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La Vinification Moderne Des Moûts De Miel La Vinification Moderne Des Moûts De Miel

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La Vinification Moderne Des Moûts De Miel La Vinification Moderne Des Moûts De Miel Les boissons de miel : Les boissons de miel : La vinification moderne des moûts de miel la vinification moderne des moûts de miel Le miel est la première matière sucrée utilisée par l’homme. hydromel Quoi de plus naturel que de trouver des traces de miel dans les plus chouchen oenomel vieux reliquats de fermentation lors de recherches archéologiques. Le véritable hydromel, constitué uniquement de miel et d’eau est hydromel mousseux rare et difficile a réaliser car il manque des ingrédients qui font la La plus vieille boisson du qualité des vins. monde ? Bière au miel Chouchen et oenomel sont plus faciles à fabriquer, les jus de Les recettes pommes et d’autre fruit apportant les éléments nécessaires à son françaises d’antan Vinaigre de miel équilibre : matière sèche, sels minéraux, acidité et tanins. Quelle que soit la boisson de miel que l’on veut produire, la dé- Lune de miel marche est similaire. L’itinéraire de vinification décrit, basé sur les Bio ? connaissances modernes des processus fermentaires, permet d’obte- nir des produits sains et de qualité. Vous ne trouverez donc pas de recettes dans cette brochure, mais le hydromel développement d’une technique de vinification ! beuchet Myod En deuxième partie, la brochure vous parle des législations, de l’his- migaudelle toire de l’hydromel ainsi que des premiers textes publiés en français. braggot Aqua-mula Medovukha tej ragouillet meauté capsicumel metheglin miaulé rhodomel mellite hydromeli melomel Czworniak mead bécheton morat fructomel hidromiel fructomel chamillart mede chipéré met me ISBN 2-9600558-3-7 Visitez notre site internet: miod http://www.vignes.be Omphacomel sorka cyser Pour tout savoir sur les vins de fruits, la vigne en Belgique, leur histoire, les vignerons, les associations, le vin de La vinification moderne à la portée de l’apiculteur-vinificateur sève de bouleau, le Maitrank, le vin de noix, ainsi que la fabrication des sirops, du vinaigre ou de la choucroute. CEPvdqa asbl - éditeur Marc De Brouwer 20 Extraits brochure hydromel 1 Extraits brochure hydromel Je dédie ce livre à mon ami Robert De Vlemminck (1927-2019), conférencier apicole qui, formé à la technique moderne de vinification à la Gilde Brabançonne, a ensuite transposé celle-ci à l’hydromel. Table des matières Introduction 3 Image de couverture : une bouteille emplie de quelques-uns parmi les La vinification moderne de l’hydromel 4 nombreux termes utilisés pour désigner des boissons à base de miel. Exemple de préparation ’d un hydromel 21 La vinification moderne de l’oenomel 25 La vinification moderne du chouchen 28 Vinifier une boisson au miel bio 29 Hydromel mousseux 30 Vinaigre de miel ou d’hydromel 39 Tous droits de traduction ou de reproduction réservés Bières au miel 41 Copyright : Marc De Brouwer/CEPvdqa asbl Fiches techniques Dépôt légal : D/2020/8370/1 Type miel et hydromel 44 ISBN 2-9600558-3-7 sirop de fleurs de sureau 46 Mesure de la densité 47 Editeur : CEPvdqa association sans but lucratif Tableaux des densités 49 Rue Geleytsbeek, 29 B - 1180 Bruxelles - Belgique Mesure de l’acidité 51 tel 00 32 2 374 60 34 www.vignes.be Sulfitage et Préparation SO2 à 5% sulfite 52 Tables de densité jus de fruits, pommes 53 Matériel de vinification 54 Publications de Marc De Brouwer éditées par CEPvdqa asbl: Législation : Hydromel ou Oenomel ? 58 Histoire : l’hydromel, la plus vieille boisson fermentée ? 60 Traité de vinification (1998) traduit en Wijnboek (2003) L’hydromel dans les textes en français des XVI au XIXème siècles 66 Il y a à boire et à manger dans la rhubarbe (2002) Ma façade est vigne (2003) Folklore : la lune de miel 75 Une pomme pour la soif (2007) Boissons bio maison (tome 1) (2014) Table des matières 77 Postface 79 CEPvdqa a aussi réédité l’Etude historique sur la culture de la vigne en Belgique (2005) 2 Extraits brochure hydromel 19 Extraits brochure hydromel L’hydromel dans les textes français d’avant 1900 En guise d’introduction Fallait-il encore écrire un livre Réaliser un hydromel de qualité, Le plus ancien texte français relatif à la Ci-dessous un extrait de relatif à l’hydromel au moment goûteux et raffiné est d’autant plus fabrication de l’hydromel semble être l’édition de 1583, Livre II de où les mouches à miel sont difficile que le miel allongé d’eau celui paru dans "L'Agriculture et maison la maison rustique p 186 (presque) en voie de disparition est bien éloigné d’un jus de raisins (ou de pommes) destiné à produire rustique" de M. Charles Estienne et (397 à 398 du PDF de Galli- à la suite de l’usage des pesti- ca site