dummkauf
Well-Known Member
So I've been researching hibiscus mead recipes, and there doesn't seem to be a lot of info out there, so I'm looking for help to formulate a recipe.
Honey Supplies
I've got 10Lbs of Citrus Blossom honey for this, as well as a 2lbs jar of local stuff I picked up at the local pumpkin place last weekend that says it's a combo of clover and basswood honey. I've also got a 2lbs jar of buckwheat too.
I'm thinking 12-14Lbs of honey plus the hibisus, but I am unsure if I want to include that 2lbs of Buckwheat or not, any thoughts on adding that to this?
Hibiscus
I have 6oz of dried hibiscus flowers from the tea shop as well, but could always pick up another bag if needed too. What I have found online seem to suggest everything from 1-4oz of hibicus per gallon of mead, which seems to be quite a large range.
My main concern is around how to use the hibiscus, and I am hoping someone with experience making a hibiscus wine/mead could offer some advice. I've seen some recipes online saying to just add the dried flowers to the primary, some saying to add it to secondary, and others saying that I should boil the flowers 20 min in a gallon of water to make a tea and then mix the "tea" into the must when I'm done. Anyone ever tried this?
How much hibiscus would be good? And should it all be used in a tea, added to primary, secondary, or some combination of those options?
My inspiration for this is StoneKeep Meadery's hibiscus mead I had last year. I'm not necessarily looking for a clone, but just something similar.
Any advice from you experts out there would be greatly appreciated!
Honey Supplies
I've got 10Lbs of Citrus Blossom honey for this, as well as a 2lbs jar of local stuff I picked up at the local pumpkin place last weekend that says it's a combo of clover and basswood honey. I've also got a 2lbs jar of buckwheat too.
I'm thinking 12-14Lbs of honey plus the hibisus, but I am unsure if I want to include that 2lbs of Buckwheat or not, any thoughts on adding that to this?
Hibiscus
I have 6oz of dried hibiscus flowers from the tea shop as well, but could always pick up another bag if needed too. What I have found online seem to suggest everything from 1-4oz of hibicus per gallon of mead, which seems to be quite a large range.
My main concern is around how to use the hibiscus, and I am hoping someone with experience making a hibiscus wine/mead could offer some advice. I've seen some recipes online saying to just add the dried flowers to the primary, some saying to add it to secondary, and others saying that I should boil the flowers 20 min in a gallon of water to make a tea and then mix the "tea" into the must when I'm done. Anyone ever tried this?
How much hibiscus would be good? And should it all be used in a tea, added to primary, secondary, or some combination of those options?
My inspiration for this is StoneKeep Meadery's hibiscus mead I had last year. I'm not necessarily looking for a clone, but just something similar.
Any advice from you experts out there would be greatly appreciated!