Mead - ib tug haus dej haus cawv nyob rau hauv cov neeg paub txij li thaum lub sij hawm ntawm ancient Russia. Nws tau npaj los ntawm peb cov ancestors, thiab hnub no nws tsis tau poob nws qhov chaw. Tam sim no koj tuaj yeem nqus dej rau hauv ib lub khw, tab sis peb cov muaj ntau tus neeg nyiam heev ntawm lub tsev muaj tseeb.
Nyob rau hauv cov khoom noj khoom haus mead, daim ntawv qhia uas tau muab rau hauv qab no, yuav qhia txog qhov no, nrog rau koj yuav kawm ntau cov tswv yim pab.
Ntsib cov dej haus
Mead yog ib yam dej cawv ntawm zib ntab thiab dej, tau los ntawm fermenting zib ntab. Lub zog ntawm cov classic zib mu yog feem ntau 5-10%.
Qhov muaj pes tsawg leeg, ntxiv rau cov khoom tseem ceeb, muaj xws li hops, poov xab, ntau yam additives tsw. Nyob rau hauv lub hnub qub, berries thiab spices xws li qus sawv, Cherry, cranberry, thyme, cardamom, thiab Ginger tau ntxiv rau haus.
Ua noj ua haus qhov kev xav nrog cov niaj hnub siv tshuab yooj yim dua. Tag nrho cov txheej txheem yuav siv sij hawm txog li rau hnub, thiab saj ntawm no zoo kawg nkaus haus dej haus yog nyob rau hauv txoj kev tsis zoo rau nws ancient version.
Daim ntawv qhia ua noj ua haus classic mead (tsis muaj vodka) tom tsev
Medovukha yog ib qho dej haus heev, muaj ntau yam kev hloov ntawm nws, tab sis peb yuav muab ib daim ntawv qhia ua noj rau hauv tsev.
Koj puas paub? Nyob rau hauv daim ntawv niaj hnub ntawm mead tshwm sim thiab tau txais qhov chaw nyob rau hauv lub xyoo pua nees nkaum. Nyob rau hauv Soviet lub sij hawm, "immature zib mu" feem ntau pumped tawm, uas yuav tsis tau khaws cia rau ib ntev lub sij hawm thiab tsis haum rau kev muag khoom. Ib txhia beekeepers tsim xws li ib txoj kev ntawm nws pov tseg - diluted nws thiab fermented nrog poov. Nws muab cov dej haus, uas tau nce lub sij hawm ib qhov chaw zoo ntawm cov tib neeg.
Cov khoom muaj npe
Yuav ua kom zib ntab tsis siv cawv, koj yuav xav tau cov khoom nram qab no:
- dej - 2 l;
- zib mu - 300 g;
- plhaw cones - 5 g;
- qhuav poov - 1 teaspoon, nias - 25 g;
- cinnamon - mus saj;
- nutmeg - mus saj.
Npaj thiab xaiv ntawm zib mu
Zib ntim yog tsim rau tej yam, tab sis feem ntau cov dej qab haus dej yog tau los ntawm high-zoo zib mu ntawm lub teeb ntau yam - txiv qaub los yog acacia. Buckwheat zib mu yog tseem zoo haum - ces zib mu hloov mus rau hauv ib tug zoo nkauj caramel xim, nrog ib tug ntxiag bitterness.
Mus saib lwm hom zib ntab, xws li phacelia, taub dag, rapeseed, coriander thiab dandelion zib ntab.Ua ntej koj yuav tsum tau boil cov dej thiab dissolve lub zib mu nyob rau hauv nws, maj mam stirring qhov sib tov nrog ib diav. Nyob rau hauv txoj kev ua noj ua haus, ua npuas dej yuav tshwm nyob rau ntawm cov kua - nws yuav tsum tau muab tshem tawm kom tau ib pob xim zoo nkauj.
Nws tseem ceeb heev! Nyob rau hauv tus txheej txheem ntawm ua noj ua haus yuav tsis tawm hauv syrup neeg tsis saib xyuas, raws li cov zib mu sai sai burns.
