Hibiscus Mead Recipe | edible Reno-tahoe (2024)

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Mead, often referred to as “honey wine,” carries a rich history dating back to the Vikings, who cherished it as their drink of choice during their legendary feasts. Today, this ancient libation has made a resurgence in popularity, thanks to its unique flavors and the ease with which it can be crafted at home. To embark on your mead-making journey, you’ll require some essential equipment, such as a glass gallon carboy or a food-grade gallon container, an airlock, and a rubber stopper. You can conveniently acquire these items by investing in a mead-making starter kit, simplifying the process and ensuring your mead’s success.

The process of making a gallon of mead can be broken down into four fundamental steps: preparation, fermentation, and bottling. In this recipe, we will focus on creating a delightful hibiscus mead. For a single gallon of this floral-infused mead, gather honey, yeast nutrient, and hibiscus flowers. The result will be a semi-sweet mead with an alcohol by volume (ABV) of around 16%. Its versatile flavor profile makes it a perfect choice as an aperitif or a companion to light entrées, try it with this Cedar Wrapped Salmon or Poached Cod recipe. Hibiscus mead offers an extraordinary and delightful twist on an historical elixir.

Ingredients

Serving Size: 1 Gallon

• 1 gallon of tap or filtered water
• 1 2-ounce hibiscus flower (available at BrewChatter)
• 4 pounds honey (preferably natural and unpasteurized)
• 1 package Fermaid K yeast nutrient
• 1 package diammonium phosphate yeast nutrient
• 1 package Lalvin 71B-1122 yeast
• 1 6-quart stockpot
• 1 muslin bag, for steeping
• 1 1-gallon carboy with stopper (#6.5) and airlock (S-type)
• Star San no-rinse sanitizer
• Mini auto-siphon and 3 feet tubing
• Thermometer
• 7 clear flip-top bottles or 10 clear 375-milliliter wine bottles with corks

Instructions

Preparation

Heat 1 gallon of water on the stove in a stockpot to 150 degrees F.

While water heats, add 1 ounce of the hibiscus flower (2 ounces for a more pronounced floral character) to a muslin bag and allow it to steep in water as it comes up to temperature.

Once water has reached 150 degrees F, remove from heat and remove the muslin bag from water.

Begin mixing in the 4lbs of honey. (It’s OK if water comes below 150 degrees F, but it should not get any hotter as honey begins to denature above 150 degrees, affecting flavor and aroma).

Once honey is completely mixed in, add 1 gram Fermaid K yeast nutrient (about a pinch, or ⅛ teaspoon) and 1 gram diammonium phosphate yeast nutrient.

Cover stockpot and allow mixture to cool in refrigerator until it’s about 68 degrees F.

Sanitize 1-gallon carboy with Star San no-rinse sanitizer.

Once the honey-hibiscus water mixture is cooled, transfer it to the carboy using auto-siphon.

When it’s half full, add the entire package of Lalvin 71B-1122 yeast and finish filling.

Leave the neck plus about 2 inches for headspace.

Sanitize and fill the airlock and stopper, then put them in carboy.

Fermentation

Leave fermenting must (mixture) in a cool, dark place for 2 to 4 weeks.

During fermentation, on days 2, 7, 14, and 21:

Microwave 1 to 2 ounces of water and dissolve 1 gram of Fermaid K yeast nutrient into it, this will hydrate your Fermaid K yeast nutrient.

Remove stopper from your fermenting must and slowly add mixture, replenishing yeast’s energy stores (continuing fermentation).

Bottling

On bottling day, sanitize bottles and auto-siphon by submerging them in Star San solution for 2 minutes.

Set up bottles below the fermenter and begin transfer, filling all bottles one at a time and capping or corking them.

Note, this mead will be still, not carbonated.

Aging is the difficult part. The longer you allow new mead to sit, the better it will become. You can drink it right away; however, in 3 to 6 months it will change character, bursting at the seams with honey and hibiscus flavors and aromas. Store at room temperature in cool, dark place.

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