Half Horseradish is a mead made at a ratio of 1 litre of honey to 0.5 litres of water (in the finished product). It is by far the strongest and has the most alcohol of all types of honey - between 14% and 16%. This type of honey is the most difficult to obtain due to the yeast's sensitivity to high concentrations of sugar and alcohol, of which there is the most in half-track. Half-track are the most noble honeys - they take the longest to mature - the standard is eight to ten years when they acquire their unique properties. They are also called royal honeys by some. It is worth mentioning that they have been included on the list of Guaranteed Traditional Specialities in the European Union and on the list of the Ministry of Agriculture and Rural Development as a traditional product.
- Alcohol content 15-18 % vol.
- Reducing sugars after inversion more than 300 g/l, 58-61 °Blg (on the Balling scale)
- total acidity expressed as malic acid 3.5-8 g/l
- volatile acidity expressed as acetic acid, not more than 1,4 g/l
- amount of grams of total sugars which, when added together with the actual alcohol concentration in % vol. multiplied by 18, gives a value of not less than 600
- sugar-free extract of not less than:
The use of preservatives, stabilisers, artificial colours or flavours is prohibited in the production of half pounder.
Resources:
- Natural bee honey (patoka) with the following parameters:
- High attenuation honey yeast - adapted to attenuate high extracts in attitudes.
- Natural herbal and spice spices, hops
- Natural fruit juices or fresh fruit.
- Tartaric or citric acid.
The required proportion of honey and water for a half-wort is: 1 volume of honey and 0.5 volumes of water (or possibly water with fruit juice) in the finished product.
The ratio of honey and water in the finished product is.
Because the sugar concentration is too high for the yeast to work in the fermentation process, the wort is prepared in the ratio: 1 volume of honey and 2 volumes of water.
Different bouquets of honey are obtained by flavouring the wort with spices. The spices used are hops, cinnamon, cloves, ginger, pepper, paprika, aniseed, juniper, vanilla, rose petals, mint leaves, almonds, lemon, orange, etc.
The following are used: hops, cinnamon, cloves, ginger, pepper, paprika, aniseed, juniper, vanilla, rose petals, mint leaves, lemon, orange, etc.
In the case of the production of fruit meads, a minimum of 30 % of the water shall be replaced by fruit juice, or of grape meads by grape juice.
In order to maintain the correct proportion of honey and water characteristic of a półtorak, the remainder of the honey is added in the final stage of fermentation or during ageing.
Cooling of the mead wort to a temperature of 20-22 °C, which is optimal for yeast proliferation, is carried out in the case of soured meads. The wort must be cooled on the day of production. Cooling guarantees the microbiological safety of the wort.
The preparation of the setting, the inoculation of the honey wort with the yeast solution, takes place in the fermentation tank.
Maintaining the temperature to 28 °C ensures that the fermentation process takes place correctly
The process takes place in the fermentation tanks, which are vertical - smaller mirror area in relation to volume.
- Turbulent fermentation 6-10 days.
- Silent fermentation - 3 - 6 weeks.
Silent fermentation time ensures that the correct physical and chemical parameters are achieved. At this stage, you can add the remaining amount of honey intended for the required proportion in the half-ferment.
After an alcohol content of at least 12% vol. has been achieved, the lees should be racked to the lagering tank. This ensures that the mead has the appropriate physico-chemical and organoleptic properties. Keeping the pitched mead on the lees beyond the still fermentation period adversely affects the organoleptic properties, owing to yeast autolysis. Prolonged storage of the mead on the lees results in yeast decomposition products coming to the surface and giving the honey a yeasty aftertaste.
(The process takes place in tanks that are horizontal - greater mirror area in relation to volume)
This process is repeated as required, preventing inappropriate processes in the sludge (yeast autolysis). During the lagering period, it is envisaged that technological treatments such as pasteurisation, filtration can be carried out.
At this stage it is possible to add the remaining quantity of honey intended for the required proportion in the 'półtorak', if it has not been supplemented during the final stage of fermentation.
This stage is important to guarantee the correct organoleptic characteristics in the product. The ageing period for the półtorak is a minimum of 3 years.
This stage concerns the preparation of a final product with organoleptic and physico-chemical characteristics, with a characteristic bouquet for półtorak.
The following stages are required to ensure the required parameters of the product.
To ensure the required parameters it is possible to carry out by:
- sugaring the mead with bee honey (patoka)
- add herbal and spice extracts or hops
- addition of tartaric or citric acid.
- Confection - bottling into packs (glass bottles, ceramic bottles, squashes)
or
- Bottling and ageing in oak barrels to permeate, imbibe aromas dormant in the barrel. Used:
... followed by packaging
