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Old 09-25-2011, 02:15 AM   #11
Feb 2011
Marble Falls, Arkansas
Posts: 24
Liked 2 Times on 2 Posts

I just racked the stuff I started in August. I did rack out the sludge from the seeds about 3 days after starting, but I racked again earlier this week. Anyway, I usually drink some of the dregs to get an idea about how the brew was doing, and these dregs tasted pretty darn good. Kind of reminded me of cabernet.

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Old 10-19-2011, 03:17 AM   #12
May 2011
montgomery, al
Posts: 103
Liked 8 Times on 7 Posts

i did a one gallon batch with 8 oz of dried elderberries. it stayed in the primary for 4 months, and the secondary another 3. it didn't last long when it came to bottling it. at 7 months old it was VERY drinkable, and VERY good. excellent flavor.

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Old 10-19-2011, 04:06 AM   #13
robin850's Avatar
Oct 2011
sheboygan, wi
Posts: 41
Liked 3 Times on 3 Posts

Perhaps I will finally pick those 5-10 lbs of elderberries just sitting there on the bush next to my hives......the recipe looks interesting!



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Old 11-09-2011, 11:25 PM   #14
Nov 2011
Chattanooga, TN
Posts: 1

Possibly my best mead was an Elderberry. I took approx 2 lbs of fruit, threw it in a pot, mashed it up with a potato masher, cooked it down and added just enough sugar to take the sour edge off. I then strained it thru cheesecloth. With the juice (approx 1.5 cups) I added in 3.5 lbs of honey (to compensate for the sourness of the elderberry) added about a half gallon of water and brought to about 170 degrees. Let cool to 95 degrees and pitched montrachet yeast. Poured into a gallon carboy and topped off with water. It fermented quickly and cleared beautifully. %alc was 13.8%. Was on the sweet side, but very complex. I'm entering it into an amateur wine makers competition this winter. It will have aged only 4 months.

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