Lavender Wines, Sherries, and/or Meads
- 1 to 1-1/2 pints lavender flowers
- 1-3/4 lb granulated sugar
- 10.5 oz can of Welch’s 100% white grape juice frozen concentrate
- 1/2 tsp citric acid
- 1/8 tsp tannin powder
- 7-1/2 pts water
- 1 tsp yeast nutrient
- Champagne yeast
Boil 1/2 gal water and add sugar, stirring until dissolved. Stir in frozen grape concentrate and return to boil. Immediately pour boiling water over all dry ingredients except yeast in primary. When water cools to lukewarm, add remaining water and sprinkle yeast on top. Cover with cloth and ferment 7 days. Strain out flowers and transfer liquid to secondary. Fit airlock. Ferment 60 days and rack, top up, refit airlock, and allow to sit another 60 days. Rack into bottles and allow to age one year. [ Author’s own recipe ]
- 2 lb honey
- 1 pint lavender flowers
- 1/4 tsp citric acid
- 1/4 tsp tannin powder
- 1 tsp yeast nutrient
- Champagne yeast
Boil 1/2 gal water and add honey, stirring to mix. In primary, pour hot water over
all dry ingredients except yeast. When water cools to lukewarm, add remaining water and
sprinkle yeast on top. Cover with cloth and ferment 7 days. Strain out flowers and
transfer liquid to secondary. Fit airlock. Ferment 60 days and rack. Refit airlock
and allow to sit another 60 days. Rack into bottles and allow to age one year.
[Adapted from a traditional recipe]