Ancient Honey Wines: Omphacomel, Oxymel and Hydromel скачать в хорошем качестве

Ancient Honey Wines: Omphacomel, Oxymel and Hydromel

Columella (1st century CE), in his De Re Rustica, desribes the differences between different types of honey wines, notably oxymel (prepared from vinegar and honey), hydromel (water and honey) and omphacomel (juice of unripe grapes and honey). In this video, I am recreating the latter, omphacomel. For oxymel, simply replace the verjuice with vinegar, and for hydromel with water. To be sure that fermentation starts properly, I am adding a little wine yeast. You can also use baking/brewer's yeast, but wine yeast will ferment to a higher alcoholic degree, while beer yeast will stop fermentation earlier and thus remain sweeter. The time of fermentation depends on the temperature. For omphacomel you need: 1 part juice of unripe grapes (verjus/verjuice/ab ghureh), 1 part honey, yeast For oxymel you need: vinegar, honey and yeast For hydromel you need: water, honey and yeast You can find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) or "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). Music: Dan Bodan, Mongrel Dance (YouTube audio library, creative commons)