RECIPE: RUSSIAN HOPPED MEAD - MEDOVUKHA
A few years ago my good friend Vitaly Paley told me he had run across an old recipe for a Russian hopped mead called "Medovuhka". Being very interested in esoteric mead recipes I asked if he would translate the recipe for me. Below is the result.
This recipe assumes that you know to keep your working area and utensils sanitized as we want to make sure there isn't any contamination. For tips there are great basic mead tutorials to be found online.
This particular recipe results in a very fresh live and sparking style of mead. The hops add a fantastic slightly bitter framework that balances out the sweetness. You may also play with different yeasts for different results. I personally prefer a dry mead hence the use of Champagne yeast.
Most of all have fun with it and enjoy!
2.2 lbs of Bee Local honey
1 gallon of water (distilled is preferred)
50 grams of dry hops
1 Packet of Champagne yeast
1. Heat 3 cups of water. Bring to boil. Remove from heat. Add hops and let steep for 1 - 3 hours. Strain then set aside.
2. Bring 1 gallon of water to rolling boil. Remove from heat. Let cool to 90 - 110 F.
3. Measure out 2 lbs of Bee Local honey and at to water. Stir until incorporated.
4. Start your yeast following directions on packet.
5. Add yeast to water and honey mixture (must).
6. Add steeped hop liquid to water, honey, yeast mixture. Stir.
7. Pour mixture into your fermentation container. A one gallon carboy or bucket will work fine.
8. Add your fermentation lock then set aside in a cool dry place out of sunlight.
9. Let ferment for 3 - 4 weeks.
10. Bottle Medovuhka into bottles with screw tops.
11. Place bottles into refrigerator for 6 months (or longer).
12. Drink and enjoy!