the equipment is good. I am an attribute. Let's talk about equipment. When is dissolved in a 1 6-oz boiling water, a carbon dioxide gas of about 2 air is generated. The sugar is mixed with the mead just before the bottling, and the bottle is sealed as described in "Introduction". A small amount of yeast remaining in the mead consumes sugar, releases a small amount of carbon dioxide and alcohol, and has a remarkable glossy mead. Carbonation of mead takes at least one week, usually more than one month. If the mead has been aged for a long time (6 months or more), we recommend that you add a small amount of fresh yeast to make sure that there is a powerful cell that can complete carbonation. I used it

The story of the equipment is good. I am an attribute. Let's talk about equipment. When dissolved in a 1 6-oz boiling water, a carbon dioxide of about 2 air is generated. The sugar is mixed with the mead just before the bottling, and the bottle is sealed as described in "Introduction". A small amount of yeast remaining in the mead consumes sugar, releases a small amount of carbon dioxide and alcohol, and has a remarkable glossy mead. Carbonation of mead takes at least one week, usually more than one month. If the mead has been aged for a long time (6 months or more), we recommend that you add a small amount of fresh yeast to make sure that there is a powerful cell that can complete carbonation. I used it

Return the East 1/2 pack with water according to the pack instructions. Use the same strain as used to ferment the mead. If you use another strain that is strong in alcohol, there is a risk that the bottle will burst because there are too many carbonic acid. Sparkling Meeds can easily and attractive (cooled) the used yeast quietly and stops the sediment when the sediment comes to the neck of the bottle. The more ground sugar, the more carbonic acid can be strengthened, but there is another problem. The more sugar content, the more pipwem on the yeast. In fact, a higher pressure CO2 will come out as soon as you open the bottle.

The story of the equipment is good. I am an attribute. Let's talk about equipment.

Berley cooler is a device that cools the beer. Bear cooler is used before brewing, but grass makers who use hea t-sterilization still need this function.

However, it is still surviving in the medical services of heat sterilization. To lower the temperature of hig h-temperature barley, seal the hose from the copper tube to the hig h-temperature barley and pass through the cold water (immersed), or B) the hig h-temperature barley is passed through the copper coil, and the second time. There is a method of passing (backflow prevention) through average hoses in which the frosty water flows by removal. There is also a wonderful ant i-flow system using cylinders and block hoses. All have the same problem. I love immersion coolers in the normal process of heating in a pot. Easy to apply and can be kept clean. More easier and wonderful.

Advanced devices for making meads: Copper company cooler and decelator. A cooler is not needed, it can cost more than $ 50, but it is quite useful for all kinds of medical lies. Underwater coolers are possible, cheap, and cleverly autonomous. It requires a 3/8 inch or 1/2 inch 50 feet or 75 feet.

Copper tubes can be purchased at home appliances and large home improvement stores. You need a coffee bench, a 6-1 0-inch cylinder with a coffee bench, a short garden sleeve, and two 1-inch clamps for hoses. Start from the end of about 24 inches, and wrap the copper tube carefully around the coffee pot. Carefully, close, wrap carefully, and do not crush the phone. Leave a slightly larger straight part at the other edge. Use the smallest dialect (small pot, huge coffee mug) cylinder, bend the end (vertical to bending) and bend it again to the right side to about 3 cm vertical. Wort Cooler is a device that cools the beer. Bear cooler is used before brewing, but grass makers who use hea t-sterilization still need this function.

However, it still survives in the medical services of heat sterilization. To lower the temperature of hig h-temperature barley, seal the hose from the copper tube to the hig h-temperature barley and pass through the cold water (immersed), or B) the hig h-temperature barley is passed through the copper coil, and the second time. There is a method of passing (backflow prevention) through average hoses in which the frosty water flows by removal. There is also a wonderful ant i-flow system using cylinders and block hoses. All have the same problem. I love immersion coolers in the normal process of heating in a pot. Easy to apply and can be kept clean. More easier and wonderful.

Copper tubes can be purchased at home appliances and large home improvement stores. You need a coffee bench, a 6-1 0-inch cylinder with a coffee bench, a short garden sleeve, and two 1-inch clamps for hoses. Start from the end of about 24 inches, and wrap the copper tube carefully around the coffee pot. Carefully, close, wrap carefully, and do not crush the phone. Leave a slightly larger straight part at the other edge. Use the smallest dialect (small pot, huge coffee mug) cylinder, bend the end (vertical to bending) and bend it again to the right side to about 3 cm vertical. Berley cooler is a device that cools the beer. Bear cooler is used before brewing, but grass makers who use hea t-sterilization still need this function.

Copper tubes can be purchased at home appliances and large home improvement stores. You need a coffee bench, a 6-1 0-inch cylinder with a coffee bench, a short garden sleeve, and two 1-inch clamps for hoses. Start from the end of about 24 inches, and wrap the copper tube carefully around the coffee pot. Carefully, close, wrap carefully, and do not crush the phone. Leave a slightly larger straight part at the other edge. Use the smallest dialect (small pot, huge coffee mug) cylinder, bend the end (vertical to bending), and bend again to the right side to a vertical vertical of about 3 cm.

Cut a small diameter garden sleeve 25 feet long in half. Improved by not using a razor, but with bold force, so as not to cut deeply into the membrane of a huge finger, unable to move to the hospital to get stitches on a solemn day, late for dinner. For example, I do not do such a rudimentary thing. You can apply a shorter sleeve, but the extra length gives you some freedom of action - you do not have to stay close to the tapered row. Attach the cut end of the hose to the end of the copper tube (again just cut the garden hose) so that it is supported by two clamps per hose. If you use the smallest diameter copper, it will be good to first put a 1. 5 inch hose from the vinyl tube on the copper sleeve, then the sleeve and one clamp for the hose. Tighten the clamps tightly,

Put water in. That's it.

A huge food funnel funnel is needed to pour the wort from the pot into the culva if it will be your guide vessel for fermentation. If you decide to make mead from a funnel, first cool it at ambient temperature (the last thing you want is to be broken by the culvert) and without the support of a spouse or other assistant, who will not be engaged, it turns out to be a rather unpopular situation if you spill the diluted honey wort, which turns out to be close (believe me, I'm speaking from personal experience). Find the largest funnel you can alone, make sure that the small lid fits into the neck.

Made of carbon. Gallon funnels can sometimes be bought in cooking stores. A huge funnel will pay for itself in the first go, especially if used with a pen.

Mushroom bags, hop bags, empty tea bags Musinum or nylon bags may be useful in charo production. A hop bag is a mesh bag for putting hops into beer. Once the mead is ready, you can put the bag in a brewery or barrel, fill it with berries, tie it with rope or impermeable thread and forget that it is there for the required time. It will be easier to clean. You can also fill tea bags with herbs or herbal solutions and tie them with string.

Prima. Spice and tea stores sell small cloth bags with strings attached. Such bags allow you to make the infusion more clearly and can be removed when you have reached the desired balance.

A brush for carbois and a bottle brush for carbois are long-handled cylindrical brushes used for cleaning carbois. The carbois brush simplifies the work and makes it more accurate than any other method. The right-angled wrist makes it easy to clean the bottom. It is also inexpensive and easily available in brewery and winery stores and elementary schools. 1. Purchase Bottle brushes are the same animal, just smaller in diameter and with shorter pins.

There are many short pins. There are small ones for 12-7 bottles and huge ones for wine. They survive to remove the residues of honorifics. You still need one or a certain number of these devices.

Plugs hide bottles of mead - this is already a credit to yourself. There is still something romantic in the look of domestic mead tightly hidden behind a lid, not paying attention to the fact that winemaking files feel the pressure of pay from the side of these more fresh ingredients, as plastic or twistoff-covers, we all associate with good wine. As a result, the conductors stuck in traffic were undoubtedly made by these fun gifts.

Motorhomes are expensive, but beautiful cars.

The manual types are almost all lever-driven. The cork is squeezed by lateral pressure and pushed into the bottle by the support of the plunger.

Machines that raise the lever by hand are cheap but difficult to operate.

Tables with unfamiliar machines are often attached to workbenches.

Floor escapes are placed on the floor and operated by supporting them with the legs.

Traffic escapes come in various types and are 1¼ to 2 inches long.

If you intend to put up with mead in bottles for several months, it is worth buying a high-quality file.

Before introducing the file, let it stand in the footsteps for 60 minutes.

Treat with 2 campden-pils in a gallon of water.

A few drops of glycerol in the bath will help the cork to go smoothly into the bottle. It is common to dry the bottom of the cork before inserting it.

A comment about the Ukpolka: If you are going to shoot with a cork, use only straight-necked wine bottles. Some winemakers use a second file, but I don't like this method. Make sure the cork knife is flush with the rim of the bottle or floats the cork 1/16 inch below. The blocked bottle is left upright for about 72 hours so it emits a bad smell, then set aside until it is consumed. Foil bonnets and materials for wax sealing can be purchased at wineries.

Wine shops can buy foil bonnets and wax seals for those with demonstration talent.

Adding more equipment as the larger container and fermented tank maids improve will benefit. The ability to boil and heat 5 gallons at a time is quite convenient. As the scale is expanded, the benefits of scale can benefit. Most manufacturers have remodeled 15 5 gallon stainless steel containers into kettle and fermented tanks. If you like chameleon, you can make a few 5 gallon batch at a time by using a large kettle. With dummy, there are many opportunities to do so.

Equipped with valves and pipes, it is easier to work with liquids. When purchasing a modified keg, make sure that the ball valve is attached instead of a tap. The ball valve is a simple mechanism, has multiple movable portions, and has a small surface area in contact with the bug. The slide valve has a large surface area, has a complicated valve structure, making it quite difficult to clean it completely. It works very well for piping, but is not suitable for drinking. In addition to remodeled barrels, social media containers are also very suitable for making mead. You can buy it well at the liquidation sale. Stainless steel pots for industrial use will last a long time.

Multiple owne r-liquidated restaurants and sociable catering business are considered a wonderful place to purchase sturdy cooking utensils, sifts, lids, and storage containers. When switching to a larger batch or container, you should start by grasping the logistics of the mead, not the container. You will use the digestive pipe or valve to move it to gravity. There is no option to move the full 15 gallon container, so you need to make a plan in advance.

Propan, burner, fish, fish, seve n-sided flyers, etc. are sold in huge pots. This burner with high heat output can heat a large amount of water and liquid.

The liquid can be heated. Can be purchased at sports goods stores and department stores. It is only for outdoor. If you use this burner in combination with a remodeled barrel, measure the dimensions so that you can support the bottom of the barrel and buy a burner with a fairly large fire.

There are some other necessities that will already be at home. If possible, a long spoon with a stainless steel or a safe plastic pattern for food. You need a ball, you need a skimmer and a washed strainer.

Melt carefully. If you are particularly interested in puree using barley or other grains, you need a huge colander or a mesh strainer stainless steel. You may need a huge spoon with a groove. In fact, I told my partner that this should be a pretty safe hobby. If they are enthusiastic fans, they are fresh and strange devices made of stainless steel for food industry. We cloud the glass with the steam of the barley, stood on him, raising the voice, and groan with Ahai. As you delve into medical care, everything for home and cooking must be adapted according to the method of Meed making.

I agree with the additives, so I didn't have anything in the mead, but this was what nature gave us and was not actually counted. However, as a convenient person, I am still ready to use the fruit of the human mind. There are several chemical treatment chemists who have all the possibilities that have a positive impact on your mead.

Brightner (glossy) is also known as a finishing agent and works to remove turbidity from the mead. The comfort may be the result of the yeast, protein particles, or polyphenol suspensions. Corash is linked to proteins and other compounds and besiates them. One of them works from a perspective, so there is no opportunity to send all of the Kiyosumi aircraft at least once.

Causes of turbidity. In most cases, scouts guarantee good results for them. In the case of difficult sausp, the introduction of a positive firs t-charged first agent and the continuous use of the negative firs t-charged first is considered to be a more effective layout.

A positive sediment that is a positive charge: gelatin, albumin, and sparkloid® all acts in connection with the negative drills during the suspension. Gelatin and albumin are colloi d-shaped and combined with tannins, so they float other compounds together and remove them from the suspension. Sparkroid® is a kind of keysel ghoul. She asks her as follows.

Before implementation, a certain preparation is obtained from the bubble of a certain gravity fish. In the exterior of the completed bottle, it can be easily applied, but it may not work effectively for its flexibility and sustainable turbidity.

Useful drugs: Bentnight, Kaesolsol (silica) Bentnight, and Kaeselsol are very effectively surrounded by yeast and protein thanks to their own negative load. Bentnight is basically dried and powdered. It works perfectly, but my experience may require further exposure to prevent the outbreak of unsightly sedimentation in the bottle.

The pectin enzyme is also considered a source of chalk interpretation. Pectin is a substance contained in the fruits, and it increases when heated. In some fruits, like these peaches and apples, a large amount of pectin is in several places, but all fruits can cause your honey problems. The pectin is "freezed" at a temperature of 180 ° F (82 ° C). Beer enzyme or pectinase breaks down the lon g-term polysaccharide chain generated by pectin. Beer enzymes can be applied as insurance for the turbidity due to the hea t-sterilized bold. Calcal is blended with yeast.

Citric acid, wine, apple acid, mixture of acids

The acid is used to give a sourness that can be played on the tongue and balance with the sugar remaining in the mead. Groundpic acid is said to be a representative of acids contained in honey, but is not found in districts where wine manufacturing products are lined up. The read y-made acid, which is more familiar than 3, has a cheaper dry appearance, lemon, wine and apple. Ascorbic acid is the smallest sour toe-property, but is considered an antioxidant. Dimonic acid, as well as citrus acids. In grapes, tart acid is dominant. Appling acid is suitable for apples: for example, granice mistakes. Each has its own space. You can find two or more acids consistency with any combination. I like what I like

The mixture of wine and apple acids usually contains only this mixture in ready-made wine (see the section of "distillation-strategy for distillation fermentation: add acid addition"). Use it for loin rice, not when making recipes to prevent the pH from lowering the pH at the important foaming stage of the enzyme.

Chapter 5 yeast and fermentation

During the fermentation process, the bug (honey, water, and calories are finely adjusted) into meads. The yeast starts fermentation with the required amount of water, sugar, high calorie medicine, appropriate temperature, corresponding PH value, and most important things that cannot touch the air. This stunning process

A complex reaction chain in which yeast cells change one huge molecules (sugar) into two molecules (ethanol and carbon dioxide) (see sketch 5. 1). If you choose a preferred honey, and if you have a promising recipe, you can complete a wonderful mead batch simply by performing healthy fermentation and packaging.

Fermentation equation C H O → 2C H OH + 2CO 6 12 2 5 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2C H OH + 2CO 6 12 2 2 2 5 2 But fermentation is the biggest weakness for Mead.

Problems that lead to unpleasant tastes in mead. If the yeast needs are not met properly, especially aeration, nutrients and proper pH level, the yeast will experience stress. When this happens, the yeast will tend to produce unpleasant flavor compounds and aromas, such as higher alcohols like heptanol and octanol, and phenolic compounds. A healthy fermentation is also called a "pure" fermentation, because it avoids these undesirable phenomena. This is what we aim for. From a Medvar point of view, fermentation starts as soon as the yeast is introduced into the brewed wort. However, from a biological point of view, the fermentation process consists of four main components:

1) the respiratory (also called aerobic or reproductive) phase, 2) the actual fermentation phase, and 3) the yeast replacement or flocculation. Optimal fermentation requires that the yeast passes smoothly through all these stages. To do this, make sure that all the yeast needs are met at each stage. If the yeast population, nutrients, oxygen and wort temperature are in the optimal range for yeast culture, the mead can pass all these stages in about two weeks, and the finished mead will have no serious defects or strange odors. At the beginning of this chapter, we consider the four stages of fermentation and understand what the yeast does in each stage. Then, with this background, we proceed to talk about the important steps that Medvar takes to ferment properly and make successful meads. We will explain these steps by dividing them into preparation of the wort, selection and preparation of the yeast, and control of the fermentation process. The lag period. During the lag period or lag phase, the yeast adapts to its new home. When the yeast encounters its growing environment, i. e., wort with an acceptable amount of sugar and a corresponding pH, the yeast first prepares to reproduce. The yeast receives the nutrients and compounds necessary to sustain the major changes that come with reproduction. After adapting to the new temperature and sugar content, the yeast begins to react with the yeast. Problems that lead to unpleasant flavors in mead. If the needs of the yeast are not properly met, especially aeration, nutrients, and a proper pH level, the yeast experiences stress. When this happens, the yeast tends to produce unpleasant flavor compounds and aromas, such as higher alcohols such as heptanol and octanol, and phenolic compounds. A healthy fermentation is also called a "pure" fermentation, because it avoids these undesirable phenomena. This is what we aim for. From a Medvar perspective, fermentation begins as soon as yeast is introduced into the brewed wort. But from a biological perspective, the fermentation process consists of four main components: 1) the respiratory (also called aerobic or reproductive) phase, 2) the actual fermentation phase, and 3) the yeast replacement or flocculation. Optimal fermentation requires that the yeast passes smoothly through all these stages. To achieve this, ensure that all of the yeast's needs are met at each stage. If the yeast population, nutrients, oxygen, and wort temperature are in the optimal range for yeast culture, the mead can pass all these stages in about two weeks and the finished mead will have no serious defects or strange odors. At the beginning of this chapter, we consider the four stages of fermentation and understand what the yeast does at each stage. Then, with this background, we proceed to talk about the important steps that Medvar takes to ferment properly and make a successful mead. We will explain these steps in the following parts: preparation of the wort, selection and preparation of the yeast, and control of the fermentation process. The Lag Period. During the lag period or lag phase, the yeast acclimates to its new home. When yeast encounters its growing environment, i. e. wort with an acceptable amount of sugar and a corresponding pH, it first prepares to reproduce. The yeast receives the nutrients and compounds necessary to sustain the major changes that accompany reproduction. Problems that lead to unpleasant tastes in mead after adapting to the new temperature and sugar content. If the yeast's needs, especially aeration, nutrients and a proper pH level, are not properly met, the yeast experiences stress. The yeast then tends to produce unpleasant flavor compounds and aromas, such as higher alcohols such as heptanol and octanol, and phenolic compounds. A healthy fermentation is also called a "pure" fermentation, because it avoids these undesirable phenomena. This is what we aim for. From a Medvar point of view, fermentation begins as soon as the yeast is introduced into the brewed wort. However, from a biological point of view, the fermentation process consists of four main components:

the respiratory (also called aerobic or reproductive) phase, 3) the actual fermentation phase, and 4) the replacement or fluctuating yeast. Optimal fermentation requires the yeast to pass smoothly through all these stages. To do this, we make sure that all the yeast needs are met at each stage. If the yeast population, nutrients, oxygen, and wort temperature are in the optimal range for yeast cultivation, the mead can go through all these stages in about two weeks, and the finished mead will have no serious defects or strange odors. In the beginning of this chapter, we consider the four stages of fermentation and understand what the yeast does at each stage. Then, with this background, we will proceed to talk about the important steps that Medvar takes to ferment properly and make a successful mead. We will explain these steps by dividing them into preparing the wort, selecting and preparing the yeast, and controlling the fermentation process. The Lag Period. During the lag period or lag phase, the yeast adapts to its new home. When the yeast encounters its growing environment, i. e. a wort with an acceptable amount of sugar and a corresponding pH, the yeast first prepares to reproduce. The yeast receives the nutrients and compounds it needs to sustain the major changes that accompany reproduction. After adapting to the new temperature and sugar content, the yeast begins to grow.

In the norm surrounding the environment, yeast cells begin to "gain strength" to complete the established tasks. They begin to thicken their own cell walls and acquire the robust agents necessary to leave healthy offspring. In fact, to understand that this is basically the lag phase, we need the aristocracy prepared for yeast cells: for large-scale reproduction. Now let's see what actually awaits us. The respiratory phase (aerobic phase). To perfect the concentration of yeast in the SUSL, it is necessary to multiply the initial population added many times. Each yeast reproduces until it does not exhaust the reserves necessary for reproduction. During reproduction, yeast cells form irregularities called kidneys in their cell walls. The cell introduces its own nuclear chromosome complement, which it then introduces into the irregularities, finally destroying the convex kidneys and forming an independent fresh yeast cell. This immature budding process is tolerated in order to encourage the creeping out of the giant material of the cell wall from the yeast cell. During the lag-phase, the cell receives air and makes precursors of amino acids and lipids. In the norm, the yeast cell makes fresh cell walls and becomes transparent to the radiation of the sugars that are metabolized. To make this fresh cell wall tissue, air, nitrogen, and other calorific agents are used. The definitions "aerobic phase" and "respiratory phase" came into existence because yeast requires oxygen during this phase.

Stages of the fermentation process. Different yeast strains have different values of dissolved air and calorific agents in their brand new worship, but they all require these details or different degrees to reproduce and therefore work perfectly during the main fermentation. Providing these ingredients will guide us as we discuss fermentation management further in this chapter. Fermentation phase. The transition from the aerobic phase (with oxygen) to the anaerobic phase (without oxygen), or the fermentation phase, occurs when the yeast is depleted of molecular air, which is important for making fresh cell wall tissue. At this point, the population of yeast cells runs out of direction from their orientation to reproduction to their next orientation.

fermentation. At the peak of fermentation, the number of yeasts proliferates to 1, 5 x 108 ml. This does not mean that breeding is stopped or fermented at all, but when the oxygen level decreases, yeast cells begin to absorb sugar in SUSL, alcohol and diophydtes. Metabolize carbon. Yeast cells can continue to propagate using the alternative source of oxygen from the energy source, and the breeding is usually small until the fermentation sugar stock is completely eliminated, or the yeast reachs alcohol resistance. Continue to the scale. Before the process of converting the dissolved sugar into alcohol, the yeast starts:

The replacement cells use a transport compound called Permiei to move sugar through cell walls. Other niosaccharides return to glucose due to the enzyme activity of Martosis A-glucosidase. The fermentation process starts with a series of metabolism stages and turns the glucose into a triose. Along with the glycolithis path, the trios is returned to pillowboxylic acid, and there are two ATP molecules for one fermented glucose one molecule. Pilobonic acid is converted to acetaldehyde by the action of pilbic acid decarbonate, and acetaldehyde is now converted to carbon dioxide and ethanol by the action of alcohol dehydrogen enzymes. This cycle is

Glucose metabolism in humans in humans, including the use of ADP (adenosine dinarate), ATP (adenosine triple phosphoric acid), and NAD/NADH (nicotine amide adeninj u-leotide), is alternately accumulated or hydrogen molecules during recovery. give. The ability to maintain this reaction, therefore, the amount of ethanol and carbon dioxide produced by the bacteria varies depending on the bacteria. Due to the tension of yeast and the content of nutrients in the sasur, the fermentation stage starts 12 to 24 hours or 72 hours after the exposure of the yeast. In most cases, 24 hours are enough if you have sufficient yeast and add enough nutrients. fermentation. At the peak of fermentation, the number of yeasts proliferates to 1, 5 x 108 ml. This does not mean that breeding is stopped or fermented at all, but when the oxygen level decreases, yeast cells begin to absorb sugar in SUSL, alcohol and diophydtes. Metabolize carbon. Yeast cells can continue to propagate using the alternative source of oxygen from the energy source, and the breeding is usually small until the fermentation sugar stock is completely eliminated, or the yeast reachs alcohol resistance. Continue to the scale. Before the process of converting the dissolved sugar into alcohol, the yeast starts:

Glucose metabolism in humans in humans, including the use of ADP (adenosine dinarate), ATP (adenosine triple phosphoric acid), and NAD/NADH (nicotine amide adeninj u-leotide), is alternately accumulated or hydrogen molecules during recovery. give. The ability to maintain this reaction, therefore, the amount of ethanol and carbon dioxide produced by the bacteria varies depending on the bacteria. Due to the tension of yeast and the content of nutrients in the sasur, the fermentation stage starts 12 to 24 hours or 72 hours after the exposure of the yeast. In most cases, 24 hours are enough if you have sufficient yeast and add enough nutrients. fermentation. At the peak of fermentation, the number of yeasts proliferates to 1, 5 x 108 ml. This does not mean that breeding is stopped or fermented at all, but when the oxygen level decreases, yeast cells begin to absorb sugar in SUSL, alcohol and diophydtes. Metabolize carbon. Yeast cells can continue to propagate using the alternative source of oxygen from the energy source, and the breeding is usually small until the fermentation sugar stock is completely eliminated, or the yeast reachs alcohol resistance. Continue to the scale. Before the process of converting the dissolved sugar into alcohol, the yeast starts:

Right. During fermentation, the number of yeast cells starts to decrease, peaking around the sixth day. It decreases in a bubble-like curve. The remaining yeast cells spur themselves on to seek the standards that govern their environment: higher alcohol content, higher calorie content, higher pH (see the Fermentation Nutrition section below). In a wort with healthy yeast cultures, fermentation should be aggressive, with the yeast eating all or nothing of the cheap sugar to gain alcohol tolerance. At this point, the cells are made by the least intense ones and enter the final stage of the fermentation process. Flocculation. While sugar is visible, yeast cells die or enter a state of quiescence. When fermentation is restricted within the cells, organization occurs in the cell wall structure, which is planned to collectively form "phlox". In most advanced yeast strains, these nodules usually settle to the bottom of the fermentation volume. The level at which the yeast settles neatly and compactly, giving a fantastic mead, varies from strain to strain. In fact, the tension flows perfectly, then settles nimbly towards the end, forming an inexplicable yeast mass on the enzyme day. The behavior of tension in flowcasing is genetic. This realization

With an understanding of yeast activity, let's take a closer look at the various nuances of successful fermentation of drinks. First, we consider the main limitations of wort preparation, then we move on to yeast selection and preparation, and finally we see how to control the course of fermentation.

The energy of yeast during fermentation is a key issue in wort preparation, since it closely affects the taste of the final product. In fact, let's see that Medvar has the ability to regulate this point when preparing wort.

Food for yeast during fermentation to work and live? Degree of calorie drug The first crucial ingredient for an intense fermentation is an amount of cheap nitrogen for the growing population of yeast. The image of nitrogen is popular as empty amino acid nitrogen or fan for important yeasts. American and European schools recommend an adequate amount of nitrogen in the range of 300-500 mg/l for the wort before fermentation. Honey does not contain enough aminoazo, but the mildest types of honey contain small values. Thus, the fan content of sassul prepared only from honey is much lower than the small significance of 130 mg/l.

If the winch is not strengthened with solid agents, the fermentation will be long and problems will arise. Perhaps one of the best studies on the number of reasonable calorie agents for fermenting mead was carried out by two scientists from the Cornelius Institute, the late Dr. Roger Morse and Dr. Kita Steinkraus. Both were beekeepers and had a strong interest in mead. In 1966, they carried out a long study on mead enzymes. From here, the conclusions can be drawn. In fact, Sombré honey has the ability to retain a significant proportion of the nitrogen, vitamin and calorie parts that are important for a healthy fermentation. Be that as it may, Fors and Steincraus came to the following conclusion:

In their opinion, two formulas of additives for mead that will end the fermentation of honey up to two weeks. Morse and Steincraus add formula I at a rate of 6, 75 g per liter, and formula II at 0, 25 g per liter. In fact, they pointed out that the combined use of both formulas highlights the best results. They managed to measure the enviable whey within two weeks, which was in fact a great improvement over the months of fermentation that were accepted at the time. The acceptance, measurement and blending of these chemicals has the potential to become a lot of problems for the amateur homebrewer interested in the hearty acceptance of mead.

And healthy fermentation. Don't worry. There are plenty of commercial fermentation products out there now. Interestingly, Fermaid K™, a fermentation supplement from Larvin, contains a nutrient blend that is very similar to the two formulas from Morse and Steinkraus. Use at a rate of 1 gram per gallon. California beer and wine store Beverage People (see supplier list) also sells a nutrient blend specifically for mead. Red Star makes a Superfood blend that contains nitrogen and other essential nutrients in the form of DAP (diammonium phosphate, more on that later). They also make a yeast-based nutritional supplement called Tastone 50, Tastone 154 (baker's yeast extract).

They also make Nutrex, also known as Tastone 50, Tastone 154 (baker's yeast extract), and yeast spirits, which provide extra non-nitrogen micronutrients.

Additives to promote fermentation

If you don't use commercial blends, you can get very good results by using a combination of a good nitrogen source and yeast husks as a source of other essential micronutrients.

Diammonium phosphate, (NH4)2HPO4 (DAP), is more commonly used today than ammonium sulfate as a nitrogen source in fermentation media. Many homebrew and bee shops sell DAP. Products labeled as yeast nutrient (often simply DAP) and yeast energy (a combination of yeast cap, nutrient, and sometimes DAP) are also widely sold. Unfortunately, the terms "energy" and "nutrient" are used interchangeably by both winemakers and beekeeping advice sources. In addition, some yeast nutrients contain other nitrogen sources, such as urea, which some honeymakers and winemakers consider unacceptable. Some also sell DAP as such. It is worth doing a little research into the product you are buying. DAP provides 258 ppm of fermentable nitrogen to your wort when added at 1 gram per liter, which is about 1 teaspoon per gallon. Yeast and energy nutrients can be used to stimulate active fermentation or to restart a fermentation that has stalled before the available sugars are fully saturated. It is much better to start a healthy, active fermentation than to try to rescue a slow or stalled one. If you use a yeast energy drink and yeast nutrient medium, use both in the recipe. Most commercial yeast supplements contain

There is an appropriate usage manual. Some of them have a manual to use for beer wheat, but if you have an option, choose the dose for wine and instructions that are closer to the mead and instructions that are closer to meads than beer bugs. 。 If you can select, choose an additive that contains the method and dose closer to wine beer wheat. For the production of Permiase, which supplies food to yeast cells, the supply of a balanced calorie drug (and oxygen level) is indispensable. Even if the meads and calorie drags are not assumed to be honey, the healthy supply of FAN and other calorie drags is valuable insurance.

For sleepy fermentation, which is considered to be the main danger of good honey cakes. Aeration. Before starting fermentation, there are several techniques to dissolve the important air in the bug. The simplest method is to actively spray bug before adding yeast. The required amount of oxygen varies depending on the bacterium, but this method is absolutely sufficient for many yeasts. It is also very suitable for melomery, which may extract air and other hig h-calorie preparations from the fruit. Honey biscuits, which have room for energy and resources, have a chance to use compressed air and air. This simplifies the oxygen adding process and generally increases the amount of air that is dissolved in bugs. In the case of 68 ° F and worm intensity 1, 092

If the compressed air of (20 ° C) is actively supplied through a hose to the bottom of the 5 gallon fermentation container, it usually takes 5 to 10 minutes to reach oxygen saturation. Wine makers, including yeast experts, recommend that you do not touch the fermented barley for four days at the start of fermentation without being closed. In this way, oxygen in the air leaks to the barley, and the air is replenished during breathing. In the case of open fermentation, the ai r-permeable cloth lid is used, or the bottled hole and carbonated neck are closed with sterilized fluff. However, I haven't tried this feature yet, but I have an appropriate instruction manual. Some of them have a manual to use for beer wheat, but if you have an option, choose the amount for wine and instructions that are closer to the mead and instructions that are closer to the mead. 。 If you can select, choose an additive that contains the method and dose closer to wine beer wheat. For the production of Permiase, which supplies food to yeast cells, the supply of a balanced calorie drug (and oxygen level) is indispensable. Even if the meads and calorie drags are not assumed to be honey, the healthy supply of FAN and other calorie drags is valuable insurance.

If the compressed air of (20 ° C) is actively supplied through a hose to the bottom of the 5 gallon fermentation container, it usually takes 5 to 10 minutes to reach oxygen saturation. Wine makers, including yeast experts, recommend that you do not touch the fermented barley for four days at the start of fermentation without being closed. In this way, oxygen in the air leaks to the barley, and the air is replenished during breathing. In the case of open fermentation, the ai r-permeable cloth lid is used, or the bottled hole and carbonated neck are closed with sterilized fluff. However, I have not yet tried this function, but there is an appropriate instruction manual. Some of them have a manual to use for beer wheat, but if you have an option, choose the amount for wine and instructions that are closer to the mead and instructions that are closer to the mead. 。 If you can select, choose an additive that contains the method and dose closer to wine beer wheat. For the production of Permiase, which supplies food to yeast cells, the supply of a balanced calorie drug (and oxygen level) is indispensable. Even if the meads and calorie drags are not assumed to be honey, the healthy supply of FAN and other calorie drags is valuable insurance.

The concept based on it is very wise. The peak that the yeast requires oxygen can occur after the beer is generally closed under a fermented lock. Open fermentation provides more access to oxygen to yeast. One of the issues of open fermentation is that during the warmth of many regions in Japan, droplets in the air generate large amounts of wild yeast. PH management. Some of the most important information obtained as a result of fruit wine and Steincrass research is related to pH and mead fermentation. Between the fermentation rug period and the cheerful phase, yeast receives many nutrients required from mineral compounds.

Amino acids contained in honey. However, these compounds are buffered and keeps the pH of the barley in the optimal range for yeast. After the yeast absorbs these compounds, the pH of the bug may fall to the level that hinders fermentation. As a result, the fermentation of the mead will be prolonged for months. When the fermentation is slower, the yeast loses energy, and as a result, the squeezed yeast produces compounds that adversely affect the scent and flavor of the mead that can be drunk immediately. Morse and Starin Crauss recommend that the optimal yeast pH is within 3, 7 to 4 and 6.

