I tried something that worked great with my recent batch of hard lemonade. So I thought I'd pass it on.
Originally, I wanted to flavor part of the batch with hibiscus. I tasted Revolution Brewery's Rosa a few weeks ago, and loved the hibiscus flavor. So why not try it with my latest batch of hard lemonade, especially since I was out of town and left it in the primary too long (got a bit yeasty tasting).
I bought a pound of hibiscus flowers and heated about half of them with three cups of water. I let it come to a boil for about one minute, and then turned off the heat and let it cool to room temp. I put it in the fridge for a few hours. Then I racked my primary into a gallon jug (filled it to about 90%), and then added a half cup or so of the hibiscus concentrate. There was still alot of yeast suspended in the liquid. I figured I'd rack the mixture after I mixed it and let it sit for a while.
And then an amazing thing happened. In about 30 minutes, the yeast completely clumped (flocullated) and settled to the bottom. I was floored. I quickly racked off the cleared lemonade on top into a clean container, and then used the remaining concentrate to clarify the rest of the skeeter pee I had made in another container. It worked there too.
I didn't taste a strong hibiscus flavor, but adding the concentrate was an excellent way to clarify the lemonade and made it a pretty red/pink color.
Just thought I'd pass this along. Next time, I'm going to do one of two things (in addition to racking out of my primary sooner). First, I may use less concentrate to just get the cool color. Second, I'm going to try a commercial concentrate to see if I can't get an actual hibiscus flavor. I might even put the flowers directly into the secondary for a few days to see if that works.
I'd welcome anyone with any ideas to let me know if they have had any similar experiences.