Another wonderful Lavender forward mead from the Lady Lavender Series.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 2 lbs Blueberries (previously frozen) lightly crushed

• 1/2 packet Lalvin D47

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

1/2 tsp Pectic Enzyme

Secondary:

• Steep 2 tsp of Butterfly Pea Flower loose leaf tea in 2/3 cups water for 5-7 minutes . Let cool completely, add to must.

1 tsp Culinary Lavender Buds in rumble jar(for easy removal) for 3-4 days. Tasting daily. Remove when the flavor is balanced.

Back Sweeten to taste if desired.

Bulk age 4-6 weeks.

Optional: at bottling add a very small amount of acid blend or a lemon peel tincture.