Beverages > Russia > Medovukha >
Medovukha
Honey Mead
4-1/2 C cold water
1/2 C honey
1/4 C raisins (for fermentation)
1 tsp. each of cinnamon, chili flakes, cloves, ginger & rosemary
Cheesecloth
In a large bowl, mix all ingredients (except cheesecloth). Pour mixture into a large glass canning jar; leave open for about forty-eight hours. To protect from dust and insects, cover jar with a light cloth. After two days, strain liquid through cheesecloth into a clean bottle with secure lid. Place in the refrigerator to age. Liquid takes about two to three months to mature; it will be foamy but cloudy. If liquid is aged for three to six months, it will be dense and runny.
Suggestion: Serve in individual glasses.
History Note: Medovukha is produced commercially in Russia.
*Medovukha bottle & glass (C) Vkx (2009). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Related Link:
Food Fare Culinary Collection: Russian Kitchen
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
