The raisins rise in the mead bottles, the streamers are raised and the pages of the recipe book are bent into mouse ears. We are in the mood for May Day.
Of course, we have forgotten to follow the weather forecast, a relaxed May Day brunch is created among friends in the comfort of the living room. A few rugs carelessly piled on top of each other, a pile of pillows and a blanket on your lap. The dishes are laid out on the floor or on the coffee table - guests bring their own bravura as they come. We pick up donuts from the May Market for convenience, but there are no shortcuts with homemade mima.
Dotsians' home mead is made with a classic mead recipe and largely follows the instructions on the side of the brown sugar packet. However, we grabbed the attached instruction from the blog of the charming kinuskitsa to try out - with this you can easily make a liter, if not another, of sparkling wine for the May Day table.
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Meringue recipe ( 4l )
2 + 2 liters of water
250g brown sugar
250g table sugar
a pea-sized piece of fresh yeast
1-2 lemons
To the bottles
sugar
raisins
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Bring 2 liters of water to a boil in a large pot (a 4 liter mead requires at least a 5 liter pot). Add brown sugar and table sugar. Stir until the sugars have dissolved. Add the rest of the cold water.
Wait until the liquid warms up to hand temperature. Take a small amount of liquid and dissolve the yeast well in it. Add the liquid back to the pot and mix thoroughly.
Next, lemons! (Of course, in the mesa saavs of the people of Dotsi, they are selected from the organic side of the beef department.) Peel the yellow surface of the lemons with a paring knife and cut off the more bitter white surface. Slice the lemons and remove the seeds found along the way. Add the slices AND the skins to the pot. Let the syrup brew for a day at room temperature, covered with a lid.
Put a teaspoon of sugar (per 1 liter) and a few raisins in the bottles. Pick the lemon slices from the mead, mix and pour the mead into the bottles. If necessary, you can strain the meringue if the pulp of the lemons has come off.
After bottling, the mead is happy to stand at room temperature for another day, from which it can be removed to cool in the refrigerator if desired. Do not close the bottles too tightly and release the pressure accumulated in the bottles from time to time by opening the caps of the bottles.
Sima is ready in a cool place in about a week, at room temperature in about three days.
Have a wonderful holiday, babies! ︎