1Kg Sugar
2LT Water
85 Lavender Flowers (2 stems I forgot to remove)
1 Lemon squeezed
1/8 tsp of Tannin
1 tsp of Yeast Nutrient
Boil the water put in the lemon and sugar. Poor over Lavender flowers, Tannin, and nutrient.
Let cool.
Add 2LT of fermenting white wine of your choice (I had a riesling going at the time.)
Top up to 4.250 in primary.
Starting Gravity - 1040! Oh my that is not right.
So I added some more water, and some more water, and some more water. I have the SG down to 1010 which I think is too high as well. God knows how much liquid is in the primary right now, I expect I have somewhere near 6LT. It tastes pretty good sweet and full of lavender.
Lessons learned. Don't wing it calculate it! I followed a recipe for 3.8LT and up scaled it to 4.5LT by adding 10% more sugar and lavender flowers.
