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Old 03-31-2010, 04:13 PM   #1
Jul 2009
Posts: 8

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.

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Old 04-01-2010, 06:10 AM   #2
Jan 2010
Vancouver, WA
Posts: 99

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.

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Old 04-01-2010, 10:50 AM   #3
May 2008
Posts: 2,274
Liked 12 Times on 12 Posts

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.
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Old 04-02-2010, 04:44 AM   #4
Mar 2010
Posts: 259
Liked 4 Times on 3 Posts

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.

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Old 04-02-2010, 11:32 AM   #5

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

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