Acacia Mead wine 0,2 hip flask - Pleva

Our most popular single mead

Our mead of acacia honey is made by fermenting acacia honey with special yeast without added sugar. We have been producing mead for more than fifteen years. Since we cannot use a recipe from an earlier generation, we have developed our own original one. We let ourselves inspire by handbooks, discussed the process with a winemaker, fermented our mead and flavored it. The recipe we use today has been perfected to the smallest detail.

We ferment the mead at the temperature of 22 to 25 °C, some varieties at a lower temperature of 9 degrees. The fermentation process lasts about a month longer at a low temperature, but after that, many of the aromatic substances are better preserved in the mead and both the fragrance and the taste of the drink becomes much more intense. The fermentation process is more demanding at a lower temperature, which is why it is not applied to every batch. This process has a particularly favorable effect on acacia and linden meads. The fermented mead still does not have a perfect taste and therefore has to mature for another year and a half at least.

Purely natural composition

We do care about the purely natural composition of our mead. Therefore, it contains no preservatives, artificial colorings and flavors. Our product is never further flavored, refined or sweetened and of course contains no sugar. We want to keep the important substances in honey and therefore we cold ferment our mead. This means that the honey is not cooked after adding the yeast.

Each fermentation product has a unique taste that is based on the taste of the honey from which the drink was made. Each batch is thus unique in taste, aroma and color.

Alcohol: 12 %

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