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Old 09-29-2008, 04:45 AM   #1
issack
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Default Lavender Mead

Was at my friends house last night, and they brewed a lavender mead.. I tasted the must before it went into the fermenter, and WOW.! what an amazing taste that was.. first time for all of us tasting this. But have heard of people doing it with great results.

They steeped a big bag of lavender flowers (maybe half pound or a pound) in 160 water for a half hour or so. then cooled the water down and added the 15 pounds of honey. it was a pungent almost tea like honey taste filled with that sweet lavender.

Has anyone else heard of this.? I might just try it next month when i do my next mead. I got a pound of it from the guy who brought the lavender.

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Fermenting.American Pale Ale 14 gal. with simcoe and cascade hops.

Marion berry, blackberry mead 7 gal.
Raspberry mead 7 gal
Watermelon mead. 7 gal
Blueberry mead. 7 gal
White pineapple mead. 6 gal



Last edited by issack; 09-29-2008 at 04:49 AM.
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Old 09-29-2008, 06:49 AM   #2
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I can taste this now. It really sounds great and most mead recipes do not sound this good to me.

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Old 09-30-2008, 01:52 AM   #3
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I don't think I would like it (for what my opinion's worth). I once had some chocolate concoction that was flavored with lavendar and all I could think about was that it tasted like soap.

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Old 09-30-2008, 01:53 AM   #4
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If I come to your house can I have some?

Sounds like it will be interesting...and if you like it...good going.

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Old 09-30-2008, 02:27 AM   #5
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I made one about a month ago. I did it pretty much as described above. I'm a mead novice, both in the drinking and the making, so I'm just playing around...

1/4 oz dried lavender flowers
9# wildflower honey
3 gallons spring water
1 pack Wyeast Sweet Mead yeast
yeast nutrient

1. Bring water to boil, add lavender, turn off heat.
2. When temp drops to 160, add honey and nutrient.
3. Stir, cool, pitch, sample.

OG 1.090

I did not filter out the lavender until it was racked to the secondary at 1 month. At that time (this weekend), the gravity was 1.050. Airlock activity was nil for a week or so. I expected it to be drier. I may pitch more nutrient and maybe even more yeast if it doesn't show signs of life after a bit longer. I'm guessing the agitation of racking may be enough to kick start renewed fermentation.

Anyway, I tasted the hydro sample, and it was still very sweet, of course, and I found the lavender to be almost too much, but not quite. I expect it will be very refreshing when it finishes.

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Old 09-30-2008, 02:57 AM   #6
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I would be afraid that the wildflower honey would over power the delicate nature of the Lavender. How does that work out?

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Old 09-30-2008, 03:03 AM   #7
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I've been thinking about making one. I have a good line on Lavender from Sequim.

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Old 09-30-2008, 04:08 PM   #8
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Quote:
Originally Posted by BigKahuna View Post
If I come to your house can I have some?

Sounds like it will be interesting...and if you like it...good going.

it will be ready to bottle in about 6 months i am guessing from how rod does his meads.. So see ya then BigKahuna..

Quote:
Originally Posted by RayPratt View Post
I made one about a month ago. I did it pretty much as described above. I'm a mead novice, both in the drinking and the making, so I'm just playing around...

1/4 oz dried lavender flowers
9# wildflower honey
3 gallons spring water
1 pack Wyeast Sweet Mead yeast
yeast nutrient

1. Bring water to boil, add lavender, turn off heat.
2. When temp drops to 160, add honey and nutrient.
3. Stir, cool, pitch, sample.

OG 1.090

I did not filter out the lavender until it was racked to the secondary at 1 month. At that time (this weekend), the gravity was 1.050. Airlock activity was nil for a week or so. I expected it to be drier. I may pitch more nutrient and maybe even more yeast if it doesn't show signs of life after a bit longer. I'm guessing the agitation of racking may be enough to kick start renewed fermentation.

Anyway, I tasted the hydro sample, and it was still very sweet, of course, and I found the lavender to be almost too much, but not quite. I expect it will be very refreshing when it finishes.
Nice. I'm thinking it will be refreshing as well.. We shal see down the long road of waiting for meads.. lol

I'm like addicted to making meads lately. I just got 3 wine kits givin to me as well.. I am going to need more bottles down the road.. haha
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Fermenting.American Pale Ale 14 gal. with simcoe and cascade hops.

Marion berry, blackberry mead 7 gal.
Raspberry mead 7 gal
Watermelon mead. 7 gal
Blueberry mead. 7 gal
White pineapple mead. 6 gal


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Old 09-30-2008, 07:40 PM   #9
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Quote:
Originally Posted by BigKahuna View Post
I would be afraid that the wildflower honey would over power the delicate nature of the Lavender. How does that work out?
The honey was really pretty neutral. The lavender comes through big time.
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Old 03-15-2009, 02:49 AM   #10
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I bottled my batch above tonight. Samples taken during bottling were awesome. Refreshing, floral (obviously, but not overpowering), and dry.

Oh, on the dryness thing, since I didn't know any better, I thought I would like a sweeter mead. I made this batch before I had my first sweet mead. I didn't like it. I pitched EC1118 after a few months to dry it out. Done. I doubt I would use EC1118 from the start, but the nearly finished product is great.

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