VCELOVINA is made of honey and water. It's that simple.
It's everything around it that is complicated and requires mastery.
1. The production of mead starts in a blossoming meadow.
Honey is actually the nectar which bees collect and dry with their wings until the moisture evaporates and only sweet honey remains. Half a kilo of honey requires as much as 90,000 kilometers of flying and visiting
2 million flowers.
2. This is followed by the work of the beekeeper and mead maker.
Honey is mixed with water and boiled for a short
time. Then special mead yeast is added and what
follows can't be called anything other than
the stormy destruction of sugars and the hearty
creation of alcohol - fermentation.
This takes two or three months and a good mead
maker is left on tenterhooks because his mead is
just being born.
3. Noble yeasts convert the solution into young, immature mead.
This is then racked into tanks where the mead is given time to mature.
4. The more time it's given the better.
Mead eventually clears, the taste is rounded,
and its fineness and bouquet is formed.
