The Elder is still in full flower and certainly in this part of the country they’ve had a few days of sunshine on them. So this is the perfect time to have a go at this recipe for an Elderflower Meade, devised from our very own hedgerow hooch guru……Matt Adams, fondly known as Matty Bear!
To make 3 gallons
- 250g of elderflowers
- 4 lemons
- 1 lime
- 2.5 kg honey (I used clear)
- White sugar 1kg
- Wine yeast (due to steeping wild yeast will be killed off but also the bugs)
- Stabiliser (optional)
Equipment (All to be sterilised)
- 2 large gallon pans
- Brewing spoon,
- Brewing bucket with air lock
- Hydrometer (optional)
- Heat band/tank heater (optional)
- Wine filters (optional)
- Heat 2 x 3ltrs of water in 2 separate large 1 gallon pans
- Bag Elderflowers up in Muslin bag/net add to hot water, squeeze in and add lemons and lime to the same pan, steep for 45 mins
- In the 2nd Pan, dissolve sugar and honey in the hot water.
- Remove and squeeze lightly the elderflower bag in to the pan and discard, same with the fruit, add liquor to brewing bucket passing through sieve
- Add Honey/Sugar liquor in to the brewing bucket + Stir
- Add cold water up to 3 gallon mark,
- Rest to reduce temp
- Measure the weight of the wort using Hydrometer (optional, keep figure safe)
- Place in warm place/add heating equipment. Ensure air lock is correctly installed.
- Add yeast
- Wait for CO2 emissions to reduce/stop (airlock bubbling away), add stabiliser (stops yeast culture, reduces risk of explosions)
- Measure the new weight of the wort (specific gravity, you can now work out the alcohol content) (optional)
- Rack off in to demi johns (optional, can transfer straight in to bottles)
- Leave few months.
- Use fine filters and bottle in to clean receptacles (optional if transferred in to Demi johns)
- Leave to rest cool place,
Chill before drinking, Enjoy