Hey Guys and Gals! A mead flavored with lavender flowers. Makes one gallon.
Ingredients
Step 1
4 lb honey
1/2 gallon water, plus more to top off
1 pint culinary lavender flowers
1/4 tsp citric acid
1/2 tsp tannin powder
Step 2
1/2 tsp champagne yeast
1 tsp yeast nutrient
Directions
1. Boil the honey and water for 5 minutes.
2. Put the lavender, citric acid and tannin in the carboy and pour the hot honey water over them.
3. Cool to room temperature in a sink of cold water. Top off to about a gallon, leaving a third of the carboy empty for foam.
4. Stir the yeast into a cup of water, let stand 15 minutes until bubbling, and add it with the nutrient.
5. Fit an airlock. Bubbling should start in 24 to 48 hours.
6. After 6 to 7 days, rack to a secondary carboy, straining out the petals through wet cheesecloth.
7. Ferment 1 to 2 months or more. Siphon into sterile bottles, cap and age.