Cherry Vanilla Lavender Mead
Experience a captivating blend of ripe cherries, aromatic vanilla, and soothing lavender in this exquisite mead. Perfect for summer evenings or special gatherings, this floral and fruity concoction captures the essence of warm days and starlit nights. Each sip offers a delightful harmony, offering a unique twist on traditional mead that will enchant your senses.
ingredients
- 4 cups pitted ripe cherries, fresh or frozen
- 1 cup honey (wildflower or clover)
- 1 vanilla bean, split and scraped
- ¼ cup dried culinary lavender
- 1 teaspoon yeast nutrient
- 1 packet mead yeast (e.g., Lalvin D47)
- 1 gallon filtered water
- ½ teaspoon potassium metabisulphite (optional, for sterilization)
- 1 lemon, juiced
steps
- 1.
In a large pot, heat 1 gallon of filtered water until warm, then dissolve the honey completely.
- 2.
Add the pitted cherries, vanilla bean (including the pod), and dried lavender into the pot. Stir well.
- 3.
Allow the mixture to cool to room temperature. If desired, add potassium metabisulphite to sanitize.
- 4.
Once cooled, mix in the lemon juice and yeast nutrient.
- 5.
Sprinkle the mead yeast on top of the mixture and cover with a cloth. Let it sit for 24 hours.
- 6.
Transfer the mixture to a sterilized fermentation vessel, leaving headspace to allow for fermentation. Use an airlock to seal it.
- 7.
Ferment for about 3-4 weeks at room temperature, checking for bubbles in the airlock.
- 8.
After fermentation is complete, siphon the mead into a clean bottle, leaving sediment behind.
- 9.
Age for 2-3 months in a cool, dark place to enhance flavors. Serve chilled.
