I've got a mead made with some lavender tea that's been aging in a secondary fermenter for about 2 months now after a 1 month primary fermentation. If you've ever seen a lavender, the flowers grow on top of a grassy stalk. It's this grassy stalk flavor and aroma that seems to dominate my mead (even though the tea I used was basically only lavender flowers), both in terms of aroma and flavor. Granted, I only used 10# clover honey (5 gal batch), so that in and of itself will make things dry. It doesn't taste bad, but the combination of a dry mead to begin with and the grassy lavender character makes it extremely dry and almost overwhelmingly grassy. In some ways it's kind of cool and rustic, and it certainly has mucho lavender character, but I think I would rather have this grassiness somewhat subdued. I've thought about adding a little more honey to sweeten it a bit, but I'm not sure what this will do. Any thoughts on this, or is this a common theme with flower infused dry meads. Thanks!
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grassy lavender mead
- Thread starter longarm
- Start date
Longarm,
This is a green mead in more ways than one! Two months in a secondary is not very long at all. Really, give it a year or two -- in the carboy if you can spare the room -- in the bottle otherwise. You'll be amazed at the difference.
-David
This is a green mead in more ways than one! Two months in a secondary is not very long at all. Really, give it a year or two -- in the carboy if you can spare the room -- in the bottle otherwise. You'll be amazed at the difference.
-David
With lavender you have to be very meticulous to ensure that you're getting only the flowers, I generally take the time to cut the tops of the lavender bush, and then clip the clumps of flower off each small stalk.
I have family in Croatia who's house is in the middle of a lavender field. The lavender there is more aromatic and longer lasting than any other I have experienced. France buys the Croatian lavender by the ton to add to their perfumes and other exports for an enhanced lavender product. In the mornings during the spring the mist rolls down the hills behind the house and mixes with the rosemary, sage, citrus, fig blossoms and fresh baked bread from the kitchen. It's a slice of heaven. I can sit back and imagine that aroma and the smell and instantly be back in Croatia.
Cheers,
Oskaar
I have family in Croatia who's house is in the middle of a lavender field. The lavender there is more aromatic and longer lasting than any other I have experienced. France buys the Croatian lavender by the ton to add to their perfumes and other exports for an enhanced lavender product. In the mornings during the spring the mist rolls down the hills behind the house and mixes with the rosemary, sage, citrus, fig blossoms and fresh baked bread from the kitchen. It's a slice of heaven. I can sit back and imagine that aroma and the smell and instantly be back in Croatia.
Cheers,
Oskaar
