Straight from the Queen's very own orchard comes this tasty apricot, lavender mead.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 3 lbs Fresh Apricots, pitted, sliced and previously frozen, slightly mashed

• 1/2 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tbsp Fermaid O

• 1/2 tsp Pectic Enzyme

Secondary

• 1 tsp dried culinary lavender buds in a rumble jar. Steep 24-72 hours, tasting daily. Once floral note is noticeable , pull.

• 1/2 Madagascar Vanilla Bean, split (4 days)

Back sweeten to desired taste with Wildflower Honey

Pasteurize ( I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .

Bulk age 6 plus months.