Ja īsts medalus, laikam jau var iztikt bez iesala klātbūtnes. Re kur skandināvu recepte:
Mjod:
1,4 kg honey added to kettle for full boil
227 g pale crystal malt, steeped, then removed before the boil
23 g citric acid, added to kettle
4,5 kg! honey added to kettle as soon as boil is finished
Hops:
43 g 60 min Spalt (4 %)
43 g end of boil Spalt (4 %)
Yeast: Mead
Yield: 19 l
Gravity: 1,1
Alcohol: 10 to 13 %
Biterness: 23 IBU
Maturation: 6 to 10 moon
Half a pound of cooked sugar or caramilized honey may be used in place of the crystal malt.
Pēdējā variantā no iesala vairs nav ne smakas...
