Elderflower Floral Mead
Experience the enchanting taste of spring with this Elderflower Mead, a perfect blend of floral notes and honey sweetness. The delicate elderflower lends a refreshing aroma, enhanced by the bright zing of lemon. Ideal for sipping on warm afternoons or celebrating special occasions, this mead captures the essence of nature's beauty in every glass.
ingredients
- 3 lbs (1.4 kg) of wildflower honey
- 1 gallon (3.8 L) of filtered water
- 2 cups (50 g) of dried elderflowers (or 4 cups fresh)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 packet of Lalvin K1-V1116 yeast
- 1 tsp yeast nutrient
- 1 tsp yeast energizer
steps
- 1.
In a clean pot, combine the wildflower honey and filtered water, stirring until the honey is completely dissolved to create a must.
- 2.
Gently heat the mixture until it reaches about 160°F (70°C) to sanitize without boiling. Remove from heat and let cool.
- 3.
Once cooled to room temperature, add the dried or fresh elderflowers, lemon zest, and lemon juice. Stir and let steep for 30 minutes.
- 4.
Strain the mixture into a sanitized fermentation vessel to remove the floral solids.
- 5.
Sprinkle the Lalvin K1-V1116 yeast over the surface and add yeast nutrient and energizer, stirring gently to incorporate.
- 6.
Seal the fermentation vessel with an airlock and place it in a dark, cool area (around 65-75°F or 18-24°C).
- 7.
Allow the mead to ferment for 4-6 weeks, or until bubbling has significantly slowed and the mead clears.
- 8.
Once fermentation is complete, siphon the mead into sanitized bottles, leaving sediment behind.
- 9.
Let the bottles age for at least 2-3 months in a cool, dark place for the flavors to mature before enjoying.
