Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Hibiscus Mead
Reply
 
LinkBack Thread Tools
Old 06-20-2006, 04:18 PM   #11
Cheesefood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2005
Location: Poo-Poo Land
Posts: 6,809
Liked 32 Times on 22 Posts

Default

Quote:
Originally Posted by P funky
Think it might work in a meth?
I don't do meth, so I wouldn't know. I'm sure there are plenty of homemethtalk websites out there for your junky friends.
__________________
Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

Buy a shirt now!!! Please! Did I help you? Buya shirt!
Cool Shirts.


Cheesefood is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2006, 04:22 PM   #12
Cap'n Jewbeard
Feedback Score: 0 reviews
 
Cap'n Jewbeard's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Baltimore
Posts: 946
Liked 5 Times on 5 Posts

Default

Yeah, seriously. Now, while I hide my stash...

But as a terminology question - does anyone actually call it methglyn, or is just basically "mead" or "mel"?

__________________
Lion's Den Brewing

Primary/Lagering: April-zen Festbier
Drinking: Starburn Spiced Amber
Drinking: Regulus Rye/Wheat with a bite
Drinking: George Takei's O My-bock
Cap'n Jewbeard is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 03:35 PM   #13
lil_fish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Minneapolis
Posts: 3
Default

How did the meads turn out? I have a hibiscus mead in secondary right now... but I am wondering if I am doing this right. I have been using the "no-cook" style. I put the must in the primary and added about 1/2 a pound of dried hibiscus flowers in the secondary. I am debating re-racking it to get the hibiscus flowers out so it can clear and now my husband is having concern about the amount of flowers I put in.... so does anyone out there know if there is a level of hibiscus where you wouldn't recommend drinking it or not drinking it in some quantity? I haven't been able to find anything on the great and wide internet about it being toxic so... I thought I would ask you guys.

__________________
lil_fish is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 05:36 PM   #14
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 21 Times on 13 Posts

Default

Holy crap. a post dug up from 4 years ago.

I suggest getting the flowers off the mead soon, I wouldn't keep them in contact for more than a week or two.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 05:36 PM   #15
GTG
Farm Out!
HBT_SUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Apr 2010
Location: Peoria, AZ - Originally from Rocket City USA
Posts: 397
Liked 8 Times on 7 Posts
Likes Given: 1

Default

Quote:
Originally Posted by lil_fish View Post
How did the meads turn out? I have a hibiscus mead in secondary right now... but I am wondering if I am doing this right. I have been using the "no-cook" style. I put the must in the primary and added about 1/2 a pound of dried hibiscus flowers in the secondary. I am debating re-racking it to get the hibiscus flowers out so it can clear and now my husband is having concern about the amount of flowers I put in.... so does anyone out there know if there is a level of hibiscus where you wouldn't recommend drinking it or not drinking it in some quantity? I haven't been able to find anything on the great and wide internet about it being toxic so... I thought I would ask you guys.
The only recommended level of hibiscus that I've read about not reccomended for drinking is if you use too much in a recipe. At .5 lbs you should be okay. From what I understand, they are not toxic. However, you should know that most of the hibiscus bought in stores in the USA are from China. Nothing agianst the Chinese but they don't have a stellar record of food quality control in the past few years. Also know that some of the most regarded mead is Viking Blood which is made with hibiscus -
http://www.mjod.dk/node/48

GTG
__________________
GTG is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 08:27 PM   #16
lil_fish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Minneapolis
Posts: 3
Default

I got my hibiscus from a tea place... supposedly the flowers come from Nevada, so I guess I am not too concerned about that. They have been in there for a month, so I am going to take the mead off, as suggested. I used "ruby red" blossoms, so the mead is crazy dark. Thank you both for your help. Hopefully it will turn out... it is my first time using hibiscus and supposed to be my first sparkling mead... maybe I bit off more than I could chew

__________________
lil_fish is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2010, 08:36 PM   #17
GTG
Farm Out!
HBT_SUPPORTER.png
Feedback Score: 2 reviews
Recipes 
 
Join Date: Apr 2010
Location: Peoria, AZ - Originally from Rocket City USA
Posts: 397
Liked 8 Times on 7 Posts
Likes Given: 1

Default

Sorry, didn't mean to make such a generalization. the hibiscus I have seen in Food City and such places is from China.

Let us know how it turns out, I plan to one someday myself. I've got to unload the freezer of ingredients I have already first though.

GTG

__________________
GTG is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2010, 03:34 PM   #18
lil_fish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Minneapolis
Posts: 3
Default

No worries. The majority of spices I get are from the grocery store... I just couldn't find any there so I had to get a little more creative.
After tasting it last night, it is ok. It really doesn't have the depth I would like it to and I might need to sweeten it a little when all is said and done.

__________________
lil_fish is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2010, 10:21 PM   #19
MeadWitch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: South of Weird, TX
Posts: 311
Liked 4 Times on 3 Posts
Likes Given: 13

Default

I made a batch of hibiscus mead a few years back and it turned out very good except the colour. It went from a rosy pink colour to a liquid gold before I bottled it. I believe it oxided in the carboy from to much headroom space.

I put my hibiscus flowers in a tea to steep before adding the entire tea to the must. It was a real trip to watch those yeasties go to town on the flowers. I thought it was going to bubble over. Never had a must that was so vigorous as that hibiscus mead.
__________________
MeadWitch is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2010, 03:13 AM   #20
AFDenver
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Minneapolis MN
Posts: 1
Default

what amount of hibscus did you add to secondary?

__________________
AFDenver is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hibiscus flowers in a wheat beer MR. Zak Recipes/Ingredients 23 03-11-2012 12:15 AM
Hibiscus Belgian Blonde Ale jds Recipes/Ingredients 13 02-20-2012 09:41 PM
AHS Hibiscus Ginger Saison slim chillingsworth Recipes/Ingredients 17 07-11-2011 05:30 AM
spearmint-hibiscus-poppy-barley wine Mayhew Wine Making Forum 5 11-12-2009 12:15 AM
"Kit's Mead"-Hibiscus rose wild cherry arrowroot! Dustwing Mead Forum 5 01-30-2009 10:44 PM



Newest Threads