Batch size: 1 gallon
4 lb honey
1 pint lavender flowers
¼ t citric acid
½ t tannin powder
½ t champagne yeast
1 t yeast nutrient
Boil together honey and ½ gal 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 clear. Bottle and age.
Second Ferment: 112 days Aging: At least 109 days.
This recipe is based on H.E. Bravery's rhodomel in Home Brewing Without
Failures, a book that's unfortunately long out of print.