Medovukha

Medovukha (медовуха) is a fermented honey drink with deep roots in ancient Russia, Belarus and Ukraine. Think of it like a Russian Mead but faster to make than traditional methods. A no-boil homemade Medovuhka using yeast from natural, unwashed raisins makes a slightly fizzy, low alcohol drink. A light and refreshing mead, classic Eastern European, perfect for beginners in home fermentation.

Why You'll Love This Recipe

• Perfect for Beginners - a simple to follow recipe, watch along with a video for guidance, so easy to make
• Light and Easy Drinking - lighter than beer or wine, perfect on a warm summers day, after a Banya, or served with your favorite Slavic and Russian foods
• Honey Kvass - a low alcohol, almost non-alcoholic version after a single ferment, similar to Rye Bread Kvass but naturally fermented
• Healthy and Natural - using raw honey keeps the natural enzymes active by a no-boil method

Ingredients

• Spring Water - or can use boiled water that's been cooled
• Raw Honey - natural and unpasteurized for best flavor and health
• Natural Raisins - unwashed, organic raisins for natural wild yeast

How to Make Medovukha

1. Prepare Mixture - in a large clean jar, dissolve Honey in cool Spring Water. Stir until dissolved
2. Add Raisins - add the unwashed, natural raisins to jar (chopped or whole)
3. Start First Ferment - place cheesecloth over jar to allow air circulation. Place in a room temperature dark cupboard. Stir daily for first few days
4. Monitor Fermentation - within 2-3 days, bubbles will start to form (this is when you can strain for Honey Kvass). It's ready as bubbling slows (around 7-10 days). For fizzy Medovukha, bottle while still active. For non-carbonated, wait longer for fizz to settle before bottling
5. Strain and Bottle - strain loosely through a cheesecloth, removing sediment and raisins. Pour into clean, plastic soft drink bottles leaving 2 inches of headspace for gas and close lid. Leave some sediment for cloudiness. Pro Tip: squeeze bottle to remove air before sealing - this allows fermentation gases to expand bottle.
6. Second Fermentation - place bottles in dark cupboard again at room temperature for another 2 weeks. Monitor bottle pressure daily and burp daily as needed
7. Refrigerate and Age - place bottles into fridge to slow/stop yeast fermentation and locking in fizz. Keep refrigerated for 1 to 3 months for flavors to mellow
8. Serve - pour chilled Medovuhka into a glass and enjoy! Shake for foam before pouring. Safety: if it smells off and vinegary, discard. Beware of pressure build up, use proper bottles

Medovukha Variations

• Spiced Medovukha - add peppercorns/chili for a spice version or add hops for a beer like bitterness
• Fruit - add berries, cherries or apples in the first ferment for a fruity flavor
• Bread Yeast - similar to making Bread Kvass, add a brewer's yeast to ferment for a stronger brew and alcohol content
• Fizzy - for a carbonated fizz, bottle early while still active

Honey Kvass vs Medovukha

To make Honey Kvass, almost the same method, except with shorter fermentation and a little less honey (as sugars feed yeast converting to alcohol). Honey Kvass usually can be bottle after about 3 days of bubbling fizz for a low alcohol version (around 0.5%).

Medovukha has a double fermentation and has a bit more honey and higher alcohol content. Think closer to a beer, around 4-7% or higher depending on how long you allow fermentation, and sugars in ferment.

Recipe Tips and FAQs

• Different Honey - traditionally made with light yellow meadow honey, to change flavor, try darker honeys like from buckwheat or even Eucalyptus honey
• Don't Use Tap Water - spring water is easily available and is pure without chlorine. If using tap water, bring to a full boil and allow to fully cool
• Hazy Medovukha - this is normal. The sediment will settle on the bottom, and you can shake before serving. For a clear drink, filter again through cheesecloth or even through a coffee filter
• Make More Than 1 Batch - you will drink this very quickly and want more - this is just a basic 3 liter recipe, and it's easy to make 3 or 4 batches at the same time, all you need is more soft drink bottles!
• Safety - use sanitized equipment and bottles. If it smells off or vinegary, throw it out. Also be careful to use proper bottles as there is a pressure build-up risk. I prefer clean soft drink bottles, but others insist on glass. Burp daily.

No Fizz After 3 Days

Wild Yeast from raisins can take 3-7 days to activate. Things that can impact is cooler room temperature (especially in winter months), variable strength in wild yeast on raisins and lower Honey in Kvass results in gentler fermentation. To fix, move to a slightly warmer location, stir daily and wait for at least day 5-7 before adding raisins or yeast. It's all part of the fun of wild yeast ferments.

My Raisins Didn't Have Enough Yeast

As wild yeast on natural raisins aren't guaranteed, there might not be enough yeast or they have been washed and processed before you bought them. Here's how to fix it;

• Add more Raisins - add different, unwashed, natural raisins, if your current raisins don't have enough. All you need is a handful, this happened to me in the video
• Add Yeast - a bit of brewer's yeast will help kick it off reliably. Dissolve ½ teaspoon of yeast in water with a pinch of honey. After 15 minutes it will be activated then add to your Medovukha

How Long Does Medovukha Last?

When bottled and kept refrigerated, Medovukha lasts months and in some cases lasts years. My advice is to enjoy within a few months or within a year.

Fermented Recipes You'll Love

• Beet Kvass - sweet not salty
• Rye Bread Kvass
• Kombucha - Mushroom Tea
• Russian Sauerkraut - Kvashenaya Kapusta
• Pink Georgian Pickled Cabbage
• Homemade Sour Cream - Smetana

Medovukha is a Slavic variation of Mead. Easy to make and quicker. Whether making the Honey Kvass or the stronger Medovukha, you'll love this natural honey soft drink - much healthier than Coca-Cola! Bon Appetit! Приятного аппетита!

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