TheNewMeadmaker
New Member
So I just made a new 1 gallon batch of mead and after trying a lavender drink at a restaurant I wanted to give it a shot. This mead came out fairly potent (Idk the ABV because I messed up the hydro readings but it's somewhere around 15%-20%) and I thought the lavender would help smooth it out. I used ~2oz of dried, food grade, lavender flours and let it soak for 24hrs. I tasted it today and it tasted like a bath bomb. While I don't particularly mind the flavor I'm hoping to mellow it out. Any idea if adding something else to it or letting it age would be the best route?
