Elderberry Mead

By Rebecca Sornson

Mead, also known as honey wine, is the fermentation of honey mixed with water. Sometimes, it is also flavored with fruit or herbs like this elderberry mead we made at Salt Water Farm.

Mead has a fascinating history.  Scholars believe that the practice of mead-making is significantly older than agriculture. Some even argue that when cultures began making mead or similar fermented beverages that it marked the beginning of the transition from a nature-based tribal existence to more organized culture. If this piques your interest, check out Sandor Katz’s new book, The Art of Fermentation.

Elderberry Mead
Makes 3 gallons

2 gallons of ripe, purple-black elderberries, destemmed
2 quarts warm water
2 quarts raw honey

Destem berries and pick out unripe berries and chaff. It’s easiest to do when the berries are frozen. Put your berries in a large glass or food-grade plastic fermentation vessel.  Cover your clean, ripe berries with boiling water. Stir and let ferment for 24 hours. Make sure to cover your brew overnight with a tea towel.  Strain out berries with a cheesecloth lined strainer or jellybag. Squeeze berry filled cheesecloth to get all of the juice out. Heat the remaining elderberry juice until warm and then add honey and additional warm water. Do not heat over 110 degrees or you will kill the enzymes in the honey.  Stir to thoroughly combine honey into the elderberry brew.  Ferment in a open vessel covered with a cheesecloth or tea towel for 3-7 days or until your brew begins bubbling. Stir at least twice a day or whenever you walk by. When the mead begins to bubble with fervor, transfer it into a 3 gallon glass carboy. Cap it with an airlock and let ferment in a dark place for 3 weeks to 3 months. Then, either have a big party and drink it all up, or bottle it and store the bottles in a dark place for as long as you can.