He pointed out that 3, 7 is high enough for yeast metabolism and low enough to limit or control unnecessary bacteria. In some ways, it can affect the pH of barley. Many mead recipes stipulate acid addition, but strongly recommend not to add them until fermentation is completed. In addition to acid adding a positive effect on the flavor of honey, it should be added after fermentation is completed to ensure healthy fermentation. Also, remember that some fruit juice, such as lemon, lime, and grapefruit, and berry, could add a considerable amount of acid to bugs.

Regarding the measurement and adjustment of the bug pH, in the latter half of this chapter, when describing how to control fermentation, we will examine it in more detail. The concept based on it is very wise. The peak that the yeast requires oxygen can occur after the beer is generally closed under a fermented lock. Open fermentation provides more access to oxygen to yeast. One of the issues of open fermentation is that during the warmth of many regions in Japan, droplets in the air generate large amounts of wild yeast. PH management. Some of the most important information obtained as a result of fruit wine and Steincrass research is related to pH and mead fermentation. Between the fermentation rug period and the cheerful phase, yeast receives many nutrients required from mineral compounds.

Amino acids contained in honey. However, these compounds are buffered and keeps the pH of the barley in the optimal range for yeast. After the yeast absorbs these compounds, the pH of the bug may fall to the level that hinders fermentation. As a result, the fermentation of the mead will be prolonged for months. When the fermentation is slower, the yeast loses energy, and as a result, the squeezed yeast produces compounds that adversely affect the scent and flavor of the mead that can be drunk immediately. Morse and Stutin Crauss recommend that the optimal yeast pH is within 3, 7 to 4 and 6.

Regarding the measurement and adjustment of the bug pH, in the latter half of this chapter, when describing how to control fermentation, we will examine it in more detail. The concept based on it is very wise. The peak that the yeast requires oxygen can occur after the beer is generally closed under a fermented lock. Open fermentation provides more access to oxygen to yeast. One of the issues of open fermentation is that during the warmth of many regions in Japan, droplets in the air generate large amounts of wild yeast. PH management. Some of the most important information obtained as a result of fruit wine and Steincrass research is related to pH and mead fermentation. Between the fermentation rug period and the cheerful phase, yeast receives many nutrients required from mineral compounds.

Regarding the measurement and adjustment of the bug pH, in the latter half of this chapter, when describing how to control fermentation, we will examine it in more detail.

When people who specialize in yeast selection and preparation wine brewing talk about yeast, they usually think of Saccaromyerses Selevisier. S. CEREVISIAE, which is well known among people, connects hundreds of species and is almost all used for the fermentation of beverages. The wine maker also uses a large number of bacteria, S. Bayanus and S. Bayanus Uvarum. As DNA tests and other analytical technologies progress, S, S,

The appearance of yeast, the classification and naming method of stocks have changed many times in recent directions. The terms used here indicate the current scientific consensus at the time of publication. Like the maid maker, we use and use a specific bacterium based on fermentation characteristics. Most bacteria have attracted attention in specific win e-producing and brewers. These bacteria shares behave in the worship, have different demands for cordial drugs and temperature, and actually create profiles with the most important and original flavor and aroma in read y-made meads. You can find various kinds of wonderful yeast at shops and online shops for famil y-run brewers and wine brewers.

Can be used for making mead. Let's explain some ways to prepare yeast for fermentation after seeing some popular alternatives. Obtain yeast. A dried yeast in a foil bag or Sasha, and a wate r-based cleaning yeast in a foil container or bottle. If you have the ability to work in a microbiology laboratory, you can purchase yeast stocks for culture at the facility. In many cases, the same or similar bacteria may be provided in different forms. In principle, the yeast supplier has introduced its own bacteria in two large types, wine yeast and brewed yeast. Some of the wine yeast still have a certain number of bacteria.

Designed for maker and marked as dry or delicious honey yeast. When introduced in the mead, these wine yeast distinguish the predictable appropriate results. Wine yeast controls the fermentation of the mead very well. The sugar content contained in honey wine is more responsible for sugar, not beer. Beer bugs have a fairly high percentage of maltose, malt triosis, and other difficult sugars, and are not usually found in wine and honey bugs. Apart from this, beer beer juice is relatively high in free amino azotto (fan) and pH increas e-4, 5 to 6, 0, which is much higher than medical honey bee. Wine W does not have enough fans, like Mead. The degree of pH of fermentation WinEeslane is usually within the limit

From 3. 2 to 4. 2. Wine yeast often emphasizes fruity scents and floral scents in the characteristics of mead bouquets and flavor. This is especially effective for traditional honey, mellow honey, mellow honey, and panicles that are very floral. Finally, wine yeast is often more resistant to alcohol, so it is less likely to die than beer yeast when fermentation reaches the most difficult stage. This does not mean that beer yeast never makes good meads. I tried some, but it was delicious. Dave West in Milford, Michigan, has fermented some of the awar d-winning meads using Wirst 1056 (estimated Sielanebada Pale Ale). Other

The awar d-winning sake of the Maeser Cup is made of beer species. Among the types of beer, beer yeast is the most suitable for mead fermentation. Beer is fermented at a higher temperature than beer yeast. However, the bouquet of beer yeast is usually more ether and enhances the fruits of the aroma. Sierra is known for its relatively clean nose. Some manufacturers manufacture hig h-quality wine yeast. Some are mainly manufactured in the commercial wine market and packaging wine at home that is not suitable (usually 500 grams or 1 grams).

It is a kilogram. The side cholam introduces manufacturers and bacteria that can be used at home. As mentioned earlier, yeast is dry and liquid. The main dry pots that are generally obtained in the United States are Red Star and Lala Mand (Larvin brands sell East Kit). In Europe, Gervin, UNICAN, SB, and Vierka have sold many same bacteria. VIERKA's yeast stock is also available from certain retailers in the United States. The main manufacturers of liquid yeast are WYEAST and WHITE LABS. List of yeast strain 3. 2 to 4. 2. Wine yeast often emphasizes fruity scents and floral scents in the characteristics of mead bouquets and flavor. This is especially effective for traditional honey, mellow honey, mellow honey, and panicles that are very floral. Finally, wine yeast is often more resistant to alcohol, so it is less likely to die than beer yeast when fermentation reaches the most difficult stage. This does not mean that beer yeast never makes good meads. I tried some, but it was delicious. Dave West in Milford, Michigan, has fermented some of the awar d-winning meads using Wirst 1056 (estimated Sielanebada Pale Ale). Other

The awar d-winning sake of the Maeser Cup is made of beer species. Among the types of beer, beer yeast is the most suitable for mead fermentation. Beer is fermented at a higher temperature than beer yeast. However, the bouquet of beer yeast is usually more ether and enhances the fruits of the aroma. Sierra is known for its relatively clean nose. Some manufacturers manufacture high quality wine yeast. Some are mainly manufactured in the commercial wine market and packaging wine at home that is not suitable (usually 500 grams or 1 grams).

It is a kilogram. The side cholam introduces manufacturers and bacteria that can be used at home. As mentioned earlier, yeast is dry and liquid. The main dry pots that are generally obtained in the United States are Red Star and Lala Mand (Larvin brands sell East Kit). In Europe, Gervin, UNICAN, SB, and Vierka have sold many same bacteria. VIERKA's yeast stock is also available from certain retailers in the United States. The main manufacturers of liquid yeast are WYEAST and WHITE LABS. List 3. 2 to 4. 2 of yeast strain. Wine yeast often emphasizes fruity scents and floral scents in the characteristics of mead bouquets and flavor. This is especially effective for traditional honey, mellow honey, mellow honey, and panicles that are very floral. Finally, wine yeast is often more resistant to alcohol, so it is less likely to die than beer yeast when fermentation reaches the most difficult stage. This does not mean that beer yeast never makes good meads. I tried some, but it was delicious. Dave West in Milford, Michigan, has fermented some of the awar d-winning meads using Wirst 1056 (estimated Sielanebada Pale Ale). Other

As shown in the side column, the system is grouped by a general term and classification provided by different suppliers. If you do not pay attention to these groups, you cannot compare individual varieties. Enology (wine scientists) systematizes bacteria as a whole based on the origin of the origin, but almost all individual substrains are assigned based on fermentation and final wine data. There are yeast banks that specialize in identification, collection, and preservation of individual yeast stocks around the world. There are several in Europe, and the biggest one is in Germany. In the United States, there is the largest yeast bank in the California Research Institute in Davis. WYEAST, Red Star, and Lalvin all have Pastor Champagne bacteria.

It has a pasteur champagne bacteria strain, but they may be a different separation stock, each with a subtle different consequences.

Despite the fact that yeast preparation yeast is often classified as "can be used immediately", if both the wate r-based yeast and the dry yeast are appropriately prepared before adding them to the beyond the bugs, they demonstrate the better performance than anything else. do. In the case of dry yeast, this means appropriate redemption, and in the case of aqueous yeast, sourdow may be recommended. Let's look at these methods one by one.

MEADMAKING GIST workmannshausen (WYEAST 3277, LALLEMAND AMH, WHITE LABS

WLP749) German yeast and are used for medium body and abritute body wine. It is popular because it complements grape varieties and spicy aromas. Alcohol content is up to 15%. Heat 68-86 ° F (20-30 ° C). Bourgovin (Lalvin RC212, White Labs WLP760) Burgundy yeast used for big and ful l-bodied Bordeaux wine, black fruits and berry fruit wine. Enhance the fruity flavor. Uniformly powerful fermentation. Alcohol content 14-16%. The temperature is 70-90 degrees Hana (21-32 degrees). Cote Du Rone (Lalvin ICV D47) This yeast is used for mead.

With victory. Older than 71b, it is more suitable for medium to dry honey than other honey. They make good, ordinary honey cakes, but they can't withstand lo w-calorie intake and need sufficient nitrogen. It flows quite well. Alcohol content 12-14 %. Heat 50-86 ° F (10-30 ° C). Court de Blanc (Red Star, WYEAST 3267, White Labs WLP745) fermentation is slow, and wine masts with low nitrogen content require rich preparation. It emphasizes fruity aroma and is suitable for honey of different varieties. Redstar claims that the yeast is the same as Epernetes but has less foaming.

It is a favorite yeast of Bill Fayfer, who has won many jelly contests. Alcohol is 12-15 %, low in low temperature fermentation. Temperature 64-86 ° F (18-30 ° C). Epernes (Red Star, Lalvin DV10) Champagn e-Yeast is also used to prepare other white wine, medow, cider, and red wine. Another competitive yeast, with better pH and other stress than other stocks. Pure, fermented fast, there is no sharp and bitter feature. The alcohol content is 16-18 %. Temperature 50-95 ° F (10-35 ° C). Flor Sherry (Red Star, White Lab WLP700)

This yeast is a different kind of yeast called Sacchargyces fermentati (syn. Torularaspora delbrueCKII), which is very different from S. CEREVISIAE in fermentation behavior. Flores are Percurs, a yeast that is formed after primary fermentation. Grow from the surface of the bug. The flores are aerobic, moving oxygen in the air to barley, and involved in the production of aldehyde and acetylillil. Mon Rash (Red Star, Wirst 3244, White Lab WLP755)

Very popular variety for red wine. It is said that compatibility with wine with a strong gravity is difficult, but it can withstand high alcohol content. Montre rush is evaluated by the complexity of large dry wine. It is suitable for a big tago in the mouth. Not applicable for alcohol content and temperature. Montperier (Ralvin K1V-1116) is known for being the last and original "murder yeast", driving out potential infectious creatures and having strong competitiveness. Known as a yeast suitable for white wine and light fruit liquor, it keeps fruit longer than other bacteria stocks. High nitrogen requirements. Alcohol content

16-18%. Temperature 50-95 ° F (10-35 ° C). Narbonne (Lalvin 71b-1122) Yeast suitable for large thick fruits such as cherry, plum, and raspberry. Used for brewing red wine. The fruit character is greatly enhanced and ripens quickly. Competition of the more soft, esprit fruit aroma. The apple acid can be metabolized to ethanol, the overall acidity is suppressed, and a rounded profile can be created faster than many other yeasts. Alcohol content 14 temperature 60-85 ° F (15, 5-295 ° C). Pastor Champagne (Red Star, WYEAST 3021).

It hardens quickly and withstands high alcohol content. It used to be one of the most widely used types for mead, but it became less noticeable because it became available at home because more and more special types were available at home. Fermented until it dries completely, and mead may require longer aging. The temperature and alcohol content are not specified by the manufacturer, but the alcohol content may reach 16%. Pasteur Red (Red Star, WYEAST 3028, White Labs WLP735) and Pass tool Red, also known as French Red, are derived from bacteria stocks in the Paris Institute. This yeast is

Since this yeast emits a considerable heat during fermentation, it is necessary to be careful not to be as high as the temperature is high enough to create unpleasant flavors. This yeast, which is used in Cabernet and Merlot, emphasizes fruity aroma and is most suitable for rough melomel. Temperature and alcohol information N/A PRIZE DE MOUSSE (Lalvin EC-1118, WYEAST 3237) Red Star had previously released a stock called Prize de Mousse, but has been renamed Premier Cuvée. The bacterial stock used is Davis 796 and has many similar features to Prize de Mousse. High alcohol resistance, strong fermentation, strong yeast.

Fast profile fermentation of the final product. Shampagne yeast, high sugar content and wide temperature width. Temperature: 50-95 ° F (10-35 ° C). Alcohol content is up to 18%. It can be used to resume stagnant fermentation and fermentation slow fermentation. Rudisheimer (WYEAST 3783) Traditional wine yeast produces a fruity, aromatic, aftertaste sweetness and sour balance. Ideal for traditional meads and white wine that requires sweetness, sourness and fruit balance. Alcohol content 11-14 %.

Soretene (Vierka, Ralvan R2) A France's white wine yeast known for pulling out fruity and floral aroma. A yeast that is a traditional medley that is suitable for making powerful and aromatic honey stand out. Nutrients are needed to prevent fermentation deficiency. Fermented up to 40 degrees Celsius. Alcohol content 12-16 temperature 50-86 ° F (10 to 30 ° C). Steinberg (Red Star, WYEAST 3237, White Labs WLP727) German yeast used to make residual sugar and highly acidity white wine. Ideal for traditional metelines and pits for volume,

Fruity aroma and flavor. Tropical fruit esters. Temperature and alcohol content information N/A Tokaj (Wierka) Another yeast for meads where you want a medium-sweet finish. A little weak when paired with mild honey. Goes well with aromatic honey or meteline. No temperature and alcohol information available, but in my experience the alcohol is below 12%.

Rehydration. Rehydration is the addition of water to the dried (dehydrated) yeast culture to prepare it for pitching. This simple process usually takes 15-20 minutes and can be done while the wort is cooling. If you choose Vierka dry yeast, please note that the rehydration and pitching procedure is more complicated than for Lalvin and Red Star. When rehydrating freeze-dried yeast, use 60ml of water at the temperature recommended on the yeast package for every 5g of rehydrating yeast. Add the yeast to the water but do not stir. Leave for 15 minutes, then stir well to suspend the yeast. Wielka yeast is not freeze-dried. Some fellow US producers have reported problems with Wielka yeast, but I don't believe this is the case.

Start with the right steps: To rehydrate and reactivate Wielka dry yeast, mix 1/2 teaspoon (2. 5 ml) sugar and a pinch of yeast nutrient in 1/2 cup of 40°C water until dissolved. Pour into a clean, clean container, add yeast and stir. Seal with a cotton ball or other breathable material. The starter will take 1-2 days to grow and become active. When making the wort, add 1/4 cup of starter to allow the yeast to get used to its new environment. After 2-4 hours, add the starter to the wort, but do not stir until signs of fermentation appear, then stir shallowly. Stir deeply when fermentation begins. Liquid yeast starter If

If you use aqueous yeast culture solution, you will want to increase the number of yeast cells before adding it to the bug. A starter is a small fermented mixture that is cultivated before throwing the yeast. Before fermentation starts actively, a huge number of yeast cells must be filled with barley. Healthy yeast has a yeast cell of 10x1 (10 million pieces) per milliliters, and normal barley requires at least 1x106 (1 million)/ml yeast cells. Most followers are not considered yeast cells, and almost everyone uses starters to secure the perfect conditions necessary for making healthy yeast.

And the number of cracks applied to the active cell and wells will be displayed. If you reach a perfect history, you have to think about creating a starter where the size of yeast cells will be the same as about 1 % of the size of the seams of the barley. This is the size of the yeast suspension, that is, the size of the yeast thick layer on the day of the sardo. 5 In the batch with the size of Gallon, this is exactly the same 6, 7 oz ()

0, 2 L) becomes an yeast suspension. To do so, it is necessary to make a barley starter, which is about 10 % of the batch size, a hal f-gallon. However, some people recommend that you apply Starter Gallon, but every time I thought it was somewhat unnecessary, and I received the absolutely applicable results at 10 %.

starter. Almost all manufacturers recommend the use of starter solution. In the case of mead, I think that a starter with 1. 040 to 1. 050 is more suitable than all other ones. Eastolabo's Dan Macconel proposes a lowe r-specific departure environment, which contains abundant nitrogen and other satisfactory drugs to obtain durable parent cells. Popsprezen, he likes to be a healthy but hungry, and I agree with his logic. Second, as you chose East, Sawdow Manufacturing has the potential to become commonplace. If you use the "packaging" of the foil, break the inside in front of you and drop the foil. When using aqueous yeast culture solution, you will want to increase the number of yeast cells before adding to the bee. A starter is a small fermented mixture that is cultivated before throwing the yeast. Before fermentation starts actively, a huge number of yeast cells must be filled with barley. Healthy yeast has a yeast cell of 10x1 (10 million pieces) per milliliters, and normal barley requires at least 1x106 (1 million)/ml yeast cells. Most followers are not considered yeast cells, and almost everyone uses starters to secure the perfect conditions necessary for making healthy yeast.

starter. Almost all manufacturers recommend the use of starter solution. In the case of mead, I think that a starter with 1. 040 to 1. 050 is more suitable than all other ones. Eastolabo's Dan Macconel proposes a lowe r-specific departure environment, which contains abundant nitrogen and other satisfactory drugs to obtain durable parent cells. Popsprezen, he likes to be a healthy but hungry, and I agree with his logic. Second, as you chose East, Sawdow Manufacturing has the potential to become commonplace. If you use the "packaging" of the foil, break the inside in front of you and drop the foil. If you use aqueous yeast culture solution, you will want to increase the number of yeast cells before adding it to the bug. A starter is a small fermented mixture that is cultivated before throwing the yeast. Before fermentation starts actively, a huge number of yeast cells must be filled with barley. Healthy yeast has a yeast cell of 10x1 (10 million pieces) per milliliters, and normal barley requires at least 1x106 (1 million)/ml yeast cells. Most followers are not considered yeast cells, and almost everyone uses starters to secure the perfect conditions necessary for making healthy yeast.

Follow the instructions listed in the bundle. Once the bundle expands completely, proceed to the appropriate guidelines. It is necessary to have an unjusted and disinfected capacity that can be put within 2 liters. 2 liters of plastic bottles or soda water are the best. When opening a bottle of bottle cover, funnel, hole cork, and bunch of foil, it is necessary to disinfect a heavy silver. When using bleach for disinfection, wash everything that touches the yeast with hot water until the scent of the bleach remains. Put 1/4 teaspoon yeast in 6 cups of water and boil.

Add 1/4 teaspoon of calorie environment for yeast and 1 tablespoon of dry malt extract in 5 minutes. Add the honey in the cup, stir, remove the pan from the fire, cover it and cool to room temperature. When the liquid has cooled, support the disinfected funnel and pour the starter into a disinfected bottle. Cut the bag from the bag, open the bottle of wate r-based yeast, and carefully pour the yeast into the bottle. Cross the bottle with the lid and shake it in an instant. When using air for bubbles, the most important moment at this point is the current cycle of yeast. When the aeration is over, aim for the bottle again with a weightless stopper. The East Leaf must show the symptoms of fermentation for about 12 to 24 hours, and if you are lucky, for less than that.

If you want to increase the size of the yeast suspension in the starter (it is recommended to make it with the highest gravity of 1. 100 or more beyond), this work can be easily overcome without much trouble. However, when the energy of the sauce is weakened (1 to 3 days), the mortar is repeated, the lid is removed, and the lid is used, and the piping is used. Care the liquid is carefully poured again, pouring the cooled starter on an east sediment, and shakes a considerable number. Follow the instructions in the Bundle, which is not separated. Improve a bottle of bottle, a bottle of holes, and a bunch of holes. When using bleach, wash everything that touches the East bacterium with a cup of water in 6 cups of water in a cup of water until the fragrance of the bleach remains.

If you want to increase the size of the yeast suspension in the starter (it is recommended to make it with the highest gravity of 1. 100 or more beyond), this work can be easily overcome without much trouble. However, when the energy of the sauce is weakened (1 to 3 days), the mortar is repeated, the lid is removed, and the lid is used, and the piping is used. Care the liquid is carefully poured again, pouring the cooled starter on an east sediment, and shakes a considerable number. Follow the instructions in the bundle, which can be made within 2 liters. It is necessary to disinfect a 2-liter plastic bottle or a bottle of holes. When using, wash everything that touches the bacterium with 1/4 teaspoon of water in a cup of water with hot water until the fragrance of the bleach remains.

When making yeast, carefully discharges most of the liquid used from the suspension. Shake the remaining liquids and suspensions violently to become liquid and pour into the prepared barley. Rinse the remaining yeast in the container containing the starter, and prepare a little hot water in distilled water or boiled water to add it to the barley. If you prepare the barley and put in the chosen yeast, fermentation will start quite quickly. Let's take a look at what Medver should do during fermentation to get good results.

Enzyme management after throwing yeast and barley

Fermentation starts together. Observing the fermentation process is mostly high quality. Bubbles passing through the gate, smell close to enzymes, and liquid appearance. However, alcohol fermentation does not always go as planned, so it is good to have an objective and quantitative indicator that can be used to evaluate the condition of the mead. This section describes both specific gravity and pH. After talking about the pH, we will consider the concept of acidity, and we will talk about the need to measure and adjust the acidity of honey. Finally, I will briefly explain lo w-grade fermentation. Gravity gravity

The amount of solids that are melted in bugs and honey sake. The larger the solids, the higher the gravity. There are several measurement methods such as specific gravity, exile degree, plastic degree, and BRICS. (BRICS is a system that measures the ratio of sugar contained in fruits and fruit juice, and does not reflect the effect of alcohol in the completed bug). All of these measurements can be performed by using a method such as a refractive or the like to use a proper proofreading hyometer. In all systems, the general reference point is water that does not contain dissolved substances. When making yeast, most of the liquid used from the suspension is carefully discharged. Shake the remaining liquids and suspensions violently to become liquid and pour into the prepared barley. Rinse the remaining yeast in the container containing the starter, and prepare a little hot water in distilled water or boiled water to add it to the barley. If you prepare the barley and put in the chosen yeast, fermentation will start quite quickly. Let's take a look at what Medver should do during fermentation to get good results.

Enzyme management after throwing yeast and barley

The amount of solids that are melted in bugs and honey sake. The larger the solids, the higher the gravity. There are several measurement methods such as specific gravity, exile degree, plastic degree, and BRICS. (BRICS is a system that measures the ratio of sugar contained in fruits and fruit juice, and does not reflect the effect of alcohol in the completed bug). All of these measurements can be performed by using a method such as a refractive or the like to use a proper proofreading hyometer. In all systems, the general reference point is water that does not contain dissolved substances. When making yeast, carefully discharges most of the liquid used from the suspension. Shake the remaining liquids and suspensions violently to become liquid and pour into the prepared barley. Rinse the remaining yeast in the container containing the starter, and prepare a little hot water in distilled water or boiled water to add it to the barley. If you prepare the barley and put in the chosen yeast, fermentation will start quite quickly. Let's take a look at what Medver should do during fermentation to get good results.

Enzyme management after throwing yeast and barley

solid. 68 ° F (20 ° C) and pure water has 0 ° balls, plato and bricks, or specific gravity. Several old hydrogers can be calibrated at 60 ° F (16 ° C), but 68 ° F or 20 ° C is a modern standard. For reference, if a bug with an alcohol content of 10 % or more is divided into five times, a honey of one pound will increase the specific gravity of about 8 points or twice plate or ball. Bed juice consisting of 1 gallon (11, 75 pounds) of honey and 5 gallons has about 1 specific gravity.

The weight of the completed mead up to the selected yeast tolerance ethanol concentration. Probably the most important parameters are the resistance to the gravity of bacteria. Some bacteria can barely start fermentation processes with SUSL of 1. 140 or more gravity. If you put out the barley, it will simply return to the stationary state. When fermenting with a high weight, select a yeast known for its high weight. Most of the gravity, sugar, is converted into alcohol and carbon dioxide, and the gravity is reduced as the grassland becomes the grassland. Ethanol is lighter than water, so the grassland is completely weakened.

The specific gravity may be 1. 000 or less. By measuring the specific gravity of the barley before fermentation begins, the degree of fermentation and the alcohol content of the mead can be evaluated. Bear should finish fermentation at a specific gravity of about 0 to 100 points lower than when the fermentation starts, and may be slightly lower if the yeast with a strong attenuation is selected. Of course, the exception is the mead that starts fermentation below 1. 090. The typical final concentration of different types of meads is as follows: Dry Meed: 0. 990-1. 006 Medium Meed: 1. 006-1. 015 015 Sweet Meed: 1, 012-1, 020 Dessert Meed: 1, 020 or more solid. 68 ° F (20 ° C) and pure water has 0 ° balls, plato and bricks, or specific gravity. Several old hydrogers can be calibrated at 60 ° F (16 ° C), but 68 ° F or 20 ° C is a modern standard. For reference, if a bug with an alcohol content of 10 % or more is divided into five times, a honey of one pound will increase the specific gravity of about 8 points or twice plate or ball. Bed juice consisting of 1 gallon (11, 75 pounds) of honey and 5 gallons has about 1 specific gravity.

The specific gravity may be 1. 000 or less. By measuring the specific gravity of the barley before fermentation begins, the degree of fermentation and the alcohol content of the mead can be evaluated. Bear should finish fermentation at a specific gravity of about 0 to 100 points lower than when the fermentation starts, and may be slightly lower if the yeast with a strong attenuation is selected. Of course, the exception is the mead that starts fermentation below 1. 090. The typical final concentration of different types of meads is as follows: Dry Meed: 0. 990-1. 006 Medium Meed: 1. 006-1. 015 015 Sweet Meed: 1, 012-1, 020 Dessert Meed: 1, 020 or more. 68 ° F (20 ° C) and pure water has 0 ° balls, plato and bricks, or specific gravity. Several old hydrogers can be calibrated at 60 ° F (16 ° C), but 68 ° F or 20 ° C is a modern standard. For reference, if a bug with an alcohol content of 10 % or more is divided into five times, a honey of one pound will increase the specific gravity of about 8 points or twice plate or ball. Bed juice consisting of 1 gallon (11, 75 pounds) of honey and 5 gallons has about 1 specific gravity.

If fermentation is not terminated and gravity has not dropped by about 0, 100, you will probably be instructed by the leader's "Removal" section and resume the process. Fold it. Once the universal qualities of the meads for meads, in the case of honey, the auxiliary enzyme sugar is easily added at any time of fermentation. Honey manufacturers have been using this plus for many years, and add a small amount of honey-1-2 pounds while straining. In principle, honey is added when the first intense fermentation becomes gentle. This procedure is valid in the following cases.

I want to make honey sake containing a lot of alcohol. Waiting for the slower fermentation has the opportunity to effectively perform the artificial process, separate cells under culture, and take more alcohol. By continuing to give bacteria similar to Rarvin EC-1118, the alcohol value can be increased to 20 % or more. In particular, when using bacterial strains that are less resistant to alcohol, small cell groups that exceed the spectrum may be used and prompted to continue fermentation beyond the expected resistance. In fact, I basically have to admit that I didn't do this. What I am reluctant is the alcohol content of many "wel l-fertilized" pastor

It seemed hot, upset, and it didn't seem to be balanced. I still (although there is no empirical basis), it is important to promote fermentation, and I hope that the remaining yeast cells are stressed. Other hig h-calorie drugs that contribute to the healthy metabolism of yeast are already depleted. According to my research, lon g-term fermentation can generate the smell and flavor of a third party, which could reduce or not decrease due to aging. I want to check the desirable profile of delicacy and alcohol, and then choose the first heavy yeast where fermentation ends with Susuru. If the fermentation has not ended and the gravity has not dropped by about 0, 100, you will probably be instructed by the leader's "Removal" section and resume the process. Fold it. Once the universal qualities of the meads for meads, in the case of honey, the auxiliary enzyme sugar is easily added at any time of fermentation. Honey manufacturers have been using this plus for many years, and add a small amount of honey-1-2 pounds while straining. In principle, honey is added when the first intense fermentation becomes gentle. This procedure is valid in the following cases.

It seemed hot, upset, and it didn't seem to be balanced. I still (although there is no empirical basis), it is important to promote fermentation, and I hope that the remaining yeast cells are stressed. Other hig h-calorie drugs that contribute to the healthy metabolism of yeast are already depleted. According to my research, lon g-term fermentation can generate the smell and flavor of a third party, which could reduce or not decrease due to aging. I want to check the desirable profile of delicacy and alcohol, and then choose the first heavy yeast where fermentation ends with Susuru. If fermentation is not terminated and gravity has not dropped by about 0, 100, you will probably be instructed by the leader's "Removal" section and resume the process. Fold it. Once the universal qualities of the meads for meads, in the case of honey, the auxiliary enzyme sugar is easily added at any time of fermentation. Honey manufacturers have been using this plus for many years, and add a small amount of honey-1-2 pounds while straining. In principle, honey is added when the first intense fermentation becomes gentle. This procedure is valid in the following cases.

With an ambitious spectrum. On the other hand, if you want to make land mines with higher alcohol content, enjoy it as a New Release, or to make elemental things, this procedure is absolutely suitable. As mentioned in the PH beret production section, pH is an important parameter for fermentation. When the pH is very low, the yeast delays fermentation. The difficulty of fermentation related to pH is usually appeared in classic medals, show medals, and sometimes metolines. By adding fruits to the mead liquor, the number and type of acids and cushioning compounds in the solution change significantly.

The digital pH meter is released from stirring and judgment when measuring pH. The best PH measuring instrument I found is a manual PH meter that operates on the battery. They can be bought in many stores that bet on wine brewing and global networks. PH measurement paper test strips can still be bought at pharmacies,

There are also shops and health food stores for wine makers and famil y-run brewers, but may lack accuracy. It is recommended that the pH of the bug before fermentation is not so low. Do not immerse the measuring instrument or test piece in the enzyme. Then, sampled the bug and test one every time, and then destroy the test. Pay attention to the energy of fermentation, and repeat the analysis if fermentation is slow in the first 7 to 9 days. If you are using the highest acidity honey, or if you notice that the fermentation is slower, and you notice that the pH of the bug is 3, 5 or less, you can adjust the pH.

By adding calcium carbonate, acidity can be adjusted. When adjusting the pH of the bug, the pH is not an element indicator indicating the number of acids in the solution, but a more prominent relationship between the number of acids in this solution, the number of alkaline compounds, and the strength. You can see it. Thus, adding a specific number of cushioning compounds has the potential to significantly change the pH of the solution, but there is also a possibility that this change will not occur. I like a similar way to adjust the pH: Calcium carbonate and CACO3 are needed to add 1/2 cup of teaspoon at a time, stir, discover, and make pHs around 3 or 8. Repeat if there is. In order to adjust the pH, it is possible to use other alkaline compounds, such as sodium carbonated carbonated compounds, but I do not recommend using them. other

A sufficient amount of sodium fusion will lead to salty flavor release in your medical care. Thanks to your own low solubility, calcium carbonate is still perfectly BelEAGUERED. Purchase calcium carbonate at a wine shop or online shop and use it with spirit. Fermentation is difficult. If you adhere to the fragrant medicine and pH advice, if you have encountered the difficulty of fermentation so far, you will take it with the temperature spectrum recommended for the yeast-straw to use. However, occasionally, the difficulty of fermentation has all the opportunities even in competent honey shops. Such a problem appears in the form of delays and stops of fermentation. Website

Four well-known difficulties facing the Honeyian: Very initial gravity (for example, fermentation does not start), not very high-calories (long-term, relaxed fermentation), very low pH (fermentation is (fermentation). See the past notes according to the 2-5 days-5 days-to-pH-stagnation fermentation (fermentation is completely stopped in the method of all sugar standing).

Eliminating fermentation tasks when fermentation problem appears is usually related to the four general grounds listed here. One of them is advice on how to return everything to a circle.

There is no doubt that you bring a sticky starter, a reinetal dry yeast, or an appropriate amount of calorie agent, but if the miesmeed does not start, the potential is the limit of your gravity. It is not big to go beyond. If you have a space in fermentation, you can add water, which may be a little to wake up the yeast by fresh hibernation. The best conclusion is to sow bacterium culture that is more resistant than the highest level of sugar. The heat honey maker has no possibilities

If you remove bleach and other antiseptic methods from the enzyme, there is a chance to decorate the yeast when you are born. This is a pretty speculation diagnosis, but I saw a case where I was not lucky to find another excuse that I was absolutely not. The introduction of fruit juice and concentrates containing these as preservatives, potassium sorbic acid or sodium albatum is considerably considered. These compounds do not ferment bargic in the factory.

Fermentation is prolonged when fermentation is delayed

If the temperature still does not rise, it may be that the nutrients are not enough. Add nutrients at the rate of 1 gram per gallon and aerate the wort well. Stir, splash, swirl, or put some of the wort in a clean mixer and turn it until it has a lively mouthfeel. If you do not provide oxygen and nutrients to the wort, it will be spoiled anyway. You have nothing to lose.

