Birch Mead

500 g. of honey, 2 1/2- 3 liters. birch juice, 1 slices of black bread, 20 g. yeast.
In enamelled golden honey pot, fill it birch syrup juice and boil for an hour on the weak flames. In yet to be deleted ostyvshy syrup daubing yeast slices of black bread and left to ferment in the warm room on the hour. If during that time, not honey ferments, add yeast. When Mead begins wander, remove bread, covered storage capacity of linen and leave until the peaks are not fully honey perebrodit (shipet longer). Then distribute it in a bottle, to cork up and put (better put) in the cellar or refrigerator. Honey will be ready for use by 4 - 5 months.

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