Originally Posted by WVMJ
Try making a batch without boiling all the aromatics off of your wonderful honey and see if there is a difference. Why are you bothering with juicing the elderberries instead of just putting them into a fermentation bag? A little oak if you like oak would also go well with this. Our favorite mead is a dried elderberry, a lot of berries, a little oak, heat just the dried elderberries but not the honey. WVMJ
I must admit that is was mostly due to advice from other homebrewers. It seems that, at least locally in DK, its boiled to avoid any impurities and unwanted bacteria and the like. So i just "followed the crowd". Mostly due to food safety reasons. Denmark has a really harsh set of rules that has to be followed, so just trying to avoid any problems, though i know i suffer a lot in the taste department.
But i might make an batch for own consumption and testing. :-)
The reason is the same for the berries. They take up more space when adding the fruits, so juice instead of fruit = more end product. ;-) ( considering my limited size fermentation "containers" )
I have thought about the oak, as i do love peated single malts and are considering to try age a batch in whisky/bourbon oakbarrels.
But even the oak "flavour sticks" that can be bought for soaking in alcohol to add flavour and colour i suppose would be of great use here too.
I visited you site WVMJ and ill definately try a few of your recipies. :-)
Is the drying process of the elderberries a tough one or maybe doable for a smallholder like me with limited machinery and such.?
Thanks for the reply and suggestions.