Lavender Mead (1 Gallon)

• 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]