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How to Make Lavender Wine (1 UK Gallon Recipe)

 lavender

Lavender wine is a delicately aromatic flower wine with elegant floral notes, hints of honey, citrus and herbs, and a crisp, refreshing finish. Made from the flower buds of culinary lavender, it produces a pale golden country wine that is fragrant without becoming overpowering.

With careful preparation and moderate bottle aging, lavender wine develops into one of the most refined flower wines in the Country Wine Encyclopaedia.

Wine Profile

  • Style: Traditional flower wine

  • Colour: Pale straw to light gold

  • Body: Light

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Flower Character

  • Dominant Flavours: Lavender, honey, citrus, wildflowers, gentle herbs

  • Aroma Strength: Very Strong

  • Recommended Brewing Strength: Light

  • Best Drinking Age: Medium (9–24 months)

Harvest Calendar

  • Harvest Season: June – August (UK)

  • Best Picking Time: Warm, dry morning just before the flowers are fully open

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✔ Yes

  • Suitable for Freezing: ✔ Yes

  • Best Source: Home gardens, herb gardens and unsprayed cultivated plants

Identification & Safety

Correct identification

Use culinary lavender, preferably:

  • English Lavender (Lavandula angustifolia) ★ Highly recommended

Characteristics include:

  • Purple flower spikes

  • Narrow grey-green leaves

  • Strong sweet floral fragrance

  • Compact shrubby growth

Similar species

French and Spanish lavenders may be used, but English Lavender generally produces the smoothest and most delicate wine.

Which parts should be used?

✔ Flower buds only.

Strip the flowers from the stems before use.

Never use

  • Woody stems

  • Leaves

  • Flowers treated with pesticides

  • Pot-pourri or scented lavender products

Best Flowers to Use

Choose flower buds that are:

  • Freshly opened

  • Deep purple

  • Highly fragrant

  • Dry

  • Free from insects

Harvest before the flowers begin to fade.

Ingredients

  • 75–100 g fresh lavender flower buds or 25–30 g dried culinary lavender

  • 2.0–2.25 lb (900 g–1.0 kg) white sugar

  • Water (to make up to 1 UK gallon (4.5 L))

  • Juice of 2 lemons

  • Juice of 1 orange

  • Finely pared zest of 2 lemons

  • Finely pared zest of 1 orange

  • 100 g raisins

  • 1 tsp yeast nutrient

  • 1 Campden tablet (optional)

  • Wine yeast (half packet recommended):

    • Lalvin QA23 (highly recommended)

    • Lalvin 71B

    • EC-1118

Optional Ingredients

  • 1 tbsp light honey

  • 1 tsp glycerine after fermentation

Preparation

  1. Harvest the flower spikes during a warm, dry morning.

  2. Strip the flower buds from the stems.

  3. Shake gently to remove insects.

  4. Use immediately for the finest aroma.

Making the Flower Infusion

  1. Place the flower buds into a sanitised fermentation bucket.

  2. Add the citrus zest.

  3. Pour over approximately 3 litres of boiling water.

  4. Cover immediately and allow to steep for 15–20 minutes.

Do not steep for longer than necessary, as over-extraction may produce an overly perfumed wine.

  1. Strain through muslin.

Discard the flowers.

Making the Must

  1. Dissolve the sugar into the warm infusion.

  2. Add:

    • Lemon juice

    • Orange juice

    • Raisins

  3. Top up with cool water to reach 1 UK gallon (4.5 L).

  4. Cool below 25°C (77°F).

  5. Add:

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  6. Leave for 24 hours if Campden was added.

  7. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir once daily.

  3. Maintain 18–22°C.

The floral aroma becomes beautifully rounded during fermentation.

Transfer to Secondary

  1. Siphon into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if necessary.

Secondary Fermentation

Continue fermentation for 3–5 weeks.

Rack whenever sediment reaches approximately 1–2 cm.

Clearing & Aging

Once fermentation has finished:

  • Leave to clear for 2 months

  • Rack again if necessary.

  • Bottle when brilliantly clear.

Lavender wine benefits from moderate bottle aging.

  • Minimum aging: 9 months

  • Ideal aging: 12–18 months

  • Peak drinking: 1–3 years

Expected Results

  • Original Gravity: 1.086–1.096

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

Tips for Better Lavender Wine

  • Less is more—avoid using excessive lavender.

  • English Lavender produces the smoothest wine.

  • QA23 yeast preserves delicate floral aromas exceptionally well.

  • Raisins improve body without masking the blossom character.

  • Mature for at least one year before serving.

Common Mistakes to Avoid

  • Using too much lavender.

  • Including stems or leaves.

  • Steeping for too long.

  • Using ornamental flowers treated with chemicals.

  • Drinking too young.

About Lavender Wine

Lavender has been cultivated in Britain for centuries, prized for its fragrance, medicinal uses and culinary qualities. Home winemakers soon discovered that, when used sparingly, its aromatic flowers could produce an elegant and remarkably sophisticated wine.

Unlike its powerful scent in the garden, lavender becomes much softer after fermentation, revealing notes of honey, citrus and wildflowers alongside its unmistakable floral bouquet. The result is a wine that is both refreshing and refined, particularly when served well chilled on a summer evening.

The key to success is restraint. A light infusion allows the delicate flavours to shine without overpowering the palate, making lavender wine one of the finest aromatic flower wines in the collection.

Serving Suggestions

  • Serve well chilled (8–10°C)

  • Excellent as an aperitif

  • Pairs beautifully with goat's cheese, Brie and soft blue cheeses

  • Complements grilled chicken, seafood and summer salads

  • Wonderful with lemon tart, lavender shortbread or vanilla desserts

Storage & Aging

  • Best consumed within 3 years

  • Store in a cool, dark place

  • Best drinking window: 1–3 years

  • Retains its delicate floral bouquet throughout its early years.

Frequently Asked Questions

Can I use dried lavender?
Yes. Culinary dried lavender works very well, but use only about one-third of the fresh quantity because drying concentrates the flavour.

Which lavender is best?
English Lavender (Lavandula angustifolia) is generally preferred because it produces the smoothest and most balanced wine.

Why is the steeping time shorter than for some other flower wines?
Lavender's essential oils extract very quickly. A short infusion preserves the delicate floral notes while avoiding an overly perfumed character.

Can I freeze the flowers?
Yes. Fresh flower buds freeze well and retain much of their aroma.

How long should I age lavender wine?
It reaches its finest balance after 12–18 months, when the floral aromas have mellowed into a smooth, elegant bouquet

 

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