PREPARATION OF LITHUANIAN MEAD ALCOHOLIC BEVERAGE

摘要

Invention applies to the technology of alcoholic beverages. The aim is to improve the taste, aromatic and curative characteristics of the mead. It is achieved by melting honey in water 30-35 degrees Celsius then cooling it off to 20-25 degrees Celsius and then adding fruit and berry juice, citric acid and aromatic components, then blending the mead mash. Additives are put in a form of a water extract. Ratio of citric acid or fruit and berry juice put into the mash is 2-3 grams per litre. For fermentation of the mead 5-10 percent of pure-culture primary fermented brew, yeast is put in.