We have a pair of rosemary bushes on one side of our house, and so early in my mead making journey I decided to see what would happen if I fermented on fresh rosemary. To my great delight it turned out to be my most favorite creation.

Because this was just an experiment, I only made half a gallon of it. Much to my later dismay. Here’s the basic timeline and ingredients I used.

2024-03-12
2ish quarts water
24 grams rosemary leaves/flowers
1.5 pounds honey
1 packet k1-v1116 yeast
in two 32oz mason jars

2024-04-20
racked mead off the rosemary, put back in jars and put back under airlock. the smell is not bad, but it’s interesting.

2024-04-21 (afternoon)
poured rosemary into half-gallon pickle jar with blueberries, sugar and water:

Macerated Blueberries 

386g frozen blueberries
128 grams turbanado sugar 
wide mouth 32oz mason jar

2024-04-20 
8pm - mixed it up, popped it in the fridge 

2024-04-21 (early afternoon)
moved to half gallon jar, added 3/4th cup of water to get the sugar and stuff out of the mason jar. covered jar with strainer bag, will let it come up to room temp and then add in rosemary mead.

placed pickle jar with airlock onto fermentation shelf

2024-04-28
racked off blueberries, washed container, put mead back under airlock for aging