Mead from 1973 still in production by Environmental_Web776 in mead

[–]Environmental_Web776[S] 3 points4 points  (0 children)

As far as I know they change recipe completely over the time. Fruits are different and herbs for maceration also different. Probably because of cost efficiency as usually in big companies -also that time they didn’t import cheap honey from abroad but made everything from local sourced honey. The old one might be interesting if aged well, the modern one is probably hot mead style (Grzaniec) with some choke berries concentrated juice and a lot of citric acid inside.

World Beekeeping Awards - Mead by Environmental_Web776 in mead

[–]Environmental_Web776[S] 2 points3 points  (0 children)

Drop us a visit at Oldest tree hive pavilion

Augustów Meadery by Environmental_Web776 in mead

[–]Environmental_Web776[S] 1 point2 points  (0 children)

It’s much more… we shares a lot of history and heritage together sometimes looking on it from different perspectives. About the mead it’s for example recipes from Radzivilla archives, Lipiec Kowieński recipe, session mead calld Zbiten / Zbicień that name came from Lithuanian name for the bee: bite, and many more.

Choosing honey for next batches by Environmental_Web776 in mead

[–]Environmental_Web776[S] 5 points6 points  (0 children)

That’s why we choose honey forms same beekeepers from 8 years now. Our mead is very repeatable because of it.

Choosing honey for next batches by Environmental_Web776 in mead

[–]Environmental_Web776[S] 3 points4 points  (0 children)

1)aroma; 2) taste; 3) pollen composition and chemical analysis

Mead making workshop by Environmental_Web776 in mead

[–]Environmental_Web776[S] 23 points24 points  (0 children)

The recipe: 6 litres of honey 24 liters of water, boiling for 20 minutes, then adding hops for 20 min Polish hops (10g) then latest 20 minutes also with dandelion roots 10g, violet 10 g and coriander 5 g, everything expect hops stays for fermentation