Based on Modern Meadmaking beginner metheglyn, but swapping parts honey out for half a liter of elderflower syrup that I was gifted.

The properties of the syrup are unknown (but it tastes very nice and strongly of elderflower), so I measure the sugar content first.

Target starting SG: 1.110

Elderflower syrup: 386.4g @ 340mL (SG 1.136) before pasteurisation, so 117 grams of sugar
Honey: 1.651 kg Delhaize “bloemenhoning”, vast
Yeast: Brewferm “Super Saison” beer yeast: 3.3g
Nutrivit: 4.2g
Yeast hulls: 2.7g
Bentonite: 4.0g
H2O: 3.5kg: added as much as to get to approx 5L

All of the above in primary.

Log:

June 20 2023: pitching

Pasteurized the elderflower syrup at 78°C, which evaporated about 20 grams of water.

Ended up at SG 1.112, which is somewhere at the 14% ABV range. Given I’m using a beer yeast, I’m expecting to stop early.

July 15: racking and stabilizing

FG 1.032 (10.7% ABV), not sure whether 100% stable already.

Forgot to measure again, but did not spot any activity. Assuming 11% ABV, just as intended :-)

Bottled on 11 “ritchie” bottles and one corked 75cl for longer aging and storage.