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No worries. The majority of spices I get are from the grocery store... I just couldn't find any there so I had to get a little more creative. After tasting it last night, it is ok. It really doesn't have the depth I would like it to and I might need to sweeten it a little when all is said...

I got my hibiscus from a tea place... supposedly the flowers come from Nevada, so I guess I am not too concerned about that. They have been in there for a month, so I am going to take the mead off, as suggested. I used "ruby red" blossoms, so the mead is crazy dark. Thank you both for your...

How did the meads turn out? I have a hibiscus mead in secondary right now... but I am wondering if I am doing this right. I have been using the "no-cook" style. I put the must in the primary and added about 1/2 a pound of dried hibiscus flowers in the secondary. I am debating re-racking it...