I made a PassionFlower Mead that the husband absolutley loved. I may not have been the correct way, but I used an off the internet recipe, before I knew this site existed, (which called for boiling the honey and water, YIKES) and dumped it over about two gallons of flowers, and let it sit for 24 hours before straining, and pitching the yeast. The passionflower did retain it's sedative qualities, although it might have been mistaken for the alcoholic properties. :P I tried to make an Hoja Santa/Lemon Balm&Grass wine, that did not fare so well. It retained none of the flavor, or, I am assuming, the medicinal properties. I was a big bucket of skank. I agree, that any herbals should be made using a mead solution, for flavor and if it is going to be medicinal. Although, contradicting that statement, I do have a HibiscusFlower/Pomagranate/Blueberry wine in the primary, as we speak. One of these days, I will read up on the fermented teas, in this forum, but I still think that mead is a better base for herbs.