HOW TO MAKE AWARD-WINNING LEMON LAVENDER MEAD RECIPE

Ingredients

• 3 lb Raw Honey (use a high‑quality, lightly processed honey for best flavor)
• 1 gallon Spring Water (filtered or spring water, no chlorine)
• 4 tbsp Lemon Juice (freshly squeezed from about two lemons)
• 1 tsp Lemon Zest (zest of the same two lemons, avoid white pith)
• 1 tbsp Dried Culinary Lavender (use only culinary‑grade lavender; a little goes a long way)
• 1 packet Mead Yeast (e.g., Lalvin 71B-1122) (includes nutrient; rehydrate according to package if required)

Instructions

1. Warm the Honey

   Place the 3 lb of raw honey in a large pot and set it in a warm water bath (double boiler) until it becomes fluid and easy to stir. This prevents crystallization and makes mixing easier.

   Time: PT10M

   Temperature: Warm (around 120°F / 49°C)

2. Combine Honey and Water

   Add the 1 gallon of spring water to the warmed honey in the pot. Stir until the honey is fully dissolved, creating the mead must.

   Time: PT5M

3. Add Lemon Juice and Zest

   Stir in the freshly squeezed lemon juice and lemon zest. Taste and adjust with a little more juice if you prefer a brighter acidity.

   Time: PT5M

4. Incorporate Lavender

   Add 1 tbsp of dried culinary lavender to the must. Stir gently and let the mixture sit for a few minutes, then taste. Add a pinch more only if a stronger floral note is desired.

   Time: PT5M

5. Pitch the Yeast

   Sanitize a small cup, rehydrate the mead yeast according to the packet instructions (if required), then add it to the must. Stir briefly to distribute the yeast evenly.

   Time: PT5M

6. Transfer to Fermenter

   Sanitize the fermenter, airlock, and stopper. Transfer the must into the fermenter, leaving at least 2‑3 inches of headspace. Seal with the airlock filled with sanitized water.

   Time: PT5M

7. Primary Fermentation

   Store the sealed fermenter in a dark, temperature‑stable area (65‑70°F / 18‑21°C) for 2‑4 weeks. Check the airlock periodically; bubbling will slow as fermentation finishes.

   Time: PT336H

   Temperature: 65‑70°F

8. Rack and Bottle

   After fermentation is complete, siphon the clear mead off the sediment into sanitized bottles, leaving sediment behind. Cap or cork the bottles.

   Time: PT15M

9. Bottle Conditioning

   Store the bottled mead at room temperature for 1‑2 months to allow flavors to meld and a gentle carbonation to develop (optional). Then refrigerate and enjoy.

   Time: PT720H

Nutrition Facts

Calories

517

Protein

0 g

Carbohydrates

140 g

Fat

0 g

Fiber

0 g