Elderflower Floral Mead
Brew a captivating elderflower honey wine with this unique recipe. Infused with the floral aroma of fresh elderflowers and balanced with the sweetness of honey and grape concentrate, this mead offers a delightful harmony of flavors. Perfect for summer gatherings, this refreshing elixir is bound to impress your guests and elevate any occasion.
ingredients
- 1.25 pint fresh elderflowers
- 3 lb light or medium honey
- 12 oz white grape concentrate
- 1 teaspoon citric acid
- 1 teaspoon tartaric acid
- 1/4 teaspoon malic acid
- Pectolase
- 1 teaspoon yeast nutrient
- 1 tablet thiamine (vitamin B1)
- 1 tablet ascorbic acid (vitamin C)
- 1 sachet Chablis yeast
- 1 crushed Campden tablet
steps
- 1.
Sanitize all equipment and bottles thoroughly to ensure cleanliness.
- 2.
Rinse elderflowers gently to remove any insects or debris and place them in a large brew bucket.
- 3.
In a separate pot, heat 1 gallon of water (not boiling) and dissolve the honey, stirring until fully combined.
- 4.
Add the white grape concentrate, citric acid, tartaric acid, malic acid, and pectolase to the honey mixture; stir well.
- 5.
Pour the honey mixture over the elderflowers in the brew bucket and top up with water to the desired volume (about 5 gallons).
- 6.
Allow the mixture to cool to room temperature, then add the yeast nutrient, thiamine, ascorbic acid, and Chablis yeast.
- 7.
Seal the brew bucket with an airlock and allow it to ferment in a dark, cool place for approximately 3-4 weeks until fermentation activity decreases.
- 8.
Once fermentation has completed, siphon the wine into sanitized bottles, adding Campden tablet to stabilize.
- 9.
Cap the bottles and allow to age for at least 3 months before enjoying.