Sometimes, fermentation ends sooner than you would like. You provided enough nutrients and the pH was higher than 3. 5, but the wort stopped fermenting because some of the fermentable sugars were weakened. You measured the gravity taking into account that the sugars were weakened enough to produce 6-7% alcohol, but the yeast should still be well below the acceptable alcohol level. Corrective action is required. Try aeration and a small amount of nutrients. If fermentation does not resume, the most reliable solution is to change the yeast strain to the next one.

For example, use one with high alcohol resistance, such as Lalvin EC-1118 or Red Star Pasteur Champagne. This may result in a higher alcohol content and a drier mead than intended, but it can be sweetened later if necessary. Another reason to stop fermentation is wort separation. In the fermenter, layers of liquid with different viscosities form. I don't know the reason for this phenomenon, but I have observed it and have been asked by honey and cider producers to solve the problem several times. If the problem occurs early in fermentation, I can just use a stick mix. In the later stages of fermentation, stirring serves to mix the wort sufficiently to revive the yeast activity.

Post-fermentation strategies When fermentation is complete, the mead will have a similar final product to the one expected. Besides evaluating gravity and pH, mead makers may look at residual sugar and acidity and take measures to adjust these characteristics. They may also perform malolactic fermentation. Let's take a look at these questions

For now. Acidity. Acidity and pH are related but not interchangeable. Of the two properties, acidity has the greatest impact on the flavor and filling of mead. Co-acidity refers to the amount of acid in solution, independent of buffer compounds that may affect pH. In wort or mead, the total acidity (TA) is determined by the combined amounts of malic, citric, and tartaric acids. In the United States, total acidity is expressed as grams of tartaric acid per 100ml of mead or wine. This is because tartaric acid is considered the most important acid in wine. Commercial wines contain within 0, 6g/100ml (0, 6%) of acid.

White wines average within 0, 7g/100ml (0, 7%). The full acidity of wort or mead is measured by titration. Titration is a method of unambiguously quantifying acidity by neutralizing the acid in a certain amount of wort using an alkaline reagent (0, 1% normal sodium hydroxide - NaOH). An indicator (phenolphthalein) is used to indicate when neutralization has taken place. By literally measuring the amount of the cause that is important for the absolute neutralization of the acid, the total amount of acid in the solution can be calculated. For more information on this measurement, see the section "Measuring Acids by Titration".

Measuring Acids by Titration

Acid titration kits range in price from a few dollars for home use to hundreds of dollars for high quality laboratory glassware. They consist of a mixing tube, a pipette, a burette or syringe with 0, 1 ml graduations, a mixing rod, phenolphthalein, and sodium hydroxide. Distilled water is also required. Most kits come with instructions, but if you are making your own, follow these steps: 1) Make sure all glassware is thoroughly cleaned. 2) Fill the syringe or burette with NaOH. Release in small amounts to remove air.

Check the operation of the valve. Record the NaOH concentration. 3) Fill the test tube with 75 ml (hot) distilled water. 4) Using a pipette, add exactly 15ml of the juice, wort or mead you are testing to the test tube. 5) Add 5 drops of phenolphthalein to the test tube and stir well. 6) Start adding NaOH drop by drop, shaking and mixing after each drop. Stop stirring when the pink color disappears. With dark mash or fruit juice, the color may change from amber or red to blue or black. That's it.

Busta. Measure the concentration of naoh, write down, and deduct from the first display. Repeat analysis and rationally average results. If it is immediately noticeable, it means that there is a problem with the test, and it is necessary to repeat the entire process. 7) Divide the purchase amount by 20. This allows the number of grams/100 ml of the gram of the tape can be obtained continuously.

Fermentation does not change the number of acids in the pasture (excluding low-grade fermentation cultures and things like Larvin 71b-1122), so it may not be very meaningful.

The purpose of measuring the timing acidity to measure acidity is the effect on the flavor of the mead. Honey, a title with a acid degree of 0. 8 to 0. 9 %, has a considerable astringency. Drymead made with a sour fruits can dry out or sharp. There is an opportunity to add good things to balance very sour meads. Honey (0, 3 % or less), which has a very low acidity, may be dull and sloppy. In this case, there is an option to add a good taste to the mead (see the above). This is a footprint to deny attractive research conducted by Dan McUphilia. McFelli developed the previous research

The isolated "Drift PH" in the blend of neutral honey. For example, as a change in pH, it is not easy to perform the mcfili and the acidity of the mead with the highest accuracy. Honey is gurconoracton, for example, glucon acid. When the pH of honey and honeycomb rises (like when sodium hydroxide is added in the process of the titration), gluconoracton is hydrolyzed by gluconocaric acid and the pH begins to fall. The higher the pH, the more likely this reaction occurs. For this reason, for example, the weakening of the final point, for example, the start of the titration of a hypotype neutralizing bark is slower than expected. This can affect the results containing the rapid TA of TA. Busta. Measure the concentration of naoh, write down, and deduct from the first display. Repeat analysis and rationally average results. If it is immediately noticeable, it means that there is a problem with the test, and it is necessary to repeat the entire process. 7) Divide the purchase amount by 20. This allows the number of grams/100 ml of the gram of the tape can be obtained continuously.

Fermentation does not change the number of acids in the pasture (excluding low-grade fermentation cultures and things like Larvin 71b-1122), so it may not be very meaningful.

The isolated "Drift PH" in the blend of neutral honey. For example, as a change in pH, it is not easy to perform the mcfili and the acidity of the mead with the highest accuracy. Honey is gurconoracton, for example, glucon acid. When the pH of honey and honeycomb rises (like when sodium hydroxide is added in the process of the titration), gluconoracton is hydrolyzed by gluconocaric acid and the pH begins to fall. The higher the pH, the more likely this reaction occurs. For this reason, for example, the weakening of the final point, for example, the start of the titration of a hypotype neutralizing bark is slower than expected. This can affect the results containing the rapid TA of TA. Busta. Measure the concentration of naoh, write down, and deduct from the first display. Repeat analysis and rationally average results. If it is immediately noticeable, it means that there is a problem with the test, and it is necessary to repeat the entire process. 7) Divide the purchase amount by 20. This allows the gram of the gram of squeezed to 100 ml.

Fermentation does not change the number of acids in the pasture (excluding low-grade fermentation cultures and things like Larvin 71B-1122), so it may not be very meaningful.

Amateur I know that winemakers often perform this procedure in a matter of seconds, but the color change that occurs is not stable in the mead. McFeely found that the reaction occurs fairly quickly and is noticeable within a minute. This means that the most accurate TA measurements are made when the initial color change lasts for more than a few seconds, even if it fades shortly after. These results are an interesting contribution and further evidence of the wonderful properties of honey. This study with mead should be repeated in the near future. McFeely presented information on alternative methods.

Alternative methods for acid analysis of mead and honey that will no doubt be of interest to those making mead on an industrial scale.

Residual sugar adds complexity and balance to mead. The "right" amount of residual sugar in a finished mead is a matter of personal preference, and I'm not going to say what's good or bad. Do what you like, or what those around you want to please like. Residual sugar in mead can be checked with reasonable accuracy using glucose test strips available at pharmacies and medical facilities.

Residual sugar content in commercial wines ranges from 1 to 3%, and is higher in dessert wines such as German Ausles, Port, and Madeira. Some commercial dessert wines have residual sugars of 20% or more. I find meads with high residual sugars very tasty. I also believe that sweet meads can express the character and flavor of honey in a way that meets the expectations of unskilled companions. It only takes the right amount of fermentable sugars combined with the right yeast to match the desired profile in the finished product. Remember that a finished mead that is too dry for your taste is easy to sweeten but difficult to dehydrate.

The goal is to remove excess residual sugar from the mead while still meeting the profile you were aiming for in the first place. Let's look at some of these techniques. Sweetening. To sweeten mead in this way, you must first ensure that the remaining yeast will not restart fermentation when you add sugar. There are several ways to do this, but in my opinion, the most reliable and stable method is to use potassium sorbate (C6H7KO2). Potassium sorbate does not kill the yeast, but it prevents the fermentation process from continuing. Once normal fermentation has stopped, add potassium sorbate at a rate of 1/2 teaspoon per gallon. Stir and let sit for at least a day. At this point, you can add sugar (honey) without worrying about fermentation restarting. I like to add honey a glass at a time, mixing well after each addition and tasting until you reach the sweetness you desire. Malolactic fermentation. Winemakers often use bacterial fermentation, known as low-grade fermentation, to reduce the obvious acidity of the wine. After the primary fermentation, the winemaker adds bacteria of the Oenococcus oeni type. This bacteria converts malic acid into milk, creating a wine that is rounder and less sharp on the tongue. As with yeast, there are several types of malic acid bacteria to choose from.

For sale. These cultures are known to be sluggish and need to be handled and added according to a specific regime, so care must be taken. They do not work in sassles with a pH lower than 3 0. They also ferment the remaining sugars. Malolactic enzymes are mainly used for dry wines, which can lead to excess acid. CO2 is produced in low molecular fermentation, so it can be used to carbonize the mead, making it dry but less acidic. I have no experience with ML fermentation. Fruit honey may be suitable.

The reduction in acidity in the finished profile is actually more characteristic of berry, blackberry, and raspberry honeys, as well as sizars made from apples with a high malic acid content. If you are going to try an apple and milk fermentation, follow the manufacturer's instructions to the letter. Cultures can be purchased in winemaker shops or online. Dry Meads The only way I know to reduce residual sugar in mead is to re-ferment it with yeasts that have a higher alcohol tolerance than the strain used for the primary fermentation. For this purpose, the rule is to use the Larvin EC-1118 strain, which is popular for its highest alcohol tolerance and the ability to finish fermentation without spending all the available sugar. The downside of repicha is that the higher alcohol content also affects the honey flavor and artel profile. In my opinion, the best dry wines and honeys have an elegant balance of bouquet, aroma, flavor and alcohol. Fasting mead to a very high alcohol content can upset this balance. Increased acidity. An average, tasty mead will be sugary if there isn't enough acid. In fact, I believe that adding acid to mead will concentrate the flavor along with anything else. Think of some mead with a low ripeness. If it's tasty, without a hint of sourness on the tongue, I recommend adding a mixture of acids. More often than not, the components are:

Malic acid, lemon acid, tartaric acid. Dissolve 1/2 teaspoon of each in 1/4 cup water and mix into the mead. Repeat this process until you get an equal amount of astringency and sweetness, or you're not getting the flavor you want. My rule of thumb is that if you have 2 glasses of hunt, you're on the right spectrum.

Chapter 6 Conditioning, Aging, and Oak

The natural process of honey, water, and yeast coming out of mead doesn't end when fermentation is complete. Honey, like beer and wine, changes and improves over time. But unlike most types of beer, wine, and mead, it continues to strive for perfection for months and years. This is the process of aging,

And there is a lot of utility there. I don't want to be an alchemist, but the details of the chemical changes that occur in wine during aging have not been studied very much, and the specific changes that occur in mead, as far as I know, have not been studied very much. In wine, the reactions that occur during aging are thought to be reductive, that is, they occur without air playing a role. They reduce or attenuate the sharp, harsh, angular characteristics that make young wines dry. Some compounds, such as aggressive phenolics and essential compounds, lose their sharpness. Monoterpenes "age and become more beautiful. This change usually takes 3-6 months for white wines and 1-2 years for vinous wines. Snow-white wines are usually drunk young. Red wines, especially the larger ones, are often aged for 5 years or more. A similar softening occurs in mead. Young meads usually have a strong astringent component, sometimes described as Listerine* or dry cleaning fluid. This defect obviously decreases during the first year of aging, but in some cases longer aging may be required. In fact, poor standards are those fermented at very high or very low temperatures, or those that have been fermented for a long time due to weak yeast cultures or insufficient caloric preparation, which actually cause the fermentation to become more difficult. Excessive amounts of difficult esters and excessive amounts of alcohol can never increase this sharpness. Fruitiness has the ability to freeze "closed" - that is, the fruity character or aroma has the ability to disappear for a while and then reappear and freeze characteristically. The effect of aging is even stronger when the main aging is entirely or partially in oak (or oaked). Simply put, oak and mead are the same thing. Whether or not the oak barrels were actually intended to age the fermented beverage, the effect of oak barrels on wine or mead is tantamount to confirming the presence of a sublime force. Oak introduces vanillin and tannins, giving expression, complexity and body to the aromas. Barrels provide the possibility of gas exchange.

Slow oxidation can soften harsh aromas in young wines and meads. It may seem like a no-brainer, but do you realize that a really good mead may reach a level of flavor where there is literally no room for improvement? For example, oak has the power to grab you by the collar and carry you up three flights of stairs. There are two ways to introduce oak into mead: oak barrels and oak chips. There is a perception that oak barrels are less appealing to family winemakers and mead makers, but this is not the case. The main reason barrels are avoided is the shape of small barrels. For many years, paid wine producers have been in favor of barrels with a volume of about 200 to 225 liters (50 to 60 gallons) to ensure sufficient wine-oak contact required for long-term aging. The flat surface and size equivalent to a 200-liter barrel is within 90 cm2 per liter. The equivalent of a 20-liter barrel (just over 5 gallons) is 190 cm2 per liter. The smallest drums require a short contact surface with the drum. White oak (from America and Europe) is considered the main source of barrel wood, but other types of barrels were and are still used in some regions for wine and spirits production. Oak from different habitats has regional characteristics. French and Eastern European oak is known for its low content.

South American oak produces more extractable dry matter and tannins while producing more refined aromatic characteristics. Oak is aged outdoors for 9 months to over 2 years. Rivet wood is graded according to the density of the grain: wide, medium, and small. The wider the grain, the more the oak aromas and flavors are upfront, resulting in a more powerful and assertive oak flavor. Barrels with a wide grain are often used for blending. Medium grain barrels have a medium content of oak aromas and aromatic compounds, and produce aromas of vanilla, iris, and apricot. A good oak barrel can

It has the highest tannin content, but other oak components are moderate. Flavors and aromas include hazelnut, baked seeds, and fruit ethers. Another important variation in oak barrels is the degree of toast. The toast level of the barrels (and oak chips) can be purchased from charred to charred and everything in between. Barrels with a higher toast will have less oaky characteristics and a higher degree of vanillin. At a medium toast, you will notice wood sugars and vanilla, while those with a higher toast (medium or higher) will notice almonds. Barrels with a milder toast will have less vanillin and more oaky notes. No doubt the larger vineyards are buying thousands of bottles.

Bondar-Factory has every chance to maintain the level of fry to a much greater extent, but Medvar has the option to buy barrels, but has an extended level of fry. If you want a combination of barrels, the average is the quickest way to go. A barrel with a weak toast has every chance of suppressing the non-grand meadow with its own strong oa k-effect. A fee-paying winery will allocate a barrel for the first charge of wine throughout its life. If you pursue the medlow deeper, you will have one barrel for small honey and one for more loose and saturated honey. Before introducing the vessels, the process. They should be filled with unsaid water.

Not within 48 hours at least, but sometimes it can take a certain number of days. Follow in their footsteps and wash with the support of a cleaning method such as Valor Clay, for example, to dispel the CRO and reduce the degree of tannins. Fill the barrel with stir-fry and treat with 5 to 10 Campden pills (some recommend this treatment for 5 minutes, others overnight). Painfully rinse the barrel repeatedly with hot water until the water is colorless. Most winemakers recommend that the barrel or mead be aged for an hour or a day or two more for the first use than for the lower characteristics, to ensure that the first high-quality mead in the barrel is not influenced by the new oak. After that, try the following, including similar treatments:

Inspect the first mead every day or two in a fresh barrel. The good amount of oak appears in 5 days to one week. During the break between grazing, the barrels are full every time. When dried, it shrinks and cannot be used. The unreasonable is the abundance of malignant microorganisms, for example,, for example, to be established in a wet barrel. If mold or other pollution occurs in the barrel, it can no longer be returned to desirable quality. Inject light sulfate (2, 5 tablets per 5 gallon, 18 to 20 liters) into the barrels and completely fill and seal. The sulfuric acid solution is replaced every three months. The wine maker ages white wine like snow for a short period of time with oak.

Sometimes it can be a few months to six months, rarely one year. White wine like snow is often aged in large barrels, but its flatness and size are inconsistent. (225 liters) 60 Gallon barrels giant, ful l-body red wine is likely to be aged with oak up to three years, but 16 to 24 months is the faster standard. In a small young barrel, the moon, including Baomed, may send more orcs that can withstand. It is very important that barrels are literally full. A place without weight leads to the risk of oxidation. Taste the meads regularly and prepare to return them to glass or bottle to make it more aged. Another candidate is the oak chip. You can buy it at many stores that handle wine and beer.

Using French oak, South American oak, Eastern Europe oak, some have a specific toast level. Stavin has even more interesting systems, and can save oak chips using a cylindrical body while using it for mead. It must be processed by boiling the wood chips and immersed in water for a certain period of time, but some manufacturers recommend 8 to 12 hours. Most kind chips are in the first purified bag. In this case, check regularly to see if the mead is too boiled down. In many cases, one or two months to one month are enough. Opinions that support the use of orc chips

Basically, it is a claim that using a wood chip rather than using Otaru can control the ratio and dimensions much better. Win e-brewed barrels and wood chips are all made of white oak like snow. Don't try to save money by making things using oak cuts. The chance is Scarlett Oak, which will make a great profit to Mead.

Correctness in the home, how long should one be a co-warrior? There is no single answer to this question. Meads with or without oak do not date the same, depending on the raw materials and the processing of the wort, but experience has taught me some practical observations.

But from experience, I have arrived at some practical observations that I use when deciding when to drink my mead. Meads made by unheated methods can usually be drunk sooner than those made by heating. For meads made by adding sulfur, the aging curves are similar. Meads made without heating are drinkable in 6 to 8 months, and after one year they no longer have any harsh or unpleasant flavors. They can continue to age for another year to four years, and even longer if care is taken with oxygen. Oxidation gives meads a sherry flavor. This is a real drawback of clear traditional meads made from slightly aromatic honey, although some media are attractive in small amounts. That means.

Keep the gateway full at all times If gaseous carbon dioxide is available, CO2 sparging is useful during the racking and roser process. In mead, introduce at least 25 ppm potassium metabimi (half a Kampden Kampden tablet at the last rack) to prevent oxidation, run in bottles and resistance. It is highly recommended to store it at a cellar temperature of 50°F to 60°F (10°C to 16°C) away from bright light and direct sunlight. Heated or welded meads usually need a full year to become drinkable, and will round out between 12 and 24 months. Again, if they are not exposed to thorough oxygen during production, the quality will continue to improve for several years. I have some honeys in my cellar that I have stored for more than 10 years. Some are already in their prime, while others, notably Mambo, which was in the mouth of Meroel, continue to age and meet expectations with each decomposition. Whatever production method you choose, with dark honeys of high grade viti, this improvement takes many years. In my experience, with light traditional media and methegrin, there is a point of increasing returns. A year or two may be the pinnacle of a mead nursery.

Introducing stainless steel kegs to ship mead will undoubtedly extend the time it takes for mead to reach perfection. Kegs and major equipment are available for purchase from many shops and online stores for family brewers. Pouring finished mead into kegs allows it to be trapped under a protective blanket of CO2, which in most cases removes the absorption of air. I have stored mead in kegs for several years with no signs of damage. Spilling is a blessing that is worth the effort and resources. Roslicking in kegs requires the right equipment: CO2 spray, regulator, container (1-2), hose for topping up and draining. Carbon dioxide can be used for any.

Pay gas supplier listed in your local telephone reference book. Regulators are metering valves that allow you to regulate the definite amount of pressure delivered to the weightless place inside the container. Regulators and hoses are still available from many gas supply companies and at home breweries. To enjoy mead, you need a pressure of no more than 8-10 pounds per square inch (PSI). Higher pressure has the ability to bring about what is essentially a mead being siphoned off by more gases and started to gas. Pointed mead is on the foot to pour under pressure, maintained within 14 pounds per square inch. Non-carbonated mead can be artificially gassed by passing over 20 pounds per square inch of CO2. Shake the container carefully for 30-40 minutes. Remove the air from the container to about 14 pounds per square inch (if you pour at 20 pounds per square inch, you will only get bubbles). Add carbonation with effort. You will not find a more pleasing element than tasting a co-personal production at the height of its bouquet and flavor. This is the climax of good process, selection of high quality ingredients, and adherence to proper processing techniques. True standing - one of the keys to achieving this goal. Individuality is a virtue, and pleasantness is a merit. Chapter 7 All About Honey Honey is inextricably linked to mead. And finally, from a linguistic point of view, in the same way, it is actually true and vice versa. The Indo-European word "Medhu" means both mead and honey. For this reason, you can imagine that meditation appeared at the same time as the opening of honey as a food. People have written many fairy tales about mead.

The qualities of honey and its interesting creations make it a delicious and valuable food. But what does all this talk about honey have to do with mead making? Great. Because to really understand mead, you need to understand honey. In this chapter, we'll take you from flower to flavor of honey. We'll first look at the bees and their lives, then move on to the art of beekeeping. Now that we understand how bees and beekeepers influence the honey making process, we'll then discuss the data of honey, its chemical composition, and the resulting taste and aroma. The guide ends with an overview of popular honey types, then we move on to the appropriate chapters.

Detailed chemical testing of all types of honey

Something about honey bees But honey bees come in many different forms, and most people have an image of what they look like and what they actually do. From the perspective of the co-producer, the main job of the bees is obviously to make honey. But the bees don't make honey just to satisfy their neighbors and their owners. Making honey plays a central role in the life of a honeybee. Let's take a look at this life and what honey looks like. Bees and flowers have a traditional symbiotic relationship.

They benefit from each other. Without bees to visit flowers and transfer pollen from plant to plant, most plants would not have a chance to produce the seeds they need to reproduce. To encourage these visits, plants produce very beautiful flowers and provide nutritious nectar. Bees collect nectar and other substances from plants for food. While collecting nectar, they consume some of the nectar, but their real job is to provide concentrated nectar, also known as honey.

Lavender is a plant that bees love to eat. Bees collect nectar by pushing their proboscis deep into the corolla (sounds pretty erotic, right?) There they swallow the nectar and do this while bathing in the plant's pollen. As they move from plant to plant and flower to flower, the bees carry the pollen with them, moving from flower to flower.

While pollinating the flowers. The bee continues to collect nectar until it is full. "So how much nectar does one bee have?" you ask. In our opinion, it contains about 50-60 milligrams, maybe 75 milligrams. By the way, this is equivalent to 90% of the body weight of a female bee, an indescribable load for flying insects and other creatures. Worker bees, all female, have a nectar sac at the top of their digestive tract, in which nectar is stored. This nectar sac contains enzymes that act on the nectar and start the process of turning it into honey. Moisture from the nectar is still absorbed into the nectar sac. The nectar sac of a honey bee is connected to the rest of the digestive tract with a one-way valve that runs on its own gas tank. With this valve, the worker bee eats enough nectar to meet its nutritional needs. The bee flies out of the hive stuffed with enough honey to cover the whole way to the nectar source. Returning to the hive, they re-eject the collected nectar to process and store later. When the honey bag is empty, it has the option of being placed in the comb or another bee. The bees in the hive continue the process of ingesting the collected nectar, adding enzymes and removing moisture. The moisture is removed by forced volatilization. Chains of bees deepen the air in the uncovered place Chains of bees disperse the air in the uncovered honeycomb, beating them with their wings. The bees periodically check the immature honey and examine its moisture content. When the humidity drops below 17-20%, the honey remains measured and the bees close the hive.

The southern trees have a lively, spicy aroma. Bees make much of their honey from nectar,

but it would be worth mentioning again just in case you come across this key. Bees may visit deciduous and coniferous trees that are infested with aphids. Aphids suck sap from trees and leave droplets of sap on the branches and petioles as they fly away. Honeybees capture this sap at every opportunity and process it into nectar and other products. The purchased product is called honeydew, and literally anyone involved with honeydew believes it to be inferior to real honey. While collecting nectar, honeybees also collect pollen to ensure the protein portion of their menu. However, pollen is important for the survival of the hive and is not considered essential for honey production. During peak times, the need for pollen increases

Period of replacement feeding. The nursing bees collect pollen and make pellets, which they attach to their legs. Returning to the hive, the nursing bees transfer these pellets to the bees, who store them for further use. Between one-quarter and one-third of the feeding bees in each colony actively collect pollen, which explains most of the experimental activity of the hive. It is clear that the bees do most of their work in the summer, collecting nectar when it is abundant and storing it in the form of honey for use in other seasons. In winter, bees do not die or hibernate like mammals. During the winter, the bees build a nest around the queen and protect themselves and the queen with the rhythm of their wings.

They produce heat to maintain the life of the swarm. As a source of power, the bees use the stock of honey they have collected, and periodically leave the hive on warm days to suck up waste products. In the spring, the bees start collecting nectar again, but they quickly consume it to restore their hound power and to feed the brood they laid in the winter. These young individuals restore the strength of the hive and reside in the hive until the end of summer. As a result of this beekeeping life cycle, flowers that bloom in spring, such as berries in northern regions, do not produce honey because the nectar is consumed early. To produce one pound of honey, a bee requires about 20, 000 flights and about 4 million stops. An average colony of European honeybees produces about 70 pounds of honey per year. Depending on the health of the hive and the presence of nectar, some hives can produce more than 200 pounds per season. According to the National Council for Medu, the total amount of international honey production has reached about 400 million pounds in recent years.

Beekeepers use smoke to calm the bees and drive them into the broodcome. The beehive can then be removed (note that the hands are not protected). Photo courtesy of National Council on Honey.

Our Friends are Beekeepers

The presence of beekeepers determines the difference between wild and domesticated honeybees. Beekeepers go to great lengths to help us get honey for our mead without getting stung by bees or fighting bears. In the process, they collect a lot of information that may be interesting and useful for their honey cars. Most beekeepers are hobbyists under the age of 25 who take care of their bees.

Uriev who did not read beekeeping. Amateur beekeepers account for 50% of bee colonies in the United States and 40% of honey production. I advise you to do things with beekeepers well, and fastest, it will be one of these advocates. Your local beekeeper is most likely already some mead producer and fastest, mead and some symbol. He or she is always proud of his honey and has the opportunity to tell you when it was collected, the nectar source and other attractive characteristics. But perhaps the best reason to make friends with beekeepers is that they are generally very fascinating people. Just like bees, beekeepers also care about their craft.

They deserve our heartfelt admiration and support.

Nectar production increases rapidly during the pollination stage. The beehive can reach fantastic heights while multiplying and filling the mating cells. Photo courtesy of the National Honey Board Actually realizing that you are intrigued by beekeeping, you can try yourself in this case. In reality, this is not such a huge opportunity.

But even in pemoserskiy, including suburban areas, it is possible to find a decent feed for the colony, and the rewards will be great. Although it may be necessary to bribe the neighbors ("Maybe I can find a use for this half gallon of honey, Mr. Harrington"), with the right arrangements, beekeeping has the potential to be harmless. Today, as in the case of most other hobbies, there is a large body of literature on the subject in print and online. Apart from this, if there is a desire, much of the important equipment can be prepared autonomously. District clubs and knowledge distribution services around the country have every chance to help you overcome the looming underwater tit-for-tat. Beyond the amateurs, there are beekeepers.

Professional pollinators If you contact professional pollinators, there is also a notable way to prepare mead. These people offer their services to farmers and orchard owners, whose colonies of bees pollinate their crops. Almost all are small local beekeepers, but some are large interstate enterprises. Some of these immigrant beekeepers, as they are called, are truly remarkable personalities. These true warriors of the road haul hundreds, even thousands, of hives across the country in eighteen-wheeler trucks. They pursue nectar flows wherever possible to pollinate their own hives and eliminate the need to feed them. Their situations are as remarkable as their lives. (Whynott,

Along with Bloom, they play a huge role in American agricultural landscapes.

Beekeeping technology in the United States includes major European horns for many necessary qualities. The most famous is the APIS MELLIFERA LIGUSTICA, a widely known Italian bee. This is a striped yellowish bee, loving and quite prolonged. Calniolan and Calnica Bee, famous for Austrian bees, are quite famous in North America. The Calunio Bee Department is native to Bulgaria, Romania, and eastern Austria.

Calunioe is a bee of bee from Bulgaria, Romania and eastern Austria, like other Italian bees. These bees are very obedient and act perfectly except for growth. In the United States and Europe, APIS Mellifera Mellifera from Northern Europe is also bred. This species is popular as a "dark bee" because of the blac k-like, n o-streaked appearance. This bee is large and very strong against frost. This is probably due to the northern France, the British Islands, and Europe north of the Alps.

Stainless steel radial extractor. Honey is on the side share of the drum. The photo is provided by the National Honey Committee.

Distributor and extract of parallel system. Photos provided by the National Council about honey. A beekeepers around the world encountered a serious crisis from two major pests: Aloa and trache mites with all the potential to weaken the bee and annihilate the whole nest. Serious damage has occurred all over the world, and mites scholars are very interested.

Insect scholars are trying to find a great interest, find a way to treat infected nests, and to find a stable strain of bees that can stop this troublesome infectious disease. Among the stable bees, there are Russian bees, which are most difficult to receive the effects of the bees, and the bak fasted borns that are resistant to greens. Bak Fast Honeybee has an attractive personality. The mating was hunted by the late Bak Fast Monastery Adam and Meduza brothers. Before that, it is worth discussing the difficulties and the seriousness of ticks and their seriousness in order to invest in a large hobby as a hobby. along with the Reference Document), they play a huge role in the American agricultural landscape.

Stainless steel radial extractor. Honey is on the side share of the drum. The photo is provided by the National Honey Committee.

Insect scholars are trying to find a great interest, find a way to treat infected nests, and to find a stable strain of bees that can stop this troublesome infectious disease. Among the stable bees, there are Russian bees, which are most difficult to receive the effects of the bees, and the bak fasted borns that are resistant to greens. Bak Fast Honeybee has an attractive personality. The mating was hunted by the late Bak Fast Monastery Adam and Meduza brothers. Before that, it is worth discussing the difficulties and the seriousness of ticks and their seriousness in order to invest in a large hobby as a hobby. Along with Bloom, they play a huge role in American agricultural landscapes.

Stainless steel radial extractor. Honey is on the side share of the drum. The photo is provided by the National Honey Committee.

Beekeepers have the chance to keep their hives in various ways, but the most well-known method is a rectangular hive with 3/8-inch companions that rest the honeycomb on a wooden "super soup" (basically a box with no top or bottom). The hive is basically made of two brooded soups 10 inches deep and several 6-inch soups on top, which can be moved or removed as needed. This position simplifies the management of the hive and makes it easier to collect and extract honey. Most beekeepers collect honey twice (once for the summer in northern regions), and in tropical regions honey may be collected all year round. In the warm southern regions, beekeepers usually collect honey.

3 or 4 times a season. When deciding when to collect honey, the beekeeper considers the location of the goods in the hive and whether the honey is gathering to suit his needs. Once the beekeeper recognizes the conclusion about honey extraction, it is basically the time chosen. If the extensions are not removed immediately afterwards, they will continue to mature and change the final composition of the honey. Next, the beekeeper removes the honey from above. To do so, he removes the wax cover with a hot iron stock, similar to a knife. The "uncovered" cavity is then placed in an extractor, which is placed in a huge container made of stainless steel. In the center of the extractor there is a frame, into which the honey plant is attached, either like a knitting needle on a wheel, or by a tangent. The frame rotates, automatically or manually, acting as a centrifuge to squeeze the honey from the money on the walls of the drum. The honey is usually passed to a mesh or similar filter to remove the waste, which can then be packaged. As honey buyers, we often want to buy honey from a first source or varietal honey. But, as always, this creates a special problem for the beekeeper. To obtain varietal honey, several conditions must be met. For this, it must be assembled at the time when the bees collect the nectar, so that the bees manage to fill the honeycomb and silence.

Furthermore, civilization and flower keys must be quite large to pay attention to beehives. The plant species must have a very long pollination period, and the bees must collect plants that are honey sources, and have the opportunity to cover them with a pregnant honey source. Also, it must be produced sufficient honey, and the bees need to concentrate on one honey source, so it must not be able to find more attractive candidates. No matter how the nectar is, some bees will inevitably begin to find other information providers. As a result, honey is never regarded as a "product from a single source". Professional pollen mediators have moved birdhouses to a rich area of specific flowers and enjoyed their superiority.

It is for collection of honey and honey. In some cases, a beekeeper only needs to observe the source of bees without having to move bees. By making honey pots at the right time, many kinds of honey can be collected. Raspberry, star thistle, tulip poplar, tsupello, sage, mesquito, etc.

As we have already seen from honey to honey, bees turn the honey of the plant into honey. Next, let's look at these medicines and honey ingredients.

Conversion process. At least less than the characteristics of fission substances and weapons. At least less than the characteristics of fission substances and weapons. Perhaps the government doesn't think it's worth the effort to gather knowledge in the original way, from a handful of bees at a time. Honey is so diverse that it is not easy to explain in detail. Almost all information providers have a water content of 70 to 80 %, but they vary from 50 % or less to 90 % or more. Further, since each plant adds a unique special ingredient, flower honey is a mixture of complex compounds. Although there is such a difference, sugar is considered to be the most necessary ingredient for flower honey. The main sugar in the raw material , and the consequences of civilization and the key of flowers must be quite large to pay attention to the beehive. The plant species must have a very long pollination period, and the bees must collect plants that are honey sources, and have the opportunity to cover them with a pregnant honey source. Also, it must be produced sufficient honey, and the bees need to concentrate on one honey source, so it must not be able to find more attractive candidates. No matter how the nectar is, some bees will inevitably begin to find other information providers. As a result, honey is never regarded as a "product from a single source". Professional pollen mediators have moved birdhouses to a rich area of specific flowers and enjoyed their superiority.

