Making Lavender Wine | One gallon simple recipe start to finish - with a tasting!
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- Опубліковано 16 лип 2024
- Lavender wine is a fermented alcoholic drink made from lavender petals and sucrose (table sugar). We're brewing up Jack Keller's simple and easy lavender wine recipe in this how-to video on country fruit wine fermentations. We'll show you the process from start to finish, as well as include a tasting and some notes for the next time. Video sponsored by Home Brew Ohio, and gear links are below! This wine should be about 13.5% ABV.
0:00 Intro
2:20 Recipe
3:47 Process
7:29 Tasting
So You Want to Brew - Homebrewing 101 series: • How to Homebrew Beer, ...
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Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-...
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#lavenderwine #winemaking #homebrewing - Навчання та стиль
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
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@@ComputerGameAmbience Hydrating yeasts prior to pitching is rarely necessary.
I made a lavender mead a while back. Acacia honey and lavender tea. Used some butterfly pea flowers for that blue/purple color. Quite tasty.
I’ve found that steeping time makes the biggest difference when making lavender or honeysuckle tea. Use more flowers and only steep for 5-6 minutes. Then backsweeten after racking. Otherwise the lavender will taste like potpourri and honeysuckle will taste like dirt.
Does adding lemon to your mead change the color? It should...
looking for the mead comment. my man
i have used the slightest touch of Lavendar with both blackberry and a pear so that there's jsut a whisp of flavor and aroma...verging on being imperceptible so that it is a complimentary supplement, not the star. has been the only way i find it enjoyable
Lavender is one of those things that should be used sparingly.
As a fan of lavender, I have learned a few things.
One: It almost always needs be sweetened.
Two: Use half as much as they say.
Three: light steeping without squeezing the bag and never ferment the petals.
Four: paring with ginger, honeysuckle, juniper or another bright flavors is gold.
Tannin interaction and wine is a bit new to me when lavender enters the mix who knows if my rules apply.
Jack was a mad man and fermented anything within reach. Looking forward to seeing the other recipes you pick. I'm doing dandelion this spring and his sweet grape juice from the store, one is what we serve at dinners and such to raving reviews every time.
To your point number three, I think that’s why our lavender soda syrup works so well. It’s light enough on the lavender flavor and it’s only steeped as a tea, so it comes through really delicately, but unmistakably. And yeah, Jack was a real mad scientist. Kindred spirits.
Ever tried a cold process? I'm prepared to make a lavender and ginger wine using jacks notes and I'm thinking about soaking the petals in cool water overnight to extract the florals.
Also apricot, cotton candy kilju floating around my brain.
@@DointheMost I love that syrup.
Really Enjoyed Your Video , Thanks ! 🐯🤠
Thanks Tiger 🐯 Pat
Im hoping to harvest my Mexican lavender tree flowers soon to make a lavender dandelion honey wine, already getting dandelions harvested and frozen to wait for my lavender blooms to finish their baby blooms so this is super helpful ❤.
Excellent Video 😎
My suggestion…. If you are not going to finish the bottle. I would suggest using smaller bottles., 375ml.
Less waste 😊
Lavender was the first whiskey cocktail i ever had. Lavender and thyme. Now i keep lavender sweet tea around to mix whiskey
TIL 1 US pint = 2 US cups :)
Yeah, a pint is 16 ounces in Freedom Units™️ 🤣
That was a beautiful lavender cameo. A good bottle to keep around for palate calibration. I have heard great things with lavender and lemon, but I’m assuming that would need to be in a sweeter overall beverage to be pleasant. I have yet to have a good beverage with lavender, but I’m hoping one could knock my socks off one day.
I’d suggest trying our lavender soda syrup if you’ve got carbonated water handy! We use about a tablespoon in 10 ounces of drink. So floral and refreshing.
Nice recipe) thank you ❤️
Except for fresh rose petals straight off the stem (or frozen from fresh), fermented florals often give a bitter and over-extracted result. Tea would be my way to go on this one. Except… perhaps of I were to brew something specifically intended to be used as a mixer.
Some florals actually need to be heated first, like elderflower petals, because of the cyanogenic compounds it contains. The heat destroys those.
So far, fresh or frozen rose petals are the only ones I ferment, and I ferment those cold (no boiling water). Half in primary, half in secondary. Never soapy. I do have to add that I make rose petal mead, not rose petal wine. And I do add some rosehip tea for fruitiness and acidity.
LAVENDER!!!!!!!
LAVENDER!!!!
LAVENDER!!!!!!
Thanks for this video! I have so much lavender and am looking for ideas on how to brew with it. My hesitation has been exactly what you touched on… lavender is overpowering. But this video inspired me to use this recipe as a starting point. Thanks again!
Let me know how it goes! I agree with many of the other commenters, that a lavender tea, rather than fermenting on the petals, is probably the better route.
So many flowers went into that mead omg! I can't imagine how lavender-y it is!!! 😵
VERY
The reason people think lavender tastes like soap or put off by it is because 90 percent of the market uses hybrid lavender in products. One certain english lavenders are food grade. Hybrid and English lavender two entirely different smells and tastes.
I was thinking about vanilla lavendar coffeemel. I love lavendar and coffee or tea... hmm ima have to do some experiments
It was me. I made the gagging noises.
Can confirm
the start of the video has me thinking about a crouton wine
Wow, maybe like 1/10th the lavender and add some Butterfly Pea Flowers for color.
I was thinking maybe half the lavender, but I like where your head’s at with the pea flowers.
I think this could have gone well as a sweet sparkling wine. Would really I think amplify the white grape and preserve the floral. Just a guess.
I live in NY its still winter time and I’ve never made mead or wine. What would be the best thing to do without fancy equipment. (Blueberries and Vikings Mead videos interested me the most)
You touched on something in this that my white wines have a problem with.: oxidation. I have had a copy of Jack's book for several years and his instructions about, ensuring you have the sufficient amount of free sulfur, has come back to me recently. If you are going to stabilize, do you do it directly after primary or just before bottling?
I wait 2 weeks or more after primary, before stabilizing and back sweetening then after another 2 weeks I bottle. Should I stabilize directly after Primary, would it help prevent oxidation (browning)?
How long do you cold-cash your wine?
Oh God Lavender again 😆. What would you rather drink this or the mead you made a while back?
This one for sure!
So go light on the lavender... got it. 😂
Several of these country wines call for white grape concentrate and I am unfortunately unable to find any white grape juice in my country. I tried the only grape juice we got and it is not great at best :(
I just wanted to let you know that DAP decomposes around 70C to monoammonium phosphate, degassing ammonia. You might want to wait a bit before adding DAP to your brew. Besides the smell, you lose one one NH4+ molecule, which is the point of this nutrient.
Thanks for the recipes and cheers
I know - but I am following Jack’s recipes by the book. And he calls for the nutrient at that step. “When water boils, remove from heat and stir in sugar, acid, grape tannin, yeast, nutrient, and yeast energizer until dissolved.” p.278.
!DV10
Soapy!
🛁
This is a genuine question (hate that preface)... you say Jack is a genius but the tasting doesn't make it seem like a genius wrote the recipe.
Too much lavender and maybe too dry? What am I missing? A solid recipe would use much much less lavender it seems.
I am considering getting Jack's book but this video makes me think I could simply guess a recipe better than his.
don't ever squeeze the bag bro
Eew. I mean, good job. But, eew....
I’ve had worse!
@@DointheMost The rhodamel I submitted right?..... 🤣