Lavender Mead
Ingredients
4 lbs honey
1/4 tspn citric acid
1 pint lavender flowers
1/2 tspn tannin powder
1/2 tspn champagne yeast
1 tspn yeast nutrient
1/4 tspn citric acid
1 pint lavender flowers
1/2 tspn tannin powder
1/2 tspn champagne yeast
1 tspn yeast nutrient
Methods/steps
Boil together honey and 1/2 gal 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.
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
Based on H.E. Bravery's Rose Mead, from HOME BREWING WITHOUT FAILURES.
Source: Leigh Ann Hussey (
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Mead Lover's Digest #5, 1 October 1992
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