Lavender Mead 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. |