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Sparkling Elderflower MeadMead · Metheglin · Sparkling · Dry–Off-Dry

Sparkling Elderflower Mead

E
by @essesser
1 gallons batch · target 10% ABV
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About this recipe

Elderflower mead, sometimes called an elderflower metheglin, is a quintessentially British summer brew. This sparkling elderflower mead recipe captures the delicate, floral, muscat-like aroma of freshly harvested elderflower blossoms combined with wildflower honey. It's light, effervescent, and absolutely perfect for warm evenings. Pick your flowers in May or June when they're fully open and fragrant; timing is everything with this recipe.

Ingredients

light honey (acacia or orange blossom)900 g
fresh elderflower heads20 item
Water4 l
Lemons - Juice & Zest2 item
Lalvin 71B yeast1 tsp
yeast nutrient1 tsp
Campden tablet1 item
honey (for bottle conditioning)60 g

Method

1
Pick elderflowers on a dry, sunny morning. Shake gently to remove insects — do not wash, as this removes the delicate yeast and aroma.
2
Dissolve the main honey in 1 litre of warm water. Add remaining cool water to reach 4.5 litres.
3
Add the crushed Campden tablet and lemon juice/zest. Stir well.
4
Add the elderflower heads to the must. Cover and leave at room temperature for 24–48 hours.
2 days
5
Remove the flowers by straining, then add yeast nutrient and pitch the rehydrated yeast.
6
Primary ferment at 18–20°C for 2–3 weeks until activity slows.
7
Rack to a secondary vessel and allow to clear fully, approximately 3–4 weeks.
8
To carbonate: dissolve 60 g honey in a little warm water, stir gently into the mead, then bottle in pressure-rated bottles (flip-top or beer bottles).
9
Condition at room temperature for 1–2 weeks, then refrigerate.

Brewer's notes

Brewer's note: Elderflower flavour is delicate and fades over time — drink within 12 months for peak floral aroma. Do not over-condition or bottles may over-pressurise.

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