Flower Moon Mead

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I briefly tried to make Moon-specific meads. This was the one for May. My original plan included rose petals, to be added in conditioning to keep the infusion of rose flavor to a minimum. But strong winds stripped all the rose petals from my friend’s rose bushes. heh Maybe next year! However, my pottery instructor had some oregano that had gone to flower and I thought, why not!?

Oregano Flower Tea + Hibiscus Mead

  • 1400ml flower tea (3.5oz oregano flowers & buds)
  • 500ml water
  • 1 lb honey
  • 1/2 packet k1-v1116 yeast
  • 1tsp fermaid o
  • 3tbsp dried hibiscus (conditioning)
  • 4oz honey (conditioning)
  • 4oz honey (amending)
  • 1/8tsp vanilla (amending)
a large bunch of flowering oregano, mostly a light green with small white flowers
Fresh oregano flowers
a large pot filled with water and oregano flowers and buds, a wooden spoon rests in it
making oregano flower tea
3 glass jars full of a pale golden liquid
completed oregano flower tea
half gallon glass jar with a golden brown liquid with a line of foam at the top
flower moon mead fermenting

2024-05-21
prepared oregano flower tea: steeped tea for 20 minutes, strained into 2 quart mason jars, each with 800ml fluid, this will be the liquid base for the mead

2024-05-26
Mixed tea 1400ml, water 500ml, 1lb honey, 1/4tsp fermaid o, & 1/2 packet kv yeast. Put under airlock in half-gallon fermenter

2024-06-05
3tbsp hibiscus flowers

2024-06-12
removed hibiscus

2024-06-17
clearing

2024-06-21
tasted it, added 4 oz of honey, stirred the lees up and honey, put back under airlock

2024-06-28
oops restarted fermentation

2024-07-15
tasted it, needs sweetening

2024-07-28
racked, added 4oz honey & 1/8tsp vanilla, aging

2024-09-01
significantly better, I can taste something other than oregano and alcohol now, set back to aging.

2024-10-01
so very much better, something I actually like the taste of now.

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