As in enamel pot add till a top honey and water as one to 5 taken,mixing mass lead till diluting a honey and cook mass on weak fire for hour, without additional mixing,remove foam, and infuse 5 hours til liquid lightness,add in wood pot till a full filling, and not close put in warm placer till self fermenting, and keep that pot is always filled,adding cooked honey infusion, in 12 days pt in cold place,close a flax bag,where keep for a full fermenting within 6 months, after add honey in bottles and close, and you can add cinnamon, pink, ginger, nutmeg, and for lightness egg white,gelatin.
Raspberry honey.
Ripe raspberry add in wood pot, add boiled cooled water, in two days filter in enamel dish, dilute honey as 3 to 1-2,add piece of fried millet bread, and yeasts, since fermenting beginning a mass remove bread, and infuse honey for 8 days for ending fermenting,after put in cool place, and for taste add bag with spices as cinnamon, pink, cardamon.
Kovenski honey.
in enamel dish honey mix and warm boiled water as one to one or one to 2, infuse in warm place for fermenting.
Kashtelanski honey.
Honey and boiled water as one to one taken add in enamel dish, cook on weak fire,and on an ending cooking time add bags with humulus, pods of vanilla, celery, cool, add yeast beer and fermenting for put in warm place.
for every 100 l. of honey infusion adding in bags are 100 gr of humulus, 3 pods of vanillas, 2 big celery are on an old time.
Kaputsinski honey.
Honey and water as used one to one in enamel pot mixed and cooked on weak fire, on the middle cooking add himulus, nutmeg, ginger, and after cooking keeping in cold.within 10 years.
For 100 l. of honey infusion used 100 gr of humulus, 100 Gr of nutmeg, 10 gr of ginger.
Bernadinski honey.
Honey and water to mix in enamel dish as one to 2 taken, cook on weak fire for 4 hours, adding humulus, root of viola, rose oil, dried petals roses and after infuse in cold,as more longer is better.
for 100 gr of infusion honey used are 50 gr of honey, 50 gr of viola root, 2 drops of rose oil, or 50 gr dried petals roses.
Raspberry honey.
Ripe raspberry add in wood pot, add boiled cooled water, in two days filter in enamel dish, dilute honey as 3 to 1-2,add piece of fried millet bread, and yeasts, since fermenting beginning a mass remove bread, and infuse honey for 8 days for ending fermenting,after put in cool place, and for taste add bag with spices as cinnamon, pink, cardamon.
Kovenski honey.
in enamel dish honey mix and warm boiled water as one to one or one to 2, infuse in warm place for fermenting.
Kashtelanski honey.
Honey and boiled water as one to one taken add in enamel dish, cook on weak fire,and on an ending cooking time add bags with humulus, pods of vanilla, celery, cool, add yeast beer and fermenting for put in warm place.
for every 100 l. of honey infusion adding in bags are 100 gr of humulus, 3 pods of vanillas, 2 big celery are on an old time.
Kaputsinski honey.
Honey and water as used one to one in enamel pot mixed and cooked on weak fire, on the middle cooking add himulus, nutmeg, ginger, and after cooking keeping in cold.within 10 years.
For 100 l. of honey infusion used 100 gr of humulus, 100 Gr of nutmeg, 10 gr of ginger.
Bernadinski honey.
Honey and water to mix in enamel dish as one to 2 taken, cook on weak fire for 4 hours, adding humulus, root of viola, rose oil, dried petals roses and after infuse in cold,as more longer is better.
for 100 gr of infusion honey used are 50 gr of honey, 50 gr of viola root, 2 drops of rose oil, or 50 gr dried petals roses.
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