How TO Make Award-winning Lemon Lavender Mead Recipe
HOW TO MAKE AWARD-WINNING LEMON LAVENDER MEAD RECIPE is a easy American recipe that serves 8. 517 calories per serving. Recipe by Golden Hive Mead on YouTube.
Prep: 30 min | Cook: 336 hrs | Total: 336 hrs 45 min
Cost: $59.14 total, $7.39 per serving
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
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)
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten‑Free, Dairy‑Free, Low‑Fat
Allergens: Honey (bee product), Lavender (pollen)
Ingredient Substitutions
- Instead of Raw Honey: Clover honey, Wildflower honey
- Instead of Spring Water: Filtered tap water
- Instead of Lemon Juice: Lime juice, Lemon zest only (adjust to taste)
- Instead of Lemon Zest: Lemon peel powder
- Instead of Dried Culinary Lavender: Lavender buds (same amount), Lavender extract (¼ tsp, adjust to taste)
- Instead of Mead Yeast (e.g., Lalvin 71B-1122): Wine yeast (e.g., EC‑1118), Champagne yeast
Equipment Needed
- Large Pot (2‑3 qt)
- Fermenter (1‑gallon carboy or bucket)
- Thermometer
- Stirring Spoon (food‑grade)
- Fine Mesh Strainer (optional)
- Airlock and Stopper
- Sanitizer (e.g., Star‑San)
- Bottles (12‑oz swing‑top or corked)
Critical Steps — Do Not Skip
- Warming the honey without overheating
- Sanitizing all equipment before contact with the must
- Pitching the yeast at the correct temperature
- Sealing the fermenter with a properly filled airlock
Chef Tips from the Video
- Use a warm (not hot) water bath to preserve honey’s delicate aromatics.
- Freshly zest the lemons just before adding; the zest contains essential oils that give bright flavor.
- Only a tablespoon of culinary lavender is needed; start low and taste frequently to avoid a soapy taste.
- Add a pinch of yeast nutrient (optional) to ensure a healthy fermentation.
- When bottling, leave about ½ inch of headspace to allow for gentle carbonation.
Troubleshooting
Fermentation stalls early (airlock stops bubbling within a day).
Check that the temperature is within the yeast’s optimal range; gently swirl the fermenter to re‑suspend yeast, or add a small pinch of yeast nutrient.
Off‑flavors like sour or solvent‑like notes.
Ensure the honey was not overheated and that the yeast was fresh. Use a clean, sanitized fermenter and avoid oxygen exposure.
Honey crystallizes before mixing.
Warm the honey gently in a water bath until fully liquid; you can also microwave in short bursts (10‑second intervals) stirring in between.
Storage
Refrigerator: Store opened bottles in the refrigerator; they will keep for several months.
Freezer: Do not freeze; it can cause the bottle to burst.
Room temperature: Unopened bottles can be stored at room temperature (65‑70°F) for up to a year.
Make-Ahead Tips
- The mead can be fermented in the primary fermenter for the full 2‑4 weeks; no need to transfer to a secondary unless you prefer clearer wine.
- Lavender flavor can be adjusted by adding a second half‑tbsp after the first week if a stronger aroma is desired.
- Bottles can be pre‑filled and capped; store them upright in a cool dark place for aging.
Frequently Asked Questions
What is the cultural significance and history of Lemon Lavender Mead in modern American home‑brewing?
Mead is one of the world’s oldest fermented drinks, originally made by ancient cultures. In recent years, American home‑brewers have revived mead, experimenting with fruit and floral additions like lemon and lavender to create fresh, summer‑ready variations.
What are the traditional regional variations of mead in the United States and how does Lemon Lavender Mead differ?
U.S. meads range from traditional honey‑only styles to fruit‑infused “melomels” and spice‑laden “metheglins”. Lemon Lavender Mead is a metheglin that uses citrus and floral aromatics, giving it a bright, aromatic profile unlike the richer, darker traditional varieties.
How is Lemon Lavender Mead traditionally served in American summer gatherings?
It is typically chilled and served in wine glasses or tumblers, sometimes over a single ice cube, as a refreshing alternative to beer or wine at picnics, barbecues, and garden parties.
What occasions or celebrations is Lemon Lavender Mead traditionally associated with in American culture?
Because of its light citrus‑floral character, it’s popular for outdoor summer celebrations, bridal showers, and holiday brunches where a low‑alcohol, aromatic beverage is desired.
What are the authentic traditional ingredients for Lemon Lavender Mead versus acceptable substitutes?
Authentic ingredients are raw honey, spring water, fresh lemon juice and zest, culinary lavender, and a mead‑specific yeast. Substitutes include clover honey, filtered tap water, lime juice, lavender extract, or wine yeast, though each change can alter flavor and aroma.
What other American‑style beverages pair well with Lemon Lavender Mead?
It pairs nicely with light salads, fresh fruit desserts, goat cheese, or as a palate cleanser between richer wines. For a tasting flight, serve alongside a crisp cider or a lightly hopped saison.
What are the most common mistakes to avoid when making Lemon Lavender Mead at home?
Common errors include overheating the honey, using too much lavender (which can taste soapy), pitching yeast at too high a temperature, and neglecting proper sanitation. Each can lead to off‑flavors or stalled fermentation.
Why does this Lemon Lavender Mead recipe use a warm water bath for honey instead of a microwave?
A gentle water bath warms the honey evenly without scorching, preserving its delicate enzymes and aromatics. Microwaving can create hot spots that degrade flavor and produce a caramelized taste.
Can I make Lemon Lavender Mead ahead of time and how should I store it before serving?
Yes. After bottling, let the mead condition for 1‑2 months in a cool, dark place. Store unopened bottles at room temperature (65‑70°F). Once opened, keep refrigerated and consume within a few weeks.
What texture and appearance should I look for when Lemon Lavender Mead is finished fermenting?
The mead should be clear to slightly hazy, with a golden‑amber hue. It should have a smooth, slightly effervescent mouthfeel if bottle‑conditioned, and no visible yeast sediment in the poured glass.
What does the YouTube channel Golden Hive Mead specialize in?
The YouTube channel Golden Hive Mead specializes in teaching home‑brewers how to craft a wide range of meads, from traditional honey‑only styles to experimental fruit‑ and spice‑infused recipes, with a focus on clear instructions and scientific brewing principles.
How does the YouTube channel Golden Hive Mead's approach to mead making differ from other home‑brewing channels?
Golden Hive Mead emphasizes the importance of ingredient quality, gentle temperature control, and step‑by‑step sensory testing (tasting for lavender intensity, lemon balance) rather than just providing a formula, making their tutorials especially beginner‑friendly.
Last updated: September 1, 2026
