We’ve always been captivated by mead’s ancient roots as a fermented honey delight tracing back to early civilizations. Adding lavender infuses this classic brew with a floral twist that’s both refreshing and elegant making it a standout for modern gatherings.
In our Lavender Mead Recipe we’ll share simple steps to craft a beverage that’s perfect for impressing friends or enjoying solo. It’s an easy way to bring a touch of nature’s aroma into your home bar.
Ingredients
To create our aromatic Lavender Mead, a timeless twist on traditional mead, we start by gathering fresh, high-quality ingredients that enhance its floral notes and smooth fermentation. Let’s break down the essentials, ordered by how we’ll use them in the recipe process.
Main Ingredients List
We recommend sourcing organic options where possible to elevate the natural flavors and ensure a confident brewing experience.
- Honey: 3 pounds of raw, unfiltered honey (this forms the base; we’ll dissolve it in water to create the must, so choose a light variety to let the lavender shine).
- Water: 1 gallon of filtered or spring water (used first to mix with honey; bring it to a boil for sterilization before adding other elements).
- Dried Lavender Flowers: 1/4 cup of dried lavender flowers (added during the infusion stage; crush them lightly beforehand to release their essential oils and intensify the herbal aroma).
- Yeast: 1 packet (5 grams) of champagne yeast (introduced last for fermentation; it activates quickly, so proof it in warm water before pitching into the mixture).
- Lemon Juice: 1/4 cup of fresh-squeezed lemon juice (optional but recommended for acidity; incorporate it early to balance sweetness and prevent oxidation).
| Ingredient Aspect | Measurement | Typical Impact |
|---|---|---|
| Honey Quantity | 3 pounds | Provides 80-90% of fermentable sugars |
| Fermentation Temperature | 65-75°F | Ensures 7-14 days for primary fermentation |
| Lavender Amount | 1/4 cup | Infuses subtle floral notes, peaking at 5-7 days |
Required Equipment
To brew our aromatic Lavender Mead successfully, we need a few key pieces of equipment that ensure proper fermentation, sanitation, and bottling. Building on the ingredients we’ve outlined, such as the raw honey and dried lavender flowers, selecting the right tools helps us achieve a clear, flavorful final product with minimal complications.
Here’s a list of the essential equipment, organized by the stage of the brewing process for easy reference:
- Fermentation Vessel: A 1-gallon glass carboy or food-grade plastic bucket to hold the mead mixture during fermentation. We recommend one with a wide mouth for easy stirring and cleaning.
- Airlock and Stopper: A simple airlock system to allow CO2 to escape while preventing oxygen and contaminants from entering. This is crucial for maintaining the integrity of our Lavender Mead’s floral notes.
- Siphon Tube and Racking Cane: A 5-foot length of food-grade tubing paired with a racking cane for transferring the mead without disturbing sediment. We use this to keep our brew crystal clear and preserve its elegant aroma.
- Hydrometer: A tool for measuring the specific gravity of the liquid, helping us track fermentation progress. For instance, it ensures we start at around 1.090–1.100 SG and end near 1.000 for optimal sweetness.
- Bottles and Caps: At least 4–5 swing-top or corked bottles (16-ounce size) for storing the finished mead. We suggest sterilizing them thoroughly to avoid off-flavors.
- Stirring Spoon or Paddle: A long, stainless-steel spoon for mixing ingredients initially. It’s vital for evenly distributing the lavender flowers and yeast.
- Thermometer: A digital or floating thermometer to monitor temperatures between 60°F and 75°F during fermentation. Maintaining this range prevents yeast stress and enhances the honey’s natural flavors.
- Sanitizer and Funnel: A no-rinse sanitizer solution and a wide-mouthed funnel for preparing equipment and pouring liquids safely.
If you’re tracking multiple brews or comparing data, here’s a quick reference table for equipment capacities and their typical uses:
| Equipment Item | Recommended Capacity | Primary Use | Key Benefit |
|---|---|---|---|
| Fermentation Vessel | 1 gallon | Fermentation | Prevents contamination |
| Hydrometer | N/A | Gravity measurement | Ensures proper alcohol level |
| Siphon Tube | 5 feet | Liquid transfer | Reduces sediment exposure |
With these tools in hand, we’re set to move seamlessly into the brewing steps, ensuring our Lavender Mead turns out as refreshing and sophisticated as intended.
Directions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through brewing Lavender Mead with precision and ease. Follow these steps to create a floral, aromatic beverage that delights the senses with its honey-sweet notes and subtle lavender essence.
Prepare the Ingredients
Before starting the brew, we ensure all components are ready for optimal flavor integration. Begin by measuring 3 pounds of raw unfiltered honey into a clean bowl—this provides the sweet base that ferments into our mead’s body. Next, boil 1 gallon of filtered or spring water and let it cool to room temperature to avoid killing the yeast.
Gather 1/4 cup of dried lavender flowers and gently crush them with a mortar and pestle to release their fragrant oils, enhancing the herbal aroma that will infuse the mead. Activate the packet of champagne yeast by sprinkling it into a small cup of warm water (around 100°F) and let it sit for 10-15 minutes until it becomes foamy—this step ensures vigorous fermentation. If using the optional fresh-squeezed lemon juice, prepare 1/4 cup from 2-3 lemons to add a tangy brightness that balances the sweetness.
