I would think a 1 gal batch, even then it may be a little large but if you use some light honey, the hibiscus may come out. I would add it after the mead is fully fermented out to not drive off the delicate aroma.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.