Homemade Medovukha, Boiled Honey Mead with Hops

What you need

• 3 l (about 3 qt) filtered water
• 700 g (1 lb 9 oz) liquid honey
• 10 g dried hop cones
• 4 whole cloves
• 1/2 lemon, sliced
• 1/2 tsp wine yeast, about 2 g, dry

Method

Restated from the original video

1. 1

   Wash a 5 l glass jar, a spoon, a funnel and an airlock with boiling water, or with food-grade sanitizer, and let them drain.

2. 2

   Heat the water in a large pot until it just begins to bubble, then stir in the honey until it dissolves.

3. 3

   Simmer gently for 15-20 min, skimming off the foam as it rises, until no more foam forms. Turn off the heat.

4. 4

   Add the hops, cloves and sliced lemon. Leave the pot, covered, until the liquid cools to about 28 °C (82 °F).

5. 5

   Ladle a cup of the cooled liquid into a bowl, sprinkle the yeast over it and leave for 20 min, until it foams.

6. 6

   Stir the yeast mixture back into the pot, cover with a loose lid or cloth and keep it somewhere warm for 2-3 days.

7. 7

   Strain through a coarse sieve into the jar, filling it no more than three quarters. Fit the airlock.

8. 8

   Ferment at room temperature, about 22 °C (72 °F), for 12-14 days. Taste from day 8: once it is no longer sweet and the bubbling in the airlock almost stops, it is ready.

9. 9

   Strain again through a fine sieve into a clean container, leaving the sediment behind, and chill well.

10. 10

    Pour into plastic bottles, leaving 3 cm of headroom at the top. Seal and keep in the refrigerator for 5 days. Squeeze a bottle now and then, and loosen the cap briefly if it feels hard.

11. 11

    Serve cold. Keep refrigerated and drink within 2 weeks.

Imported from sgastronomy.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.