A traditional mead recipe from Russia
18 liters water
8 kg. honey
1 package champagne yeast
1/2 cup ale or beer
crust of one roll
1 teaspoon hops
4 gr. cardamom
1 1/2 gr. cloves
Mix water & honey; boil on low heat until reduced to 9 liters. Remove from burner and cool.
Completely dissolve the yeast in the ale or beer.
Remove the crust from the roll, soak in the beer yeast and put into mead.
Remove roll 1 hour after fermentation begins.
Strain mead and pour into a keg.
Add the spices wrapped in cheesecloth. Seal keg well and store in cold place (on ice or vault) for 12 days.
Bottle, seal, tar (gum or wax) and store in cold place.
Ready to serve in 2 months.