Hibiscus Flower Mead from Down Under

Posted by Jack Keller's WineBlog in General, OtherMar 12th, 2009 | no responses A long-time friend in Australia asked me some 34 months ago about a hibiscus flower mead recipe he had developed and asked if I saw anything missing in it. To be honest, I don't know if I ever answered him because I cleaned out my "Sent" folder twice since then, but I did make the mead with three slight adjustments in the recipe to use commercially dried rather than fresh flowers, increase the acidity a tad and to make a U.S. rather than an Imperial gallon. After aging two years, this dry mead is quite good. With thanks to Brian Ryan, the originator, I call it "hibiscomel", or hibiscus mead. Read more....