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Black elderberries, rosehips - end of summer mead
The elderberry bushes in front of my house are all over with little black berries. I'd like to make elderberry mead, but I've never made a melomel/fruit mead before. Does one just puree the fruit and put it in to simmer with the water and honey? Does one then strain the mixture before adding yeast, or wait until bottling?
Another end-of-summer fruit I'm considering is rosehips, but I'm not sure how many rosehip "skins" it would take to add any discernable flavor on top of the elderberries. Maybe I should just save the processed rosehips for tea or "vitamin C jelly".
I'll go take a look at the other recipes posted here--maybe it'll be similar to the way the pomegranet mead is made.
Looking at the pomegranet thread again, I'm seeing 8 lb of honey to about 1/3 gallon of fruit juice. That gives me an idea for proportions of squashed elderberries to honey, but I'm still trying to figure out at what point one strains the mashed up fruit out...
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