As we have already seen from honey to honey, bees turn the honey of the plant into honey. Next, let's look at these medicines and honey ingredients.

Conversion process. At least less than the characteristics of fission substances and weapons. At least less than the characteristics of fission substances and weapons. Perhaps the government doesn't think it's worth the effort to gather knowledge in the original way, from a handful of bees at a time. Honey is so diverse that it is not easy to explain in detail. Almost all information providers have a water content of 70 to 80 %, but they vary from 50 % or less to 90 % or more. Further, since each plant adds a unique special ingredient, flower honey is a mixture of complex compounds. Although there is such a difference, sugar is considered to be the most necessary ingredient for flower honey. The main sugar in the raw material, as well as the contradictions of civilization and the keys of flowers must be quite large to pay attention to beehives. The plant species must have a very long pollination period, and the bees must collect plants that are honey sources, and have the opportunity to cover them with a pregnant honey source. Also, it must be produced sufficient honey, and the bees need to concentrate on one honey source, so it must not be able to find more attractive candidates. No matter how the nectar is, some bees will inevitably begin to find other information providers. As a result, honey is never regarded as a "product from a single source". Professional pollen mediators have moved birdhouses to a rich area of specific flowers and enjoyed their superiority.

As we have already seen from honey to honey, bees turn the honey of the plant into honey. Next, let's look at these medicines and honey ingredients.

The nectar is a scrombie, has the lowest fructose, glucose, and other sugars. The clear response of sugar varies depending on the appearance of the flower, but similarly, it does not change in the same appearance as the first in different spaces. There have been several discussions on the production process of honey and the movements in the plant. In line with the existing model, the plant produces sugar in a hig h-suga r-concentration space called a source, and moves to a space with a low sugar concentration called an absorber. Fruits and flowers are considered absorbed. The sweet sap flows into the plants through a fluite system, and has the ability to change in the tissue around the honey. Definitely

In the process of changing the sap, nectariki is concentrated on aromatic components and flavor components. Nectaria has all the opportunities in various spaces around flowers, on flowers, and around the flowers. Eggs in flower honey are distinguished by flower honey so that bees and other polliners can easily access them. Honey and honey are not the same. When a bee turns honey into honey, two luggage occurs. First, reduce water by 50 % or more and set to a minimum of 19 %. Next, add an enzyme that changes the chemical composition of honey. Two of these enzymes have a special meaning. First, the Inbertase enzyme converts scrauses (dedicated or double ash sugar) into monosaccharides.

Converts sugar) into glucose and fruits, which are monosaccharides (singl e-car sugar). Next, the glucose oxidase enzyme acts on glucose, and the glucose is changed to glucon acid and hydrogen peroxide. We will talk more about these changes when discussing the quality of honey.

The effect of the interesting honey of honey from ancient times was recognized by society through honey. Honey was connected to vinegar, connected to whiskey to cure the disease of the larynxous and upper respiratory tract ("hot topo") to cure open wounds. Nectar is a scrombie, has the lowest fructose, glucose, and other sugars. The clear response of sugar varies depending on the appearance of the flower, but similarly, it does not change in the same appearance as the first in different spaces. There have been several discussions on the production process of honey and the movements in the plant. In line with the existing model, the plant produces sugar in a hig h-suga r-concentration space called a source, and moves to a space with a low sugar concentration called an absorber. Fruits and flowers are considered absorbed. The sweet sap flows into the plants through a fluite system, and has the ability to change in the tissue around the honey. Definitely

The effect of the interesting honey of honey from ancient times was recognized by society through honey. Honey was connected to vinegar, connected to whiskey to cure the disease of the larynxous and upper respiratory tract ("hot topo") to cure open wounds. The nectar is a scrombie, has the lowest fructose, glucose, and other sugars. The clear response of sugar varies depending on the appearance of the flower, but similarly, it does not change in the same appearance as the first in different spaces. There have been several discussions on the production process of honey and the movements in the plant. In line with the existing model, plants produce sugar in a highly suga r-concentration space called source, and move to a lo w-sugar concentration called absorber. Fruits and flowers are considered absorbed. The sweet sap flows into the plants through a fluite system, and has the ability to change in the tissue around the honey. Definitely

The effect of the interesting honey of honey from ancient times was recognized by society through honey. Honey was connected to vinegar, connected to whiskey to cure the illness of the larynxous and upper respiratory tract ("hot topo"), and was used to cure open wounds.

Water as a tonic to fight diseases and maintain the health of the digestive system. In particular, honey was known to actually destroy the emergence of microorganisms. In 1937, Dolda and other scientists measured and documented this effect, calling it "inhibition". 20 5 years later, the doctor Jonathan White and other scientists established the correct basis of the bactericidal effect: glucose oxidase in honey makes hydrogen peroxide, which affects glucose, causing the appearance of glucolactone and, finally, gluconic acid. Glucose oxidase is sensitive to heating, and its number in a particular type of honey depends on the similarity of the flowers. The emerged hydrogen peroxide is not present in such large quantities that it affects the flavor, but it is enough to slow it down.

Growth of microorganisms in honey. The National Honey Institute "Compleat Meadmaker" (the fetus of my extravagant hopes of the imagination) has not completed the study of the possibility of hydrogen peroxide, which is part of the wort, and the bacteria. My ability to work with the Mazelle Cup Bowl identifies the reason why I would like, in fact, that, provided that you follow primitive hygienic awareness measures when using your brewing equipment, the germ-energy of honey worship has the ability to be inhibited to the necessary degree to prevent the development of a nasty bacterial environment. White's work shows that the reaction that leads to the formation of hydrogen peroxide is practically more than anything delivered in diluted honey. Scientific research on antibiotics

And the healing qualities of honey spread to other areas. The introduction of honey in the treatment of burns led to the subsequent study of intensive components that were probably obtained at a biological level from the plants from which the nectar was collected. Nature has likewise preserved a number of answers to the difficulties identified by it, some of which, after all, can be obtained from honey. This does not impress many beekeepers and honey advocates.

If you look closely at honey before making mead, honey breeders need to buy honey. As a result, we owe aristocracy to the causes that affect the properties of honey and its composition. So let's get started

After talking about honey sorting and ingredients, we will talk about the chemistry of this wonderful honey flavor and scent. As already mentioned, a beekeeper collects honey from the nest during various years of a year. The taste and aroma of each honey are different from other honey. The most obvious identification factors are blooming during the collection of plants, but there are others. While the bees are harvesting honey in the birdhouse, honey is touching the air, which is affected by wild yeasts and other particles in other air. In addition, the humidity of the environment affected by factors such as temperature and rain affects the relative humidity.

Collected honey and produced honey content. In general, honey collected early is lighter than honey collection in late period, the fragrance is milder, and the amount of wild yeast is small. Many beekeepers explain that the concentration of wild yeast in the air peaks at the end of summer. If you can find honey from the first mountain stream in the season, it is strongly recommended to use it to make a mead. The same variable, which distinguishes honey collected from one nest, is also explained that honey collected from the same area varies greatly from year to year. Provided by beekeepers in my district

I saw a sample that the honey collected during a more dry season had a brighter and concentrated aroma. Honey is a "vintage" agricultural product that is not much different from wine grapes. Honey wine made from the same honey collected from the same honey in two different years can be easily identified as two different pastures, but there are more similarities between them. Maybe. The U. S. Ministry of Agriculture classifies honey into four classes from the viewpoint of water, flavor, defect, and transparency. The Honey Ministry of Agriculture corresponding to class A and B cannot contain 18 or 6 % or more water. The low water content is about the selection and ingredients of honey that restricts growth, and then talk about the chemistry of this wonderful honey flavor and fragrance. As already mentioned, a beekeeper collects honey from the nest during various years of a year. The taste and aroma of each honey are different from other honey. The most obvious identification factors are blooming during the collection of plants, but there are others. While the bees are harvesting honey in the birdhouse, honey is touching the air, which is affected by wild yeasts and other particles in other air. In addition, the humidity of the environment affected by factors such as temperature and rain affects the relative humidity.

Wild yeasts and other organisms that naturally occur in honey. In honey with a high moisture content, these organisms begin to utilize the nutrients in the honey and metabolize and grow, negatively affecting the clarity and flavor of the honey. Class C honey contains up to 20% moisture. Fermentation occurs at moisture levels above 19%, so honey producers avoid this variety when selecting honey. Class C honey is typically used for commercial processing, so you may not come across this type of honey, but if you do, don't think you've found too much. Following the opinions of good beekeepers and their best products will make the best mead.

When assessing flavor, judges look for (or taste) smoke (used to calm the bees during honey harvest), fermentation, chemical or other unpleasant odors, and caramelization. Class A honey is free of these components, while classes B and C honey have little or some caramelization, but none of the other aforementioned characteristics or common off-flavors. The "free" property of honey is rated by the presence or absence of visible defects or blemishes that may affect its "appearance or edibility", such as comb fragments or propolis (a gum produced by honeybees). Clarity is determined by the presence or absence of air bubbles, pollen grains, and other signs of suspended particulate matter. Classes A, B, and C are rated as "clear", "fairly clear", and "fairly clear", respectively. To make mead, I recommend using only classes A (fancy) or B (choice). Apart from variety, color is the most obvious characteristic of honey. However, I warn against judging honey by its color. First, the color of honey says nothing about the actual quality of the product, which is measured by parameters such as moisture content and flavor. Secondly, there are important exceptions to the intuitive association of a mild flavor for light honey. For example, there are honeys that are distinctive and strongly flavored, such as:

Basswood is quite transparent, and a smooth and cute honey similar to a tulip poplar honey has a chance to get darker enough. On the other hand, almost all beekeepers collect the first water collection of white honey, like snow, with the best appearance in late spring. They consider the honey to be the finest, and I have an obligation to give them permission. The flower arrangement of the sample I was satisfied with was exceptional. Snow White, rather snow white, snow white, rather light amber, light amber, amber, dark amber. These differences may be measured by device support due to optical concentration or under the PFUND title.

Display the color of the extracted honey

The configuration and organic olfactory influence and wine manufacturers literally discussed all the components and processes of brewing and wine brewing, which was time for the same arrangement. I will make up for it because I haven't prepared the establishment of the National Honey Research Institute, Compla-Made Maker.

Then, he throws it to research that has already been collected by honey, its compounds and quality. The US Ministry of Agriculture and Botanical Product Research Institute conducted one of the most important research on honey. This was collected and published by Dr. Jonathan White, the director of the Botanical Product Research Institute, and I borrowed most of the information. Research results were published in USDA Technical Bulletin 1261 (see Reference Document). When I talk about the significance of honey, these values are based on a specific average indicator during the analysis of 490 honey samples collected over two years. This test remains the most

This is one of the most absolute information about honey.

Amber Coloid honey is a colloid: aqueous system, and there is a hole in small particles that do not settle and do not follow the filtration. Meda includes other "colloids from the inside of colloids", such as proteins, wax, pentosan, and inorganic ingredients. These seem to have been collected from bees, for example, flowers. Colloids can be removed from honey by brute force filtration. Exterior filtration, the most cruel process, can handle drugs with a specific molecular weight (eg, 50. 000 or 50 kilodalt). A huge percentage of honey flavor and smell

These colloids are related to honey. Similar to stems, seeds, and skin grapes, create a distinctive choice for various types of wine, fits consent and temperament. In fact, solemn wine is not only clean and disinfected. The really wonderful pasture I tried can be explained in the same way. They stand out not because they cleaned them, but what they actually left. The aqueous painting of the colloid is made of water, and the subsidy compound is dissolved in it. Let's look at these elements of honey.

As already described in the grading discussion, the content of water in honey plays a decisive role in its quality. Honey is hygroscopic, and as a result, water is easily drawn from the air. Honey is a honeycomb seal to warn the average of 17 or 2 % of the water in weight. Of course, this amount has changed, and the beekeepers report that the honey content of honey from a specific source of honey reaches 15 % in the actual dry season. However, with a low water content, the same honey has a high density and is difficult to appeal, which emits a luxurious taste and aroma, and emits more gravity than per the pound of the pounds of worms, making it more watery. It can bring honey with a 18 % water content as a water guideline.

The weight includes the proprietary 1. 417. Such honey weights 11 pounds and 12 grams per gallon.

Sugar honey has a large amount of sugar, and its content and compliance vary depending on the flour sauce, staging and preservation. During the coagulation, the enzyme decomposes flower polysaccharides (niutosaccharides, seismic sugar, oligosaccharides), making them more ordinary products. For example, sucrose is decomposed into monosaccharides and glucose and fructose. This enzyme process has the ability according to the criteria for processing and saving.

Continue until honey is consumed or applied. Thus, we have the ability to change the actual composition of honey according to that age according to all other standards we have already mentioned. Honey has a sugar sweeping list in addition to the main ingredients we have already mentioned as scrauses, fructose and glucose. Among other dipple s-Martose, isomarutose, marzlose, travel Touran and codzhibiose. Lon g-chai n-oligosaccharide s-these drugs are included as such Erloza, Ayderosis and Panosa.

Honey average table optical

The acid from honey processing masks its sourness, but honey is still Sauer. Honey pH is 3, 4 to 6, 1, and the range of the average value of the predetermined average and the maximum significance, it is issued in 3 and 9. When preparing honey, for example, we needed a nobleman as a continuous content of honey acid pH and continuous content, and bought SUSL. These moments play a role in the flavor of the preparation mead, for example, as in fermentation speed and disposal. The acid decorates 0 and 57 % honey in weight. Glucoric acids generated by enzyme glucose decomposition are considered to be the main acids of honey as described above. Other important acids are lemon, apple, amber, ants, and vinegar,

There are oil, milk, pilloglutan, and various amino acids. When fermentation was evaluated, did you see that the number of acids contained in honey and some sort of acid are quite relevant to the characteristics of the mead flavor?

The squirrel is weighted with a weight of 0. 26 % honey and protein. These proteins contain not only enzymes added by bees during coagulation, but also compounds introduced by other materials that make up pollen, yeast and honey. In fact, it is not surprising, but the number of protein content in honey, diversity and nature are complicated, and there are significant differences depending on the type of honey.

All proteins contain nitroge n-an important substance for lift and prosperity. On average, the continuous content of nitrogen in honey decreases within 0, 043 %. The crow and yeast requirements are called nitrogen, for example, nitrogen, and the huge fraction of copper nitrogen is associated with proteins. Thus, most honey fermentation requires nitrogen additives to urgently enjoy the needs of yeast.

Mineral minerals and ash are 0 and 17 % with the weight of average honey. But the unconditional number is not sufficient, minerals have a significant impact on honey morals. When we begin to discuss the characteristics of the taste, we will talk in more detail.

Honey of the right section. If you like it, look at the "whole" -this will emphasize the ideas of the general composition of honey for you. Now we will jump into the composition of honey, so in fact, there is another understanding of applying another flavor.

The chemistry of displaced taste and smell does not distinguish the specific answer to the question of what flavored drugs are in honey. It turns out that almost everything is recognized, and as a result, let's look at what we actually know. No doubt, the dominant flavor of honey is definitely difficult to form from the consistency of fructose, glucose, maltose and other sugars. where

The mixture of sugar varies considerably depending on the raw material of flour. For example, maltose changes from a minimum of 4 % to 12 % or more, from high (lon g-chain) suga r-0 to 8, 6 %. These differences are not only honey taste, body and flavor, but also affect fermentation processes and their aroma products. Of course, we know from practical skills to buy a wide range of flavor and aromatic data according to the sauce of flowers. This is partially occurs due to the difference in the content of honey minerals and acids. The spectrum of the mineral content of honey is very large. In principle, the highest content of minerals is associated with darker colors and higher PH-indicators. More plain paint

In fact, honey often contains more powerful flavor, which has the potential to be more than the best mineral content. For example, it was actually confirmed that the table of the sulfur content of black honey honey was higher than the smell of the smell. The average table of the potassium content of black honey is 8 or more than the light. Black honey sodium (flavor enhancer) has the ability to reach 400 ppm, which is actually more than four times higher than the light. In addition to the characteristics of flavor, minerals are considered to be a valuable and satisfying medicine for yeast, especially in the fermentation stage. Among minerals in potassium, chlorine, sulfur, sodium, iron, manganese, magnesiu m-honey.

The acid contained in honey also affects the flavor. Lemon and apple acids are sometimes suitable for sharp, but unpleasant flavors associated with citrus or bluish apple. Acetic acid is reminiscent of vinegar (and it is actually vinegar). Oleic acid claims a greasy flavor containing cheese flavor. All of the other organic acids still exist in honey and make personal contributions to some extracted flavor profiles. All types of amino acids, tannins, glycoside, and alkaloid compounds are added to a mixture with the flower sauce and may still affect the flavor. Some unnecessary honey flavors are justified by substances under the title of 5-hydroximethyl fluff or HMF. It is explained that it has a vegetable oi l-like chilled taste, and HMF is displayed as a result of sugar decomposition.

Decomposition of sugar based on acid standards. Several HMFs are not counted, unique to all types of honey, but they are more fatal, and are fatal to the flavor of honey. In principle, the amount of HMF in honey should not exceed 40 ppm, but you can find the concentration with the copper you bought occasionally. This adds element 1 to use happy honey when preparing the mead.

Aromatic Compounds While our tongues can only distinguish a few scents, our beaks have the ability to distinguish hundreds, even thousands, of all kinds of scents. As a result, the chemistry of scent is necessarily complex. In the case of honey, aroma preparations tend to:

Phenyl alcohols and carbonyls. Researcher Ten Hoopen used chromatography to map dinitrophenylhydrazones (DNPH) in honey. DNPH is considered an indicator of aldehydes and ketones. He focused on methanol, acetaldehyde, acetone, isobutyraldehyde, and diacetyl. Methanol and acetaldehyde are aliphatic aldehydes. Methanol is astringent, while most aldehydes are said to have a fruity taste and aroma. Isobutyraldehyde is said to have a malty aroma. Acetone is described as savory and fruity. Diacetyl evokes an oily or iridescent smell and flavor.

Krämer and Riedmann emphasized phenylethyl alcohol, propionaldehyde, and acetone, and later n-pentanol, benzyl alcohol, and 3-methyl-1-butanol. Propionaldehyde, also an aliphatic aldehyde, has a fruity odor and a characteristic grassy green color. Benzyl alcohol belongs to the same group of flavor and aroma compounds as phenylethanol, and exhibits a bitter taste and an almond odor. These compounds were found in all honeys organically recognized as honey. Phenylethyl alcohol has long been associated with a pleasant odor described as perfume-like, floral, or iridescent. Phenylethyl alcohol is oxidized to phenylacetic acid and is found in almost all honeys. Phenylazine esters are said to have a honey-like flavor and odor. Other aromatics include butyraldehyde, isobutaldehyde, methacrolein, and the carbonyls of methyl ethyl ketone. Alcohols include isopropanol, 2-butanol, ethanol, and β-methylallyl alcohol. Among the esters, the aliphatic esters methyl formate and ethyl formate were identified. The aliphatic formates were described as fruity, light, and floral, while most of the aliphatic esters were fruity and sweet. These suggest that the taste and aroma of honey is not considered to be normal and understandable. Almost all natural flavors can be imitated using one or a few "main" flavors.

It is a compound. For example, methyl anthropylate is regarded as the main peak of grapes and is used as an artificial origin of the grape arm. However, honey incense is a difficult mixture of subpua and the highest compound that ended in a fragile equilibrium. The artelic properties of honey cannot be dissected in a reproduced formula or simply copied chemical consistency. It is rudimentary not to eat the "main" flavor compound for honey.

The conclusion of honey is a plant, for example, the result of the animal process, a variable and living agricultural product exposed to the mother-land. Most of the compounds to be given

Most of the compounds that give the flavor and incense of honey are volatile substances and have a boiling temperature of 180 or less. It is absolutely reasonable that the settings formed by these compounds are associated with a colloid drug in a suspension of honey that has not been filtered yet. It is easier to make your honey hard and more fragrant (from the time and processing perspective), but the means and gal.

Differences in honey components depending on the type of flower, unless you buy honey from beekeepers, you will not be able to obtain generally necessary information, and in fact, just facts.

You can get it. I assume that you understand the paint, probably, with type (A or B), Flora c-key. Otherwise, I trust my personal feeling to consider the display of the product. You won't get a chemtest by telling you about sugar, acid, and mineral balance, including whether you can talk to a beekeeper as if you have another product. The following is definitely useful information to fill the gap between general information about honey. For this reason, I rely on two sources: 1-post, anothe r-individual. The published data was taken from the US Ministry of Agriculture Technical Warning 1261, which is a convenient hyperlink for most Medberians. I am a

By discussing the composition of honey without naming a specific type, I start with a specific average during the analysis of honey white 490. The kind of flower of honey has all the opportunities from the average data, and I have a noticeable, bad or bad effect that these differences are noticeable in efforts to prepare the mead. Try to indicate that it is required. The key or INFA for two kinds of honey is an individual skill. A few years ago, I was the director of Mazer Cup Medical Competition, and every year I had the opportunity to distinguish honey wine made from all kinds of honey around the world. I

So I tried tulip poplar, dom, sage, meskin, and many other mediums for the first time. This technology urged me to "preserve" my thoughts on the scent and flavor, for example, for me. I tried more than a hundred kinds of honey, but not very inadequate, in principle, I have more than one gallon of 3 or four kinds of honey, waiting for my time to transform into a meal. I am now starting collecting "honey library", which is equal to all 20 types of Nort h-South America, Australia and New Zealand. In 1993, I started preparing for my doctor dan Macconnell, medical experts and Mead.

Best friend, Micritiser at Michigan Research Institute and c o-founder of Mazer Cup. Our goal is to understand what kind of flavor the meal is, prepared for 1, what basic recipes, different types of honey, and the first type of honey to honey. It was to understand the different bacteria stocks in the above yeast. At one point, I made a 6 5-liter maid using trillian honey, lampant framboise, frame glass, Michigan wild flower, orange plants, snow wizards, and stelettas. A large amount of clover mead was divided and fermented with six kinds of yeast. I understood that the results of the job were tasted and compared, and I understand that components have a significant impact on Mead's profile and emotions. By discussing the composition of honey without naming a specific type, I start with a specific average during the analysis of the honey white 490. The kind of flower of honey has all the opportunities from the average data, and I have a noticeable, bad or bad effect that these differences are noticeable in efforts to prepare the mead. Try to indicate that it is required. The key or INFA for two kinds of honey is an individual skill. A few years ago, I was the director of Mazer Cup Medical Competition, and every year I had the opportunity to distinguish honey wine made from all kinds of honey around the world. I

Best friend, Micritiser at Michigan Research Institute and c o-founder of Mazer Cup. Our goal is to understand what kind of flavor the meal is, prepared for 1, what basic recipes, different types of honey, and the first type of honey to honey. It was to understand the different bacteria stocks in the above yeast. At one point, I made a 6 5-liter maid using trillian honey, lampant framboise, frame glass, Michigan wild flower, orange plants, snow wizards, and stelettas. A large amount of clover mead was divided and fermented with six kinds of yeast. I understood that the results of the job were tasted and compared, and I understand that components have a significant impact on Mead's profile and emotions. By discussing the composition of honey without naming a specific type, I start with a specific average during the analysis of honey white 490. The kind of flower of honey has all the opportunities from the average data, and I have a noticeable, bad or bad effect that these differences are noticeable in efforts to prepare the mead. Try to indicate that it is required. The key or INFA for two kinds of honey is an individual skill. A few years ago, I was the director of Mazer Cup Medical Competition, and every year I had the opportunity to distinguish honey wine made from all kinds of honey around the world. I

Ready-made Mead Finally, I have been visiting the Southeast Michigan Beekeepers Association (SEMBA) regularly for the past few years and learning from them. Getting to know the beekeepers has helped me understand how the world of beekeeping and honey goes round, including their practices in beekeeping, how honey gets marketed, and the important role amateur beekeepers play in agriculture and the honey industry. In the process, I have shared my knowledge of mead production with them and hope that these relationships have been mutually beneficial.

The nectar source influences most of the various characteristics of honey, such as sugar content, color, odor, and taste. According to the recommendations of the United States Food and Drug Administration (FDA), for honey to have the right mark, the main source of nectar must be plants or flowers. Beekeepers harvest a variety of honey, placing a new honeycomb or honeycombs in the hive before the beekeepers go to pollinate. If this honeycomb is removed from the hive after pollination, then "single finger" honey is obtained. Single finger honey has unique properties and often resembles the flowers and fruits of the plant even in aroma and taste. For example, raspberry and cranberry honey have a wonderful aroma and taste.

The aroma and taste are similar to the fruits of these plants. Like fruits, nectar is a source of sugar for plants. It would seem logical, therefore, that the same botanical processes that create the sugar content, aroma, and flavor of prepared fruits could also impart these characteristics to the nectar used to attract bees. As mentioned earlier, there are many factors that affect the properties of honey, many of which will play some role in your medical meditation. From honey to honey, the variations are mainly reduced to differences in the content of sugars and the content of other components that make up the honey. Data on significant differences in the composition of honey of different varieties are presented in.

Table 7. 3 Honey with less moisture has a higher sugar content and therefore a higher density. The glucose to water ratio is also important. Lower glucose levels reduce the risk of crystallization and therefore the possibility of spoilage (see storage and stability section below). A glucose to water ratio lower than 1. 7 indicates that the honey is less likely to granulate. A ratio of 2. 1 or higher indicates a honey variety that granulates quickly. Honey with a complex sugar mixture (rich in maltose and other sugars) provides complex flavors and aromas after fermentation. The pH of the honey enters the wort and affects the fermentation.

Keep the initial pH of the wort above 3. 6. There is no denying the use of honey with a lower pH, but adjustments may be necessary. Acidity has a significant impact on flavor. High ash and mineral content affects aroma and flavor and also provides important nutrients and nitrogen for fermentation. At the same time, low mineral and ash content may require additional nutrients. Table 7. 3 shows the total acid content of honey measured in milliequivalents/kg. Using mEq/kg gives a more accurate estimate of acidity than the acidity measurement used by home winemakers. It reflects the amount of .

cationic charge produced by the acid in solution. The average value for the 490 samples was 29, 12. My comments on the acidity of each honey, whether low or high, related to this value. Let's see how the values of different floral honeys affect their use in mead. Citrus Looking at the numbers, citrus honey seems to be suitable for mead. It has a slightly higher glucose content, but a lower moisture content, a medium pH, and a very low ash content. The low nitrogen concentration may require the yeast to utilize a higher amount of nutrients than normal. Citrus honey, whatever the blend, is sold as "orange blossom" and it is

The taste is light and very delicious. The mead made from orange flowers, which is made of honey, has the fun of honey, the profile, and the profile is very fragrant. Porridge. Table 7. 3 creates the meaning for honey from a delicious clover; the US Ministry of Agriculture's technical balloon presents a specific number of samples. The degree of moisture is usually high due to the fact that a male cooler prepares a candidate for the introduction. Like honey with most of the other mild flavor, the content of ash and albicolic acid is low. There is no only concept of clover honey. There are many triguliules that cover raspberries, snow white and scarlett. Almost all beekeepers actually contain honey from trilians with truly powerful flavors

The fragrance profile, which are considered very strong, is beautiful. In addition, the ratio of clover honey required for this purpose can be solved as the "main source" of the collected honey so that they can get a delicious blend that embodies the scent and flavor of the clover. It often reports that it is often linked to mixed or unknown origin of honey. After this, this blended honey has been sold (completely compliant) as a clover. Flame grass. The slightly larger acid and ash, as a rule, in principle, the honey made of burning grass, except for the content of the joints, looks like a very average honey. Honey made from burning grass is not distinguished by expressive nose and taste, and does not create special emotions like classical meads of varieties.

Meskin We have more than once from our experienced honey, but a good candidate for indicators. It creates a mead with a bright, embodied flavor and aroma. The rise pH is justified by the flaws of the sourness of the joints, not the best buffer of ash. The honey must be performed perfectly without adjusting the pH in a healthy amount and pH. Low humidity and acid content provide the highest content of sugar per weight. Low ash means transparent paint and the most irritating aroma and flavor. It is especially delicious honey and may require some acids in front of the outlet for balance. The taste is light and very delicious. The mead made from orange flowers, which is made of honey, has the fun of honey, the profile, and the profile is very fragrant. Porridge. Table 7. 3 creates the meaning for honey from a delicious clover; the US Ministry of Agriculture's technical balloon presents a specific number of samples. The degree of moisture is usually high due to the fact that a male cooler prepares a candidate for the introduction. Like honey with most of the other mild flavor, the content of ash and albicolic acid is low. There is no only concept of clover honey. The number of triules that covers raspberries, snow white and scarlett is large. Almost all beekeepers actually contain honey from trilians with truly powerful flavors

Meskin We have more than once from our experienced honey, but a good candidate for indicators. It creates a mead with a bright, embodied flavor and aroma. The rise pH is justified by the flaws of the sourness of the joints, not the best buffer of ash. The honey must be performed perfectly without adjusting the pH in a healthy amount and pH. Low humidity and acid content provide the highest content of sugar per weight. Low ash means transparent paint and the most irritating aroma and flavor. It is especially delicious honey and may require some acids in front of the outlet for balance. The taste is light and very delicious. The mead made from orange flowers, which is made of honey, has the fun of honey, the profile, and the profile is very fragrant. Porridge. Table 7. 3 creates the meaning for honey from a delicious clover; the US Ministry of Agriculture's technical balloon presents a specific number of samples. The degree of moisture is usually high due to the fact that a male cooler prepares candidates for the introduction. Like honey with most of the other mild flavor, the content of ash and albicolic acid is low. There is no only concept of clover honey. The number of triules that covers raspberries, snow white and scarlett is large. Almost all beekeepers actually contain honey from trilians with truly powerful flavors

Raspberry. Believe it or not, as the ash content is quite high, this honey exhibits great flavor and aroma right out of the bottle, and this character transfers perfectly to the finished mead. An interesting blend of sugars may be responsible for the complexity of this honey, and higher nitrogen during fermentation may be beneficial. Dan McConnell and I took five gallons of this mead to the 1994 American Family Brewers Association meeting. All the meads we made with this honey and tried were of the highest quality. Wise. Again, low ash and about average sugar. Lightly aromatic. Soft, attractive aroma. Tulip Poplar Honey from tulip poplar has a fairly distinctive aroma, but it belongs to the dark honey family and has a mild, pleasant flavor. Honey from poplar flowers is high in maltose and complex in flavor. Available throughout the Midwest, from north to south. The Tulip Poplar mead that competed in the Mather Cup was typical of the honeys it contained and looked quite good. Tupelo White Tupelo is the main key of the light, unblended honeys sold as Tupelo honey. It contains a fairly high levulose content, a low glucose content, and a high maltose content, making it an attractive honey.

Co. It has low ash, the highest acidity, and a low pH. Tupelo honey adds a great deal of complexity to meads, probably due to its high maltose content. Tupelo mead stands out for its lively and embodied personality, for example in terms of flavor and in the deep bouquet that lingers in the glass even after the mead has been drunk. Wildflowers The variety of honeys sold as "wildflowers" is too vast to be generalized. USDA surveys include 57 "floral source blends" of honey with pH values ranging from 3, 67 to 5, 30, ash levels from 0, 054 to 0, 615, and other variations in other categories. Our skill in using wildflower honey in our batches was more appropriate, I was not even all the doubtful.

It contains many minerals, but some of the honey have the best indicators for good meads. Warning emptor. Commercially available blended honey. The drawback of many commercial blended honey is that they were 145 ° F (63 ° C), but they were served as a hea t-sterilized bold. The advantage is that honey is usually about 3 and 9 during bathing and has a bright color, so it does not contain excessive minerals, and has a neutral taste and nose. 。 This is often a good basic honey that has a gradation of quality gradation, ease of use and accounting to secure low water content. Read the directory of honey suppliers from the national

In the honey board honey supplier directory, I received some lists of 35 identified sauce honey. Many of the suppliers showed different types of honey. During the investigation, some other honey had some interesting characteristics. Japanese bamboo: High levels of maltose, high pH, low ash or medium ash, high nitrogen level. Alfalfa: The glucose level is high, ash and low nitrogen. Blueberry: High (5, 0), high maltose (11, 3%), high ash, and high nitrogen. Blueberry: High maltose, low acidity, high pH, high nitrogen concentration. Cink Wapin: Low humidity, low ash.

Glucose, high maltose, and other sugars are very high, and ash is very high (0, 761%). Garberry: low acidity, high pH (4, 2). Black Locust: A lot of maltose is high, the acidity is very low (15, 54), the ash concentration is very low (0, 052%), and the nitrogen concentration is low. Mint: High PH (4, 7), high acidity, high ash (0, 473). Bunny: A lot of water, a lot of maltose, pH6, 0! , Very low acid (11, 80), ash 0, 694 %. KislitSa: The glucose is low, the maltose is very high, pH4, 53, acid 16, 95, and ash is slightly higher. Very interesting candidate. He is gaining respect among Honey's authority. Hairy: moderate sugar, low pH, low acidity, very low ash, low nitrogen.

The source of hig h-quality fresh honey for its instability must be the best honey to make fresh meads. It monitors moisture parameters and carefully assembled by beekeepers and packaging, improving the quality of honey in relation to the document of flower varieties. If you know more about honey, the more accurate this information, the more successful you are as Medovar. There are more than 200. 000 small beekeepers in the country, and there must be at least one in your area. If there is a beekeeper in the local area, it will tell you your name.

