Product
Mead
A drink of honey and water at 6–12% ABV, the oldest drink of these parts. We make it from wild-hive honey, under the same licence as the cider.
What it is
Why it works
- 01
Taste
Floral, with the bitterness of meadow herbs and the scent of wax. With bison grass, it turns herbal.
- 02
Why people will buy it
There is no mead made from wild-hive honey in the country. Guests want something local with dinner.
- 0.5 l bottle20–30 BYN
- First incomeafter 10–12 months
How we make it
How we make it
Mead is simpler than cider: honey, water and yeast, and time does the rest. The equipment and the licence are the same as for the cider, so it needs no separate investment, only our own honey.
Honey
Wild-hive honey from our own hives and honey from neighbouring apiaries.
Must
We dilute the honey with water, one part to three.
Yeast
Wine yeast, demijohns with airlocks.
Fermentation
4–8 weeks in demijohns.
How we serve it
How we serve it
Guests drink mead like a local wine with dinner: hot in winter, cold and sparkling in summer. It shows best at a tasting beside the cider and the comb honey it is made from.
- 01
Hot
With cinnamon and apple, in winter after the banya.
- 02
Cold
Sparkling, over ice, on the veranda in summer.
- 03
With cheese
With klinkovy and goat cheese.