Mead on birch sap: a recipe without boiling

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

Secrets of making birch sap mead at home

Making mead with birch sap is much easier, but it is advisable to watch the video recipe in order 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 tap water be used to make a drink. It is better to take spring or well water. If this is not possible, it is better to buy water in a store. Before pouring, the liquid is warmed to room temperature.
3. The amount of honey in the recipes is different, the taste and degree 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. Too high temperatures will lead to strong bubbling.
6. In order for mead to acquire a pure and noble taste, it is necessary to ensure the release of carbon dioxide. To do this, you can use a water seal.
7. On average, depending on the recipe, it takes up to 10 days to ferment. You can understand that fermentation is complete by stopping the release of gas bubbles from the water seal.
8. After the set time has elapsed, birch sap mead must be carefully filtered, poured into clean bottles and put away in a cold place where sunlight does not enter.
9. To mix and boil juice and honey, you need to use enameled dishes without chips or stainless steel.

As already noted, even beginners do not have any special difficulties during the preparation of mead on birch sap. It is much more difficult to stop at one recipe, since each of them is good in its own way.

Mead with birch sap according to a traditional recipe

Components of the recipe:

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

Method of preparation:

1. Pour the juice into a stainless steel container, add honey, put on the stove. From the moment of boiling, transfer to a slow fire, 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 into the liquid, specially greased with yeast.
4. Cover the container with gauze and put the barrel in a warm room.
5. After the fermentation is over, the gas bubbles will completely disappear, pour the birch mead into bottles, cork tightly.
6. For infusion, young mead is removed to a cool place. Urban residents can use a refrigerator, while rural residents can use a cellar or basement.

Mead made from birch sap on alcohol

If you need a 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 to ferment. The duration of the process is usually 7 days. The end of fermentation is the cessation of the release of bubbles and foam.
5. Filter the resulting mead and pour into prepared clean containers, cork tightly and put away for 2 months for infusion.
6. Re-filter, add alcohol.

How to cook mead with 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 zabrus is. These are the wax caps that the bees use to cover the honeycomb. This bee product contains propolis, pollen and special enzymes.

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

To taste, zabrusnaya mead has sourness, a little bitterness and stings the tongue.

Non-alcoholic mead on the zabrus

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

Products:

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

A recipe for mead made from birch sap on zabruše and cherries

Ingredients:

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

Stages of work:

1. Cherry berries do not need to be washed, as they contain live yeast on their surface.
2. Pour zabrus with birch sap, cover with berries.
3. Put the container in a warm room. Since the start of fermentation, as a rule, at least 10 days pass.
4. Filter the liquid through several layers of gauze.
5. Pour into dark glass bottles, remove the mead for maturation in a cool place.

Birch sap mead recipe without yeast

When our ancestors started making honey drink, they had no idea about yeast. That is why the finished drink turned out to be useful.

Composition of mead:

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

Process features:

1. Add honey to the juice and wait for it to dissolve completely.
2. There are natural yeasts on the surface of raisins, which should never be washed off with water. They only need to sort out, remove the petioles and add to the liquid.
3. Cover the container with gauze folded in several rows so that insects, lovers of sweets, do not get into the mead.
4. After 48 hours, filter the mass, pour into bottles.

Mead on 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.

The nuances of the recipe:

1. Heat the juice to 50 degrees, dissolve the sweet component in it.
2. Add yeast, mix.
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), cork, put in the refrigerator.

Such 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).

Medovukha on birch sap with perga

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

Mead Ingredients:

• buckwheat honey – 200 g;
• birch sap or water – 1 l;
• raisins – 50 g;
• perga – 0,5 tbsp. l.

Stages of preparation:

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

How to cook mead on birch sap with 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 mixed with water) – 20 liters.

It is easy to prepare a homemade honey drink:

1. Boil liquid.
2. In several stages, add honey with constant stirring, so as not to burn.
3. Boil 5 minutes.
4. During boiling, foam forms, it must be removed.
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 such indicators!), Pour into jars, without topping them up by a third, add yeast.
7. After aging for 5 days, remove the foam, filter homemade alcohol through cheesecloth or cloth.
8. Pour into clean bottles, put away for 5 days in a room with a temperature of 12-14 degrees.
9. The plugs are opened daily to release the accumulated gas.

How to make mead with birch sap and bread crusts

Such a drink was prepared from fresh juice, and they began to try it by the beginning of haymaking.

Required:

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

How to cook properly:

1. Soak breadcrumbs in juice beforehand.
2. Mix honey and juice in a saucepan, boil over low heat for 1 hour.
3. Add yeast to the cooled liquid, tie the pan with a cloth.
4. In a warm and dark place, the container is kept until the seething is completed.
5. Pour the drink into suitable containers.
6. Clean in a cool place for 3-4 months.

Recipe for non-alcoholic mead from birch sap

Prescription products:

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

Technology Features:

1. Boil juice and honey for 1 hour.
2. Dilute the yeast to a state of slurry and grease the soaked rye bread with it.
3. When the honey-birch liquid has cooled down, add the bread.
4. After an hour, when fermentation begins, take out the bread.
5. After 5-7 days, when fermentation stops, pour into bottles.

How to make mead with spices and spices on 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. Boil honey with liquid over low heat until it begins to thicken.
2. Strain the cooling field, add yeast and pour into a large bottle.
3. Clean in a warm place where the rays of the sun do not penetrate for 5 days.
4. Remove from the sediment, add vodka. Favorite spices or spices (cardamom, mint, cloves, violet, ginger or zest) put in a bag and lower into a container.
5. After 30 days, strain the contents and bottle.
6. Remove sealed containers in a cold place.

How to store mead on birch sap

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

Conclusion

Birch sap mead is an ancient drink. Depending on the recipe, it can be low-alcohol or fortified if you add vodka, alcohol or moonshine. You just need to choose the right option and follow the technology.