It is also recommended to call the leading beekeepers in the leading district and the state agricultural consultant in the state. It is the ability to provide information on highly possible honey suppliers, as well as the information of a beekeeper club that has all the opportunities in your own line, to provide information about the varieties of honey production in your area. I have. In addition to the district links, you can buy wholesale pepy honey at a wise rate from other sources. Usually, there are hig h-quality honey suppliers in the firmware market, but there are four hig h-quality honey suppliers; in my area. And if you set a package and things,

He or she has all the opportunities to keep providing information to you what is new and what honey is always more visible all year round. You can agree to the wholesale purchase of those lots you need for you, and when I give them a second chance to use and process them, my suppliers are still grateful. I am doing it. The Supplier's reference book from the Honey of the National Council about Meda gives huge information. I am a honey factor in Portland, Oregon, GLORYBEE Sweet company in Oregon, Dutch Gold Honey in Pennsylvania, Sandt Honey in Iston, Pennsylvania Item, It turned out that it was not a bad supplier like Honey and Maple-Product in Maculua, Littonshire, New Hampshire, Hyzhill Honey in Lancaster, Pennsylvania.

Hampshire; Cross Will is DRAPERS Super Bee Farm in Hysting Hill Honey, Tennessee, Middleton, and Pennsylvania. I have no doubt that this list will be changed depending on the period, but from my research, all of these companies provide good options for breed honey.

Storage and strength, most people, for example, honey like sugar or flour: This is the most important thing that it is actually deteriorated until you use it. It is actually possible to maintain it at room temperature. However, it is recommended to tune another to make a really delicious mead. For example, for other agricultural products, honey on footprints.

It is something different from new. In fact, we already know the instability of aromatic components when prepared non-optionally pasteurized, but some other tasks may appear due to age or improper storage. From the very beginning of production, honey is changed daily. Invertase breaks down sucrose into its sugar elements. There is evidence that up to 9% glucose contained in honey actually has the ability to change the balance of still sugars and, in fact, convert it into more difficult sugars. Apart from this, with the enzymatic cleavage of glucose, gluconocal acids appear, affecting, for example, the sourness of honey, in its sweet balance. As a result of these and other actions, a type of honey shows the following:

During storage the acidity increases noticeably. Finally, honey, lying at room temperature, darkens with the period. A special threat during storage gives granulation or crystallization. Medica is granular due to the formation of glucose around "crystal nuclei" like grains of dust or pollen seeds. Honey can crystallize when incubated at temperatures of 50 to 60°F (10 to 16°C). The best heat to initiate crystallization is 41-45°F (5-7°C). Crystallization in itself is not considered a prerequisite for a bad outcome. From crystallized honey, it is possible to make a great mead, and almost all types of raw honey are very skillfully crystallized.

are packed. Types of honey with a higher concentration of glucose are more likely to crystallize, in some cases over a certain number of months. The contradiction of non-crystallization is that it actually creates small localized areas where the humidity content level is higher than the "safe" degree for honey. When the solid particles are concentrated on the crystals, it has more humidity around the liquid. Close-up, not-round honey is essentially made more liquid. On this basis, fermentation has the ability to start, after this acetic acid (vinegar) causes alcohol to appear. Thus, if crystallization is present and a distribution of hard and watery particles is visible, your honey is at risk of third-party fermentation. The result is that it is different from new. In fact, we already know the instability of aromatic components in non-optionally pasteurized preparations, but some other tasks may appear due to age or improper storage. From the very beginning of production, honey is changed every day. Invertase breaks down sucrose into its sugar elements. There is evidence that up to 9% glucose contained in honey actually has the ability to change the balance of still sugars and, in fact, convert it into more difficult sugars. Apart from this, with the enzymatic cleavage of glucose, gluconocal acids appear, affecting, for example, the sourness of honey, in its sweet balance. As a result of these and other actions, a type of honey shows the following:

During storage, the acidity increases noticeably. Finally, honey, lying at room temperature, darkens with the period. A special threat during storage gives granulation or crystallization. Medicinals are granular due to the formation of glucose around "crystal nuclei" like grains of dust or pollen seeds. Honey can crystallize when incubated at temperatures of 50-60°F (10-16°C). The best heat to initiate crystallization is 41-45°F (5-7°C). Crystallization in itself is not considered a prerequisite for a malignant outcome. From crystallized honey, it is possible to make a great mead, and almost all types of raw honey are very skillfully crystallized.

are packed. Types of honey with a higher concentration of glucose are more likely to crystallize, in some cases over a certain number of months. The contradiction of non-crystallization is that it actually creates small localized areas where the humidity content level is higher than the "safe" degree for honey. When solid particles are concentrated on the crystals, it has more humidity around the liquid. Close-up, not-round honey is, in essence, made more liquid. By this standard, fermentation has the ability to start, after this acetic acid (vinegar) which causes alcohol to appear. Thus, if crystallization is present and a distribution of hard and watery particles appears, your honey is at risk of third-party fermentation. The result is different from new. In fact, we already know the instability of aromatic components prepared non-optionally pasteurized, but some other tasks may appear due to age or improper storage. From the very beginning of production, honey is changed every day. Invertase breaks down sucrose into its sugar elements. There is evidence that up to 9% glucose contained in honey actually has the ability to change the balance of sugars still and in fact convert it into more difficult sugars. Apart from this, with the enzymatic cleavage of glucose, gluconocal acids appear, affecting, for example, the sourness of honey in its sweet balance. As a result of these and other actions, a type of honey shows the following:

During storage the acidity increases noticeably. Finally, honey, lying at room temperature, darkens with the period. A special threat during storage gives granulation or crystallization. Medicinals are granular due to the formation of glucose around "crystal nuclei" like grains of dust or pollen seeds. Honey can crystallize when incubated at temperatures of 50-60°F (10-16°C). The best heat to initiate crystallization is 41-45°F (5-7°C). Crystallization in itself is not considered a prerequisite for a malignant outcome. From crystallized honey, it is possible to make a great mead, and almost all types of raw honey are very skillfully crystallized.

Honey, it is definitely not suitable for creating a firs t-class mead. If you immediately apply a healthy honey or protect it correctly, you can avoid all these tasks. Perfect heat hone y-0 ° F (-18 ° C) or less for lon g-term storage. At these temperature, honey does not lose its flavor, color, fragrance, and other physical quality, even if it is literally long saving. If freezing is not possible, the best option is shor t-term savings at a temperature of 61 to 80 ° F (16 to 27 ° C), for example, as it does not promote crystallization. Saving at a temperature exceeding 80 ° F has an adverse effect on the color, flavor, and enzyme content.

Chapter 8 Fruits and Mary

Judging from the number of meads that participate in the Mazer Cup every year, honey breeders make more meads than any other single mead. Fruits have all the opportunities to give Meads attractive and need flavors and aromas. In this chapter, we will introduce how to find good fruits and advice from women on specific varieties to be submitted.

Let me explain in detail the production of Charo, below the fragrant result. It can be classified into several categories, depending on the nature of individual fruits. These categories are outlined to overview the main features of the fruit and to determine how they handle the fruit when preparing the mead. In principle, the fruits grown on the tree are divided into dull (apple, pear) and bones (peach, plum, apricot, cherry). Smooth fruits include bones (raspberries, blackberries), grapes (melons), berry (carants), and land (strawberries). Some of the people who support fruits include grapes here, but grapes are excluded because they have a large impact on grapes.

Regarding alcoholic beverages, I consider another category and chapter. Finally, it is a tropical fruit. This category is so large that it may offend tropical fruit manufacturers. Here you can find several interesting options at the core of honey. Each group of fruits gives personal personal issues, and one of them follows footprints to adapt to the appropriate way to obtain appropriate results. I stick to my concept and, in fact, is needed to apply the best fruits for honeycomb grass production. As in the case of honey, there is an important difference in flavor depending on the type of fruit. Painter selection has an important impact on the final finish

The reason why Mead's quality supermarket chooses fruits is often inconsistent with your goal as a medical producer. Supermarket fruit buyers are mainly exterior (beautiful fruits give the way quickly), storage life (less resources discarded due to damage), and finally flavors (fruits must be delicious, otherwise. We focus on buying elsewhere). On the other hand, it tastes good, fragrant, and ripe fresh fruits. If it is cheap, it will not hurt, but you will not remember whether you spent a few dollars in this buschel-disposal in five years.

After a little effort and struggle, Medwar can find good varieties. The emergence of a huge supermarket network has a rich flavor and aroma, has a high sugar content, has a thin skin, and has a huge amount of fruit. Some farmers still grow such old varieties and can be found on nursery gardens. This is because appropriate fertilizer, watering and care can get the best from the fruits of each variety. If you try to get a good fruit for the mead, the fruit will be the most suitable for that variety.

I don't want to return to reddish apples and solid plums sold at supermarkets. I will later talk about the good kind of fruits, but for your honey officer, it is up to you to find these or other hig h-quality fruits. Start from a local farm market or phone book. If you know what kind of varieties you are growing or selling, you are on the right path. Also, if you know the difference and are grateful for the efforts of gardener to grow really delicious and fragrant fruits, you will surely be happy to talk. After learning how to distinguish good fruits, get the following: The reason why the mead quality supermarket chooses fruits is often inconsistent with your goal as a medical producer. Supermarket fruit buyers are mainly exterior (beautiful fruits give the way quickly), storage life (less resources discarded due to damage), and finally flavors (fruits must be delicious, otherwise. We focus on buying elsewhere). On the other hand, it tastes good, fragrant, and ripe fresh fruits. If it is cheap, it will not hurt, but you will not remember whether you spent a few dollars in this buschel-disposal in five years.

I don't want to return to reddish apples and solid plums sold at supermarkets. I will talk about the good kind of fruits later, but for your honey officer, it is up to you to find these or other hig h-quality fruits. Start from a local farm market or phone book. If you know what kind of varieties you are growing or selling, you are on the right path. Also, if you know the difference and are grateful for the efforts of gardener to grow really delicious and fragrant fruits, you will surely be happy to talk. After learning how to distinguish good fruits, get the following: The reason why Mead's quality supermarket chooses fruits is often inconsistent with your goal as a medical producer. Supermarket fruit buyers are mainly exterior (beautiful fruits give the way quickly), storage life (less resources discarded due to damage), and finally flavors (fruits must be delicious, otherwise. We focus on buying elsewhere). On the other hand, it tastes good, fragrant, and ripe fresh fruits. If it is cheap, it will not hurt, but you will not remember whether you spent a few dollars in this buschel-disposal in five years.

Not only meads, but also cakes, desserts, and fruits eaten from hands, there are great dividends. I also believe that the fruit producers deserve royalties in the form of our business. It's not easy for them. They work to meet our needs and earn our income. After all, keep in mind that the flavor of the meads made from the fruit may be very different from the flavor of the powerful fruit itself. For example, a blueberry honey cake would be remarkably contrasting to the fruits made by unique Cabernet, so that unique Cabernet can distinguish the flavor from grape juice. Of course, the final result is fun, but it is irresistible for those who like fruit juice with alcohol.

If you think of it as a purpose, you should add a cup of Absolute to a personal drink in Welch.

Pome Fruit. There is no other fruits that have attracted the interests of horticultural artists around the world, and it is just surprising that there are many cheaper apple varieties for honey cultivated farmers. In the United States and the United Kingdom, the consumption of cider (hard cider) was equivalent to or more than the consumption of beer and other alcoholic beverages. Apple has gained the highest status of fruit science hierarchies due to the number of ways to use apples, the high nutritional value, and the longer the preservation period in the cellar than other fruits. Farmers around the world

There are thousands of apples, each with advantages and weaknesses. Except for some exceptions, a beer maker adds to wort in an appl e-squeezed apple sake. There are two options for making fermented cider. The first is a method of pressing one type of apple. In this case, the c o-manufacturer wants to find a type that has a good flavor, contains tannins, and has a desirable balance between sugar and acid. By introducing only one type, consistency is guaranteed, and the difference occurs during the blend is eliminated. In this method, Mead only uses many classic European varieties, such as Davinet, Medayille Doll, Stoke Red, Yurington Mill, Kingston Black, Fuck Swellp, Harry Masters Jersey. There is a great dividend for cakes, desserts, and fruits eaten from hands. I also believe that the fruit producers deserve royalties in the form of our business. It's not easy for them. They work to meet our needs and earn our income. After all, keep in mind that the flavor of the meads made from the fruit may be very different from the flavor of the powerful fruit itself. For example, a blueberry honey cake would be remarkably contrasting to the fruits made by unique Cabernet, so that unique Cabernet can distinguish the flavor from grape juice. Of course, the final result is fun, but it is irresistible for those who like fruit juice with alcohol.

If you think of it as a purpose, you should add a cup of Absolute to a personal drink in Welch.

There are thousands of apples, each with advantages and weaknesses. Except for some exceptions, a beer maker adds to wort in an appl e-squeezed apple sake. There are two options for making fermented cider. The first is a method of pressing one type of apple. In this case, the c o-manufacturer wants to find a type that has a good flavor, contains tannins, and has a desirable balance between sugar and acid. By introducing only one type, consistency is guaranteed, and the difference occurs during the blend is eliminated. This method includes not only Meeds, but also cakes that use many classic varieties of Europeans, such as Davinet, Medayille Doll, Stoke Red, Yurington Mill, Kingston Black, Fuck Swellp, Harry Masters Jersey. There are great dividends for desserts and fruits eaten from hands. I also believe that the fruit producers deserve royalties in the form of our business. It's not easy for them. They work to meet our needs and earn our income. After all, keep in mind that the flavor of the meads made from the fruit may be very different from the flavor of the powerful fruit itself. For example, a blueberry honey cake would be remarkably contrasting to the fruits made by unique Cabernet, so that unique Cabernet can distinguish the flavor from grape juice. Of course, the final result is fun, but it is irresistible for those who like fruit juice with alcohol.

If you think of it as a purpose, you should add a cup of Absolute to a personal drink in Welch.

There are thousands of apples, each with advantages and weaknesses. Except for some exceptions, a beer maker adds to the bugs in the form of apple wine squeezed apple. There are two options for making fermented cider. The first is a method of pressing one type of apple. In this case, the c o-manufacturer wants to find a type that has a good flavor, contains tannins, and has a desirable balance between sugar and acid. By introducing only one type, consistency is guaranteed, and the difference occurs during the blend is eliminated. This method uses a lot of classic varieties of Europeans, including Davinet, Medayu Doll, Stoke Red, Yurington Mill, Kingston Black, Fuck Swellp, Harry Masters Jersey, and so on.

There are. Unfortunately, it is quite difficult to find these single varieties, unless you grow and squeeze apple yourself. In the United States, there are fruit cultivated farmers who make a single variety of cide r-grown cider (they have only one apple variety), and some farmers are trying to be promising. I have tried a single variety cider fermented with Northern Spy, Gravenstein, and Wolf River apple, but all were outstanding and I enjoyed it quite a bit. As this starts to spread and the results become more popular, South American apple species will also join this unique first club. Roxbury Russet, Golden Russet, SPIGOL D-Apple with bright body.

Apple Garden: Rocksberry Rasset, Golden Rasset, Spigold.

Apple Garden: A branch of Jonathan Apple ahead of harvest.

Role of tannin

The word tannin is used to represent a kind of chemical compound with various convergents. Tannin

These are chemicals obtained from bark and are used for leather feeding. Most of the compounds contained in the Tannin Group are harmful to consume, but the exception is a group known as a professional annidocyanidine. Professional Antocyinidine (PA) is obtained from grapes, apples, pears, and sometimes pulp. When wine makers and honey makers talk about tannins, they talk about PA. Tannins dry out their mouths and flutter. Tannins themselves are not very comfortable, but in wine, mead, and cider, tannins balance the delicacy of sugar.

It balances the delicateness of honey, fruit sugar and glycerin. In addition, tannins are mixed with the aroma and flowe r-like properties of many fruits. Ful l-body red wine and dry cider have many of them from tannins. As a c o-manufacturer, you can use a fruit that contains a lot of tannins or add tannins to the fermented meads before bottling to achieve the desired tannin level.

The freshly picked royal gala species of apple are almost flowe r-like. In the second scenario, many varieties are planted for cider production, which is a characteristic and necessary quality. Some varieties have all the potential necessary for cider production.

Add sweets (sugar content), astringent, tannins, special incense and flavor. The cider production factory adjusts and completed its own concretency every day to improve the flavor, for example, and to explain a certain kind of change in the gathering and squeezing season. For those who are interested in autonomous bathing and squeezing, the consistency of the cider (for example, the delicious as strong) is usually less than 40 % of the delicious or dessert apple (ED or gold dendary vision, macintosh), 40 % tart apple (Jonasana) ) It contains 10 % scented apple (wine, Rocksberry Sun), 10 % strong odor (whip, northern spy, pineapple pit maston). For example, some varieties are called "crabs" and are added as raw materials for bath solid cider.

There are sourness and tannins. In a book called The Art of Making Cyra, Paul Coliwi is raising a wide range of agreements for apples for making cide r-making. Apple bathing for maiding is a delicious apple bath for no n-fermented apple. It is not only alcoholic that the bathing equipment that is justified and creates a great mead is completely outstanding from what is actually used in the dining table. So, in order to protect the scent and flavor of the important number of apples to balance the corpse and incense, I need a good sidra as I did. I recommend that you find a cider that includes several kinds of sidra in your area.

The unique and vulgar flavor is inherited by Mead. In recent years, old varieties have attracted attention, which is a nice thing for Meed Maker. Some of the most stylish and expressive paid hard cider contains reddish brown and other old varieties. Almost all of these varieties are a solid apple, which used to be a taste and aroma instead of appearance in the past. For those who are most interested in juice, this is nothing but the best. Finding such varieties and cider manufacturing factories that consistently use such varieties in your area can be difficult tasks, but it is worth working. There is a chance to feed personal grapes, which adds sweets (sugar content), astringent, tannins, special aroma and flavor. The cider production factory adjusts and completed its own concretency every day to improve the flavor, for example, and to explain a certain kind of change in the gathering and squeezing season. For those who are interested in autonomous bathing and squeezing, the consistency of the cider (for example, the delicious as strong) is usually less than 40 % of the delicious or dessert apple (ED or gold dendary vision, macintosh), 40 % tart apple (Jonasana) ) It contains 10 % scented apple (wine, Rocksberry Sun), 10 % strong odor (whip, northern spy, pineapple pit maston). For example, some varieties are called "crabs" and are added as raw materials for bath solid cider.

The unique and vulgar flavor is inherited by Mead. In recent years, old varieties have attracted attention, which is a nice thing for Meed Maker. Some of the most stylish and expressive paid hard cider contains reddish brown and other old varieties. Almost all of these varieties are a solid apple, which used to be a taste and aroma instead of appearance in the past. For those who are most interested in juice, this is nothing but the best. Finding such varieties and cider manufacturing factories that consistently use such varieties in your area can be difficult tasks, but it is worth working. Personal grapes include a chance (sugar content), astringency, tannins, special incense and flavor. The cider production factory adjusts and completed its own concretency every day to improve the flavor, for example, and to explain a certain kind of change in the gathering and squeezing season. For those who are interested in autonomous bathing and squeezing, the consistency of the cider (for example, the delicious as strong) is usually less than 40 % of the delicious or dessert apple (ED or gold dendary vision, macintosh), 40 % tart apple (Jonasana) ) It contains 10 % scented apple (wine, Rocksberry Sun), 10 % strong odor (whip, northern spy, pineapple pit maston). For example, some varieties are called "crabs" and are added as raw materials for bath solid cider.

Another candidate. Pear did not have much effect on making appl e-like meads. In many ways, this is explained by the difficulty of handling pears in the fermentation process. The pear in the transfer of the transfer is usually a sediment, and it is a major problem with sliding and transparency. If there is a suppressed pear nectar, it would be much easier to overcome it during Mead. I ate a very reputable pear salad in the Mazer Cup Competition, but it was perfect and the fruit was perfect. Succell, Pass Classan, Sheldon, Magnes and Winter Neris have a strong flavor. These are dessert type, and those created from these are as follows.

To avoid tasteful or tim e-consuming, you probably need to add a few barks. For example, it was expanded after Henry VIII loved Cide r-Mac's first generation, Lord Jeffrey Perry. Perry's birth is the lead in pursuit between France and the United Kingdom, but most. As in the case of apples, there are many pear European varieties grown for this purpose. These pears, such as cider Apple, are often listed as "dry" pears with more water content, including tannins and acids, and flavors. MEDOVUKHA is, for example, as many fruit gardens of these varieties, become a European manufacturer acquired as fruits and trees.

The variety was not a quarantine and was introduced to South American agricultural bazaars. Rocks, Moacloft, and Yellow Huff Cap varieties can still be purchased in British nassaries. Brakery Red, Brandy and Norman Sidolvia are still available in the United States. Almost all of the varieties cultivated during the heyday of cider and Perry production disappeared from the gardening. Some varieties, such as old apples, have been protected from extinction thanks to the zeres and o n-site surveys by fruit lovers. Looking at the memories of old fruit enthusiasts, these gardens say:

I found a fruits of many original and flavorful varieties that had been almost forgotten. They noticed these trees, increased unknown trees in abandoned farms and new buildings, and provided their descendants as fresh sources. Another candidate. Pear did not have much effect on making appl e-like meads. In many ways, this is explained by the difficulty of handling pears in the fermentation process. The pear in the transfer of the transfer is usually a sediment, and it is a major problem with sliding and transparency. If there is a suppressed pear nectar, it would be much easier to overcome it during Mead. I ate a very reputable pear salad in the Mazer Cup Competition, but it was perfect and the fruit was perfect. Succell, Pass Classan, Sheldon, Magnes and Winter Neris have a strong flavor. These are dessert type, and those created from these are as follows.

I found a fruits of many original and flavorful varieties that had been almost forgotten. They noticed these trees, increased unknown trees in abandoned farms and new buildings, and provided their descendants as fresh sources. Another candidate. Pear did not have much effect on making appl e-like meads. In many ways, this is explained by the difficulty of handling pears in the fermentation process. The pear in the transfer of the transfer is usually a sediment, and it is a major problem with sliding and transparency. If there is a suppressed pear nectar, it would be much easier to overcome it during Mead. I ate a very reputable pear salad in the Mazer Cup Competition, but it was perfect and the fruit was perfect. Succell, Pass Classan, Sheldon, Magnes and Winter Neris have a strong flavor. These are dessert type, and those created from these are as follows.

Since the stage of the revival of its medical benefits, bone fruits have gained great fame among bees, and there is an important condition for it. Cherries, peaches, plums, and apricots perfectly complement the flavor and aroma of mead. Like summer fruits, their flavor and aroma are due to the warm and homely atmosphere of the season. When in season, they can be purchased at a fairly accessible price and can be stored for further use without large capital costs, especially when making mead. As a candidate, they can be purchased frozen. Tar cherries have the power to freeze treasures Honey cow Cherries come in two appearances: tart (also famous as sour, cakey) and savory. Pungent cherries are commonly used in these products, such as cakes and canned foods, as well as flavorings for juices and sweets. As an alternative to this, it is important for the United States to supply high-quality tart cherries to the Euro, especially eastern countries such as Poland, Germany, and Slavic countries. In the United States, these varieties of reddish cherries are commonly grown, such as the British Morello, Northern Star, Lannoy Richmond, Montmoraxie, and Meteorite. The late Robert Kim of the Cornelius Institute had recommended the Meteotype from its setting of powerful cherries, a favorite of the Maazel Cup competition. Tasting with Amy Jetszoni from the Agricultural Mastery Station of the Michigan Municipal Institute set me, but in fact, all the data did not have enough explosiveness spent in the United States, filled with flavor tastes and moral difficulties and European smells, and are not the types of cherries I tried. I found that the vodzinskaya and shame varieties are perfect for pasture production and would be good elections for home food. They also have a vigorous, rich purple color that looks good in the finished mead. The variety of sharp cherries of the European varieties become an unused treasure chest for mead makers. In North America, delicious cherries are attracting attention. Vishnya type Bing and Napoleon (she was Tsarskaya Anna)

This variety is widely obtained, and is generally the highest quality and conspicuous, but other varieties have more flavors, incense, and paint, Stella, Van, Lambert, and Black Tartarian are outstanding flavors. It is easy to find them. For example, not everything is widespread, but these varieties are interested in Merton Vigaro, Cartrands Mary, and Dorners Late Ed. Delicious cherry is not this scent like their sharp relatives, and as a result, Garon may need more fruit, but their smooth fruit bouquet is magically honey. It is mixed with the scent. The sourness is in harmony with dry and medium wine, as it does not require such a treat in a way that is passive to balance, like a sharp cherry.

The ripe Pershamomo on the tree is more fragrant and juicy. The cherries can be added to the barley, for example, without bones or bones. The debate is divided into bones. In fact, some people say that bones fit the binding grassland. I pointed out a small amount of bone cherries to the barley and pointed out that they actually fit the meal.

It was very comfortable, including vanill a-like, and probably a woo d-like setting. If you save 15 pounds of bon e-free cherry in SUSL for a long time, this will be unpleasant with all possibilities. Another no n-binding lies in the fact that the pulp of the bon e-with fruit has a cyanide compound. The problem is whether the concentration of these compounds can cause danger. This problem is explained in detail on other sites, accepting the conclusions of whether to apply species and learning these discussions. It is important that delicious peaches are different from the peaches actually sold in the store. The ripe peach on the tree buys the bottom and taste without the bottom.

Or, if mature fruits have no chance to approach. The Persian clan is divided into grip and free species, depending on whether the pulp is attached to the bone or simply separated. It is generally more fragrant to make a mead and it is harder to work. This difference does not affect the flavor, but can affect the color of the mead. The flavorful and reliable peach varieties include late Crawford, Zaccary Taylor, Harbor (yellow pulp), George IV, Old Mixon Free, Peregrin (pulp), Crest Heaven (warm white). There are). The apricot is still ideal for meads, and Brenham is promising.

and Moorpark. Blanching (submerging in boiling water for 40-60 seconds) makes peeling peaches and apricots much easier. Pureeing will result in a porridge-like consistency. I recommend removing the seeds.

When picking raspberries, lift the branch. The fruit is often hidden under the leaves.

Plums are one of the best melomeles I've tried, but they are tricky to use. First, they are difficult to handle. In addition, plums have a subtle personality that can become obscured as they ferment and mature. Like other fruits, plums are probably of much higher quality when ripened on the tree. Store-bought plums are of decent quality. Plum skin becomes thin and brittle, and the fruit itself becomes very soft as it ripens, making it a seller's nightmare. For this reason, plums are collected completely green or unripe and stored until they are sold. Ripe plums are a treat for the eyes, nose and tongue. Plums are divided into three categories: Japanese, Japanese-American, and European. Japanese plums tend to be large and can be eaten by hand in most parts of the country. European plums are often canned or dried as prunes. Good European varieties include Goes Golden Drop, Count Alsan Gage, Pearl, Sugar, Kirkus, Mirabelle, and Mount Royal. Japanese plums are a little juicier and ripen well once picked. Good varieties include Formosa, Shiro, Starking Delicious, Broomstick, and Elephantheart. There are also American/Japanese hybrids. Cahinta, La Crescent,

Perfection, Superior, Tecumseh, and Toka are all very good.

Soft Fruits Soft fruits have more flavor than any other type of fruit I know. Raspberries, blackberries, blueberries, and blackcurrants are wonderful and provide dynamic melomels. These fruits are popular among honey makers because they are easy to use during fermentation and aging and taste good. With the exception of melons, soft fruits have a high acid to sugar ratio.

Strawberries are mature and are the most prolonged. Even if it is small, the flavor is rich. Raspberry is the most famous fruit added to the mead. In delicious pasture, raspberries protect many of the crisp fruit properties, but in dry pasture, the sourness may be significantly unnecessary and almost unnecessary drying. They are perfectly personal

Assign a rich paint without the scent and the bottom. They, for example, the appearance of frozen, can be used anywhere like power, but they do not happen cheaper than other things to raise their homes or collect them. If you decide to cultivate or collect blueberries autonomously, Babberry, Royalti (Purple), Heritage, Ratam, Fall Gold (Yellow) are considered good. Seasonal blueberries are much more profitable than raspberries, but they again grow on fresh marks or family standards, and berries greatly cover the saturation of relatives in their own shops. Good varieties for those who observe quality are Bluecrop, Earlible, O'neal, Patriot, Sharpble, Bluory, NorthBlue, NorthBlue, NorthSky, Coville and jersey type.

Blueberries are originally grown in most areas. It is much more difficult to make a vigorous appearance. It is essentially a cold climate, and feeding dark carants on the family is prohibited because of the ability to withstand it. The dark carants and reddish carants cook the elements with flavor and color, and emit a wonderful fruit scent and ether. You can do it so that you can do it so that you are actually a promise, everyone can quickly ignore these seemingly accurate {} people. can. Lad y-made meads may be quite win e-like. Magnus, Consort, Crossmendil, and

Dark Carant Championship. Red Lake is considered a reliable manufacturer among Burgundy varieties, and the appearance of Johnkia Van Tetz also includes a reputation for its outstanding flavor. Yostaberries are like the middle of gozbury and Carant, and are also superior as a monsterberry. Similar jellyfish may not be able to appeal as a competitor. In fact, judges are not familiar with these fruits, but should not be dragged. They approach perfect food and later foods. Melon has any chance to take off by a special additives for drinks, but in fact they are not considered harmless and protect the setting of completely read y-made meads. do. Melon has much less acid than berries, and as a result, melons can be everything.

It can be used widely from dry to fragrant. It is very easy to handle, brings out a unique and delicious scent. All you need is to keep the planting schedule carefully and plenty of compost. A good melon variety food, Burpie Hybrid Melon: Classic, Sweet Dream. Honeydue is more fragrant and sweet. Aeride and heart desserts are great options. Kiwi is also a friend of grapes, but is more sour than melon. In fact, many of the kiwi flavors are derived from the sourness, and as a result, it is difficult to convey the exquisite scent (not impossible).

The finished mead shows that it is kiwi. Kiwi requires powerful treatment, but it often has a lot of fruits, and feeding is a fun task. Kiwi requires both male and female strains to make fruit. BLAKE, MONTY, Saanichton (female) and chico No 3 (male) are good varieties.

If you are interested in cultivation of fruits, work on the right posture. Choosing a correct variety creates a big difference. Find a variety that grows well in your soil condition and climate. It is unlikely that a similar fruit can be made in a variety that is not cultivated under very good conditions.

It is extremely unlikely that the same highest quality fruits as other varieties grown under the best conditions are possible. Find a narsel or an orchard contractor who has a gentle owner who can fully understand your land, give advice, and teach nutrition skills. By learning grafts, you can increase varieties that can be grown cheaply even in small land. By grinding, you can add many kinds of fruits to one tree, and the season will be longer and powerful fruits can be obtained. Strawberries are the following wonderful civilizations: It can be used widely from dry to fragrant. It is very easy to handle, brings out a unique and delicious scent. All you need is to keep the planting schedule carefully and plenty of compost. A good melon variety food, Burpie Hybrid Melon: Classic, Sweet Dream. Honeydue is more fragrant and sweet. Aeride and heart desserts are great options. Kiwi is also a friend of grapes, but is more sour than melon. In fact, many of the kiwi flavors are derived from the sourness, and as a result, it is difficult to convey the exquisite scent (not impossible).

It is extremely unlikely that the same highest quality fruits as other varieties grown under the best conditions are possible. Find a narsel or an orchard contractor who has a gentle owner who can fully understand your land, give advice, and teach nutrition skills. By learning grafts, you can increase varieties that can be grown cheaply even in small land. By grinding, you can add many kinds of fruits to one tree, and the season will be longer and powerful fruits can be obtained. Strawberries are the following wonderful civilizations: It can be used widely from dry to fragrant. It is very easy to handle, brings out a unique and delicious scent. All you need is to keep the planting schedule carefully and plenty of compost. A good melon variety food, Burpie Hybrid Melon: Classic, Sweet Dream. Honeydue is more fragrant and sweet. Aeride and heart desserts are great options. Kiwi is also a friend of grapes, but is more sour than melon. In fact, many of the kiwi flavors are derived from the sourness, and as a result, it is difficult to convey the exquisite scent (not impossible).

If possible, buy food on a collection that can be collected. Call in advance. If you understand the variety, this manufacturer is serious. If not, try it until you find someone to understand. Strawberries are suitable for ice cream, if you don't particularly evaluate your efforts to make Meed to grow to grow the number of strawberries you need to make a mead. It will be difficult to persuade without it. You can make jam or short bread. If you are growing or harvesting grapes to enjoy the flavor, Earl Guro, Honeoi, V-Star, Cardinal, Catskill, Kent, Laritan, Corde, All Star, Lat Grow, Sparkle, etc. are good. The berries (good to extend the season) that blooms the flowers you are growing are Autumn Beauty and Ogalala. Just in case

If you are looking for a small jewel, please consider Alpine varieties. The size is small, but the flavor is outstanding. Remember the "Mino Net" or "Pineapple Crash" type. Strawberries are less sour than raspberry. Except for this, it is somewhat shy about adding colors, and often gives off a soft redness and pink color. It is good to combine with a light flower or a flavored honey like Alphalfa.

Tropical fruit and the beautiful exotic honey and really juicy fruits in tropical fruit go very well. Mango, pomegranate, passion fruit, and other citrus fruits.

All of them, such as citrus, are delicious honey sake. One of the best dessert wine I've tried so far was a delicious pineapple mead with the flavor and scent of pineapple. Guaba and papaya, especially in your area, will be an excellent supplement.

Finding hig h-quality agricultural products in the Farmers Market is to find local producers.