de la Bibliothèque cides néonicotinoïdes par ceux du vin (ou du cidre). Jean Liébault, première édition 1576. Nationale de France). mêmes qui les ont domesti- quées ? Ainsi, l’art de l’hydromelier sera d’agir sur la composition du moût La réponse ne peut évidemment afin de se rapprocher de la compo- pas être non car ce livre ne se- sition du moûts d’un vin ou d’un rait alors que virtuel et pourtant cidre pour obtenir une boisson qui vous le lisez… ravira les dégustateurs.. La réponse est donc oui, car : C’est ce que je vous propose dans les pages suivantes. • le miel risquant d’être une den- rée de plus en plus rare, son Mais après vous avoir décrit la vi- éventuelle transformation doit nification moderne de l’hydromel, être d’autant plus qualitative il m’a semblé utile de replacer cette que l’hydromel sera une bois- pratique dans son contexte juri- son d’exception. dique et historique. • Si de nombreux hydromels sont proposés à la dégustation ou à En effet, les abeilles et l’homme se la vente, peu d’entre eux ravis- côtoient depuis la préhistoire et sent les papilles des dégusta- cette histoire commune - ou paral- teurs avertis. Réaliser un lèle – fait partie de notre patri- « bon » hydromel ne s’impro- moine social, culturel et gastrono- vise pas ; ceux qui ont imaginé mique. ainsi valoriser des miels de • L’hydromel est-il la plus vieille piètre qualité n’ont produit que boisson fermentée produite par de mauvais hydromels qui en l’homme ? ont terni l’image. • L’hydromel est-il la boisson des • Il ne s’agit pas d’un livre de dieux, si oui lesquels ? recettes d’hydromels, mais • Quel est le lien entre l’hydromel d’une approche moderne et et la lune miel ? scientifique de sa fabrication. Quelques questions et réponses, juste pour le plaisir… 18 Extraits brochure hydromel 3 Extraits brochure hydromel La vinification moderne de l’hydromel Histoire : l’hydromel, la plus vieille boisson fermentée du monde, mythe ou réalité ? Les ingrédients de l’hydromel sont du miel, de l’eau et des matières complémentaires ou additifs (sels nutritifs, acides, enzymes, levures, ta- la petite histoire nément fermenté avec les levures nins, etc.). La qualité du miel et de l’eau sont prépondérants. et la mythologie apportées avec les grains de pollen. Des chasseurs de passage auraient L’hydromel ne peut être produit Les apiculteurs pensent générale- ment que cette fermentation est Les historiens pensent que les pre- découvert cet étrange liquide et s’en qu’avec des miels au goût fin et mières boissons fermentées sont seraient régalés et auraient ressenti délicat et non piqués. due à l’action des levures, mais celles-ci sont inhibées par des taux apparues au Néolithique, lors de la les effets euphorisant de l’alcool ainsi de sucre aussi élevés. Ce qui se sédentarisation de l'Homme. formé. Le choix du Miel sait moins, c’est que de nom- breuses bactéries, principalement Selon les points de vues et les préfé- Se seraient-ils inspirés de cette dé- Certains miels de miellat, par rences en boissons fermentées des couverte pour reproduire un breu- exemple, sont acres et ce défaut des bactéries lactiques sont pré- auteurs, des fermentations sponta- vage similaire en inondant des ruches gustatif se retrouvera, renforcé, sentes dans le miel et peuvent s’at- taquer aux sucres qu’elles transfor- nées ont pu avoir lieu : sauvages ou en provoquant cela en dans l’hydromel. Des miels de gar- déposant des rayons de miel dans rigue ou forestiers au goût puissant ment pour partie en alcool et, en • dans un jus de raisins involontaire- majorité, en acide acétique, l’acide ment écrasés, selon l’historien vi- une cavité qu’ils auraient remplie donneront des hydromels dans les- d’eau ? Nul ne le sait, mais c’est pro- quels ces arômes seront amplifiés ! du vinaigre. Un tel miel n’est pas gneron bable... agréable à manger, prend un goût • Un broyat des céréales concassées Il ne faut donc pas imaginer qu’un piquant et est impropre à la con- et humides, selon l’historien bras- miel au goût trop prononcé trouve- sommation, mais il peut faire seur Les littératures vinaire ou brassicole bonne figure dans une cuisine de ra un usage sous forme d’hydro- • dans des restes de rayons de miel développent d’autres hypothèses qui type aigre-doux, dans des prépara- mel, bien au contraire… humidifiés selon l’historien apicul- ne permettent pas plus de trancher. tions culinaires où on ajoute sucre On pourrait espérer que les études et vinaigre… teur . Un miel de qualité peut se conser- historiques et archéologiques per- ver au sec pendant des années, un Il est difficile de trancher et de dé- mettront de réaliser ce classement bon miel n’est pas fermentescible, Au début du XXIème siècle,une entre l’apparition des boissons fer- équipe de chercheurs suédois, (A.
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