Ntxiv flavoring
Boil qhov sib tov, stirring tas li nrog ib diav, kom txog thaum lub npau suav nres ua (nws yuav siv txog 5 feeb nyob rau hauv tag nrho). Tom qab ntawd, ntxiv hops (cones), ib tug pinch ntawm nutmeg thiab ib pinch ntawm cinnamon rau koj saj. Maj mam muab cov khoom qab zib khov, tshem lub lauj kaub los ntawm tshav kub thiab npog nrog lub hau.
Tag nrho cov txuj lom koj xav ntxiv rau haus yuav tuaj yeem yuav tom khw, thiab cov paj paug ntawm lub plab yog yooj yim mus nrhiav tau ntawm lub chaw muag tshuaj. Txhua tus neeg uas nyiam ua noj mov nyob hauv tsev, paub tias cov zaub mov txawv yuav txawv. Kev xaiv ntawm flavors yog koj li. 
Fermentation
Cia qhov sib xyaw kom yws thiab txias txog 50 degrees. Tom qab ntawd koj tau ntxiv poov xab mus rau lub laujkaub.
Ua li no, dilute lub poov nyob rau hauv txog 200 ml ntawm dej, dej qab zib thiab tawm rau ib teev. Thaum nyob saum npoo koj pom npuas - cov poov xab "khwv tau", thiab nws yog lub sij hawm ntxiv rau lawv lub lauj kaub ntau.
Nws tseem ceeb heev! Ncuav lub diluted poov xab rau hauv lub txias txias zib dej haus. Yog hais tias koj ncuav nyob rau hauv boiling dej - lub poov yuav tuag, thiab ib tug dej haus cua tsis ua hauj lwm.Muab lub lauj kaub nyob rau hauv ib qho chaw uas qhov ntsuas kub tsis qis tshaj chav tsev kub, ua ntej fermentation. Qhov tseeb tias cov txheej txheem pib tau txais kev cuam tshuam los ntawm ib tug npaus ntawm qhov chaw ntawm lub kua. Tom qab ntawd, nchuav lub neej yav tom ntej rau hauv ib lub cylinder nrog lub hau rau cua tso. Koj tuaj yeem siv cov qauv qub uas yog pov thawj - muab lub hnab looj tes rub rau ntawm lub caj dab ntawm lub cylinder, nws yuav "teeb liab" rau koj txog kev ua kom muaj zog ntawm cov kua, thiab nws cov tiav.
Pom thiab txeej ntawm kev haus dej hauv tsev
Txoj kev fermentation feem ntau yuav siv tsib mus rau hnub. Qhov kawg ntawm nws (koj tuaj yeem tshawb xyuas nws nrog match): yog lub lit match match thaum nws coj tuaj rau cov kua - lub fermentation tsis dhau) koj yuav tsum tau haus dej haus, dhau nws los ntawm ob peb txheej ntawm tuab qhov ncauj rau ib tug zoo nkauj pob tshab xim thiab ncuav nws mus rau hauv iav los yog yas hwj. Lub Library no muab cia rau hauv lub tub yees lossis hauv lwm qhov chaw txias.
Koj puas paub? Tiav lawm mead yog noj tsis tsuas yog nyob rau hauv nws daim ntawv dawb huv. Muaj ntau lub cocktails uas muaj xws li cov dej haus no: dhau ua noj ua haus (npaj rau lub hauv paus ntawm mead thiab npias), lwm cov dej cawv - "tshoob" (muaj zib ntab thiab kvass), thiab nyob rau hauv Soviet lub caij cocktail "Kolomensky" (mead) yog nrov + kefir).
Lwm cov zaub mov txawv
Zib ntim tau siv cov khoom siv: qhuav, brewed los yog ua noj ua haus. Tab sis nws tshwm sim tau tias tsis muaj ib co poov xab hauv tsev neeg. Qhov no tsis yog qhov teeb meem. 
Npaj mead hauv tsev tsis muaj cov khoom noj no muaj tseeb tiag, ib daim ntawv qhia yooj yooj yim muaj npe hauv qab no.
