DrunkenPig

Recipes 

I was curious if anyone has tried making a hibiscus metheglyn recently. I've come across this jar of wild hibiscus flowers that are in syrup and they seem perfect for making a mead with. The jar is about 8.8 oz. The directions say to use them in a glass of champagne to make it fun and festive.

My problem is how much honey should use to make a decent batch of mead with using only 8.8 oz of hibiscus flower and syrup. Any tips would be greatly appreciated.

abbot555

Recipes 

Interesting and different. I like !

Let me know what you decide. I am new to mead making myself so might have to put this on the mead list.

Kauai_Kahuna

Recipes 

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.

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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.

tenchu_11

Recipes 

Well I've been since i was a small child i've been drinking a boiled leaf drink called flor de jamaica. I just started brewing mead for the first time 5 days ago, and i read this post and though. Uhm...habiscus...sure sounds a whole lot like Jamaica "ha-ma-ike-ah". So i googled it and yup sure is the same thing and I have 3 kilos of it in dried leaf form.I also saw on several hispanic grocery websites that you could buy it in a liquid concentrate 16oz makes 1 gallon of this deliciously sweet and tart drink. I sure would like to flavor my mead with it can I add it after the fermentation process like just stick some of the dried leafs in the carboy while it ages? Or even pour in the concentrate.

summersolstice

Recipes 

I've made mead with hibiscus and rose petals. The hibiscus is a little tart but the overall effect was pleasing.