Rosemary in Mead Making

Dew of the Sea is how Rosmarinus translates, a Latin name that pays homage to the Mediterranean origin of this now globally grown herb.

The Rosemary bush is a woody, perennial herb with needle-like leaves and small blue/mauve/white flowers. 

In Australia it has taken a special significance: it is our symbol for the ANZACs, Rosemary grew wild at Gallipoli.

Rosemary is a staple herb in most Australian kitchens. If there is only one herb growing in the garden, it is most likely to be Rosemary.

Rosemary, like most plants, has been selectively bred for various qualities. Some of these selections, such as white Rosemary, have been isolated for their ornamental qualities rather than culinary. The older varieties tend to grow a bit woody and leggy but provide the most amazing tips full of flavour. These are the things you are looking for.

Rosemary in a Mead or Heirloom Wine

Used in a Mead, Rosemary brings a bright herbal freshness to the party and invigorates any citrus notes she finds. Rosemary and Orange, Rosemary and Lemon, Rosemary and Cumquat, she just pairs so nicely with any of these. It adds a herbal balance to florals such as Lavender and butterfly Pea and brings other lighter herbs along to the forefront with it, if the golden spot is found: Not too much, not too little.

Rosemary can dominate if allowed too, a little can go a long way. This is especially true when using higher level alcohols, they pull the flavours and oils out of the tips very effectively, if you are making a tincture then this should be kept in mind. 

With Meads and wines a more liberal approach can be taken than with a tincture and I prefer to use a lot of fresh sprigs for a short period of time over using a just a few for a longer period.

When used post fermentation,  I use between 30-90gm of fresh tips per 10 litres. If added to primary, doubling this quantity does carry through some flavours when using sympathetic yeasts and this is a much earthier Rosemary flavour than is achieved when used post ferment, it looses its brightness but does still have some uplifting qualities about it. In this manner I do not find it great as a single herb, but it does add to some combinations. It brings some life to chamomile, calendula and meadowsweet, but like these, it is not overly pleasant directly from the fermenter though it ages into an amazing flavour as a well aged mead.

If a touch of Rosemary is what you are after, adding it post ferment like you would if you were 'dry hopping' is the best way to have control over your product. The leaf tips provide the flavour source, if boiled, many of the aromatics are lost in the vapours and a lot of of bitter tannins are extracted. I only use rosemary fresh and unheated. I avoid using the woody bits, these are full of bitterness.

In summary

Use Rosemary post fermentation for a bright fresh flavour

Use Rosemary in a  "Dry Hopping" method.

Use a lot of fresh Rosemary sprigs for a short time rather than just a few for longer.

Put Rosemary in the fermenter if you you are making a big Mead that is going to age for a long time. It combines well with a whole lot of old world ingredients that also take some time to age into pleasant flavours.

Do not boil it, do not take it above 75-80degC or it becomes bitter. Rosemary does not benefit heat, there is no advantage in making a tea.

Do not use the old wood, it is full of bitter tannins.

When it is not balanced it can be medicinal and pine oriented.

Rosemary is a unique and divine smelling herb that will grow in just about any situation and will easily strike from a cutting. It attracts a wide range of pollinators and if you are not growing it now, I suggest to you that you could probably do so very easily.