Prescription Met - honey wine
How does one make Met (honey wine)?
Honey wine or also as Met admits
For the production you need first of all a fermenting bottle. This gives it in glass and from plastic. I recommend 10 litres of glass balloons, or for larger quantities 60 litres of art off barrels are suitable, with which the fermenting essay is already integrated. This fermenting essay with a suitable rubber plug is completely important, because with the gaerprozess carbon dioxide develops and that must somewhere raus. At the same time however that outside air penetrates inward, inclusive of harmful micro organisms, which can disturb the gaer-prozess, must be prevented. Badly vinegar bacteria, which are transported by tiny small fruit flies, would for example be then convert themselves the developed alcohol directly in vinegar and that would be unfortunate.
The vinegar is by the way the further dismantling stage of the sugar, but by the fermenting essay this process can be prevented well. The fermenting essay functioned in principle like a siphon of your rinsing or wash basin, thus that always something liquid stands in it, it works like a valve. The waste water can flow off unhindered, but the bad smells from the water pipeline cannot out. Fermenting essays for the wine production there are on the one hand in glass execution, on the other hand in addition, in plastic, this is then substantially more inexpensive. Then you need still another a larger pot and usual household effects and naturally the yeast, but that you can take now from the prescription. They need the following added:
5 glasses (á 500 g) bee honey, thus altogether 2.5 kg
4 l water
1 l apple juice
20-30 g apple acid
1 rubbed apple or 5g weizenmehl
2 tl Reinlecithin P or an appropriate quantity
Yeast feeding salt
Pure breed yeast
Still a few information before the production:
Reinlecithin P: The Lecithin ensures like the yeast feeding salt for the fact that the yeast develops better.
Pure breed yeast: I recommend such, which are suitable for the production of heavy wines, e.g. larva Irish Republican Army, Burgunder, Sherry or also haven wine, - Burgunder is recommendable, but that is also a matter of taste, because the kind of the yeast exerts also influence on the flavour and/or Bouquet.
Cloudy materials: The rubbed apple or the flour ensures alternatively for the fact that itself the yeast in the substrate better distributed and facilitates an ascending of the carbon dioxide developing during the fermentation.
Apple acid: In place of apple acid you can use also lactic acid.
Tip: The honey does not have to be necessarily qualitatively the best, more inexpensive is sufficient. Nevertheless forest honey is recommended.
In order to avoid false fermentations, you must pay attention to absolute hygiene. Rinse all geraetschaften before the use with cooking water. In addition you should test straight as Met Einsteiger regularly the taste of their Weines. Thus you notice promptly, if it does not develop as desired.
First you warm up the honey in a wasserbad on an electrical plate or on the gas cooker on lowest heat, can you there calmly something time and be agitated you, so that the honey is warmed up evenly everywhere, over. In no case more highly than 36°C, since otherwise the materials containing in the honey denature or harm the flavour of the honey. Control at the best one with a thermometer. Then you give the honey under constant agitating to the water apple juice mixture likewise warmed up to 36°C inside. Now you remove a half cup from this mixture and dissolve therein the Lecithin. Together with the apple acid you return now again into the honey solution. Zuallerletzt, if everything is cooled down on for instance 20°C, add you the yeast. Please patience, the cooling is important, because higher temperatures kill the living Hefe(pilze) and it come not to the desired fermentation. Give now still the rubbed apple or the flour in and fill the whole in one approx.. 10 litres seizing balloon. Lock it with the fermenting essay and place you it against a shady, warm place. That can be quite on the kitchen cabinet, there can you it also well observe. The fermentation works best between 20 and 25°C. The main fermentation lasts about 7 to 20 days, meanwhile forms plentifully for CO¹. It is advisable, the balloon at the beginning of daily to swivel then in until twice in the week that accelerates the ripe one. In the somewhat calmer Nachgaerphase, which can last the CO² development up to two months, slow down then, because the largest portion of the sugar already fermented is. If the fermentation were stopped to a large extent, i.e. no more carbon dioxide out-gushes, then you can take off from the Met from the yeast, and goes best with a hose, into which you cut down a notch, so that it does not festsaugt itself in the case of the case at the soil. The hose should be so long that it hands at least 10 cm under the bottle soil, e.g. on the kuechentisch. If you place the bottle somewhat increased off to it and suck in the Met with the mouth from down, then it runs out automatically out of the bottle. Pay attention to it that the hose end does not dive into the yeast layer at the soil of the fermenting balloon, i.e. hold you the end of about 1 to 2 cm over the bottle soil.
One could drink the Met at this time already, but he is not yet completely finished (postfermentation). Caution: You may pull this still easily fermenting Met in no case on usual bottles. From the Nachgaerung results a pressure on the bottles, which lets these explode. Only special sparkling wine bottles with soil cone withstand the pressure during appropriate corking. Let best in a wine cellar specialized enterprise confer.
If you want to keep for the Met longer, then it is advisable, after you withdrew it from the first yeast to leave it again after-ferment. Do not forget however then the fermenting essay. After approximately 1 to 2 months is then ripe the Met. It does not constitute anything, if it is first still cloudy thereafter. Its beautiful gold-yellow color becomes effective however only fully if it is clarified. But you do not need complex devices, this are done via standing to leave as far as possible automatic. That lasts still times so for instance 3 to 4 weeks. In this time the suspended matters sink slowly downward and collect likewise at the soil. Now you can fill the Met with the hose, as evenly shown, on smaller bottles. Importantly also a tidy is cork. For this you know either a cork with seize-hurry use, give it from plastic or from nature cork or also a pointed cork. With a strong rubber hammer blow you can lock also hereby the bottle perfectly. In addition, it goes to the emergency into mineralwasserflaschen with screw-type cap or fruit bottles with SWITCH off cover, which durability extended thereby even.
Tip: If the Met is to be filled on normal bottles, he must be absolutely through-fermented. One can determine this easily, by filling a bottle to the sample, these as intended corked, a cord around the bottle neck binds and the bottle thereby into the proximity of a heat source, e.g. a heating, hangs. If the cork at its place remains, the Met can be filled up. If the cork removes, must become fermented still far.
In a dark area stored, the Met with corks holds itself it
up to a half year, beyond that should one schwefeln, in addition there
are sulfur tablets.