Meglévek

Meglévek is a Hungarian term referring to fermented fruit juices, commonly made from apples, pears, or plums. The fermentation process typically involves the natural yeasts present on the fruit's skin, leading to the production of alcohol and a characteristic tangy flavor. This traditional method of preserving fruit was historically important in rural Hungary, allowing for the enjoyment of fruit flavors outside of the harvest season.

The production of meglévek is relatively simple. Whole, ripe fruits are often crushed or pressed to extract the juice. The juice is then placed in a container, such as a barrel or glass carboy, which is sealed to prevent excessive oxygen exposure. Over a period of weeks or months, the sugars in the juice are converted into ethanol and carbon dioxide. The resulting liquid is a slightly alcoholic, often cloudy beverage with a distinct fruity aroma and a sour-sweet taste profile.

Meglévek is not typically distilled into spirits like pálinka. Instead, it is consumed as a refreshing drink, often diluted with water. Its popularity has seen a resurgence in recent years, with small-scale producers and home enthusiasts reviving traditional recipes. While once a common household preserve, it is now considered a more niche beverage, appreciated for its historical significance and natural, unadulterated fruit flavor. The specific taste and alcohol content can vary greatly depending on the type of fruit used, the duration of fermentation, and the storage conditions.