Hibiscus Mead is deliciously red, sweet without being coying and is effectively honey wine. And it’s, by far, the easiest alcoholic drink you can make at home, with very little equipment, and about two months of time. Or rather, two months of waiting — you have to do very, very little.
5 gallon yield
4oz Hibiscus Flowers Dried
14lbs Raw Unfiltered Honey (your favorite type)
English Ale Yeast
Bring water to a boil, add hibiscus flowers and boil on a medium heat for 20 minutes. The water should turn very dark red and taste quite sour. Turn off flame and add honey, stirring until all the honey is completely dissolved. Remove from flame and cool to approximately 70°F. Top up with bottled water to about 5.5 gallons and pitch the yeast. Taste periodically during fermentation and, when the sweetness of the residual sugar is in balance with the alcohol and the sourness of the hibiscus, stop the ferment by racking to a secondary fermenter and cooling to 40°F or less. Keg or bottle the mead and enjoy – make sure to keep the entire batch cold to prevent fermentation from resuming.
Target ABV Range 9%-10%