If you want to make citrus honey cakes, you need to know that the average acidity of citrus is quite high and difficult for honey cakes. The average acidity of grapefruit is 3 % and the acid level of lemon and lime is 5 %. This is an average characteristic of multiple varieties, and can collect lemon with a acid level of 7 % or more. This is almost 10 times that of general white wine. Even if you learn to reduce sourness, it may be quite sour. If you want to make a mead from a fairly high acidity, it is necessary to pay attention to the pH during fermentation and consider the possibility that it will be sweet after fermentation.

If you are lucky enough to live in an area where you can grow your own, here are some popular varieties that I recommend: Mango: Tommy Adkins, Cooper, Villasenor Pineapple: Cayenne Ski, Queen, Spanish Try the smooth Cayenne Ski, Natalia Royal, and Singapore Spanish Guardian has pink or white flesh Parker's White, Mexican Cream, and Supreme are famous white pineapples Parker's White, Mexican Cream, and Supreme are famous white Allotment technically refers to grape fruit, but they require tropical conditions I can make great honey from my papaya Fairchild, Higgins, and Waimalo are known for their good flavor All of these fruits are mild in nature and require additional preparation before adding to the wort Using hop bags to place the fruit in plastic enzymes gives very good results and greatly reduces the amount of washing. Prickly Pear Picky Pear is the fruit of a cactus. The thorns are prickly and can dig into the skin. I recommend using leather gloves. Additionally, prickly pears need to be cooked for at least 30 minutes before adding them to the fermentation. Otherwise, they will become bubbly, foamy, and mucilaginous, making them difficult to mesh. If you can extract the juice by squeezing or otherwise extracting it, you can cook it yourself.

Finding Good Fruit Given my comments about fruit varieties, you might think that the only way to buy good fruit is to grow it yourself. Not really. If you know the peculiarities of the fruit retail trade, you can get very high quality fruit. With a little research, good fruit is almost anywhere. Orchards and home gardens are among the best options. Look in the phone book or call local helplines. In season, traveling the deaf roads of orchard country, you can usually find more than a few small producers collecting their crops (and often honey).

Roadside kiosks Farmers markets still offer opportunities, but you need to distinguish between manufacturers and resellers. It is not uncommon to see vendors occupying the main space of a farmers market, with beautiful boxes and baskets of fruit proudly displayed at the entrance. All they really do is buy fruit in bulk from supermarket terminals and resell it to the general public for a profit. Farmers, on the other hand, operate on much flimsier margins and don't get as much opportunity to claim such a stately space for themselves. But they get to understand the fruit for sale better than anyone else.

If you transport it yourself a short distance, it's more likely to stay on the tree or vine longer, and it'll taste better and smell better. At farmers' markets, unless you're buying just to look at it, beware of beautiful fruit. Look for sweet fruits, as they generally don't taste as good. Something else I noticed: If you go to a farmers' market, go at the end of the day. Farmers have cleared their shelves, don't rejoice at the return of the collectors, and have a chance to unload large quantities of reasonably good fruit at favorable prices. Supermarket terminals are no exception. At the larger terminals, they are used only for commercial purposes and when necessary. They also open at unusual times, usually at night, to allow customers of supermarkets and other retailers to buy goods at night and restock the shelves after hours. The food terminals are very unsettling in their selection and businesslike in their behavior. However, you can find great fruit there and there are also lucrative deals for those with a strong heart. As we have recommended in this chapter, fruit can be frozen by intrusive thoughts as much or more than the mead itself. As with any mead, the quality of the raw materials determines the flavor of the final product, so if you make mead, every time you look for good fruit you will be rewarded in the form of delicious fruit. When you notice a good fruit When you notice a good fruit, you are ready to add it to your mead - that's what the right section is about.~Made to add fruits to Meed recipes reveals many probability, for example, selecting fruits and adding fruits to meads. Here's a lot of ways to add the flavor of fruit to the mead. In fact, keep in mind that if you think that you can get good results, you will be considered a good way to get good results. Dolphinating the hard and unpleasant procedures can change your efforts from fun to a large burden, and may eradicate the entire hobby work.

first of all. The production of fruit pastures may be committed by various methods. The host likes to apply a peepy and whole fruit if it's quite possible. However, other fruits can provide these simpler, stable, fairly impressive results. Let's look at all kinds of fruit, such as juice, concentrated fruit juice, elixir and fruit liqueur, peppy and frozen fruits.

Lo w-temperature juice and concentrated juice can be used at any stage of mead preparation, such as primary fermentation, secondary fermentation, and rosel fermentation. The advantages of the juice are as follows.

Easy to use. The drawback of fruit juice is that it is not easy to achieve a clear concentration of flavor and desirable specific gravity. The introduction of fruit juice combined with a 10 to 15 pound honey and 1 gallon water, one gallon water, has the potential to simplify this difficult conclusion. In order to obtain the desired specific gravity, start with a certain amount of lo w-temperature killing juice, 1-2 gallon, add a honey solution, diluted the obtained liquid with distilled water to make it a desired specified specified specified gravity. Fruit extracts and concentrates still have all possibilities, enabling more control of the fruit flavor and aroma than others. They generally do not require strong hygienic processing, and to add them to other things, then make a mead that adds fruits to enzymes or recipes, for example, fruits. Many probability, such as selecting and adding fruits to the mead. Here's a lot of ways to add the flavor of fruit to the mead. In fact, keep in mind that if you think that you can get good results, you will be considered a good way to get good results. Dolphinating the hard and unpleasant procedures can change your efforts from fun to a large burden, and may eradicate the entire hobby work.

first of all. The production of fruit pastures may be committed by various methods. At the host, I like to apply peepy and whole fruits if it is quite possible. However, other fruits can provide these simpler, stable, fairly impressive results. Let's look at all kinds of fruit, such as juice, concentrated fruit juice, elixir and fruit liqueur, peppy and frozen fruits.

Easy to use. The drawback of fruit juice is that it is not easy to achieve a clear concentration of flavor and desirable specific gravity. The introduction of fruit juice combined with a 10 to 15 pound honey and 1 gallon water, one gallon water, has the potential to simplify this difficult conclusion. In order to obtain the desired specific gravity, start with a certain amount of lo w-temperature killing juice, 1-2 gallon, add a honey solution, diluted the obtained liquid with distilled water to make it a desired specified specified specified gravity. Fruit extracts and concentrates still have all possibilities, enabling more control of the fruit flavor and aroma than others. They generally do not require strong hygienic processing, and how to add them to other things, then make a mead that adds fruit to enzymes or mead recipes, for example, select fruit. Many probability, such as how to add fruits to the mead. Here's a lot of ways to add the flavor of fruit to the mead. In fact, keep in mind that if you think that you can get good results, you will be considered a good way to get good results. Dolphinating the hard and unpleasant procedures can change your efforts from fun to a large burden, and may eradicate the entire hobby work.

Low-ripe. I often drive my meads in bottles or barrels right up to the low-ripe moment, and sometimes even after. Extracts and concentrates give meads the ability to adjust and enhance the fruit flavors over a wide range. If you are adding fruit or other flavorings to your mead, I recommend making a "naked" mead. That is, start with a medium shaw and ferment all the way to the end without adding any flavorings or acidulants. This gives you the most freedom when you start making flavored meads. You'll know if your mead is too dry and needs to be sweetened, or too sweet and need to balance the sugar and acidity.

Complexity. Juice concentrates can be tricky to work with. The two most common types of juice concentrates are juice concentrates sold for brewing and frozen juice concentrates. Both are effective and are added after the second fermentation is over. To prevent re-fermentation, use the sorbat method described in the Saison section of the Yeast and Fermentation chapter. My favorite method is to use different 4-ounce samples of the base and add different amounts of fruit flavors. If you want the amount of flavor you want at a ratio of 2 milliliters per 4 ounces of base mead, then 4 x 128 gives you 32 cups per gallon, or 2 milliliters x 32 = 64 milliliters.

Fragrance for a gallon of base mead. It's also good to stick to about a gallon when blending your base mead. If you add the concentrated juice, you can't extract it right away, so a small mistake can be fatal. It's also highly recommended to take the concentrated juice out and add it to the mouth in a week or so, and if the yeast is still saying something, let the extra sugar carry over.

Fruit liqueurs in elixirs and liqueurs are not much different from the extracts and concentrates mentioned above, but they contain more detailed ingredients.

Add alcohol, and sugar if you use liqueur. These can be added on the same schedule (I say from personal experience that you should give the bottle a chance to remove excess sugar before bottling). Some people also recommend adding a small amount of liqueur to each bottle at bottling, but I don't like this method. Liqueur adds a fairly large amount of sugar, and I think it should be reserved for dessert wines and the like. If you want to make a mead with orange blossom and Grand Marnier, you can get the right flavor and balance without too much trouble. Do you really think so?

I'll leave it to your conscience to decide if this is a scam or not. Making an elixir to flavor your mead is easy. To start, get a large sealable glass container (a half-liter or one-liter honey jar, preferably one that you can keep) and some cheap vodka (preferably of an obscure flavor). Fill each bottle with a fifth of the vodka, and fill the remaining space with fruit. Have the fruit taste memorized by the month, or within that range (hooray!). If the taste still strongly resembles a strong fruit, seal the jar for a few more months. If the fruit flavor is absent and uninteresting, pour the liquid into another container, discard the fruit, seal the fruit liquid, and use as needed.

(You can also blend raspberries or pitted cherries with ice in a blender). Family liqueurs are a great way to get both a fruity flavor for mead and something pleasant to share with a lover or pour over vanilla ice cream afterwards. And they have just such potential, such as passing on to loved ones. Family liqueurs also make great gifts, and sharing a bottle with a friend literally makes you an aristocrat of who receives it. It's very easy to make, and can be stored indefinitely if you keep it in a bottle, just like on fruit. My friends have 10-year-old cans of this drink in their homes, which they take away just for practical purposes.

A sacred ritual test every year. For example, I don't look far. I just enjoy cooking with this liquor and drinking it. Below is a sample recipe for a dual-purpose liqueur that I enjoy making:

CHERRY EUFORIA 1 5 (750 ml) cheap vodka 4 c. (1 qt. or 0. 97 l) fresh or frozen peeled red tart cherries 2 c. (0. 474 l) table sugar Just throw all the ingredients into a container.

Sometimes stirring in an ophtified glass or plastic container for 2-3 days until the entire sugar melts, but hopes later. By 3-4 months, cherry is filtered and poured into a bottle (for example, if you put a rosel in a bottle, you should be able to observe without pain). Those who use frozen sharp bones will be curious to admit that 10 pounds of cherry boxes are about 28 cups.

For such a number of fruits, you need a cheap alcohol of 4 half gallon for you. Nobody would have drunk this sake this year. It is possible to add vanilla beans, honey, cinnamon sticks, and other things that you may think you may improve better recipes. The procedure for "Euphoria" works well with raspberry, but not so many fruits. Paid fruits and liqueurs are widely available, and stable results can be repeated, but there is a good chance that it will be expensive. Chamball (raspberry), green (melon), cherry kirch, apple, and

Persian Schnaps ... All of the fruits are solid, but especially cheap Schnaps is a honey of KNER, which is hardly relied on, and still grows high quality fruit. Not very helpful.

For fresh and frozen fruits, if there is a chance, I will apply a peepy and the whole fruit for all the honey cords I do. This is not every time, and I have a lot of wonderful medical medium placed from frozen fruits and concentrates, but the degree of control and the continuous quality of the meads must be GO from powerful fruits. I don't have any chance to compare. Still, some find mystery to use fresh fruits. This has the potential to be an impurities.

However, the freshest fruits can feel the relationship with wine makers and pastures from distant generations. Entertainment and introduction of real fruits link, for example, people who do a lot of work to grow these sweet ingredients and me. Of course, this is still stressed to bake a cake! Frozen fruits distinguish several real excellent qualities when preparing meads. Frozen fruits can be easily removed and processed, and they can be applied at any time when you want. The frozen fruits destroy the huge part of the cellulose between the pulp cells. Therefore, it is important to save the juice easily and simplify the work of yeast. In the fruits, like this

Sharp cherries freeze completely and protect many happy fruits during application, but this does not apply to all fruits. Raspberries, strawberries and peaches then receive an elegant frost or are not fully composed of aroma and flavor. Fruits can be added to the wort in any line, but the amount of flavor and aroma they bring depends on when they are added, as well as the processing method. Fruit addition before fermentation causes some anxiety according to the preposition of sanitary standards. Non-destructive fruit increases the risk of bacterial infection, but most likely the presence of a large number of raging yeasts on the surface of the fruit, which are considered to be restless if they are not restless. Preliminary Inspection For mead and beer fermentation, some fruits have joined the hybrid equipment, which I call the "plastic fermenter and plunge cooler method". Place the plunge cooler in a boiling kettle and boil 3 to 4 liters of water. Boil the water for 10 to 15 minutes and place the fruit and cooler in a plastic 7 gallon enzyme that you have first sanitized. With some ingenuity, the fruit can be housed in a mushroom bag in the enzyme, making it easier to clean. Add honey to boiling water in a kettle and carefully pour the enzyme over the fruit and the submersible cooler. Cover with duralumin film and leave for 20-30 minutes.

From about 150 degrees Fahrenheit (66 degrees Celsius), then cool to the temperature of the peel. When using heat and fruit, there is a risk of destroying pectin (pectin). Different fruits have different numbers and types of pectin. Pectin is a component found in fruits that cannot be eaten when heated or frozen. When heated, pectin freezes and forms chains of succinic acid, causing cloudiness that is not easy to ship. There are other disadvantages to this process. Fruits during primary fermentation are tightly damaged. Carbon dioxide released during vigorous fermentation carries a large amount of fruit odor. Still, what is needed is

Be careful when handling hot honey. A kettle with a filling hole is convenient for this procedure. In a plastic fermented tank, if the head space is large, the surface area increases, so there is a concern about oxidation. And ultimately, you will be quite confident in the recipe blending. Except for mixing, you can't change the results of this method. On the other hand, it is possible to pay attention to the hygiene and control the processing process of the fruit well. The extraction of mead and fruit is much easier without pushing the fruit into the basket bottle or stainless steel container. Next, the fermented fermented fermented fermented tank is as follows.

It is easier to clean than glass and stainless steel. I have used this feature many times and have achieved great results. Similar to mead, cider and pepper are one that greatly affects the introduction of fruits and squeezed juice in the primary industry. In the case of cider, honey is mixed with crisp cider to continue fermentation. In the case of pepper, honey is mixed with crushed grapes and squeezed juice. Most of the pharmaceutical companies use potassium metal sulfate for disinfection such as cider and pements made from real fruit. If you decide not to disinfect the bug at all (for example, it is possible to make a great mead), there is a risk of a bad mead, or

vinegar. Before squeezing the fruit, the risk can be minimized by using a no n-dir t-free presser used many times. After being left for nearly a year, the cider and grapes can be widespread, causing a major danger to the barley. The true hygiene management of such a large and difficult equipment is literally impossible, so the best option is, for example, dilution. The method of adding the fruit I like is secondary or pos t-adding. In this method, the fruits are added to the fermented tank after the fermentation symptoms are slowed, or immediately after the end of the fermentation. After adding fruits to the empty fermented tank, you can pour the bug.

Pour barley. The best way I found to achieve this work is to use stainless steel soda barrels as fermented containers, but I got a pretty good result using plastic fermented containers and glass containers. be. After that, the addition of fruits can be performed by sterile so that the alcohol content is 10 % or the range of the alcohol content, but in this case, the cleanliness must be paid to the cleanliness. Pay attention to the handling of hot honey. A kettle with a filling hole is convenient for this procedure. In a plastic fermented tank, if the head space is large, the surface area increases, so there is a concern about oxidation. And ultimately, you will be quite confident in the recipe blending. Except for mixing, you can't change the results of this method. On the other hand, it is possible to pay attention to the hygiene and control the processing process of the fruit well. The extraction of mead and fruit is much easier without pushing the fruit into the basket bottle or stainless steel container. Next, the fermented fermented fermented fermented tank is as follows.

Pour barley. The best way I found to achieve this work is to use stainless steel soda barrels as fermented containers, but I got a pretty good result using plastic fermented containers and glass containers. be. After that, the addition of fruits can be performed by sterile so that the alcohol content is 10 % or the range of the alcohol content, but in this case, the cleanliness must be paid to the cleanliness. Be careful when handling hot honey. A kettle with a filling hole is convenient for this procedure. In a plastic fermented tank, if the head space is large, the surface area increases, so there is a concern about oxidation. And ultimately, you will be quite confident in the recipe blending. Except for mixing, you can't change the results of this method. On the other hand, it is possible to pay attention to the hygiene and control the processing process of the fruit well. The extraction of mead and fruit is much easier without pushing the fruit into the basket bottle or stainless steel container. Next, the fermented fermented fermented fermented tank is as follows.

Meed 5 Gallon provides fruit additives

The biggest advantage of this method is to save real fruit settings.

Taste and scent. I also prefer this method for the fact that I actually create a huge batch of meads in winter and spring, and when the season comes, I can identify the opportunity to add it to that fruit. It is much easier to add element fruits to enzymes to create meads than to jump in with mead and fruits for the first time of making mead. In fact, I don't dodge the answer to the question, but I would like to admit that it is not the standard for how much fruit should be added to honey sake. The number of fruits depends on what fruit flavor you want to get. A certain fruit is more fragrant than other fruits. raspberry,

Blackberries, Cassis, and Cranberry are small flavor bombs that kill smooth honey and have the potential to win the tastes and aroma of the charo. And if this is exactly what you want, you were successful. Table 8. 1 has been brought for those who want more specific information about the amount of fruits. For all kinds of fruits, the mediu m-sized medical liner 5 gallon indicates how much the amount can be applied to create weak fruit, moderate fruit, and powerful fruits. In the case of dry honey, it is necessary to make it a little less, and in the case of delicious honey.

Raspberry adds a scent to all pastures. The arrangement of fruits and pasture has different possibilities, as in the important contact time between them. By simply pickling in the primary enzyme for 1-2 weeks, you can obtain the flavor and aroma of a familiar fruit. On the other hand, the grassland of the fruit (with secondary fermentation) was left.

Feeman) was settled for a year. As a general rule, we want to remove the mead for a long time and remove it from the first fermented sediment. I recommend it exactly as the minimum number of times, which is very possible, which helps clean the mead (deleting a large fragment) like two additional racks and fruit meads. This basically means that it is necessary to pull out from both enzymes, fruits, or meads. When using plastic enzymes or stainless steel containers, there is an option to accommodate fruits in mushroom bags or nylon stockings from inside the enzyme. When the desired number of fruits is obtained, the element of the fruit is extracted.

Put in a bag and pour the contents into the compost. If you do not use a bag, you can disinfect a plastic or metal kitchen kitchen organs and scoop the fruit carefully. Glass barrels and stainless steel barrels without bags have a bigger challenge, but cannot be overcome. Put the fermented tank at the siphon position 1-2 days before the sliding. By doing so, the mead settles and separates before the slot. You can buy tools that make the preservation process easier, or do something yourself. Phil sparse is a stainless steel tube attached to the tip of the rack hose, which helps filter fruits and sedimentation. Use on the fruit side

Siphone hose. The hop sieve is attached to the bottom of the rack, and the same effect can be obtained even if it is wrapped firmly with a copper wire. Placing a hop bag on both sides of the siphon hose increases transparency. Put the stick carefully under the hop bag and siphon carefully without greed. The con e-shaped wine siphon has a plastic mesh with a plastic mesh and has a plunger directly on the tip of the siphon hose. Another trick I used in a plastic fermented container is to disinfect the sieve, lower it into the fruit, make a transparent liquid, and suck with a siphon. To start this process, you must have four hands. hand

When using one of these methods, you may have to start over several or several times in the stacking process. Efforts will be rewarded if you do it patiently and compassionate. Some fruits, especially strawberries and raspberries, are transferred to small pieces of seeds, pulp, and "hair" to the next fermentation tank. Hop bags and mesh hop filters do not match this small insect. In some cases, they must coexist with these. If you are really particular, the problem is reduced by several racks, but the amount of mead increases a little as the rack increases. Put in a bag and pour the contents into the compost. If you do not use a bag, you can disinfect a plastic or metal kitchen kitchen organs and scoop the fruit carefully. Glass barrels and stainless steel barrels without bags have a bigger challenge, but cannot be overcome. Put the fermented tank at the siphon position 1-2 days before the sliding. By doing so, the mead settles and separates before the slot. You can buy tools that make the preservation process easier, or do something yourself. Phil sparse is a stainless steel tube attached to the tip of the rackhose and helps filter fruits and sedimentation. Use on the fruit side

When using one of these methods, you may have to start over several or several times in the stacking process. Efforts will be rewarded if you do it patiently and compassionate. Some fruits, especially strawberries and raspberries, are transferred to small pieces of seeds, pulp, and "hair" to the next fermentation tank. Hop bags and mesh hop filters do not match this small insect. In some cases, they must coexist with these. If you are really particular, the problem is reduced by several racks, but the amount of mead increases a little as the rack increases. Put in a bag and pour the contents into the compost. If you do not use a bag, you can disinfect a plastic or metal kitchen kitchen organs and scoop the fruit carefully. Glass barrels and stainless steel barrels without bags have a bigger challenge, but cannot be overcome. Put the fermented tank at the siphon position 1-2 days before the sliding. By doing so, the mead settles and separates before the slot. You can buy tools that make the preservation process easier, or do something yourself. Phil sparse is a stainless steel tube attached to the tip of the rackhose and helps filter fruits and sedimentation. Use on the fruit side

Depending on the location, you need to modify your personal harvesting points. Persian, plums and pears are quite muddy with enzymes. To put out the barley, you need a minimum number of times and a certain time relief flight. The personality is virtue and should not be modified. I am talking about Mead. You have been waiting for a long time with the mead on karbo, you have a few times to wait with her in the bottle. Unlike other additives, fruits are distinguished from the sel f-expression and contrast opportunity. It emphasizes the opportunity to integrate the most ideal and complete gifts of nature, such as fruits and honey. You will probably use the opportunity to study these complexity.

With your own medical car. "Exquisite fruits are the flowers of the product. This is a necessary, wonderful, and most impressive units that are necessary and wonderful to understand the area. Flying trees, cheerful flowers with generosity, and finally, Fruits, gorgeous, flowering, melting, succulent plant s-These are treasures in the garden and garden, and they are intriguing, not only to this bright and sunny, but also to all landowners in the temperate climate. Andrew Jackson Dining, 1845, "American fruit and fruit trees"

Chapter 9 Grapes and Fruit

When did people on the ground first make fermented beverages that combine grapes and honey? Perhaps this happened in a recorded method. Egypt, Greece, and Rome materials are wine made of honey, or they mention them sweetly. Anyway, the range of the combination of grapes and honey varies, on the other hand, from the pasture with a volatile grape scent to a wine with a faint grape scent.

Up to wine where the complexity of honey feels faint. In any part of this spectrum, these two drinks perfectly enhance your friend's friend. At present, fermented products made from grapes and honey are generally called "all spices". Historically, the word "all spice" is clearly derived from the Middle Ages. Geyr gives a link between pipation and chosors to Claire or Clar with a phrase that shows wine with honey before applying food. Apart from this, he outlines that Roman Mulsum and Greek "Melitites" are the same drinks. Similarly, Hippokura seems to have been a sweet spice of herbs to wine sweetened with honey and sugar. In this way, the drink we are preparing now

Combined with the name we gave it. Either way, the co-fermentation of honey and grapes creates a wonderful meadow. Span suggests a whole fresh canvas for expressing your creative energy. And the rhetorical debates on the semantics of mead nomenclature are just thirsty for everyone! Allspice makes mead from grapes or grape juice, Hippocra makes mead from allspice with spices, and now we move on to the most exciting mead production and consumption. Honey makers can use grape extract or juice, or real fruit, and add grapes to their honey. As with most foods, you need to get the best, more authentic flavors into the final product.

It may be closer to the pure, unprocessed raw material -- in the case of grapes. I love pimentos made from high-quality wine grapes. But any is fine. You can also arrange pimentos made from Concord or Niagara grapes. I think pimentos made from high-quality wine grapes have a more complex and elegant aroma and flavor. Apart from that, in fact, I think it has a good luscious balance of body and acidity. But working with indivisible grapes is not a gentle task. Before or after fermentation, the grapes need to be flattened and cut. Also, special equipment is needed for crushing and pressing. Threshers can be manual or electric.

And presses with screw gears, as well as bell presses, which inflate the butuz from the inside with a tubular mesh screen and squeeze the juice from the grapes with hydraulic support. If you come to medicine from the world of winemaking, there is an opportunity to become skilled in pressing and its application. If not, the cost can be important. Candidates for personal pressing of grapes have the ability to freeze the acquisition of suppressed juice in the vineyard or winery. In some sources it is possible to buy crushed grapes. Buying high grapes and juice from suppliers in the district or by mail is important to increase the chances of arranging allspice at an award-winning price. Every year, more and more vineyards offer this wine.

You can search by product/ service online, or contact the grine knowledge distribution service or the Ministry of Agriculture to know the district options. District grapes and wine makers have all the opportunities to freeze the excellent sources of grape varieties and quality. Almost all kinds of grapes can be used for wine brewing in Japan, so concentrated juice is one of the candidates. This gives you the opportunity to rank all spice from a specific type of grapes. Concentrated fruit juice is easy to take out and apply, and is more profitable than normal peepy fruits and juice. The contradiction of the concentration is that everything was basically in grape,

Be sure to join the bank. To adjust the concentrated juice, the manufacturer removes water from the grape juice. As a result, almost all the necessary ingredients for happy grapes come out together. High quality enrichments are obtained as a result of decompression distillation. The lower the surface of the surface (or the lower the surface pressure), the lower the heat of boiling, the less the fruit juice is actually reduced, and the number of aromatic compounds is reduced. The concentrated juice manufacturer has the opportunity to capture the compounds of flavor and aroma from the two juice shipped and take them again into the final product. However, ultimately, the scent and flavor change.

Considering this, what is another point than any other concentrated juice? If you have just started making an al l-spice, we recommend that you get a suppressed juice. Warning immediately, it's actually expensive. However, it is possible to pay the cost by quality and get the real impression of the depth of the temperament obtained from the lack of bad materials. To find a healthy juice, look at the global network and district consultation services to find your local juice/ press maker. Alert HighLy Effective Sap from Varietal Gropes IS Still in Portorious Packes, with Sulfites or with Surfites ND Wineries. I want you to remember that Peppy juice is actually sold in seasonal only. You need to make a plan in advance. You can search by product/ service online, or contact each state's knowledge distribution service or the Ministry of Agriculture to find out the district options. District grapes and wine makers have all the opportunities to freeze the excellent sources of grape varieties and quality. Almost all kinds of grapes can be used for wine brewing in Japan, so concentrated juice is one of the candidates. This gives you the opportunity to rank all spice from a specific type of grapes. Concentrated fruit juice is easy to take out and apply, and is more profitable than normal peepy fruits and juice. The contradiction of the concentration is that everything was basically in grape,

Considering this, what is another point than any other concentrated juice? If you have just started making an al l-spice, we recommend that you get a suppressed juice. Warning immediately, it's actually expensive. However, it is possible to pay the cost by quality and get the real impression of the depth of the temperament obtained from the lack of bad materials. To find a healthy juice, look at the global network and district consultation services to find your local juice/ press maker. Alert HighLy Effective Sap from Varietal Gropes IS Still in Portorious Packes, with Sulfites or with Surfites ND Wineries. I want you to remember that Peppy juice is actually sold in seasonal only. You need to make a plan in advance. You can search by product/ service online, or contact the grine knowledge distribution service or the Ministry of Agriculture to know the district options. District grapes and wine makers have all the opportunities to freeze the excellent sources of grape varieties and quality. Almost all kinds of grapes can be used for wine brewing in Japan, so concentrated juice is one of the candidates. This gives you the opportunity to rank all spice from a specific type of grapes. Concentrated fruit juice is easy to take out and apply, and is more profitable than normal peepy fruits and juice. The contradiction of the concentration is that everything was basically in grape,

And it is necessary to consult the source. The grapes need grapes that correspond to the peak of sugar and acidity. As the grapes ripen, the degree of acidity drops and the table of sugar ripening increases. At the peak of the spoke, the grapes go through a stage where the degree of acidity drops to about 1%, while the shrinkage table continues to grow and reaches a peak of 20-26%. Grapes that ripen at this stage distinguish one of the best wines, and as a result, the vineyard works skillfully to make it possible to collect the grapes until the same time that the moment leaks. The ripening process is weather-dependent. Bad weather at the time of harvest, fresh or a shortened vegetation stage may not allow the crop to reveal its personal potential. In this case, the grapes have a chance to adjust.

Standard methods. They have every opportunity to mix the species or bring configurations to the recipe and technical process. More than all others, which have reached peak ripeness, including if this should slightly change your own intentions, because you are free from their financial constraints. In some wine regions, the grapes usually ripen with difficulty and specific guide lines have been developed to compensate these original individuals. Champagne - wine made from unripe grapes, shows a great introduction of refreshing juice. Almost all, but not all, have blamed and taken their name from the grape variety. Of course, the grape varieties mentioned below make up a significant percentage of fine wines.

Produced in the United States and on stage. This list is elementary, with the grape varieties I need to consider which have the remarkable wine and pigments necessary to create a great wine and any possibility that other varieties are not at least as good. The choice of grapes depends on the area you live in and the allspice similarity you want. The first aspect in choosing grapes every time should be the growing region. In some areas of California, for example, a long vegetation phase is needed to ripen Cabernet Sauvignon and other strong Burgundies. If grown in an area with majestic lakes, these same varieties literally never reach full ripeness. If you buy grapes or juice from a supplier in the area, you need to know the appearance and type of flowering grapes

High quality fruits stand out. If your local cultivation conditions enable harvesting a rich and unusual Bacco Noir, be sure to use that data. Don't be ashamed of mixing varieties. Most of the world in the world and white wine like a considerable percentage of snow are considered as a result of bathing. Some varieties, such as Cabernet in Sovignon, are used as a single juice source for wine, but in many cases, wine with varieties is considered blended. In Baden, producers of wine and pituators include the qualities (large aroma, difficult fruit flavor) of the first type of grapes, and the qualities (higher acidity, bottomless colors, and endless colors. A lingering) can be combined. Grape Garden owner and wine studio

The owners of the grape field and the wine workshop have the same knowledge about grapes and are happy to accept curious and polite guests.

The list of graphic varieties below is from white varieties like snow to varieties used for Baldwine's production. But I had no opportunity to arrange or try these varieties (although this is even more sad). In addition to classical varieties, fresh hybrid snow white and Burgundy varieties, which indicate their quality in areas other than California, France, and Pamed, are added to the list.

California, France, and Australia and South America are famous for their quality.

Snow varietie s-White Wine Pinot Blanc. Pinoton Jic, a descendant of France, a clone of Pinot Noir. This variety is popular with the highest sourness. Pinot Blanc is characterized by its scent and neutral flavor, and is sometimes called the masterpiece of Cartoon (manga). Pinot Blanc is grown in Italy, France, Germany, Austria and South America and is surrounded by California Montes. Pinot Blanc is blended perfectly with a corresponding type of honey, blended with flower (raspberry, orange), and various types of honey that is saturated, and uses it as mute. High quality fruit stands out. If your local cultivation conditions enable harvesting a rich and unusual Bacco Noir, be sure to use that data. Don't be ashamed of mixing varieties. Most of the world in the world and white wine like a considerable percentage of snow are considered as a result of bathing. Some varieties, such as Cabernet in Sovignon, are used as a single juice source for wine, but in many cases, wine with varieties is considered blended. In Baden, producers of wine and pituators include the qualities (large aroma, difficult fruit flavor) of the first type of grapes, and the qualities (higher acidity, bottomless colors, and endless colors. A lingering) can be combined. Grape Garden owner and wine studio

The owners of the grape field and the wine workshop have the same knowledge about grapes and are happy to accept curious and polite guests.

California, France, and Australia and South America are famous for their quality.

Snow varietie s-White Wine Pinot Blanc. Pinoton Jic, a descendant of France, a clone of Pinot Noir. This variety is popular with the highest sourness. Pinot Blanc is characterized by its scent and neutral flavor, and is sometimes called the masterpiece of Cartoon (manga). Pinot Blanc is grown in Italy, France, Germany, Austria and South America and is surrounded by California Montes. Pinot Blanc is blended perfectly with the corresponding honey, blended with flowers (raspberry, orange), and various types of honey that are saturated, and use it as mute. High quality fruits stand out. If your local cultivation conditions enable harvesting a rich and unusual Bacco Noir, be sure to use that data. Don't be ashamed of mixing varieties. Most of the world in the world and white wine like a considerable percentage of snow are considered as a result of bathing. Some varieties, such as Cabernet in Sovignon, are used as a single juice source for wine, but in many cases, wine with the variety title is considered blended. In Baden, producers of wine and pituators include the qualities (large aroma, difficult fruit flavor) of the first type of grapes, and the qualities (higher acidity, bottomless colors, and endless colors. A lingering) can be combined. Grape Garden owner and wine studio

The owners of the grape field and the wine workshop have the same knowledge about grapes and are happy to accept curious and polite guests.

California, France, and Australia and South America are famous for their quality.

Strong against oak. Apple aroma is dominant. Walnut, vanilla flavor. Lease ring. A valuable variety of Germany, the finest product produced in the Mosel River basin and the ALSA district of France. It is more suitable for cool areas such as the Great Lake and New York than California. It can reach a very high sugar content, and is evaluated for the occurrence of no n-toxic mold called precious (Botritis Cinelea). The grapes are hung on a grape tree and then sorted and collected. At the end of the wine, the line variety can maintain the level of acid even with the appropriate sugar concentration, so at the end of the wine, the fruits are sweet and characteristic.

