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Alcoholic drinks from Lithuania
Midus is Lithuanian mead. Honey is dissolved in water, flavoured with hops and herbs such as linden blossom and juniper, and fermented with beer yeast in wooden or enamelled vessels. Makers refill the vessel with fresh honey must several times over up to three months, then rack, blend and age the mead for months.
| Honey | Liquid or crystallised honey, dissolved in water at 30–35 °C[lt3022b] |
| Citric acid, or fruit and berry juice2–3 g/L | Honey holds little acid (up to 2 g/kg)[lt3022b] |
| Hops, juniper berries, linden blossom | Added as water extracts, boiled 15 min and filtered[lt3022b] |
| Brewer's yeast culture5–10 % of the volume | [lt3022b] |
| Ammonium chloride or diammonium phosphate0.3–0.5 g/L | Honey alone lacks the nitrogen yeast needs[lt3022b] |
| Starter | defined-culture (pure-culture beer yeast) |
Total time across the recorded steps: 6 months – 9 months
What changes: Honey dissolves into warm water to make the must
Wikipedia says old Lithuanian mead was made by simmering honey water with thyme, lemon, cinnamon, cherries, linden blossom, juniper and hops, then strain it. Output: honey must.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Midus is Lithuanian mead. Honey is dissolved in water, flavoured with hops and herbs such as linden blossom and juniper, and fermented with beer yeast in wooden or enamelled vessels. Makers refill the vessel with fresh honey must several times over up to three months, then rack, blend and age the mead for months. Made in 5 steps over 6 months – 9 months. The longest step, age in full vessels, takes 3–6 months (Semenienė V.-B 1994) and runs at 5–18 °C (Semenienė V.-B 1994). Brewer's yeast (Saccharomyces cerevisiae), added as a pure culture does most of the fermenting.
| Main step | 3–6 monthsReported[lt3022b] | Age in full vessels |
|---|---|---|
| Temperature | 5–18 °CReported[lt3022b] | Age in full vessels |
Midus is flavoured with hops as well as herbs, and it is fermented with beer yeast by refilling the vessel with fresh must several times instead of in one batch.
Every number is labelled with how it is known. How this atlas is made
An older method the patent describes boiled honey, water and hops until half the liquid was gone, then fermented it with yeast and bread crusts. A Soviet-era industrial method boiled the honey must with hops and fermented it with beer yeast, refilling the vessel twice; a 1992 Lithuanian patent replaced boiling with dissolving at 30–35 °C to keep the honey's aroma.
