Growing up with Golden Kragë!
Golden Kragë is a venture in which we make one of the oldest alcoholic beverages since 2012, help us grow !!!
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Closed project
Closed project
Closed project
Closed project
Closed project
Closed project
Closed project
Golden Kragë?
Golden Kragë is a craft venture in which we are dedicated to making mead following historical and traditional recipes, and adapting them to modern production standards. At this time we have more than 15 different varieties of mead (traditional, fruit, spicy) and capacity to produce 800 liters every three months (which is what takes a batch between fermentation and aging). I started to ferment this drink in 2012, in my first forays into the field of medieval recreation thanks to my experiences with Cordoba Medieval , a civil association dedicated to recreating both martial (in the form of contact sport) and social aspects, within which was the elaboration of the different foods. Investigating, looking for the real techniques that were used and the typical varieties of each area, I developed all the varieties that we have today.
What is mead?
Mead is an alcoholic beverage created by fermenting honey with water, sometimes with fruits, spices, grains or hops. The defining characteristic of mead is that most fermentable sugar in the drink is derived from honey, reaching graduations between 3.5 ° and 18 ° ABV.
It is a drink that was produced throughout ancient history throughout Europe, Africa and Asia, and has played an important role in the mythology of some peoples. In Norse mythology, for example, the Mead Mead was created from the blood of the sage Kvasir and turned the drinker into a poet or scholar.
They can be classified into three types, traditional (only honey and water), melomeles (with added fruits) and metheglines (with added spices).
How is mead made?
The mead is made by diluting honey in water, so that this reduces the osmotic pressure produced by its sugars, and allows yeasts to start consuming them to generate alcohol and carbon dioxide. Carbon dioxide is released through an airlock (basically a one-way valve that allows carbon dioxide to escape and not enter oxygen, since yeasts need an environment without it) and the alcohol is dissolved in the mixture . Depending on the yeasts we use, there will also be more or less quantity of aromatic compounds and the alcohol content obtained (between 3 and 18 ABV with the best known varieties).
Once this dilution is made, the must is placed together with the adjuncts (fruits, spices), the nutrients for yeast (since the honey lacks some that the yeasts need) and to wait three months.
At the end of the first month the primary fermentation is finished, which is the one that generates the alcohol, in the following months (two, and even one year) the aging is generated, in which the different nuances of each variety are balanced, until achieving An optimal balance.
Why do we start this crowdfunding project?
Although we have been activating this venture on a regular basis in the last seven years, we want to boost production, in order to make this beverage known, and achieve what we call a triple impact venture.
In Golden we use first quality honey harvested in the Traslasierra area, Córdoba. This allows us, in addition to having excellent raw materials, to also promote the protection of the environment, by generating an economic alternative that allows us to value these lands, plagued by the advance of the agricultural frontier.
It also constitutes a source of added value for people living in these areas, providing an alternative activity that allows them to maintain their quality of life in this environment.
If you came this far, I'm eternally grateful, I hope you like the rewards, and as I told you in the video, I count on you to arrive with Golden Kragë throughout Argentina!
Argentina