Koj yuav tsum tau:
- dej - 1 l;
- zib mu - 2 kg;
- Cherry - 4 kg.
- Npaj lub syrup, dissolving zib mu nyob rau hauv boiling dej, boil nws rau 15 feeb. Tsis txhob hnov qab tshem cov npuas dej ntawm qhov dej, nws tuaj yeem ua rau nws cov xim thiab saj.
- Thaum lub tov tau nrhiav ib tug zoo sib xws, txias nws mus rau 50 degrees.
- Cherries yog pitted thiab tau sau nrog syrup. Muab lub lauj kaub rau hauv ib qho chaw sov so rau ob peb hnub.
- Tom qab 2-3 hnub, ncuav lub neej yav tom ntej mus rau hauv lub raj mis thiab muab tso rau hauv lub cellar. Koj tuaj yeem sim koj cov creation nyob rau hauv txog 3 lub hlis.
- dej - 1 l;
- zib mu - 80 g;
- raisin - 50 g
Cia peb pib tshaj plaws ua noj:- Muab zib ntab nrog dej txias kom txog rau thaum tus.
- Tsa cov raisins nrog txias syrup, muab tso rau hauv ib qho chaw sov ua ntej fermentation (2-3 hnub).
- Lim thiab ncuav mus rau hauv ib lub khob los yog yas lub raj mis. Muab yav tom ntej me me rau hauv lub tub yees los yog cellar rau 3-4 lub hlis. Tom qab ntawd koj tuaj yeem sim.
Nws tseem ceeb heev! Ntau tus neeg qhia kom tsis txhob ntxuav cherries los yog raisins ua ntej ua noj ua haus, yog li ntawd raws li tsis mus ntxuav tawm ntawm natural poov, uas yog lub luag hauj lwm ntawm fermentation, los ntawm lawv cov saum npoo.
Yuav ua li cas ua kom mead soda
Cov kiv cua ntawm cov me me tau siv cov lus qhia nram qab no:
- Nyob rau hauv ib tug huv, qhuav lub raj mis (iav los yog yas) ncuav zib mu nyob rau ntawm tus nqi ntawm 1.5 tsp. ib lim ntawm cov dej haus. Qhov no yuav xyuas kom re-fermentation, uas yuav sau cov mead nrog carbon dioxide.
- Sau lub khob nrog rau haus, tsis ncav 5-6 cm rau ntawm ntug. Hermetically kaw.
- Rau 7-10 hnub, tso lub hwj ntawm qhov chaw tsaus rau ntawm qhov chaw sov, ua ntu saib xyuas thiab tshem tawm ntau lub siab.
- Ua ntej siv, muab cov qhov cub me me rau hauv lub fridge rau tsib hnub kom "rov qab".
Cooking tips thiab tips
Cov tswv yim nram qab no yuav tsis yog:
- Mead yuav consumed sai sai tom qab ua noj ua haus, tab sis nws yog zoo dua mus rau nws mus txog rau tsib hnub kom saturate lub saj.
- Qhov saj ntawm koj cov zib ntab yuav muaj ntau ntau yam los ntawm ntau cov tshuaj ntsuab thiab cov txuj lom, cov txuj lom thiab txiv hmab txiv ntoo. Nws tag nrho yog nyob ntawm koj tus saj thiab kev tsis sib haum xeeb.
- Qhov no haus dej yog amazingly six, tsis tsuas yog thaum chilled, tab sis kuj sov.
- Soaked txiv hmab txiv ntoo thiab txiv hmab txiv ntoo (cranberries, lingonberries, apples, watermelon) yog suav hais tias yog ib qho khoom noj txom ncauj, thiab txiv qaub qaub yog zoo meej rau nws.
Qhov tseem ceeb tshaj plaws yog ua raws li cov kev cai yooj yim, tsis txhob ntshai mus sim, thiab tsis ntev koj yuav tau txais ib tug zoo kawg thiab aromatic haus npaj nrog koj tus kheej txhais tes.
