Mead with birch sap: recipe without boiling

Our ancestors understood that honey is an excellent remedy for many diseases. They also knew that this sweet product could be used to make a healthy intoxicating drink. Unfortunately, some of the recipes have not survived to this day. And those that continue to be used allow you to diversify alcoholic drinks at any holiday. One of these drinks is mead made with birch sap.

Secrets of making mead with birch sap at home

It is much easier to prepare mead using birch sap, but it is advisable to watch the video recipe to avoid mistakes. The main thing is to follow some important rules and recommendations:

1. After collection, the juice is kept for 2-3 days in a warm room.
2. Under no circumstances should you take tap water to prepare a drink. It is better to take spring or well water. If this is not possible, it is better to buy water at the store. Before pouring, the liquid is warmed at room temperature.
3. The amount of honey in recipes varies; the taste and strength of the finished mead will depend on this.
4. Honey can be fresh or candied, the main condition is its naturalness.
5. To make the drink tasty, you need to maintain the appropriate temperature. The fact is that at low rates, fermentation processes slow down. Temperatures that are too high will result in excessive bubbling.
6. In order for mead to acquire a pure and noble taste, it is necessary to ensure the release of carbon dioxide. You can use a water seal for this.
7. On average, fermentation takes up to 10 days, depending on the recipe. You can tell that fermentation is complete when gas bubbles stop escaping from the water seal.
8. After the allotted time has passed, mead made with birch sap must be carefully filtered, poured into clean bottles and stored in a cool place where there is no sunlight.
9. To mix and boil juice and honey, you need to use enamel dishes without chips or stainless steel.

As already noted, even beginners do not encounter any particular difficulties when preparing mead with birch sap. It is much more difficult to settle on just one recipe, since each of them is good in its own way.

Mead made with birch sap according to a traditional recipe

Recipe Ingredients:

• natural honey – 400 g;
• birch sap – 4 l;
• black bread – 150-200 g;
• yeast – 100 g.

Cooking method:

1. Pour the juice into a stainless steel container, add honey, and place on the stove. From the moment of boiling, transfer to low heat and cook for 1 hour.
2. Pour the sweet liquid into a wooden barrel.
3. When the birch honey has cooled to room temperature, you need to put a large piece of black bread, specially greased with yeast, into the liquid.
4. Cover the container with gauze and place the barrel in a warm room.
5. After fermentation is complete, the gas bubbles have completely disappeared, pour the birch mead into bottles and seal tightly.
6. To infuse the young mead, place it in a cool place. City residents can use a refrigerator, and villagers can use a cellar or basement.

Mead made from birch sap with alcohol

If you need strong mead, then alcohol is used to prepare it. It is introduced after the birch sap drink is ready.

Composition of honey drink:

• natural honey – 0.4 kg;
• birch sap – 3 l;
• hop cones – 5 pieces;
• brewer's yeast – 1 tsp;
• alcohol diluted to 50% – 400 ml;
• If desired, use cinnamon, mint, cardamom or nutmeg.

How to cook:

1. Add honey to the juice and put on the stove. Boil for 40 minutes with constant stirring.
2. The resulting foam must be removed.
3. When the resulting sweet liquid has cooled to 50 degrees, pour it into a large bottle, add hops, yeast and spices (no more than a pinch) to taste.
4. Place in the sun for fermentation. The duration of the process is usually 7 days. The end of fermentation is the cessation of bubbles and foam.
5. Filter the resulting mead and pour it into prepared clean containers, seal tightly and put away for 2 months to infuse.
6. Re-filter and add alcohol.

How to make mead using birch sap and zabrus

There are many recipes for making mead. Usually high-quality natural honey is added to it. But there is one bee product that is also used to make birch mead.

What is called zabrus

First of all, you need to understand what a beam is. These are wax caps that bees use to cover their honeycombs. This bee product contains propolis, pollen and special enzymes.

Despite the fact that some of the beneficial substances are lost during cooking, mead with zabrus still remains a high-quality product. It not only quenches thirst, but also helps cure colds or pneumonia, but only when consumed in moderation.

The taste of zabrusnaya mead is sour, slightly bitter and stings the tongue.

Non-alcoholic mead on a bar

Soft mead made with birch sap without yeast according to this recipe, in small quantities, will not harm even schoolchildren, because it tastes like lemonade.

Products:

• bar – 3 kg;
• birch sap (if this product is not available, you can take unboiled spring water) – 10 l;
• any berries – 0.5 kg;
• raisins – 1 tbsp.

Cooking process:

1. Pour juice over raisins and honey and leave to ferment in a warm room (ideal temperature – +30 degrees). Close the container with a water seal.
2. After 10 days, remove from the sediment, pour into a clean container and cover with lids or stoppers.
3. To finish the drink, place it in a dark, cool place.
4. After 2 days, the plugs are opened and the accumulated gas is released from them.

Recipe for mead made from birch sap on zabrus and cherry

Required Products:

• bar – 3 kg;
• juice (pure water) – 10 l;
• cherry – 400 g.

Stages of work:

1. Cherries do not need to be washed, as there is live yeast on their surface.
2. Pour birch sap over the frame and add berries.
3. Place the container in a warm room. From the moment fermentation begins, as a rule, at least 10 days pass.
4. Filter the liquid through several layers of gauze.
5. Pour into dark glass bottles and place the mead in a cool place to mature.

