Persimmons, wild cherry bark, and a few sprigs of Holy Basil, all foraged from the yard. I use the Tulsi sparingly. I've tasted several brews where it came through too strongly. I let this wild ferment for several days before pitching champagne yeast so it picked up a nice lemony lacto tang and bret dryness.
Sounds awesome. I had a buddy that I used to work with that made mead and melomels, but never got to taste any of it before he moved off.
I'm experimenting with low abv session meads. They finish way quicker, and you can drink more than a few ounces in a sitting without falling off your barstool!
d this is where my wife gets “disappointed” with me. All you can buy Alchemist Heady Topper, and Focal Banger. 
