88 The alternatives for a faster fermentation over time have taken up space and supplanted in broader consumption the first recipe of Myod creating new versions of Russian mead, all with alcohol from 8 to 25 degrees and making use of the typical fruits of this land. One of the most common derivations of Myod is Medovukha, a delicious solution that Slavic peoples have used in replacing the original preparation which, by heating the compound, transforms the waiting time from years to months. Medovukha with cherries • 2 kg of honey • 1 litre of water • 4-5 kg cherries Pour the honey into a saucepan, cover with water and bring to a boil. Stirring and removing the foam produced, reduce it to a syrup. Meanwhile, fill a carboy with about 10 liters of water and the pitted cherries. When the syrup has cooled, pour it into the bottle making sure to entirely cover the cherries. Wrap the bottle in a wet cloth - and keep it well moistened - and store it for three days in a warm place. When the infusion begins to ferment, it is time to move the bottle to a cool place, protecting it from the light with a towel; after three months, the homemade Medovukha will be ready for consumption. et/h/nic eating
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