½ cup dried lavender flowers (oldtimeherbs.com, 0.5oz)
½ tsp acid blend
1 lbs light brown sugar
4 cups white granulated sugar
1/4 tsp tannin
½ tsp pectic enzyme
½ tsp yeast energizer
1 tsp yeast nutrient 1 Campden tablet
water - to 1 gallon
Dissolve 1 lb of light brown sugar in 1 gallon of water. Pour 1 gallon boiling water onto the dried flowers.
Allow to sit, covered. Let cool. Add the rest of the ingredients when cool. Stir. The SG is a little high at 1.110 This could be tweaked in further recipes.
Transfer to secondary when SG hits 1.040. Fit fermenting lock and ferment until finished and clear topping up with water when initial phase has calmed down.
Note - this made a very unusual tasting wine that finished at (estimated, calculated) 18%. The Lavender taste came out more and more over time and became a zesty fresh flavor