Medovukha

Ingredients

Instructions

1. 1

   Sanitize a 1.5- to 2-litre glass jar or bottle, a spoon, and any funnel with very hot water and let them air-dry. Good sanitation is essential because this is a fermented drink and off-flavours can develop easily if equipment is dirty.

2. 2

   Pour the water into a saucepan, add the honey, and heat over medium heat, stirring until the honey fully dissolves. Bring just to a gentle boil, then skim off any foam from the surface for a cleaner flavour.

3. 3

   Add the dried hops and simmer gently for 15 minutes. Keep the heat moderate so the liquid reduces only slightly; vigorous boiling can drive off delicate honey aromas.

4. 4

   Remove the pan from the heat and cool the honey wort to lukewarm, about 28-30°C. Faster cooling in a sink of cold water helps keep the flavour fresh and gets the yeast-ready temperature sooner.

5. 5

   In a small cup, mix the active dry yeast with the warm water and let it stand for 5-10 minutes until slightly foamy. If it does not foam, the yeast may be inactive and should be replaced.

6. 6

   Strain the cooled honey wort into the sanitized jar or bottle if you want a cleaner finished drink, then stir in the activated yeast. Leave some headspace because fermentation creates foam and gas.

7. 7

   Cover the vessel with clean cloth or fit it with an airlock, and leave it at room temperature for 24-48 hours until lightly bubbly and aromatic. This resting time is necessary for true medovukha character; fermentation speed will depend on room temperature.

8. 8

   Once lightly fermented, chill the drink well. Serve cold in glasses, optionally with a lemon slice and mint. For a clearer drink, pour gently and leave sediment behind.

Nutrition per serving

Notes

• •Traditional medovukha often ferments for much longer, from several days to weeks; this version is designed for a quicker, lightly sparkling homemade result.
• •Use food-grade brewing yeast or wine yeast instead of bread yeast if available for a cleaner taste.
• •Do not seal in airtight bottles during active fermentation unless using proper pressure-safe brewing bottles and fermentation knowledge, as pressure can build dangerously.
• •Store chilled after fermentation and consume within 3-4 days for the freshest flavour.

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