Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Water | not in our table | 0 |
| Hops | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 k (20 lbs) honey
- 10 l (10 qts) water
- 1cup dried hops
- 1 tablespoon dried juniper berries
- 8 teaspoons wine yeast
Directions
Pour honey into stainless steel or enameled pot, cover with spring water, mix well and bring to a boil on low heat.
Place hops and juniper berries into a linen bag and drop into boiling honey-water solution.
Skim off scum and continue to boil until no more scum forms, about 1/2 hour.
Cool solution to 85F/30C, add yeast, mix well and pour mixture into a glass carboy.
Close bottle with cork, run a small hose or glass tube through the cork, one end of which is placed in a jar with water.
This will allow the release of fermentation gases. Keep the fermenting carboy in a warm spot for about 3 weeks. As fermentation comes to an end, a deposit will form at the bottom of the carboy, decant mead into another carboy, stopper and keep at same warm temperature for about 3 months.
Decant again and pour into an oak barrel. Close barrel and set in a cool spot. To obtain strong mead, age up to 5 years.
Category:Lithuanian Recipes
Category:Lithuanian Vegetarian