I added a handful of raisins for tannins, a few chopped strawberries for the extra yeast on their skins, and the zest of a lemon to balance out sweetness. Once the airborne yeasts and the yeasts present on the rose petals, raisins and strawberries begin to ferment the honey, I'll continue stirring the mead for a few days. Then I'll separate the must (the liquid) from the lees (the solids/sediment), and rack the mead into a carboy for its secondary ferment.
The mead will need to age for 9 - 12 months before bottling, but I have no doubt that it will be well worth the wait. ~