Fermentation & Cultures | Making Elderberry Mead with Homegrown Honey

When I first started planting out my food forest, elderberries were one of the earliest native fruits to take root. They’ve become a favorite here—not just for their beauty and ecological value, but for all the ways they can be used in the kitchen and beyond.

I’m making a batch of mead using elderberries I harvested right here on our land, blended with honey from our own hives. There’s something special about fermenting a drink from ingredients that grew just steps from the kitchen door. It’s old-world meets homestead living—and it’s one of my favorite kinds of projects.

If you're curious about mead-making, or just love seeing what’s possible with homegrown ingredients, I hope you’ll join me for this one. It’s not just about making a good drink—it’s about celebrating self-sufficiency, native plants, and the simple joy of crafting something meaningful from what nature gives us.

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*Important note: I said D47 yeast was formulated for champagne, but I meant wine. Sorry for the incorrect info!