Elderflower adds a delicate floral, slightly musky-sweet aroma to mead—elegant and a bit ethereal. It's great for lighter meads, especially when using mild honeys like orange blossom or clover.

Amount:

Light floral background: 0.5–1 oz (14–28 g) dried elderflowers

Moderate floral presence: 1.5–2 oz (43–56 g)

Strong elderflower aroma: 2.5–3 oz (70–85 g) — beyond this, it can become musty or overpowering

When to Add:

Secondary Fermentation (recommended)

Add dried elderflowers directly or in a mesh bag for 5–7 days, tasting daily.

This method preserves their delicate aroma and avoids losing the fragrance to fermentation.

Primary Fermentation (optional)

Add flowers at the beginning, but you’ll lose some aromatics to CO₂ blowoff. Use more (2–3 oz) if doing this.

Tea/Infusion Method (most control)

Steep 1–3 oz in 1–2 quarts of hot water (160–180°F / 71–82°C) for 15–20 minutes.

Cool and strain, then add to secondary. This lets you avoid sediment and dial in the flavor intensity.

Tips:

Elderflower pairs beautifully with citrus zest, lemon balm, or a small touch of vanilla.

Go easy—too much can give off a medicinal or funky hay-like character.

If using fresh elderflowers, double the quantity, and be careful to remove as much stem as possible (the stems and leaves are mildly toxic and bitter).

Curious about combining elderflower and hibiscus in one batch? It can work—like a floral cranberry twist!