The acid that feels on the tongue. In some areas, leasing grapes may have higher levels of wine acids than usually required for white wine. For this reason, Aries is an excellent candidate for piman who balances the acid level with honey and gives both bouquets and flavors sweetness and complexity. It can be dry. The colors are from bright solar energy to golden. Aroma: Apple, floral (rose and violet). Flavor: Large fruit flavors such as apples, peach / apricot, pear. Gevulz Traminer is a very ful l-body grapes and can produce quite a lot of sugar. It grows the best in the Alsace region, but is also cultivated in New Zealand, California and the Pacific region.

State in the northwestern part. This variety is difficult for producers because it has a faster flowering and some other aspects of grapes (including a very accurate harvest time so that the flavor is slow and less sour). It often has a sweet flavor, but using high alcohol yeast can be more dry. The peel is pink, the inside of the glass is golden or copper. Rose and watermelon aroma. Face, peach, mango flavor. Svignon Blanc. The aroma is good, the flavor is plump, it can withstand transportation, and it is suitable for cultivation in California, France, Chile, Argentina, New Zealand, and South Africa, so it is evaluated as the best of French species. There are people. Owinon's wine is also strong in oak. Apple aroma is dominant. Walnut, vanilla flavor. Lease ring. A valuable variety of Germany, the finest product produced in the Mosel River basin and the ALSA district of France. It is more suitable for cool areas such as the Great Lake and New York than California. It can reach a very high sugar content, and is evaluated for the occurrence of no n-toxic mold called precious (Botritis Cinelea). The grapes are hung on a grape tree and then sorted and collected. At the end of the wine, the line variety can maintain the level of acid even with the appropriate sugar concentration, so at the end of the wine, the fruits are sweet and characteristic.

State in the northwestern part. This variety is difficult for producers because it has a faster flowering and some other aspects of grapes (including a very accurate harvest time so that the flavor is slow and less sour). It often has a sweet flavor, but using high alcohol yeast can be more dry. The peel is pink, the inside of the glass is golden or copper. Rose and watermelon aroma. Face, peach, mango flavor. Svignon Blanc. The aroma is good, the flavor is plump, it can withstand transportation, and it is suitable for cultivation in California, France, Chile, Argentina, New Zealand, and South Africa, so it is evaluated as the best of French species. There are people. Owinon's wine is also strong for oak. Apple aroma is dominant. Walnut, vanilla flavor. Lease ring. A valuable variety of Germany, the finest product produced in the Mosel River basin and the ALSA district of France. It is more suitable for cool areas such as the Great Lake and New York than California. It can reach a very high sugar content, and is evaluated for the occurrence of no n-toxic mold called precious (Botritis Cinelea). The grapes are hung on a grape tree and then sorted and collected. At the end of the wine, the line variety can maintain the level of acid even with the appropriate sugar concentration, so at the end of the wine, the fruits are sweet and characteristic.

The acid on the tongue. In some areas, leasing grapes may have higher levels of wine acids than usually required for white wine. For this reason, Aries is an excellent candidate for piman who balances the acid level with honey and gives both bouquets and flavors sweetness and complexity. It can be dry. The colors are from bright solar energy to golden. Aroma: Apple, floral (rose and violet). Flavor: Large fruit flavors such as apples, peach / apricot, pear. Gevulz Traminer is a very ful l-body grapes and can produce quite a lot of sugar. It grows the best in the Alsace region, but is also cultivated in New Zealand, California and the Pacific region.

Suitable for spicy dishes, strong cheese, tomatoes, and dark meat. This grapes have the power needed to overcome various honey, and the sourness is completed without losing or losing energy. For example, like honey used in honey wine, this grapes proved with persuasive power that it can be used for pepper. Scent of citrus, herbs, green pepper. Vanilla, butter, sourness. Semine. Sauvignon Blanc and German white wine are more delicate and balanced than the high sugar content and acidity. It is cultivated in France and California. Many luxury wines are included.

French wine. South American dry samples may not be stronger. It can be used as an al l-spice base, including brut honey, similar to the kizaris, as combined with other sour grapes. It may be necessary to adjust the sourness when bottling. Insense: Floral, some spicy notebook. Flavor: Powerful fruit flavor. Chardonnay. How did you switch as a solid "white wine" that was traced in real time, for example, a win e-making group? Chardonnay, a Burgundy family, emits more embodied varieties when exported on the most disadvantageous criteria. California's production areas have already gained great classic characteristics, as in some Australian fields. Chardonnay is suitable for Spanish pepper

The blend with the light picking honey is the best. Chardonnay has a light and delicate aroma and flavor, and when blended with other varieties, it is highly likely that the aroma will be emphasized. It is combined with apples, peaches, pear scents, and the scent of citrus and tropical fruit. Chardonnay is very easy to feel the oak aroma, and has the ability to express the flavor of nuts and diastyl (oily scent and flavor). Vignol (Lavat 51). New varieties widely grown in the Traverse Bay area in Michigan and New York. In addition to champagn e-style sparkling wine, it is also used as blends and Valaetal wine. sufficient. Suitable for spicy dishes, strong cheese, tomatoes, and dark meat. This grapes have the power needed to overcome various honey, and the sourness is completed without losing or losing energy. For example, like honey used in honey wine, this grapes proved with persuasive power that it can be used for pepper. Scent of citrus, herbs, green pepper. Vanilla, butter, sourness. Semine. Sauvignon Blanc and German white wine are more delicate and balanced than the high sugar content and acidity. It is cultivated in France and California. Many luxury wines are included.

The blend with the light picking honey is the best. Chardonnay has a light and delicate aroma and flavor, and when blended with other varieties, it is highly likely that the aroma will be emphasized. It is combined with apples, peaches, pear scents, and the scent of citrus and tropical fruit. Chardonnay is very easy to feel the oak aroma, and has the ability to express the flavor of nuts and diastyl (oily scent and flavor). Vignol (Lavat 51). New varieties widely grown in the Traverse Bay area in Michigan and New York. In addition to champagn e-style sparkling wine, it is also used as blends and Valaetal wine. sufficient. Suitable for spicy dishes, strong cheese, tomatoes, and dark meat. This grapes have the power needed to overcome various honey, and the sourness is completed without losing or losing energy. For example, like honey used in honey wine, this grapes proved with persuasive power that it can be used for pepper. Scent of citrus, herbs, green pepper. Vanilla, butter, sourness. Semine. Sauvignon Blanc and German white wine are more delicate and balanced than the high sugar content and acidity. It is cultivated in France and California. Many luxury wines are included.

Bright color. The best sourness, difficult herbs and citrus scents. This variety has been highly evaluated by manufacturers and wine manufacturers. You can drink it dry and drink with sourness, and you can enjoy the middl e-sweet al l-pace with light or amber honey. Harvest/ elegant aroma. Citrus (grapefruit), apricot, peach, melon flavor. Saival (SeyVal, Seyve-Villard 5276). The name is Savel Blanc, and the guilt of this variety is on sale. Currently one of the most widely grown varieties in the eastern part. Mature faster (mi d-season). It has a high reputation of refreshing, but some are thin. Medium body and ful l-body honey, or maybe aged in oak can be balanced. Used for dry Snow White.

Used for sparkling wine and is often compared with Shaburi. Melon, grass, dried grass scent. The taste of apple and pear.

Burgundy wine variety Cabernet Sovinyon. Among the US grapes, he is a "great father." In fact, it is considered a descendant of Cabernet Fran and Ovignon Blanc. Cabernet Sauvignon absolutely reveals the personal possibilities of the characteristics of France, California, and more warm American regions (especially chili), including long autonomous stages. He receives oak like a duck water, has the sour, tannins, and torso needed to balance strongly, including brutal honey wine. These grapes succeed with the nose and have rich acidity and tannins.

A scent that calls on the vocabulary and has the potential to change depending on the production area and crop. First, Dark Carant, Black Calant, Cherry, Green Pepper, All Spice, Spice, especially ginger scents. Impressive bouquets include cedar and other trees, leather, soil, tobacco, and Musk. Fruits and spicyness, flavor of plums and plums, and flavors above, sometimes smoke, cinnamon, sandalwood, almost all flavors. Cabernet Frank Sovignon's wide variety of popular varieties Cabernet Frank, the guardian deity of Cabernet, is a venerable in the win e-making world and occupies a visible space in many French popular Bordeaux. bright color. The best sourness, difficult herbs and citrus scents. This variety has been highly evaluated by manufacturers and wine manufacturers. You can drink it dry and drink with sourness, and you can enjoy the middl e-sweet al l-pace with light or amber honey. Harvest/ elegant aroma. Citrus (grapefruit), apricot, peach, melon flavor. Saival (SeyVal, Seyve-Villard 5276). The name is Savel Blanc, and the guilt of this variety is on sale. Currently one of the most widely grown varieties in the eastern part. Mature faster (mi d-season). It has a high reputation of refreshing, but some are thin. Medium body and ful l-body honey, or maybe aged in oak can be balanced. Used for dry Snow White.

Used for sparkling wine and is often compared with Shaburi. Melon, grass, dried grass scent. The taste of apple and pear.

A scent that calls on the vocabulary and has the potential to change depending on the production area and crop. First, Dark Carant, Black Calant, Cherry, Green Pepper, All Spice, Spice, especially ginger scents. Impressive bouquets include cedar and other trees, leather, soil, tobacco, and Musk. Fruits and spicyness, flavor of plums and plums, and flavors above, sometimes smoke, cinnamon, sandalwood, almost all flavors. Cabernet Frank Sovignon's wide variety of popular varieties Cabernet Frank, the guardian deity of Cabernet, is a venerable in the win e-making world and occupies a visible space in many French popular Bordeaux. Bright color. The best sourness, difficult herbs and citrus scents. This variety has been highly evaluated by manufacturers and wine manufacturers. You can drink it dry and drink with sourness, and you can enjoy the middl e-sweet al l-pace with light or amber honey. Harvest/ elegant aroma. Citrus (grapefruit), apricot, peach, melon flavor. Saival (SeyVal, Seyve-Villard 5276). The name is Savel Blanc, and the guilt of this variety is on sale. Currently one of the most widely grown varieties in the eastern part. Mature faster (mi d-season). It has a high reputation of refreshing, but some are thin. Medium body and ful l-body honey, or maybe aged in oak can be balanced. Used for dry Snow White.

Used for sparkling wine and is often compared with Shaburi. Melon, grass, dried grass scent. The taste of apple and pear.

Vintner Franc is more widely grown in France, but is still grown throughout Europe and to a lesser extent in California and South America. The variety is particularly well suited to blending with other varieties, giving it a flattering color and more complex flavors. Cabernet Franc is not as acidic and tannic as its descendants, but it has the same aromas, bouquet and flavor. Merlot Merlot is one of the most popular French varieties and is actively used by red wine lovers. It is grown in warm lands around the world. It is considered the staple of the most popular French varieties. Some sketches Merlot is more approachable to young wine lovers than Cabernet Sauvignon. For example, it has less tannins and acidity, a softer finish, a rounder finish and less acidity. Merlot has aromas of dark berries and currants, as well as floral aromas. It also has woody, earthy, leathery and coffee aromas. Pinot Noir Like almost all ancient fruit varieties, this grape can produce reasonably high quality fruit if given a lot of care. It was cultivated during the Roman Empire and is now exported all over the world. It has many flaws, but at the same time produces wines that are pure and refined. The grapes have a fairly high amino acid content, which ensures a sufficient amount of nitrogen.

Uses nutrients that induce vigorous, almost violent fermentation. It has less acidity and tannins than larger-grained varieties, and is correspondingly soft and mild, but has a long finish. It is also notable for having the highest content of resveratrol, which is believed to be responsible for the cholesterol-lowering effects of the "French Paradox." Pinot Noir is lighter than Cabernet, with light berry aromas such as raspberry, cherry, and strawberry, spices such as rosemary, mint, and cinnamon, and a fuller vegetal aroma. The complex flavor includes aromas of earth, leather, ripe tomato, and bar, as well as everything else this wine actually gets from the oak (highly recommended). Syrah The biggest names in great wines are

Rhune's blend, the bass of Chatonhu Du Papup. The appearance is decayed and the production area is uncertain. It is cultivated in France, California, Australia (as Sillers), Argentina. This type is popular with rich colors and rich wine with colorful aromas and flavors. These grapes have the ability to withstand the aroma and flavor of huge honey (even if you say modest), and to balance the huge sweetness and balance that can be seen in dry bordeaux wine than usual. Includes the sourness of. In addition to the scent of dark berries and blackberry, the nuances of deep herbs, cedars and grass. In the mouth, smoke, toast, musk, oak, truffle, etc. are the same as before. Marshal Foc French American

It is a hybrid grape and is also called a fosian. Wine is lighter than Merlo and Cabernet Sauvignon. Maleshal Fok has a short growth period, so producers in cold areas such as the Great Lake and Oregon can make reddish wine with a balance between ripe grapes and acids. Has the ability to ripen the highest sugar content. It has blackberries, leather, and soil aroma, but is lighter / weaker than culmar and Cabernet. Deconak (Seabel 9549). It is similar to a foc in the fact that the growth period is short and is cultivated regularly in cold areas such as northwest and five lakes. Known for the high level of tannins.

Fruit flavor. It is not considered one of the most impressive varieties, but it is still a good ground for those who are from the Midwest and want to make pepper with the spirit of a satisfactory table wine. Aged with moderate barrel incense. The aroma and flavor are reminiscent of a fosian. Gamey Noir (formerly Game Beaujolais). Located northwest. The growth period is short, and the maturity and harvest season are quite narrow. Pinot Noir clone. The highest quality if the harvest is in time. Color: bright wine red from pink. Strawberry, raspberry, flower aroma. The fruity flavor with a solid taste, the scent of wood, the scent of coconut, and toast (in the case of oak) are added. Chamboursan (Joan Save 26 -.................... Chartonof Du Papp is the basis of the bass. The appearance is decayed, the production area is uncertain. France, California, Australia (as Sillers), cultivated in Argentina. This type is almost dark and rich in colored aromas and flavors. It has the ability to withstand), and contains a huge sweetness and a dark berries and a blackberry scent that can be seen in a dry bordeaux wine. Including the nuances of the grass, the same as before, toast, oak and truffles.

Fruit flavor. It is not considered one of the most impressive varieties, but it is still a good ground for those who are from the Midwest and want to make pepper with the spirit of a satisfactory table wine. Aged with moderate barrel incense. The aroma and flavor are reminiscent of a fosian. Gamey Noir (formerly Game Beaujolais). Located northwest. The growth period is short, and the maturity and harvest season are quite narrow. Pinot Noir clone. The highest quality if the harvest is in time. Color: bright wine red from pink. Strawberry, raspberry, flower aroma. The fruity flavor with a solid taste, the scent of wood, the scent of coconut, and toast (in the case of oak) are added. Chamboursan (Joan Save 26 -................ The grapes of Chatonhu Du Papp. The exterior is decayed and is uncertain. This type is almost dark, with rich aromas and rich flavors, are popular with huge honey aromas and flavors. It has an ability and contains a huge sweetness and a sour taste of a dry bordeaux wine than usual. Included in the mouth, all of them, such as toast, musk, and truffle.

205). Another French-American hybrid, the acreage in Europe is declining due to restrictions on feeding the hybrid. It is grown in North and South America. It is often interplanted with other varieties with fairly good results. Its low tannin content allows for effective aging in skins and oak. Its growing season is longer than other hybrids (mid-October). Aroma: Spicy, herbaceous. Flavor: Large black fruits and berries, strong earthiness. When preparing allspice from fresh fruit or freshly pressed juice, follow the sulfurization instructions of the manufacturer. Unless otherwise specified, reddish grape juice can be treated with 50 ppm sulfite.

Use Campden tablets per gallon (3, 785 L) 24 hours before use. Snow-white grape juice can be treated with twice the amount of sulfite. Most winemaking reference books also recommend treating the juice with sulfite early in the aging process. Making peppers from juice is very easy, especially if you use plastic fermentation vessels. Fill the fermentation vessel with 11, 4-15 liters of juice and add 1, 82-3, 64 kilos of honey. Then dilute with water until you reach the desired consistency. It is possible to add a larger amount of juice, for example in areas with a short growing season, where the fruit may not reach the sugar content expected for a particular variety. In the "Recipes" section you will find a recipe for pimento.

See the "Recipes" section for recipes. The great fruitiness and balanced acidity of the wine grapes act as a great foil for the complex and elastic aromas and flavors of the honey. The ability to combine cepage honey with cepage grapes and different yeasts intrigues even the most skilled winemakers and co-oenologists. Spanish pepper making opens the door to a new kingdom of research and exploration. This door has been open for a long time, but only a lucky few have passed through. Just thinking about it ignites the flames of fantasy.

Chapter 10: Space and CultureIn some circles, "mead" literally means "condiment." Readers of the traditional mead book, Sir Kenelm Digby's Cupboard: Opened, find it hard to believe that spices do not appear in every mead recipe. In literally every recipe, the mead maker must add cinnamon, nutmeg, marjoram, cloves, ginger root, or a combination of these.

Just as modern chefs use specific spices blends to make their restaurants stand out to the customer's heart, Meed makers have traditionally given their unique spices to meads. The history of spices in Northern Europe is older than the history written in letters. As a result, spices meads are still popular today. The level of spices in the mead varies from the last minute flavored threshold to a huge expression that features a mead and competes for dominance with the nose and tongue. Regardless of the spice level, the history of Mead and Metgrin is almost in line with the history of spices and herbs from the Mediterranean to the Northern Scandinavia. Many

Spices and herbs were used as fragrances, and some had medicinal and tonic effects. Medical Medicine has become an ideal way to convey these. Many world trade developed through spice trade. The oldest use of cinnamon dates back around 5, 000 BC. Jews and Egyptians used them for religious rituals throughout the Indian Astra. Around 3700 BC, merchants visited Zanjibar Island, probably to get the valuable cloves that had grown there. The Bible has many spices descriptions. Wake up, wake up, come to the south wind, blow it in my garden.

The Romans spread spices in the Northern Europe, using spices, and used many of the same varieties we knew today. Both Romans and Greek loved spices. With some exceptions, the spices used by Westerners today were born on the Mediterranean coast. Many of them were used around 1500 BC in Egypt, Spain, or other areas in the Greco Roman world. It seems surprising that a large amount of pepper and other spices were traded more than 1500 years ago in a world that has become smaller due to ultrasonic airplanes and the Internet. At that time, the trade route was more than 12, 000 kilometers on land without cars. As modern chefs use specific spices blends to make their restaurants stand out to the hearts of customers, Meed Maker traditionally uses specific spices to a unique personality. Ta. The history of spices in Northern Europe is older than the history written in letters. As a result, spices meads are still popular today. The level of spices in the mead varies from the last minute flavored threshold to a huge expression that features a mead and competes for dominance with the nose and tongue. Regardless of the spice level, the history of Mead and Metegrin is almost in line with the history of spices and herbs from the Mediterranean to the Northern Scandinavia. Many

The Romans spread spices in the Northern Europe, using spices, and used many of the same varieties we knew today. Both Romans and Greek loved spices. With some exceptions, the spices used by Westerners today were born on the Mediterranean coast. Many of them were used around 1500 BC in Egypt, Spain, or other areas in the Greco Roman world. It seems surprising that a large amount of pepper and other spices were traded more than 1500 years ago in a world that has become smaller due to ultrasonic airplanes and the Internet. At that time, the trade route was more than 12, 000 kilometers on land without cars. Just as modern chefs use specific spices blends to make their restaurants stand out to the customer's heart, Meed makers have traditionally given their unique spices to meads. The history of spices in Northern Europe is older than the history written in letters. As a result, the spice mead is still popular today. The level of spices in the mead varies from the last minute flavored threshold to a huge expression that features a mead and competes for dominance with the nose and tongue. Regardless of the spice level, the history of Mead and Metegrin is almost in line with the history of spices and herbs from the Mediterranean to the Northern Scandinavia. Many

Especially in Northern Europe, the fusion of mead and herbs was literally inevitable. The nobility loved mead, for example, from all other potions, both because of its properties and, for those who had the opportunity to be allowed to drink mead, because of the status it represented. Spain was still personified by administration, wealth and status. Spices in the Middle Ages, like honey, sometimes served as a means of taxation and sometimes discussed as ransom. States and kingdoms fought for the main routes of spices for centuries. The need to create an impregnable route to spices, not gold, forced Christopher Columbus, as the popular image suggests, to risk a sea bathing trip beyond the ends of the earth.

In fact, almost everyone today believes that chivalrous honey agents used spices to hide the main defects of fermentation and the difficulties of parts and equipment. I do not think that the sovokup of evidence approves this notion. At the beginning of mead, its significance in the culture of northern Europe was firmly established behind the royal families and nobles, Plinia, in the first century of our era. By 700 AD, when Beowulf was written, mead had become widespread in the aristocratic mind as a drink of the nobility. These references are noted long before the famous herbs for mead (which are actually mentioned in Digby and in more damaged European documents from the 9th century until the time of the revival) began to be sold regularly in the early Lippnorman or Anglo-Saxon states.

Saxon kingdoms It was only in the 12th century that the trade route for spices to northern Europe was absolutely formed. In the early days of the medvarni, wort was prepared using various techniques necessary to obtain a product quite suitable for drinking. Evidence of this is that modern medvarni are adventurous and regularly make wort of known properties without following hygienic procedures. Moreover, most of them have no doubt that mead made by this technique has the best aromatic properties than mead made by other methods. Thus, there is no reason to think that nightly mead had to be polluted or burned periodically. There are no herbs in mead.

Medical herbs were higher than wine and beer, but the reason for adding herbs to the mead is not to hide the drawbacks of charm, but also in the taste, fragrance, and magic secrets. It was early. Apart from this, in a recipe of Meed using many spices, adding herbs and spices is the first mixing process, and it is reasonable to hide the drawbacks. It was predicted that it was not. If spices were covered for medical deficiencies, saving recipes without spices seemed to be arrogant, at least remaining until this time. And the last is the most important thing. I think there are two requirements.

It has a better scent and taste than honey we can now get. In the first place, the most expensive European honey comes from the flowering forest, especially Germany's thorough coniferous forest. Including now, this is regarded as a prize among honey supporters and is the most expensive and necessary type of honey. Sorrow, the formation of human population has led to the removal of important habitat to maintain these colors. As a result, these delicious types of honey will be more extended in the previous era. 2, the most likely, most important point is linked to the type of honey used by the first European Medovary. They were honey 2 rather non-non-extended appearance: free-spirited honey and drift to honey

honeycomb. The honey obtained from these sources is used only once in the birdhouse. The most ignorant honey was intended for the huge share for the largest customer (aristocrat), but was first mined and deposited the upper part aside. The honey was made to a pasture and was served on the table. Next, a beekeeper or Ulov's master repeatedly made his own remedy, put the crushed ridges in hot water and wash. And each spring top was cleaned with honey, and wax, which was evaluated for preparing candles, was sailed to Bazaar, Temple, or. Medical herbs were higher than wine and beer, but in the same reason to add herbs to the meads in the flavors, aromas, and magical secrets rather than hiding the drawbacks of charm. It was quick. Apart from this, in a recipe of Meed using many spices, adding herbs and spices is the first mixing process, and it is reasonable to hide the drawbacks. It was predicted that it was not. If spices were covered for medical deficiencies, saving recipes without spices seemed to be arrogant, at least remaining until this time. And the last is the most important thing. I think there are two requirements.

It has a better scent and taste than honey we can now get. In the first place, the most expensive European honey comes from the flowering forest, especially Germany's thorough coniferous forest. Including now, this is regarded as a prize among honey supporters and is the most expensive and necessary type of honey. Sadness, the formation of human population has led to the removal of important habitats to maintain these colors. As a result, these delicious types of honey will be more extended in the previous era. 2, the most likely, most important point is linked to the type of honey used by the first European Medovary. They were honey 2 rather non-non-extended appearance: free-spirited honey and drift to honey

honeycomb. The honey obtained from these sources is used only once in the birdhouse. The most ignorant honey was intended for the huge share for the largest customer (aristocrat), but was first mined and deposited the upper part aside. The honey was made to a pasture and was served on the table. Next, a beekeeper or Ulov's master repeatedly made his own remedy, put the crushed ridges in hot water and wash. And each spring top was cleaned with honey, and wax, which was evaluated for preparing candles, was sailed to Bazaar, Temple, or. Medical herbs were higher than wine and beer, but the reason for adding herbs to the mead is not to hide the drawbacks of charm, but also in the taste, fragrance, and magic secrets. It was early. Apart from this, in a recipe of Meed using many spices, adding herbs and spices is the first mixing process, and it is reasonable to hide the drawbacks. It was predicted that it was not. If spices were covered for medical deficiencies, saving recipes without spices seemed to be arrogant, at least remaining until this time. And the last is the most important thing. I think there are two requirements.

It has a better scent and taste than honey we can now get. In the first place, the most expensive European honey comes from the flowering forest, especially Germany's thorough coniferous forest. Including now, this is regarded as a prize among honey supporters and is the most expensive and necessary type of honey. Sadness, the formation of human population has led to the removal of important habitats to maintain these colors. As a result, these delicious types of honey will be more extended in the previous era. 2, the most likely, most important point is linked to the type of honey used by the first European Medovary. They were honey 2 rather non-non-extended appearance: free-spirited honey and drift to honey

as a tax. This falls firmly away from the progressive practice of beekeeping, where the honeycombs are separated and the honey is extracted through the spine. The honeycombs that have passed this function collapse into hives for refilling and are used until they darken, they trust and do not soak in the aroma, which actually has the ability to affect the honey that protects them. They follow them melted from the beeswax to prepare fresh ground and other products. However, the effect caused on the honey has the possibility of being less significant, it absolutely exists and this has never been a moment in the era of honey hubs and washed honeycombs and mead production. In view of the above, logically, what actually happened? The reasons why the nobles added herbs to their mead were twofold. First of all, herbs provided the best flavor for their "drink of kings". As always, the extravagant people want to have the best. For example, spices were allowed to deviate from the usual menu, so it was natural to add spices to drinks and food. Secondly, spices were expensive and rare, so their use was a confirmation of property and statehood. The European situation adopts the legacy of status indication among the upper classes. The constant use of spices confirmed the social status of the person.

The preparation of plumes is now a spicy mead with a wide range of uses. It can be drunk out of the bottle or as it is, as well as for appearance.

It is put in mulled wine as a warming and soothing thing during winter adventures in nature. There are also cooking methods that use metagerin as an ingredient in marinades and sauces. Dry metagerin with unusual spices can be a great sauce for seafood or pasta. The thing to be careful of is using too much spice! The difference with fruits is that spices are modest and add a moderate amount, which makes it a cute and beautiful honey. Fruits are added to fruit liqueurs, sometimes in large quantities appropriate to the elements, including fruit juices and liquors. It is not made unpleasant or not food, it is essentially a lot of fruit. On the other hand, the extra herbs have every opportunity to arrange the meadow

Almost tasteless. At worst, the overwhelming methegrin ruins your palate and you can't taste anything else for an hour or more. Spices kill the tongue. Ginger root, cinnamon, cardamom, camellia, almost any distinctive herb or grass will overload your palate if used excessively. I love the flavor of cabanero peppers, but they have so much heat that I have to treat them like explosives when making my mead. "Less" quickly becomes "too much" and I end up using them as a brine for my next smoked turkey. That said, a good methegrin is a delight. The balanced spice of the wonderful methegrin gives it a surprising complexity and balance.

Contrast that with honey. Drinks like this keep you interested in the next throat to solve the organic conundrum it represents. A perfectly balanced spring day providing good metheline heat but not unbearable heat, sunshine but not unbearable glare, ideal humidity for comfort and light breathing, and a breathtaking sunset to soak in the night of "ideal sleep weather" with memories in my head. Who could have done this with honey and coriander and orange peel? And a good attack by an ephemera subvaria and three decent brown trout caught on a dry fly #14 Hendrickson that I tied myself, released unharmed of course,

and a beaver moving silently through the shallows, a blue heron, a few groms including a mother with her ducklings - all in the river. No way, I don't have that hobby. But a beautiful metheline is also suitable. Many methelines that participate in the Mazer Cup belong to the "festive spices" group, which includes combinations of nutmeg, ginger, cinnamon and/or cloves. The combination of these spices with honey seems natural, since they have long been associated with sweets and pastries. In addition, there are liqueurs that contain these spices, which are also combined with sweetness and alcohol. Despite the popularity of these various spices,

Some of the most attractive and intriguing honey that I have tried are obtained from medical units that separate other scents, such as chamomile, orange peel, rose hip, lavender, and coriander. It was. These and other herbs complement the characteristics and difficult aroma of Mead in the most attractive way to be interested. The professionalism of the mead compound is dominant here. It looks like an infinite range that has evolved, and in fact, a talented artist attracts visitors and hurrys the suburbs. In this way, I think the side of Metegrin remains unknown. Fresh herbs and new combinations are waiting for you.

Practical usage of metallin

My herbs are the same as those used for fruits, but some changes have been added. In short, creating a great mead requires a great herb. Of course, I have made a mead with herbs bought at the hyper market, and this method can make a satisfactory mead. However, in such a case, the real victory of the protagonist will be caused by accident and patience. Muscat-meteline, which was arranged five years ago (although used freshly ground nutmeg) -Meterine is now appearing. However, the green and lush plain plains of the virtue can be obtained by those who are prepared to leave many miles from the lightness of suffering, and the same can be said. In fact, good herbs

If you want to make a really good meteuglin, you have to concentrate on how to balance the right flavor, which is more important for you.

A good herbal shop gives you an interesting ability to your imagination. You ask, "Where do you get a really good herb?" Well, in my cas e-I usually go to buy fruits. In Detroit, Bazaar chosen for cooking believers is the eastern Bazaar, and it comes from the stor e-a few of the most attractive and intriguing honey I have tried. Ka was obtained from medical units that were separated from other scents, such as chamomile, orange peel, rose hips, lavender, and coriander. These and other herbs complement the characteristics and difficult aroma of Mead in the most attractive way to be interested. The professionalism of the mead compound is dominant here. It looks like an infinite range that has evolved, and in fact, a talented artist attracts visitors and hurrys the suburbs. In this way, I think the side of Metegrin remains unknown. Fresh herbs and new combinations are waiting for you.

Practical usage of metallin

If you want to make a really good meteuglin, you have to concentrate on how to balance the right flavor, which is more important for you.

A good herbal shop gives you an interesting ability to your imagination. You ask, "Where do you get a really good herb?" Well, in my cas e-I usually go to buy fruits. In Detroit, Bazaar, who was chosen for the believers of cooking, is the eastern Bazaar, which comes from the stor e-Some of the most attractive and intriguing honey I have tried. It was obtained from medical units that were separated from other scents, such as chamomile, orange peel, rose hips, lavender, and coriander. These and other herbs complement the characteristics and difficult aroma of Mead in the most attractive way to be interested. The professionalism of the mead compound is dominant here. It looks like an infinite range that has evolved, and in fact, a talented artist attracts visitors and hurrys the suburbs. In this way, I think the side of Metegrin remains unknown. Fresh herbs and new combinations are waiting for you.

Practical usage of metallin

If you want to make a really good meteuglin, you have to concentrate on how to balance the right flavor, which is more important for you.

Rafal's Spitz is one of the coolest places I know. Between the brick walls, the best taste and aroma that I feel the joy of observing is preserved. This store, which handles hig h-quality spices, can be found in most major cities. Find the first store nearby and build a relationship with the leader of the store. From the first step to a good spice shop, we can't help but thank the spices supported by the owner for the efforts to collect and provide the efforts to provide. Rafal's spatial shelves are lined with more than 500 loose herbs, spices, medicinal herbs, and herbal tea bottles. The quality of all herbs is wonderful. Donald Rafar

The owner preaches the same doctrine that he has already heard in this book. To confirm the credibility of this word, it's enough to open a fresh Chinese cinnamon bag. In the shelves of the supermarket, the spices are intuitively aged, and if you do not go to a very advanced dealer, you will be in a sealed container, and the scent and flavor will not come out until opened. A reliable supply of hig h-quality spices is the only way to guarantee quality and freshness. The distinction between spices and grass is a matter of incomplete controversy. for example

Country of origin, regions, departments and genus species are full of contradictions and rules. Coriander, many are related to spices, but are the seeds of plants known as grass. Spices and herbs are the leaves, stems, seeds, barks, pepper, pepper, fruits, and roots of plants around the world. Herbs are the products of deciduous plants (mainly tropical trees), and there is a theory that herbs are collected from perennial or annual grass. There is also the idea that the leaves and flowers are herbs, and the stems are usually herbs. However, these rules have their own exceptions. Brava is

It is an allyl (spread) of nutmeg seeds / skin, but is considered herbs. Suffrans, like most spices, are collected from parent flowers. Cinnamon is bark. You can call it as you like, but spices and herbs are plant products used to give and strengthen the flavor of food and drinks. Rafal Spitz is one of the coolest places I know. Between the brick walls, the best taste and aroma that I feel the joy of observing is preserved. This store, which handles hig h-quality spices, can be found in most major cities. Find the first store nearby and build a relationship with the leader of the store. From the first step to a good spice shop, we can't help but thank the spices supported by the owner for the efforts to collect and provide the efforts to provide. Rafal's spatial shelves are lined with more than 500 loose herbs, spices, medicinal herbs, and herbal tea bottles. The quality of all herbs is wonderful. Donald Rafar

It is an allyl (spread) of nutmeg seeds / skin, but is considered herbs. Suffrans, like most spices, are collected from parent flowers. Cinnamon is bark. You can call it as you like, but spices and herbs are plant products used to give and strengthen the flavor of food and drinks. Rafal's Spitz is one of the coolest places I know. Between the brick walls, the best taste and aroma that I feel the joy of observing is preserved. This store, which handles hig h-quality spices, can be found in most major cities. Find the first store nearby and build a relationship with the leader of the store. From the first step to a good spice shop, we can't help but thank the spices supported by the owner to collect and provide the efforts to provide. Rafal's spatial shelves are lined with more than 500 loose herbs, spices, medicinal herbs, and herbal tea bottles. The quality of all herbs is wonderful. Donald Rafar

Spices and herbs, clockwise from the left center of the center: Nylon small bags, chamomile, cardamon, mace, anise small bags, anise porses, chamomile flowers, vanilla babies. Central: Hall Cardamom, Hall Nutmeg, Mace Knife. Needless to say, herbs and spices are vegetable.

