Mead (awesome)

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Alex Bootlegger

Published on Nov 21, 2020
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Honey - 1200 ml Water - 6 l Cinnamon - 0.6 g Nutmeg - 0.6 g Hops - 15 g Baker's yeast - 11 g Sugar (for carbonation) - 5 g per 0.5 l Dilute honey in water and boil. Constantly remove the foam until it stops appearing. Add spices and hops, keep on the fire for another 3 minutes and remove to cool. Next, ferment the yeast and add to the cooled wort. Place under a water seal. When finished, pour into bottles with the addition of sugar for carbonation. Carbonation lasts a week, after which you can put the bottles in a cool room (cellar).

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