Russian mead (medovukha/медовуха) help?
Hi all, newbie here. I searched for medovukha, and I saw that there is some opinion that it might not count as mead, but I'm hoping someone may be able to help anyway. Any help is appreciated. I am extremely detailed here so pardon the length, but hopefully it will be useful.
I translated this recipe from a Russian cookbook because I lived in Russia for a couple years and loved медовуха. I tried some bought mead back in the states, but it wasn't as good as the medovukha. It seems to me like this recipe pre-supposes some knowledge of how to do it (or at least being able to ask someone). None of my Russian friends have made it, however, and the internet also didn't seem to have a lot of help (I tried checking Russian sites but either I'm missing something because my Russian isn't good enough, or they are also assuming a lot of background knowledge).
Recipe:
500g/1.475c honey
500g/2.5c sugar
4 liters/ (16.9c/4.22qt./1.05gal) water
100g/3.5oz. yeast
Dissolve the sugar and half the honey in the water, bring to a boil, stirring and removing the foam, 10-15 minutes.
Cool to 25-30°C/77-86°F.
Next, add pre-diluted yeast to the same liquid, stir and store in a warm place to ferment.
After 2-3 days, strain, move to a cold place, and leave it there for 2-3 weeks.
After that, strain again, add the remaining honey, and dissolve completely.
---
After doing some research, I concluded from the scant sources that I would need campden tablets to stop the fermentation, so I bought some. Otherwise I followed the recipe as written.
Equipment: pot, 1 gal carboy, airlock.
My result was recognizably in the medovukha family, but too yeasty in taste and not as strong as I expected. Here are the problems, and also my guesses at solutions. I greatly appreciate any suggestions you all have.
1. I pre-diluted the yeast, then did the boiling and cooling. The cooling took a really long time, so by the time it was ready to add, the yeast had foamed up quite a lot. I combined it according to the directions, but had to set the thing in the sink for about a day because mixture bubbled for a really long time -- I lost a lot of volume through bubbles through the airlock.
My ideas/considerations:
A. I used baking yeast from the grocery store. This time I'm going to buy brewing yeast from the homebrew store. I'm thinking mead yeast, although I was also considering champagne yeast, since medovukha does seem a little different from most meads here anyway, and is often a little bubbly.
B. Is there a better way to prepare the yeast? I treated "pre-diluted yeast" as the way I'd prepare yeast for baking - some sugar and warm water. But since there's so much sugar in the recipe, maybe it really just meant to dissolve the yeast in water? I also thought that it sitting there so long while the mixture cooled was probably a problem.
2. I had trouble straining it. I used everything I could think of that I had around once I realized a mesh strainer wasn't cutting it. At the end, there was a yeasty silt at the bottom of the bottle that got unsettled every time I poured it. I used coffee filters, paper towels, etc., because it hadn't occurred to me that straining wouldn't work right. Can I get rid of that silt at all at the end? Maybe cheesecloth?
3. That yeasty taste. Would changing the yeast help this?
Again, any help much appreciated and sorry for the length!
~Nzie
Hi all, newbie here. I searched for medovukha, and I saw that there is some opinion that it might not count as mead, but I'm hoping someone may be able to help anyway. Any help is appreciated. I am extremely detailed here so pardon the length, but hopefully it will be useful.
I translated this recipe from a Russian cookbook because I lived in Russia for a couple years and loved медовуха. I tried some bought mead back in the states, but it wasn't as good as the medovukha. It seems to me like this recipe pre-supposes some knowledge of how to do it (or at least being able to ask someone). None of my Russian friends have made it, however, and the internet also didn't seem to have a lot of help (I tried checking Russian sites but either I'm missing something because my Russian isn't good enough, or they are also assuming a lot of background knowledge).
Recipe:
500g/1.475c honey
500g/2.5c sugar
4 liters/ (16.9c/4.22qt./1.05gal) water
100g/3.5oz. yeast
Dissolve the sugar and half the honey in the water, bring to a boil, stirring and removing the foam, 10-15 minutes.
Cool to 25-30°C/77-86°F.
Next, add pre-diluted yeast to the same liquid, stir and store in a warm place to ferment.
After 2-3 days, strain, move to a cold place, and leave it there for 2-3 weeks.
After that, strain again, add the remaining honey, and dissolve completely.
---
After doing some research, I concluded from the scant sources that I would need campden tablets to stop the fermentation, so I bought some. Otherwise I followed the recipe as written.
Equipment: pot, 1 gal carboy, airlock.
My result was recognizably in the medovukha family, but too yeasty in taste and not as strong as I expected. Here are the problems, and also my guesses at solutions. I greatly appreciate any suggestions you all have.
1. I pre-diluted the yeast, then did the boiling and cooling. The cooling took a really long time, so by the time it was ready to add, the yeast had foamed up quite a lot. I combined it according to the directions, but had to set the thing in the sink for about a day because mixture bubbled for a really long time -- I lost a lot of volume through bubbles through the airlock.
My ideas/considerations:
A. I used baking yeast from the grocery store. This time I'm going to buy brewing yeast from the homebrew store. I'm thinking mead yeast, although I was also considering champagne yeast, since medovukha does seem a little different from most meads here anyway, and is often a little bubbly.
B. Is there a better way to prepare the yeast? I treated "pre-diluted yeast" as the way I'd prepare yeast for baking - some sugar and warm water. But since there's so much sugar in the recipe, maybe it really just meant to dissolve the yeast in water? I also thought that it sitting there so long while the mixture cooled was probably a problem.
2. I had trouble straining it. I used everything I could think of that I had around once I realized a mesh strainer wasn't cutting it. At the end, there was a yeasty silt at the bottom of the bottle that got unsettled every time I poured it. I used coffee filters, paper towels, etc., because it hadn't occurred to me that straining wouldn't work right. Can I get rid of that silt at all at the end? Maybe cheesecloth?
3. That yeasty taste. Would changing the yeast help this?
Again, any help much appreciated and sorry for the length!
~Nzie