I made elderberry syrup, and it too fermented. It has been refrigerated for five months, but may have spent the first few days at room temp. It is delicious, still sweet, no off flavors, super carbonated and not noticeably alcoholic.There was a bit of a mother or something on the surface. Are there any health concerns for drinking it? I'm sick now so it's hard to tell, but I drank about a half cup (no vomiting or anything).
Here's how I made it: Fresh elderberries, ginger and cinnamon simmered in water for 30 minutes, strained, and added to equal part honey. I don't know if it was raw honey.