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Old 01-21-2012, 05:58 PM   #1
Mar 2011
Burlington, vermont
Posts: 13


12 lbs amber honey
4 oz. hibiscus petals
white labs sweet mead yeast
northern brewer yeast nutrient

-steep hibiscus petals to make a tea, then bring the water to a boil 10 minutes to boil out any chlorination
-add honey and let dissolve when heat has been turned off to pasteurize it
-ferment around 65-70 degrees

I was hoping to make a 4.5 gallon batch of something close to Viking Blod (except this will only be 15% ABV.) I love it and cannot get it where I live. I was thinking about adding potassium sorbate and campden tabs when fermentation has finally ended and giving a taste test 24-48 hrs later and deciding then whether or not to back-sweeten?

Any opinions or something I should do differently please let me know.

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