Lavender is really potent

[TheNewMeadmaker]

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?

 

[IAmPistolPete]

2oz does sound like a lot for a 1gal batch. While aging will likely mellow it to a point probs the best recovery option is to brew another batch & blend them together until you get the desired character you're looking for.

 

[Snuffy]

2oz does sound like a lot for a 1gal batch. While aging will likely mellow it to a point probs the best recovery option is to brew another batch & blend them together until you get the desired character you're looking for.

I brewed a Lemon Lavender Saison once and it included 1 ounce for a 5 gallon batch.