Ferment the Mead
With ingredients prepped, we move to the fermentation phase where the magic happens. In your fermentation vessel, dissolve the 3 pounds of honey into the 1 gallon of cooled water by stirring vigorously until fully incorporated—this creates a nutrient-rich must that the yeast will transform.
Add the crushed 1/4 cup of dried lavender flowers and optional 1/4 cup of lemon juice to the vessel, stirring to distribute evenly for a uniform floral infusion. Pitch the activated champagne yeast into the mixture and stir gently. Seal the vessel with the airlock and stopper, then place it in a cool dark spot (around 60-70°F) for primary fermentation, which typically lasts 7-14 days. Monitor daily with your hydrometer—fermentation is complete when the specific gravity drops below 1.000, indicating the sugars have converted to alcohol.
Throughout this process, the mead develops a captivating lavender scent that fills the air, promising a smooth, slightly effervescent drink with hints of honeyed florals on the palate.
Ferment the Mead
With ingredients prepped, we move to the fermentation phase where the magic happens. In your fermentation vessel, dissolve the 3 pounds of honey into the 1 gallon of cooled water by stirring vigorously until fully incorporated—this creates a nutrient-rich must that the yeast will transform.
Add the crushed 1/4 cup of dried lavender flowers and optional 1/4 cup of lemon juice to the vessel, stirring to distribute evenly for a uniform floral infusion. Pitch the activated champagne yeast into the mixture and stir gently. Seal the vessel with the airlock and stopper, then place it in a cool dark spot (around 60-70°F) for primary fermentation, which typically lasts 7-14 days. Monitor daily with your hydrometer—fermentation is complete when the specific gravity drops below 1.000, indicating the sugars have converted to alcohol.
Throughout this process, the mead develops a captivating lavender scent that fills the air, promising a smooth, slightly effervescent drink with hints of honeyed florals on the palate.
Bottle and Age
Once fermentation finishes, we prepare the mead for bottling to preserve its flavors and allow further maturation. Use your siphon tube and racking cane to transfer the mead from the fermentation vessel to sanitized bottles, leaving about 1 inch of headspace in each to prevent overflow during carbonation—this step minimizes sediment for a clearer final product.
If desired, add a priming sugar solution (such as 1 teaspoon of honey per bottle) for gentle carbonation, but skip this for still mead. Cap the bottles securely and store them in a cool dark place for aging. Age the Lavender Mead for at least 2-3 months to develop its full bouquet—younger batches offer bright floral notes, while aged ones reveal deeper honey and lavender complexities.
| Aging Period (Months) | Expected Alcohol Content (%) | Sensory Notes |
|---|---|---|
| 1-2 | 10-12 | Fresh, vibrant lavender aroma; tart honey finish |
| 3-6 | 10-12 | Balanced floral and sweet flavors; smoother mouthfeel |
| 6+ | 10-12 | Complex, mellow profile; enhanced depth and elegance |
Conclusion
We’ve explored how Lavender Mead brings a fresh twist to traditional brewing, and we’re confident you’ll enjoy the results.
It’s rewarding to create something so aromatic and flavorful right at home.
Give it a try, and let your creativity shine in future batches—we’re sure it’ll become a staple in your repertoire.
Frequently Asked Questions
What is Lavender Mead?
Lavender Mead is a fermented honey beverage with ancient origins, enhanced by lavender for a refreshing, floral twist. It’s a simple, elegant drink perfect for gatherings or personal enjoyment, blending honey’s sweetness with lavender’s aroma for a sophisticated flavor profile.
What ingredients are needed for Lavender Mead?
You’ll need 3 pounds of raw, unfiltered honey, 1 gallon of filtered or spring water, 1/4 cup of dried lavender flowers, a packet of champagne yeast, and optional lemon juice. Using high-quality, organic options ensures better flavor and successful fermentation, highlighting honey’s sweetness and lavender’s floral notes.
What equipment is required to brew Lavender Mead?
Essential tools include a fermentation vessel, airlock and stopper, siphon tube, hydrometer, bottles and caps, stirring spoon, thermometer, and sanitizer. These items help maintain sanitation, monitor fermentation, and achieve a clear, flavorful result, with proper capacities ensuring efficient brewing.
How do I make Lavender Mead at home?
Start by boiling and cooling water, then mix with honey and crushed lavender. Add yeast and ferment in a cool, dark place for 7-14 days, monitoring with a hydrometer. Siphon into bottles, optionally carbonate, and age for 2-3 months. This process yields a delightful, aromatic drink with vibrant flavors.
How long does it take to brew and age Lavender Mead?
Fermentation typically takes 7-14 days, depending on conditions. After that, bottle and age for at least 2-3 months for deeper flavors, though younger batches offer fresh, vibrant notes. Proper monitoring ensures a successful brew with evolving sensory profiles over time.
Can I substitute ingredients in the Lavender Mead recipe?
Yes, but stick to high-quality alternatives: use raw honey for best results, though pasteurized works if needed. Substitute dried lavender with fresh, but adjust quantities. Avoid changing yeast type, as champagne yeast aids proper fermentation. Always test for flavor balance to maintain the drink’s elegance.
Is Lavender Mead safe to make at home?
Yes, it’s safe with proper sanitation and equipment. Use sanitized tools to prevent contamination, monitor fermentation closely, and store in a cool, dark place. Follow the recipe to avoid issues like off-flavors, ensuring a high-quality, enjoyable beverage for home enjoyment.