Lavender Mead Recipe D.I.Y.

Lavender Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Lavender Mead Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

• 4lb honey
• 1 pint lavender flowers
• 1/4t citric acid
• 1/2t tannin powder

Step 2

• 1/2t champagne yeast
• 1t yeast nutrient

Directions

Step 1

Boil together honey and 1/2gal water for 5 min.

Put your flowers pedals, citric acid, and tannin, into your carboy and pour your hot honey water on top of it.

Let cool in a sink of cold water to room temperature, then add yeast and nutrient.

Step 2

• yeast

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Lavender Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Put on airlock, and let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Strain out the pedals using a cheesecloth or colander.

When you use a cheesecloth it helps to wet it first.

Secondary Fermentation

Let ferment for 1-2 months or more in the secondary then bottle.

After you wait for the second time you will bottle the mead.

Sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Binyomin Terebelo

I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.