Recipe for mead made with birch sap without yeast

When our ancestors began preparing a honey drink, they had no idea about yeast. That is why the finished drink turned out to be healthy.

Mead composition:

• natural honey – 400 g;
• birch sap or clean water – 2 l;
• raisins – 500 g.

Process Features:

1. Add honey to the juice and wait until it is completely dissolved.
2. There is natural yeast on the surface of raisins, which should never be washed off with water. You just need to sort them out, remove the stems and add them to the liquid.
3. Cover the container with gauze folded in several rows to prevent sweet-loving insects from getting into the mead.
4. After 48 hours, filter the mixture and pour into bottles.

Mead made with birch sap without boiling

Our ancestors did not use heat treatment to prepare an alcoholic drink, as they poured honey with spring water.

According to the recipe (you can take more products) you will need:

• birch sap – 1 l;
• fresh honey – 60 g;
• dry yeast – 10 g.

Recipe details:

1. Heat the juice to 50 degrees, dissolve the sweet component in it.
2. Add yeast and stir.
3. Pour into fermentation containers, cover with gauze.
4. 2 weeks after the end of fermentation, remove the drink from the sediment, filter, pour into small bottles (no more than 500 ml), seal, and put in the refrigerator.

This homemade alcohol can be stored for several years. That is why the ancestors prepared several dozen bottles in advance, burying them in the ground (for future weddings of their children).

Mead on birch sap with beebread

To prepare the drink, you can use not only honey, but also bee bread. Homemade alcohol in this case improves immunity and helps fight inflammatory processes.

Mead components:

• buckwheat honey – 200 g;
• birch sap or water – 1 l;
• raisins – 50 g;
• bee bread – 0.5 tbsp. l.

Cooking steps:

1. Combine the liquid with honey, wait until it is completely dissolved and boil for 5 minutes.
2. Add unwashed raisins and bee bread to cooled sweet water.
3. Place the liquid in a dark, warm (25-30 degrees) place for fermentation for 7 days.
4. Remove the low-alcohol liquid from the sediment and pour it into bottles with tight stoppers.

How to make mead with birch sap and hop cones

Most often, this recipe is resorted to when honey is heavily sugared or begins to ferment, and it cannot be eaten.

Ingredients:

• honey – 3 l;
• yeast – 7-8 g;
• hop cones – 20-25 g;
• juice (can be half and half with water) – 20 l.

It’s easy to prepare a homemade honey drink:

1. Boil the liquid.
2. Add honey in several stages, stirring constantly, so as not to burn.
3. Boil for 5 minutes.
4. Foam will form during boiling and must be skimmed off.
5. When there is no foam, add hop cones, turn off the stove and cover the pan with a lid.
6. Cool the liquid to 45 degrees (only at these temperatures!), pour into jars, without adding a third of them, add yeast.
7. After aging for 5 days, remove the foam, filter the homemade alcohol through gauze or cloth.
8. Pour into clean bottles and leave for 5 days in a room with a temperature of 12-14 degrees.
9. The plugs are opened daily to release accumulated gas.

How to make mead using birch sap and bread crusts

This drink was prepared from fresh juice, and began to be tasted at the beginning of haymaking.

You will need:

• honey – 1 kg;
• juice 2-3 days after collection – 10 l;
• rye bread (crackers) – 200 g;
• fresh yeast – 50 g.

How to cook:

1. Soak the crackers in the juice in advance.
2. Mix honey and juice in a saucepan, simmer over low heat for 1 hour.
3. Add yeast to the cooled liquid and tie the pan with a cloth.
4. The container is kept in a warm and dark place until the bubbling is completed.
5. Pour the drink into suitable containers.
6. Store in a cool place for 3-4 months.

Recipe for non-alcoholic mead made from birch sap

Products according to the recipe:

• natural honey – 500 g;
• juice – 3 l;
• rye bread – 100 g;
• yeast – 20 g.

Technology Features:

1. Boil the juice and honey for 1 hour.
2. Dilute the yeast to a paste and brush it over the soaked rye bread.
3. When the honey-birch liquid has cooled, add the bread.
4. After an hour, when fermentation begins, remove the bread.
5. After 5-7 days, when fermentation stops, pour into bottles.

How to make mead with herbs and spices using birch sap

Fans of spicy drinks can use the following recipe:

• juice – 4 l;
• honey – 1 kg;
• yeast – 100 g;
• spices - to taste;
• vodka – 100 g.

Cooking process:

1. Cook honey and liquid over low heat until it begins to thicken.
2. After cooling, strain, add yeast and pour into a large bottle.
3. Place in a warm place where the sun's rays do not penetrate for 5 days.
4. Remove from sediment, add vodka. Place your favorite spices or herbs (cardamom, mint, cloves, violet, ginger or zest) in a bag and place in a container.
5. After 30 days, strain the contents and bottle.
6. Place sealed containers in a cool place.

How to store mead made with birch sap

The shelf life of the drink depends on the specifics of the recipe. But the place must be dark, without access to the sun, and cool. In the countryside, a basement or cellar is suitable for this. City dwellers can use a refrigerator.

Conclusion

Mead made with birch sap is an ancient drink. Depending on the recipe, it can be low-alcohol or fortified by adding vodka, alcohol or moonshine. You just need to choose the right option and follow the technology.

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