A little smaller bottle also solves this problem. The coffee grinder can be used manually or electric, but in any case, the spices are roughly ground without powdering. When choosing a mortar and a p middleer, copper or porcelain is good. Wooden and plastic ones tend to have the smell of ground spices. Next, let's look at the spices and herbs suitable for mead. Let's look at the characteristics of spices and herbs suitable for mead.

Introducing the appeal of these spices, along with the precautions when adding spices to the mead. In some cases, the appropriate amount of spices used for 5 gallon batches is also recommended. It is not easy to recommend the amount of spices. The flavor is a very subjective feeling, and there are many ways to feel the strength of the spices, such as the age of spices, places cultivated in the season, cultivation conditions, and even mutations from subspecies to subspecies. It depends on the factors. Unless you specify a specific level, I recommend using a small amount of fresh herbs or spice mix in a fiber tea bag. Spice and herbs, clockwise from the center left: Nylon, chamomile, cardamon, mace, anise small bags, ant i-sasai, chamomile flowers, juniper nuts, vanilla sasa. 。 Central: Hall Cardamom, Hall Nutmeg, Mace Knife. Needless to say, herbs and spices are vegetable.

Introducing the appeal of these spices, along with the precautions when adding spices to the mead. In some cases, the appropriate amount of spices used for 5 gallon batches is also recommended. It is not easy to recommend the amount of spices. The flavor is a very subjective feeling, and there are many ways to feel the strength of the spices, such as the age of spices, places cultivated in the season, cultivation conditions, and even mutations from subspecies to subspecies. It depends on the factors. Unless you specify a specific level, I recommend using a small amount of fresh herbs or spice mix in a fiber tea bag. Spices and herbs, clockwise from the left center of the center: Nylon small bags, chamomile, cardamon, mace, anise small bags, anise porses, chamomile flowers, vanilla babies. Central: Hall Cardamom, Hall Nutmeg, Mace Knife. Needless to say, herbs and spices are vegetable.

Spices are vegetable. Therefore, the period to maintain the highest nature is short, and then deterioration begins. Most spices can keep their characteristics the best if they buy them in the hall or without ground. Cinnamon, cloves, nutmegs, and many other spices are available in the hall or unprocessed state, and the aromatic components are the most attractive that has been ground or crushed immediately before use. If you have a coffee grinder, a mortar and a pum, you can do anything, but there are some things you can do to reduce the troublesome task. If you use a good coffee grinder, you can save the trouble of grinding coriander seeds and junipipers in a mortar. Or, large~A little smaller bottle also solves this problem. The coffee grinder can be used manually or electric, but in any case, the spices are roughly ground without powdering. When choosing a mortar and a p middleer, copper or porcelain is good. Wooden and plastic ones tend to have the smell of ground spices. Next, let's look at the spices and herbs suitable for mead. Let's look at the characteristics of spices and herbs suitable for mead.

If you are picky, you may want to boil the sachet for 5 minutes before using it in your mead. Place the herbs in the bag and use a decanter to push it into the secondary fermentation tank. Some people like to put marbles, clean nuts, stainless steel bolts, etc. in it to see if the bag sinks. Taste the mead periodically. Remember that the spices will smooth out over time. If you are aging your mead for a long time (more than a year), you should go through the oversalting step with twice the amount of spices that you would get in the aged mead.

Common Spices Used in Mead

Allspice Pimenta Officinalis Allspice is a family of spices native to the West Indies that originated as a prize on the voyage of Columbus. In the 15th century, this spice quickly gained fame and held the highest position among tropical spices. The green berries from the tropical evergreen tree are hand-picked and dried. The dried fruit is reddish brown in color and has a flavor and aroma reminiscent of a mixture of cloves, ginger, cinnamon, and nutmeg. The fruit has a slight but pleasant sour taste and the sugar characteristic of cloves. Allspice gives off an intoxicating aroma in mead, and is suitable for any dryness.

Capsicum annuum, Capsicum frutescens The word "chili" (also "chili" or "chili") is used to refer to a wide variety of hot and aromatic peppers from the Capsicum family. Because of their role in cooking and alcoholic beverages, chili peppers feature in the herbs and spices section of this book, as well as in almost every competition. According to spice experts, there are over 200 cultivated varieties, with a wide range of flavors and strengths. Chili peppers are also part of the Western world (anyone familiar with the cuisine of the British Isles will understand that chili peppers are not native there), and their appearance in Europe also marked a historic turning point.

And its appearance in Europe also changed history. Chili peppers work beautifully in classic meads and melomels. Their inherent aroma and (hopefully) tightly controlled heat allow for a fascinating comparison to the sweetness and honey-like flavors of medium-proof and high-proof meads, and have the potential to act as an attractive counterpoint to the full-bodied fruitiness of heavy-flavored melomels.

Dry pepper: 1st stage-Cile de Albole, Cube Courtol, 2nd-stage-Pikin, Bavanero, Bird Eye, 3rd-stage-New Mexico, Ancho, Habanero, Cascabel, Pasija. The heat "chili is evaluated in various ways. It is often used in scarry, measuring the concentration of capsaicin (drug that causes spiciness). This indicator is specific by adding pepper. It indicates the general number of drugs that may be used to obtain a noticeable "spiciness". Scotoral-Characteristics have all the potentials from 0 to 10 for smooth pepper, and a burning but strong flavor of Habanero or more. Other scale is "Drash Perez".

The scale of the spiciness is "I acknowledge the spiciness of habanero, but it further distinguishes the highest rating of Chinese cabbage, Asatsuki, and pickin, and also claims the highest rating of Tepin." All of these scales are not scientifically analyzed the content of capsaicin, all of which are based on personal evaluation, and will be touched with their feet. In the process of processing and manufacturing peppers, capsaicin may be obtained and may adhere to personality and eyes. In accordance with this, regardless of which scale to use, peperants need special interest in the kitchen, especially in preparation for pastures. By using latex gloves, hands, containers, dishes, etc. can be carefully washed.

I believe that the unreasonable way to evaluate the good balance between Chile and Mead is to calibrate the number of Scwell-Units in the Mead. This can be ranked by multiplying the number used for the evaluation of Scwell and dividing by the decocted L number. Due to the personal arrangement of the scale, this method is low reliability and is not literally reproducible, but you can obtain indicators indicating the number of credits per liter, according to your taste. You can standardize. Pick pepper using a known unit (gram) of the Scorel GR, in trial and error until reaching your threshold. This is as low as 500, has a maximum of thousands of abilities ... trade slowly. It is based on a personal recipe for this standard.

Flavor pepper variety and its radiation evaluation

Left: Most of the people who know "cinnamon sticks" actually think Cinnamomum Cassia Blume. There is no place to hit, thick and hard. Right: The feathers of the true cinnamum Zeylanicum Lees are more sticky, and this has a distinctive scent and flavor.

Cinnamomun Zeylanicum Lees, Cassia

Cinnamum Cassia Blume Cinnamum Cassia Blume, not usually Cinnamum Ulanicum Lees, sold in the United States. The true cinnamon is grown in Sri Lanka and some India. It has a light color and flavor, contains an elegant fragrance, and a certain amount is sweeter than what we know as cinnamon. Cassia is seedy and contains more red, bold, warm and attractive scent. Both cinnamon and Casia have a tropical evergreen plant, the bark of the genus Lorus, and has been carefully dried, and has a popular cinnamon stick. The volatile oil contained in the bark creates a flavor that grabs the saturation and heart.

Buring type and Fal f-up type contain the most volatile oil. Currently, a certain number of cinnamons can be found from traders. They are classified by country of origin and production area. Seiron cinnamon, the true cinnamon, has a delicate, fragile, orange golden spring. She has a more supple and fruity contour, and she feels a notebook that evokes ANI's memory. Indonesia's but t-produced Cinnamomum Burmanni contains more saturated flavor, more sober purple, and has a slightly wooded flavor and flavor. Cinnamomum Loureirii, grown in Cambodia and Laos, has a lighter color than the buttien cinnamon, has a stronger appetite, and has a good compatibility with volatile oil. Chinese

Chinese cinnamon has the highest volatile oil content, deeper brown-orange, and has a saturated country odor. Chinese cinnamon is usually crushed before export and may not be accessible to the feathers. There is no need for a treat to balance cinnamon, but it is used in many Western cuisine. Cinnamon still requires the saturation of the base head to avoid overloading dry meads. The wings can be split into chips and can be used for Muslim bags.

CarboniaLLUS Aromaticus Clove, Eugenia Carophyllata, carnations are almost the same.

Like cinnamon. It was known to the Romans, Persians, Greeks, and Chinese. Cloves are the buds of a tropical evergreen plant of the Myrtaceae family, hand-picked and dried without opening. Its aroma is strong, earthy, almost cool, slightly sweet, and fragrant in detail. Its taste is strong, burning, and numbing in large quantities. Carnations from Madagascar are the ones of choice. Cloves are used only occasionally in meads due to their strong nature. In some bases of mead, the clove aroma is seen in the perfect environment to convey its numbing effect.

It has the skill of being able to make a mead taste more delicious. This is probably due to the watery nature of the mead and the extractive power of the alcohol. Putting too many cloves in a mead basically limits the mead's use. One or two cloves per 5 gallon batch will have a noticeable effect on the flavor. Inspect the mead frequently to consider the degree of flavor saturation.

Ginger Zingiber Officinale Roscoe Ginger is the rhizome of a tropical plant native to Asia. It was only later that it came to European attention, with the Spanish shedding new light on it in the 1600s. There are several varieties of this spice. (Available whole (with or without skin, dried), dried and crushed, candied or preserved in syrup. It is used in medicine, cooking, alcohol and soft drinks all over the world. Peppy ginger and dried ginger have different flavors and may be used in mead, but I prefer peppy ginger. The best peppy ginger comes from Jamaica. Peppy ginger produces a smooth, plump rhizome from coffee that is coffee colored, with a large central root and even smaller shoots. The skin and outer layer are fibrous, while the inner core is chewy, very juicy and aromatic. The flavor is saturated, slightly astringent, with a mild steaming aroma. Chop or slice the root.

Before adding to mead. The flavor and heat of period ginger will be softened in the mead. Those looking for subtlety will find that 1-2 grams is indeed a powerful quality, giving ginger an intensely embodied quality in a 5-ring party. True ginger believers, on the other hand, will find that 1-2 grams is a good deal. It's entirely possible that one or two grams per gallon will feel right for you, while others will use a pound for every five gallons.

Both the mace and nutmeg myristica fragrance and nutmeg are made from the same evergreen Millistica Frused fruit. The mace is a red allyl that wraps a round grain of almost a length of about 2, 5cm in length, that is, a thick membran e-shaped skin.

What we know as nutmeg is this almost round grain. When the fruit opens, collect it, separate the mace and sinutmeg, and dry it. A 40 0-pound nutmeg is collected, and when dried, it becomes a rusted orange brown and brittle. The nutmeg and the mace are sold in the whole dried seeds and blades. The best nutmeg is from the East Indian Islands (Indonesia), and the best mace is from Indonesia or Glenada in the West Indian Islands. The nutmeg mild and fragrant flavor has no sourness and does not give an unpleasant sensation to the tongue. The flavor is mild and mellow, and the incense is volatile. Nutmeg is

1-4 oz per gallon.

The piper nigrum pepper is a real pizza pearlash, not cousins. The peppers are dried the fruits of the vin e-based plant that grows naturally in the East Indian Islands and the Indian coastal area. Among the tropical spices, it is characterized by a particularly hig h-quality life, and in the Western situation, the price has surpassed the ounce and exceeds money. Pepper tends to be a mediocre for us, but that's all the difficulties. The pepper has a unique stimulating odor (especially when the powerful pepper is grounded), and it has an inseparable relationship even if it is cut like salt.

The delicious scent of the product used is prominent without masking or strengthening. Dark pepper and white pepper can be collected from the same fruit. To get a white pepper, remove the black outer skin before drying. According to Donald Rafal, the stronger white pepper is to enhance the surface area by grinding white pepper more delicately and releases more ingredients. India's tercherry pepper and Malaysia's Sarawak pepper are highly valued. In Malabar, Singapore, and Alepay, you can get the best but cheapest ones. Dark Rampon Pepper is characterized by herbal smoky aroma. Mace and Nutmeg Myristica Fragrance Mace and Nutmeg are made from the same evergreen Miristica Frused fruit. The mace is a red allyl that wraps a round grain of almost a length of about 2, 5cm in length, that is, a thick membran e-shaped skin.

1-4 oz per gallon.

The delicious scent of the product used is prominent without masking or strengthening. Dark pepper and white pepper can be collected from the same fruit. To get a white pepper, remove the black outer skin before drying. According to Donald Rafal, the stronger white pepper is to enhance the surface area by grinding white pepper more delicately and releases more ingredients. India's terchery pepper and Malaysia's Sarawaku pepper are highly valued. In Malabar, Singapore, and Alepay, you can get the best but cheapest ones. Dark Rampon Pepper is characterized by herbal smoky aroma. Both the mace and nutmeg myristica fragrance and nutmeg are made from the same evergreen Millistica Frused fruit. The mace is a red allyl that wraps a round grain of almost a length of about 2, 5cm in length, that is, a thick membran e-shaped skin.

1-4 oz per gallon.

Characteristics Pepper can be used to accentuate the character of a mead, to add complexity, or to make other flavors that you want to highlight "pop" or brighten them up. In this role, one or two grams is enough. Pepper, the main ingredient in Metegrin, produces an earthy and very true aroma and flavor that pairs well with darker, aromatic and distinctive honeys such as buckwheat or tulip poplar. It's not for everyone, so choose carefully.

Saffron Crocus sativus The grandfather of spices. Saffron is still the most expensive spice in the world, with Spanish saffron costing $55 per ounce and rare varieties even more, costing $4, 500 per pound. Saffron is made by hand-picking the stalks of the crocus flower, which is native to southern Europe and Asia. It takes more than 75, 000 stalks to make one pound of saffron. This method of production once made saffron only available to royalty and the very wealthy. The dried stems, also called threads, have a rich aroma and a rich golden pigment that is very attractive to co-makers. The aroma is not sweet, but rather unique and exotic.

Very attractive. The taste and aroma of saffron is comparable to that of great honey. In small amounts, saffron gives mead a deep, elegant color, reminiscent of the fine German Auslese wines. Too much saffron can turn the mead a bright yellow color. Saffron demands to be added to mead. Whatever its use, saffron is a symbol of luxury.

Turmeric Curcuma Longa L. Turmeric is the main ingredient in curry blends and has a complex, mildly sweet flavor. It is made from the dried and crushed roots of plants in the Thymelaeaceae family and is a relative of ginger.

Ginger It has a flavor reminiscent of ginger, with citrus and peppery notes, and the same bitter and astringent taste as ginger. Like ginger, it is originally native to Asia, but is now cultivated in the West Indies, especially Haiti. Eastern turmeric is pale yellow to orange in color, whereas American turmeric is a deep potato-orange color. In recipes, especially liquid recipes, the spice lends its color to liquids and creates a vibrant color in meads.

Anisme, Stella Nice

Anise Illicium verum Although these two grasses are from completely different genera, they make a wonderful vanilla aroma in recipes and liqueurs. Star anise is slightly sweeter. The seeds of P. anisum and the pods of star anise go into the stomp to grind them precisely before serving. Anise has a distinctive floral aroma that not everyone will need to taste, but both appearances have the ability to give complexity and depth as a bouquet, flavor, for example, a bright, embodied, defining flavor. These herbs are considered good components of spices when applied slightly more than the threshold: at least 1 ounce per 5 gallons.

Bergamot Monarda Fistulosa, M. Didyma (Oswego Tea) A surprisingly pretty grass, also known as bee myrrh. In North America, it is cultivated in a dozen different appearances. It has a strong aromatic scent due to the highest content of volatile oils described as citrus, lemon, and orange. The traditional aroma of Earl Grey tea is what most people associate it with. Bergamot is still used as a side dish or added to fruit. It is also available as leaves (fresh or dried), e. g. pepium flower (sharp, strong aroma). Leaves

After flowering, the leaves become more bitter. The flowers are in high demand among bees (hence the second name) and hummingbirds.

Cardamom Elettaria cardatmomun is likely to be the herb you call or prefer. Cardamom pods are collected from the Longari plant of the Zimberoff family, which grows it in India. The pods are completely sun-dried, green or snow-white (these are bleached), slightly ribbed, 1/2 inch long and 1/4 to 5/16 inch wide. The aroma of the crushed pods is citrus, with notes of lemon, sandalwood, and cinnamon. Cardamom Profile Unique: the aroma is the same, but with a mild sweetness, a slightly mild numbing and astringent taste (both pleasant), and a long-lasting aftertaste that penetrates the mouth and nose. The surprising meterine comes from cardamom. Before introducing, thoroughly chop the pods from the seeds. Anis illicium verum, although the two grasses are from completely different genera, makes a wonderful vanilla aroma in recipes and liqueurs. Star anise is slightly sweeter. The seeds of P. anisum and the pods of star anise go into the treadmill to grind precisely before carrying out. Anise has a distinctive floral aroma that not everyone will need to taste, but both appearances have the ability to give complexity and depth as, for example, bouquets and flavors, and is a bright, embodied and defining flavor. These herbs are considered good components of spices when applied slightly more than the threshold: at least 1 ounce per 5 gallons. Bergamot Monarda Fistulosa, M. Didyma (Oswego Tea) A stunningly pretty herb, also known as bee myrrh. In North America, it is cultivated in a dozen different looks. It has the highest concentration of volatile oils described as citrus, lemon, and orange, giving off a strong aroma. The traditional aroma of Earl Grey tea is what most people associate with it. Bergamot is still used as a side dish or added to fruits. It is also available as leaves (fresh or dried), such as peppy flowers (sharp, strong aroma). Leaves

After flowering, the leaves become more bitter. The flowers are in high demand among bees (hence the second name) and hummingbirds.

Cardamom Elettaria cardatmomun is likely to call or prefer the herb. Cardamom pods are taken from the Zinberoff family's Longari plant, which is grown in India. The pods are sun-dried, green or snow-white (these are bleached), slightly ribbed, 1/2 inch long and 1/4 to 5/16 inch wide. The aroma of the crushed pods is citrus, with notes of lemon, sandalwood, and cinnamon. Cardamom Profile Unique: The aroma is the same, but with a mild sweetness, a slightly mild numbing and astringent taste (both pleasant), and a long-lasting aftertaste that penetrates the mouth and nose. The surprising metateline comes from cardamom. Before introducing, painfully chop the pods from the seeds. Anis illicium verum, although the two grasses are from completely different genera, makes a wonderful vanilla aroma in recipes and liqueurs. Star anise is slightly sweeter. P. anisum seeds and star anise pods are put into a foot stomp to grind them precisely before use. Anise has a distinctive floral aroma that not everyone will need to taste, but both appearances have the ability to give complexity and depth as a bouquet, flavor, for example, a bright, embodied and defining flavor. These herbs are considered good components of spices when applied slightly more than the threshold: at least 1 ounce per 5 gallons.

Bergamot Monarda Fistulosa, M. Didyma (Oswego Tea) A surprisingly clean grass, also known as bee myrrh. In North America, it is cultivated in a dozen different appearances. It has a strong aromatic scent, as it contains the most volatile oils described as citrus, lemon, and orange. The traditional aroma of Earl Grey tea is what most people associate with it. Bergamot is still used as a side dish or added to fruits. It is also available as leaves (fresh or dried), for example peppe flower (sharp and strong aroma). Leaves

After flowering, the leaves become more bitter. The flowers are in high demand among bees (hence the second name) and hummingbirds.

Cardamom Elettaria cardatmomun is likely what the herb is called or preferred. Cardamom pods are taken from the Longari plant of the Zimberoff family, grown in India. The pods are sun-dried to perfection, are green or snow-white (these are bleached), slightly ribbed, 1/2 inch long and 1/4 to 5/16 inch wide. The aroma of the crushed pods is citrus, with notes of lemon, sandalwood and cinnamon. Cardamom Profile Unique: The aroma is the same, but with a mild sweetness, a slightly mild numbing and astringent taste (both pleasant), and a long-lasting aftertaste that penetrates the mouth and nasal passages. The surprising methetrein comes from cardamom. Before introduction, painfully chop the whole pod from the seeds.

カモミール Chamaemelum nobile, Matricaria recutita カモミールは主に紅茶に使用されているにもかかわらず、共同製造者の可能性という点でも注目に値する。 The scent and flavor of chamomile are rich tapestry of apple, honey, berries, citrus and rose. Its color, fragrance, and flavor are strongly desired, for example, used in honey sake. In fact, the bouquet of chamomile is the best combination with honey and alcohol.

Especially when using honey with a strong flower scent, it takes that into account. The two varieties of the Latin names above are popular as Roman Camamile and German Camamile. The dry flowers of this plant make up the most versatile herbs. I think it's actually perfect for mead.

Another surprising situation surrounding CorianDrum Sativum Corianer: Indians refer to the Coriander 7, 000 years ago in the Sanskrit scriptures, and are still used in sweets, cakes and drinks in China.

Things after 5000 BC. This is a dry grain, with a slightly ribs of 3 mm or less, and does not penetrate much. Coriander has a powerful scent reminiscent of orange, is delicious, ghost, and attractive. Coriander is a main spice used for Belgian white beer and mixes well with the ester that is produced by yeast during fermentation. Unlike many other spices, Cholander has a fairly wide range of "amount" that can be tolerated in the mead, and does not destroy the mead at a high concentration. The coriander is slightly more volatile than the other spices listed here. It is a good idea to add the meads enough and add them at their peak.

Fennel FOENICULUM VULGARE

Fennel seeds well known in Mediterranean cuisine have a very similar fragrance and taste with anisode and ultraises. Like these two flavors, a small amount is quite useful. Fennel aromas and flavors can be boldly applied to secondary or tertiary dishes, as the negative tendency tends to be amplified when heated. Stems and leaves are not used much.

The fengraque TRIGONELLA FOENUMGRAECUM Fengrik was mainly used as a pharmaceutical, but it is still widely used as a scent such as a chitsune, cake, ice cream, Middle East sweets, and Harba. On the website

Seeds and seed oil are used, maple and celery flavors, and less aromatic components. If you use it in large quantities, the seeds become quite bitter. Fengrik is often used for spice mixes.

AFROMOMUM MELEGUETA PARADIS E-paradise grains are used as beer, wine and liqueur spices. West Africa's spices are characterized by a strong scent and sharp and sharp flavor that contains the scent of camphor. After drying the seeds, they are divided and ground with their feet.

hop

The hop is a fas t-growing sex flower ear, and is a bitter, rather sweet, fragrant grass. Hop, the main component of beer, contains a large amount of healing qualities as a sedative of hop cushions and as a tonic from rheumatism to the intestinal intestinal (the spouses who love beer drink. Let's not). The bitterness and ambiguous nature of hops are justified by the two acidic compounds contained in the hop corn, Humlon and Lupron. As in the case of beer, recipes in the 1400s do not mention hops in the mead. Adding hops to the mead recipe can justify the spawns of the spawns. Hop

It is often found in recipes of advanced beer magazines related to domestic brewing. Hop is literally cut in recipes of all appearance of Mead, but the introduction is more logically viewed in mashes that have failed, which have been used as the main flavor ingredients, and mashes that include both malt and honey. It is. As a general rule, I don't think it's a hop in mead, but if you decide to apply hops, you have a remarkable floral, fragrant aroma, and suitable for combination with honey. There are a certain number of varieties that can be seen. Saaz, a generous hop in the Czech Republic, is very fragrant, simply hop floral, and is almost delicious. East Kent

Golding's species emits a citrus, floral, and spicy scent. In Eliya, Kent Goldings perfectly complements the fragrant fragrance of fruits born from the fermentation of East bacteria. Both varieties also have an attractive scent that contradicts the Mead aroma. It is important to use hybrid varieties from South America, such as cascades and centers. The bitterness and aroma may become very strong. The three elements that make up the properties of hops are scent, flavor and bitterness. The bitterness is boiled for a long time, the flavor is further boiled, and the scent is made at the end of boiling or in a cold state. Aromatic

Hop is added in the process called dry hopping or added by enzyme.

JUNIPERUS COMMUNIS JUNIPER BERRIE S-GIN'S HEART and TASTE HEART is considered a great flavor for Mead, but some attention is needed. Juniper Berry has a strong scent, spruce, failed, quite famous. Juniperberry is small. It is possible to buy them with a dry appearance of a small herb and add them to make a grassland at any time. The cross should not crush the juniper and crush it. Junperberry, like all herbs and spices, is in the footprints that apply as soon as possible.

With age, the settings can worsen. They complement mint perfectly.

Lavender Labandura Augustaoria is seen with roses (see below), lavender, honey, peanut oil, jelly, baseball and hot dogs, exaggerated, single soil whiskey and fishing friends. There is. In the West, 10 kinds are cultivated, and the content and quality of aroma oils are different. The lavender is smooth, fragrant, has a slightly sweet scent, and is still widely grown widely for various purposes. In order to make the most of the characteristics of the scent, lavender flowers are placed on footprints and accurately collected before or during disclosure.

The first bloom. As a solid condition to get fragrant oil, for example, collect the collection on a warm and dry day. The flower does not draw a mead, but has a diverse color palette that is smooth, smooth, does not blush. During secondary fermentation, proceed with a step that adds 2 to 3 ounces at a time. Lavender cultivation is not difficult, but almost all varieties cannot withstand the northern winter, and urgently need thorough mult i-multiplied. Lavender will fill your garden with a bright scent that will soothe your garden and remind you of someone in the past or something fun. Dick Dan for endurance and temperament, the cleaner of "Aging of Honey Mary One" advises the Hidcort's British view and is actually still there.

It can be painted when dried first.

Melissa Officialis Lemon Fu r-Tree really improves his mind. The leaves of this grass are quite fragrant, have the scent of lemon and mint (belonging to the mint genus). The scent is faster than the flavor, and combined with citrus and honey to create a mult i-layered mall of meserin and chops. Frankincense is citrus, but at the same time is original and unforgettable. Peppy leaves have a slightly more beautiful scent than dried ones.

Lemongrass (CYMBOPOGON CITRATUS, C. Flexuosus

Used in both fortified and dried form, this West Indian herb certainly resembles lemon, but at the same time, when used in fortified form in cooking, it has an intoxicating earthy flavor with a moderate acidity. When used in small quantities, the stems add complexity and sharp balance to flavorful, fruity meads. When used in larger quantities, they become more woody, almost cedar-like, with notes of citrus, sandalwood, ginger, and jasmine.

Mint Mentha X spicata, Mentha X villosa-nervata (peppermint, English mint), Mentha X piperita

(peppermint), Mentha rotundifolia (apple mint), Mentha var. variegata (pineapple mint), M. aquatica var. crispa (green mint) Numerous varieties of mint produce countless beautiful varieties of metheglins. Mint contrasts very well with mead, and its flavor works equally well in dry, medium, and savory meads. The varieties listed above are just a few. The differences between varieties are very pronounced, so great care should be taken when selecting mint for mead. Mint is sold dried, in oils and extracts, and can also be cultivated (probably very easily, literally in the garden, anywhere in the world). Dried or extracted oils are optional additions for meadmakers, but Perky Mint is unmatched when it comes to conveying the delicious aroma and depth of flavor that these plants can add to mead. We highly recommend adding 60ml of strong ground mint leaves to the refermenter. If the mint flavor falls below the desired threshold in the test, an additional 2 ounces can be added if necessary. It is also possible to steep strong mint in a small amount of neutral vodka or grain alcohol and add it to the mead during the second fermentation or at bottling. Thank you. Echoing the characteristics of fruits and other spices, mint blends well with other flavours, especially orange peel, lemon, chocolate (a Mazer Cup winner) and strong honey. A delicious mead, with mint leaves and soda water, served over ice, is a refreshing and highly original cold summer drink.

Papaver rhoeas Poppy seeds The cultivation of the poppy has been controversial in some quarters. Older sources point to the poppy (Papaver somniferum) as the source of the poppy seeds, while more recent sources point to the poppy (Papaver somniferum) as the source of the poppy seeds.

A flock as if you do not make an opium as the key you want. According to other information providers, these two forms cannot actually be disassembled. Both plants are cultivated extensively by ignorant gardener who prefers flowers like large and rich pictures and chefs seeking seeds. The seeds are taken out from the dry part of the flower. The seeds have a little spicy flavor, but they are a little greasy. Similar to nuts, it suggests a problem to maintain the transparency and purity of fermented containers, hoses, and racks.

Pink Rose (R. Alba, R. Senfolia, R. Damas Sena, R.

Rugosa, R. Rubiginosa, R. Spinossinta, etc.) Rose food is a diverse and complicated hobby, and it has the ability to be as good as eating fruits and making honey wine, and has the ability to be as good as it is as good. I have sex. Flowers (and fruits known as rose hips) are full of aroma and flavor, and have been edible for centuries. In the Middle East, petals are sometimes made into sweets with honey. The combination of flavor and aroma seems to be in the doctrine or actually mixing, and there is nothing to doubt. Yes, rose petals are exactly the space in the mead, so this blend is really a personal term: gossip.

There are various types of roses, each with its own scent. Some types have a strong scent, especially for dishes such as drinks and salads. Tea Rose and Hybrid Tea Rose, which have been prized as personal bouquets, have a scent similar to black tea. Among other good varietie s-Lugos (energy and illness) roses, fragrant hybrid blooming forever, not only damasking, but also brewon and Chinese roses. Depending on the species, their incense has the ability to remember more nonsense or confusion, drawing, honey, other fruits, flowers and perfumes. There are roses that emit a personal scent, such as Sweet Briia.

For example, their leaves and flowers. Burnet roses are considered an important source of delicious rosehip. Not all roses have an excellent aroma. Local dendrarium or club of gardeners is a good way to learn about the types and their features. Tell your friends why you are interested in their varieties; They are much more likely to direct you in the right direction if they become aristocrats that you want to create. Again, as in the case of fruits, a home garden or a person associated with it will have access to the highest abundance and much higher quality. In addition, in different periods of the season and at different times, roses begin to show more or less of their characteristics.

日。使いたい花びらやローズヒップおそらくメロメルの原料の方が多い）を最盛期収穫できれ、ミードの品質と個性比例比例て貢献ことになる。最初のの後、花びら直接ミードミードミードミードミードミードミードミード HI を注ぐことも可能だが、場合もローズヒップの量は少量にし、に応じて増やす。はははオンスから始めるがだろう。他ハーブとと、バラ花びら冷凍冷凍保存可能だがだだだだだだだだだだだだだだだ HIP 、この場合は真空シーラーのをお勧めする。例えば、庭のバラを放牧使う場合、ののに利用できる農薬や殺菌はすべて、食品に使用する必要がため、注意がががががががが HI 必要である。また、のことも確認する必要が。

すべての化学物質が、果物野菜への使用指定されれてすべての物質のに記載されている非使用限度をて使用されいないこと "

バニラプラニフォリアバニラは最もよく知られ有料フレーバーである。フレッシュワールドのランの種子の、乾燥工程を経、交互に乾燥され熟成れる。風味力強く、同時に滑らか、苦味がなくなく、なくなくなくなくなくなくなく HI おいしく、絶対的で、浸透のある香りと組み合わさって現れます。豆は次発酵段階でミードに加えることができる一次発酵、次中中もに加える "

Vanilla has the ability to deceive, because it enhances the flavor of whatever it is added to, and while its presence is not obvious, its inaccessibility is visible. This is similar to how a sound system raises the midrange to create a fullness and "thickness" to accentuate the aroma. This is why vanilla is used in chocolate and other confectionery, coffee liqueurs, dairy products, and pastries. Its use in meads is similar, especially in raspberry and cherry meads, and in methels with other spices. However, this aroma is not easy to incorporate into meads, and it fades quickly, so it is not easy to notice it in the complex aromas and flavors of meads.

Lemon Verbena Aloysia triphylla This is definitely a prize. However, it is not easy to grow in cold climates, it is available dried, and it can be grown in containers. It has lemon and mint incense, but the leaves have a more herbal aroma than lemongrass. The long fermentation brings out the lemony, spicy character. The leaves of this deciduous plant give mead its pale green color.

Apart from hazel, none of the herbs have even a slight connection to mead. Connection to mead

Elim Poon - Journalist, Creative Writer

Last modified: 27.08.2024

The Compleat Meadmaker provides easy-to-follow honey wine recipes to help you learn how to quickly and painlessly make your own mead at home. Ken Schramm, author of The Compleat Meadmaker, is a mead maker, musician, fruit grower, baker, brewer, hunter, angler and fly tyer. Download Ebook The Compleat Meadmaker: Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations by Ken Schramm. Acquire.

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