I made lavender syrup last night, with the dried flowers from my yard and Jen and Mike’s. This isn’t wine, of course, but it will go into assorted summer cocktails.
The recipe (http://www.organicgardening.com/cook/lavender-cocktails) called for a half cup of dried flowers, simmered in 1 3/4 cups water and 1 1/2 cups water for 15 minutes, cooled and then refrigerated overnight, and then the flowers strained out. I didn’t actually get to those last 2 steps, and it’s entirely possible that mine is now a very strange color. (I used organic sugar, which is a kind of tan color and doesn’t make a clear syrup anyway.) I leave work at noon today (hooray, summer schedule!) and will check and photograph the evidence then.