Elderflower Floral Mead
"## Ingredients - **Water**: Enough to make up to one gallon (Imperial). - **Flora**: - 1.25 pints of fresh elderflowers (approximately 24-30 elderflower heads, stripped of stems). - **Fruit**: - 355 ml (12 oz) of white grape concentrate. - **Enzyme**: - Pectolase Rohamet P (used to break down pectins and clarify the wine). - **Acid Supplements**: - 1 teaspoon citric acid - 1 teaspoon tartaric acid - 1/4 teaspoon malic acid - **Honey**: - 1.36 kg (3 lb) of Monarch Wildflower honey. - **Yeast Nutrient**: - 1 teaspoon yeast nutrient - 1 tablet thiamine (Vitamin B1) - 1 tablet ascorbic acid (Vitamin C) - **Yeast**: - 1 sachet of Wyeast 4242 Fruity White™ (formerly known as Chablis). - **Chemicals**: - 1 crushed Campden tablet (to sterilize the mixture). - Potassium sorbate (to prevent further fermentation). ## Instructions 1. **Preparation**: - Sanitize all your equipment thoroughly to prevent contamination during fermentation. 2. **Elderflower Preparation**: - Carefully remove the flowers from the elderflower heads, ensuring minimal green stem material is included. 3. **Mixing Ingredients**: - In a large fermentation vessel, combine the elderflowers, white grape concentrate, and honey. - Dissolve the citric, tartaric, and malic acids in a small amount of water before adding them to the mixture. - Add the Pectolase Rohamet P according to the manufacturer's instructions to help with clarification. 4. **Water Addition**: - Add enough water to the mixture to reach a total volume of one gallon (Imperial). 5. **Nutrient Addition**: - Stir in the yeast nutrient, thiamine tablet, and ascorbic acid tablet. 6. **Fermentation Initiation**: - Rehydrate the Wyeast packet in warm water for about 10 minutes before adding it to the mixture. - Stir well to ensure all ingredients are mixed thoroughly. 7. **Primary Fermentation**: - Cover the fermentation vessel with a clean cloth or airlock and allow it to ferment at room temperature. - Monitor for bubbling activity; primary fermentation typically lasts about one to two weeks. 8. **Stabilization**: - Once fermentation slows down, add a crushed Campden tablet and potassium sorbate to stabilize the wine and prevent further fermentation. 9. **Racking and Aging**: - After primary fermentation is complete (when bubbling has ceased), siphon the wine into a clean secondary vessel, leaving sediment behind. - Allow the wine to age for several months, racking every few weeks until it is clear. 10. **Bottling**: - Once clear, bottle your elderflower honey wine, ensuring minimal sediment transfer. - Seal bottles with corks or caps and store them in a cool, dark place. 11. **Enjoying Your Wine**: - The wine can be enjoyed after about six months of aging but may improve with longer storage. This recipe combines floral notes from elderflowers with the sweetness of honey and complexity from grape concentrate, creating a unique homemade beverage perfect for special occasions or casual enjoyment[2][10][11]. Citations: [1] https://www.h3wines.com/ingredients [2] https://www.outdoorapothecary.com/elderflower-wine/ [3] https://grapeworks.com.au/news/winemaking/the-use-of-grape-juice-concentrate-for-winemaking/ [4] https://winemakermag.com/article/using-pectic-enzymes [5] https://gotmead.com/blog/making-mead/making-mead-articles/making-mead-or-honey-wine/ [6] https://homebrewing.org/pages/wine-making-a-few-words-about-yeast-nutrients [7] https://wyeastlab.com/yeast-cultures/wine/about/ [8] https://ingredi.com/blog/potassium-sorbate-vs-campden-tablets-in-wine-making/ [9] https://www.almostoffgrid.com/blogs/almost-off-grid/elderflower-wine-recipe [10] https://practicalselfreliance.com/elderflower-wine-mead/ [11] https://www.dishgen.com/recipes/elderflower-honey-wine-lw0qvt9s"
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Elderflower Mead Magic
ingredients
- Water: Enough to make up to one gallon (Imperial)
- Flora: 1.25 pints of fresh elderflowers (about 24-30 elderflower heads, stems removed)
- Fruit: 355 ml (12 oz) of white grape concentrate
- Enzyme: 1 packet Pectolase Rohamet P
- Acid Supplements: 1 teaspoon citric acid
- Acid Supplements: 1 teaspoon tartaric acid
- Acid Supplements: 1/4 teaspoon malic acid
- Honey: 1.36 kg (3 lb) of Monarch Wildflower honey
- Yeast Nutrient: 1 teaspoon yeast nutrient
- Yeast Nutrient: 1 tablet thiamine (Vitamin B1)
- Yeast Nutrient: 1 tablet ascorbic acid (Vitamin C)
- Yeast: 1 sachet of Wyeast 4242 Fruity White™
- Chemicals: 1 crushed Campden tablet
- Chemicals: Potassium sorbate
steps
- 1.
Sanitize all equipment thoroughly to avoid fermentation contamination.
- 2.
Gently strip elderflowers from their heads, discarding the green stems.
- 3.
In a large fermentation vessel, mix elderflowers, white grape concentrate, and honey.
- 4.
Dissolve citric, tartaric, and malic acids in a small water amount before adding them to the mix.
- 5.
Follow the Pectolase Rohamet P instructions to incorporate into the mixture.
- 6.
Add water to bring the total volume to one gallon (Imperial).
- 7.
Stir in the yeast nutrient, thiamine tablet, and ascorbic acid tablet.
- 8.
Rehydrate the Wyeast packet in warm water for about 10 minutes, then add to the mixture.
- 9.
Cover the vessel and ferment at room temperature for one to two weeks.
- 10.
Stabilize the mead by adding a crushed Campden tablet and potassium sorbate.
- 11.
Siphon the mead into a clean secondary vessel, leaving sediment behind, for aging over several months.
- 12.
Once clear, bottle the Elderflower Mead and store in a cool, dark location.
- 13.
Savor after about six months of aging; it develops even better with time!
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