Lavender Mead – Methyglyn

Source: Leigh Ann Hussey ( Mead Lover’s Digest #5, 1 October 1992

Ingredients (1 gallon):

  • 4lb honey
  • 1/4t citric acid
  • 1 pint lavender flowers
  • 1/2t tannin powder
  • 1/2t champagne yeast
  • 1t yeast nutrient


Boil together honey and 1/2gal water for 5 min. Put flowers with citric acid and tannin in a gallon jug and pour the hot liquid over. Let cool in a sink of cold water to room temperature, then add yeast and nutrient and further water to make a gallon plus a pint. Add the airlock. Let ferment 1 week, then strain out flowers. Set the lock on again and ferment until all quiet. Bottle and age.

Second Ferment: 112 days

Based on H.E. Bravery’s Rose Mead, from HOME BREWING WITHOUT FAILURES.


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