Mead is the oldest alcohol beverage in the world, known much earlier than wine or beer. It was discovered in nature. Scientists say that the first mead could have originated naturally, in wild bee hives, when honey, diluted with rainwater, began to ferment in the presence of natural fermentation bacteria. Therefore, it is possible that primeval people consumed it without knowing the beverage production technology.

Lithuanian mead was started to mention more often in sources in the 14th century and was valued as a luxurious aristocratic drink, which was mostly consumed in the ruler's manor. The best mead is obtained from homogeneous honey without wax, bee pollen or other impurities, water, followed by fermentation with wine yeast. Nowadays there is very little knowledge about mead and its production.

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You will need

5 l - honey
5 l - water
50 g - dried juniper berries
10 g - hops
40 g - yeast

Dish cooking

Boil 5 liters of water and add 5 liters of honey. When cooking, always skim the foam until the new foam does not form.

Chop the Juniper berries, make the yeast, add the hops and put everything into a clean bottle for fermentation. Close it using a stopper with a hole, insert the tube and apply a plug with dissolved wax. Keep the bottle in a warm place.

When the fermentation is not so fast, the bottom of the bottle is filled with dregs, then pour the mead to another bottle, and close it like the previous one. After two or three months, pour the mead one more time, tightly seal and keep it warm to mature. The mead can be tasted only after a year. And to get the richest flavor it has to be stored as long as possible.

Presentation: horn, glass, honey glass, mead bottle, with filling.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process