Lavender Mead

Classification: mead, lavender mead

Source: Leigh Ann Hussey (leighann@sybase.com), Mead Digest #177, 7/21/93

This is based on H.E. Bravery's Rose Mead, from Home Brewing Without Failures.

Ingredients:

4lb honey
1 pint lavender flowers
1/2t champagne yeast
1/4t citric acid
1/2t tannin powder
1t yeast nutrient

Procedure:

Boil together honey and 1/2gal water for 5 min. Put flowers with citric acid and tannin in a gallon jug and pour the hot liquid over. Let cool in a sink of cold water to room temperature, then add yeast and nutrient and further water to make a gallon plus a pint. Add the airlock. Let ferment 1 week, then strain out flowers. Set the lock on again and ferment until all quiet. Bottle and age.

Second Ferment: 112 days
Aging (so far): 109 days and already great.