When exposed to air, acetic acid bacteria will convert any alcoholic liquid into vinegar. Through this process, the redwood infused mead turns into a redwood vinegar. (Left exposed to the air for a prolonged time, however, this vinegar will then oxidize, undergoing a number of interesting changes in flavor but eventually destroying those most desirable.)
Begin by heading outside, to wherever trees grow freely, and gather some artifacts of a particularly aromatic plant. Though I collected redwood needles, this method would work with any conifer; it may work with some deciduous leaves as well.
Step 1: Mix Honey and Water
Put a lid on and shake until the honey has evenly dissolved.