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I haven’t tried this recipe yet, been growing lavender this year especially to try it but I was going to try 40 lavender heads

Here is the recipe, I bottled after 8 days and not 3-4 as the recipe suggested as it seemed quite active until then, maybe it was too soon

Not sure how to answer all the questions, just followed the recipe, used Windsor British style beer yeast but also put a carbonation drop in the bottle when bottling, second bottle wasn’t so bad when opened, did it in the garden just in case

The aftermath of opening a bottle!

The aftermath of opening a bottle!

Opened my Honey Beer tonight and it exploded everywhere, second bottle I opened in the garden with success, chilled it beforehand, why was it so fizzy?

The petals and flowers are quite big so don’t think they will be hard to remove but it’s quite cloudy

We need to keep these old recipes alive!

Thank you for all your replies ! I will certainly update you of the update,just waiting for Lavender to come into season

I am currently brewing Elderflower and Rose Petal ‘Champagne’, am looking for advice on filtering, any kit reviews would be helpful. Currently bubbling away in my demijohn and need help for the next stage. Thank you

I have found a traditional recipe for Lavender ‘Champagne’: 40 Lavendef flowers 3 3/4 pints of cold boiled water 11oz sugar 4oz sultanas, finely chopped 2 tablespoons white wine vinegar Juice of 1 lemon Is this recipe non-alcoholic? If so, if I added champagne yeast would it make it alcoholic...