Prepare the must

• Warm the water and dissolve the honey completely.
• Add the lemon zest, lemon juice and dried lavender.
• Let the must cool to room temperature.

Pitch the yeast

• Transfer the must to a sanitized fermentation bucket.
• Sprinkle the wine yeast on top and fit the airlock.

Ferment

• Let the mead ferment until fermentation is complete.

Age with toasted oak

• Rack the mead off the lees.
• Add the toasted oak chips and let the mead age to develop the aromatics.

Bottle

• Siphon the aged mead into sanitized bottles.
• Serve at room temperature or chilled.