Mead making method

Details Mead making method Mead making method

C - Chemistry, Metallurgy

12

G

C12G 3/02 (2006.01) C12G 1/00 (2006.01) C12G 3/00 (2006.01)

Patent

CA 2626200

The invention provides a method for the production of tasteful mead that has an unheard-of dry taste, wherein honey with rice k~ji for sh~ch~ and yeast added thereto is subjected to primary fermentation. Preferably, a particular flavor may have been pickled in the honey for the extraction of the flavor therein, and black k~ji or white k~ji is used as the rice k~ji for sh~ch~. Preferably, the weight of the rice k~ji for sh~ch~ is 1% to 10% of the weight of the honey plus the water added, and the amount of the water added is determined such that the sugar content of the honey amounts to 10% to 20%.

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