Codename : Westfort Saskatoon/Elderberry Mead

Until now, I had used 1-2 lbs of honey to make my mead, it was time to increase it to about 3 lbs, and try get a mead that comes in over 16%. Plus I wanted to throw in some Saskatoons for good measure. Stay tuned, I may opt to add in some French oak chips to enhance the flavour.


  • 3 Lbs Honey
  • 1 Lb Saskatoons, mashed
  • Sprinkle of elderberries (optional) I didn’t bother measure, since it was a small amount
  • 3 L of filtered, spring or distilled water (chlorine in home water is truly bad for mead)
  • 10 ml Mangrove Jack M05 mead yeast.
  • Yeast energiser (follow fermentation directions below)
  • 1/4 tsp acid blend at secondary

Vital Stats

BJCP Style : Melomel
Anticipated ABV : 16.5%
Original SG : 1.103
Target SG : 0.977 (this is the goal, to get almost 100+% fermentation)
Brewhouse (in)efficiency : 99%

Brew Day

  • Prepare 3L strike water at about 80F, this is to simply aid the honey to dissolve more effectively.
  • Add the honey to the pot, allow it to dissolve and incorporate, it took about 10 minutes.
  • Stir regularly.
  • Calibrate the sonic screwdriver.
  • Sanitise everything required for fermentation.
  • Allow it to cool to room temp.
  • Add the Saskatoons to the carboy.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy.
  • Transfer the honey water to the carboy, splash it around to aerate the contents.
  • Be sure to scrape out the honey that may stick to the pot.
  • Stir and/or shake the carboy to incorporate the berries into the must.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 14-28 days.


  • On day 2 of fermentation, add 1/4 tsp of yeast nutrient (or energiser).
  • On day 4 of fermentation, add 1/4 tsp of yeast nutrient (or energiser).
  • On day 6 of fermentation add 1/4 tsp of yeast nutrient (or energiser)
  • Occasionally monitor the mead for meagre fermentation/bubbling late in the fermentation process, along with sediment build up on the bottom of the carboy.
  • Between days 21-28, transfer the mead to a clean/sterile carboy. The day count is a guideline, rack it once everything is settled and clear.
  • After an additional 28 days, you can bottle your mead.

Bottling Day

  • Detailed instructions.
  • Keeping it traditional, no additional sugars will be added for carbonation.
  • Bottle condition at least 4 weeks, longer is better!

Brew Notes

  • I pulled the Saskatoons from the freezer, and incorporated just enough water to cover them, so I could mash them to extract more juice.
  • The elderberry addition was a last minute choice, just to use up old stock.
Mash the berries to extract more juice.

Brew day : 13-May-2024