A wonderful Lavender mead with a delightful hint of smoke and vanilla. Part of the Lady Lavender Series.

• 2 lbs Wildflower Honey

• 1 lb Orange Blossom Honey

• 96 oz Spring Water

• 1/2 packet Lalvin D47

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 9 tbsp of Lapsang Souchong loose leave tea steeped in 1 cup of water. Cool completely, add to must.

• 1 tsp culinary Lavender buds in a rumble jar or brew bag (for easy removal), begin tasting at day 2 - pull when it hits soft floral notes (between 3-5 days).

• 1 Madagascar Vanilla Bean split (1 to 2 weeks)

Bulk age 3-6 months.

Back sweeten to taste if desired.

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