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mhopkins

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I have a Riesling kit going, and am thinking to take a stab at replicating a Colorado favorite -- Lavender from St. Kathryn Cellars. Description: "It is made with 100% Colorado Riesling and infused with locally, organically grown lavender. Visably lavender in appearance, it has a pronounced floral aroma and a crisp, well-balanced taste. Not too dry, and not too sweet–just perfect for any drinking occasion!"

I could infuse with lavender flavoring (easy enough). But I'm thinking to use some lavender blossoms from the front yard. This stuff is potent flavoring, so I don't know how much/little to use. Any suggestions welcome!
 

salcoco

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I would suggest siphoning off a gallon and infusing just this small portion. add a fixed amount and taste each day to determine your choice,then perform on remaining knowing number of days and dosage. in this manner you will not risk the entire batch.
 

mhopkins

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Thanks salcoco. While I was hoping for a quantitative reply (how much for how long) I should have realized that with natural products (Lavender blossoms from my front yard!) an experimental approach such as you describe is a good way to go. Thanks!
 

tradowsk

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If I can add a tad of wisdom, make sure you stir well before tasting. I was oaking a cab sauv with a spiral and after 3 days the oak was overwhelming, but after I racked it and tasted again, the oak was very faint. Similar experience with some mulling spices in a merlot. So make sure everything is homogeneous before you taste so you don't get a skewed result.
 

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