Elderberry Hibiscus Mead
This vibrant Elderberry and Hibiscus Mead combines the tartness of elderberries with floral hibiscus notes, creating a refreshing and tangy beverage. The addition of orange juice and zest enhances the complexity, resulting in a mead that’s perfect for warm days and festive gatherings. Enjoy it chilled or as a delightful complement to your favorite dishes!
ingredients
- 3 lbs (1.4 kg) of wildflower honey
- 1 gallon (3.8 L) of filtered water
- 1 lb (0.45 kg) of dried elderberries (or 2 lbs fresh)
- 1 cup (25 g) of dried hibiscus flowers
- Juice of 1 orange
- Zest of 1 orange
- 1 packet of Lalvin K1-V1116 yeast
- 1 tsp yeast nutrient
- 1 tsp yeast energizer
steps
- 1.
In a large pot, combine the filtered water and wildflower honey over medium heat, stirring until the honey is fully dissolved.
- 2.
Add the dried elderberries and dried hibiscus flowers to the pot. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes to release the flavors.
- 3.
Remove the pot from heat and let the mixture cool to room temperature.
- 4.
Once cooled, strain the liquid into a sanitized fermentation vessel, discarding the solids.
- 5.
Stir in the orange juice and zest, then add the yeast nutrient and yeast energizer.
- 6.
Sprinkle the Lalvin K1-V1116 yeast over the surface of the liquid. Allow it to sit for about 10 minutes, then gently stir to incorporate.
- 7.
Seal the fermentation vessel with an airlock and place it in a dark, temperature-controlled location. Allow it to ferment for 2-4 weeks, checking for activity.
- 8.
Once fermentation is complete, siphon the mead into sanitized bottles, leaving sediment behind.
- 9.
Seal the bottles and age the mead for an additional 2-3 months before enjoying chilled.
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