Xantus954
Well-Known Member
I just started a hibiscus wine based on jack Keller's recipe. Finally breaking in the 3 gallon better bottle I got this Christmas.
Recipe:
Batch size: 3 gallons
5.35 ounces of dried hibiscus flowers
( I didnt weigh them when I bought them so this was what I ended up with was going for 6 ounces)
6 lbs sugar
4 tsp acid blend
3 tsp of yeast energizer/nutrient
Red star Cote de blancs yeast
Boil 2 gallons of water.
Add sugar and stir until dissolved.
Add hibiscus in a nylon strainer bag. Let hibiscus steep for 30 minutes.
Let water cool, remove hibiscus and squeeze bag to get all water out of it.
Rack to fermenter
Top off to 3 gallons, add acid blend and yeast nutrient
Stir vigorously to mix and aerate
OG: 1.110
Temp: 66.3 F
Tasted the sample and it was surprisingly fruity and had quite a bit of flavor. I've never tried hibiscus wine but this is looking promising. Picked up more color than I thought it would as well
Recipe:
Batch size: 3 gallons
5.35 ounces of dried hibiscus flowers
( I didnt weigh them when I bought them so this was what I ended up with was going for 6 ounces)
6 lbs sugar
4 tsp acid blend
3 tsp of yeast energizer/nutrient
Red star Cote de blancs yeast
Boil 2 gallons of water.
Add sugar and stir until dissolved.
Add hibiscus in a nylon strainer bag. Let hibiscus steep for 30 minutes.
Let water cool, remove hibiscus and squeeze bag to get all water out of it.
Rack to fermenter
Top off to 3 gallons, add acid blend and yeast nutrient
Stir vigorously to mix and aerate
OG: 1.110
Temp: 66.3 F
Tasted the sample and it was surprisingly fruity and had quite a bit of flavor. I've never tried hibiscus wine but this is looking promising. Picked up more color than I thought it would as well