Fruit honey

Fruit honey

Fruit honey can be made in two ways: or mix already prepared fruit wines, with honey well sticking out in relation to 1 cz. wine and 2 cz. honey, or according to taste, it can be freely directed as a completely ready thing, or else just before fermentation, the juice of the desired fruit is added; in that case less is needed …

Culture of fermenting mushrooms and the course of fermentation and refinement, honey maturation and storage

Culture of fermenting mushrooms and the course of fermentation and refinement, honey maturation and storage.

Just like with fruit wines, was described.
Honey in barrels takes on its bouquet most quickly, naturally, in conditions of good temperature and clean cellar air, need therefore to try, in the basement, where honey or wine is stored, and not even in the neighboring cellars …

Preparation of honey solution or wort

Preparation of honey solution or wort

It is very easy and simple, occurs when the fermentation mushroom culture is completed.

Natural patoka honey contains from 75% : 82% sugar (glucose), average 80%, - it is good to mark this sugar by its specific weight, more specifically by chemical means, and because honey contains very little salt and, generally speaking, extractive matter, that is not …

Drinking honey

The job of filling honey has long been known in our country, but so far the traditional so many irrational culinary accretions persist, like for example. cooking, burning honey, and thus expelling the most precious floral aromas into the chimney, finally the extras, like hops, various roots, lemon peels, beer yeast, etc.. p. various spices, including billions of putrefying microorganisms, which rather contributes to the production of the potion …

Honey wine

Honey Wine on 10 l.
2 do 4 kg. honey, and it depends on the strength of the wine, what we want to receive, dissolve in 8 or 6 liters of boiling water (Boil inferior types of honey), add 15-50 gr. citric acid and 3-5 gr. nutrient solution "Secalum". After it has cooled down, pour in the multiplied "Honey" yeast” or Tokaj. The yeast should be multiplied in a ½ liter flask with the addition 2 …