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 |
| Meat | not in our table | 0 |
| Tea | 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
- 1,36 kilo honey for a dry mead or
- 1,8 kilo honey for a medium sweet mead or
- 2,25 kilo honey for a sweet meat
- 0,5 teaspoon tanine or one cup of cold tea
- 2 teaspoons citric accid
- 1,5 teaspoon yeast nutrient or 2 nutrient tablets
- 1 sachet Sherry type yeast
Directions
In advance, prepare the yeast starter to activate the yeast.
Place the honey in the initial fermentation vessel or bucket and make up to 4,5 liters with hot water. Stir well with a wooden or plastic spoon until the honey is dissolved. Cool down to 21° C and add the tanin, nutrient and accid. Stir well to dissolve. When properly dissolved, add the activated yeast. Cover closely.
After seven days, rack into a demijohn. topping up to the shoulder with cooled, boiled water if necessary. Fit a bung and airlock and set aside in a warm place to ferment to completion. Rack from the lees in due course when the mead falls star-bright.
You do not have to use one type of honey. when you expiriment with different type trough one another, the taste of the mead will be different.
Category:Maldivian Recipes
Category:Maldivian Beverages
Category:Beverages