Opened my first bottle of hibiscus mead. I think it needs longer to carbonate, or I might have not added enough carbonation sugar. Probably both.

It is pretty drinkable. This is reassuring given it was made using the cheapest available honey and is well under a month old. Voss Kveik yeast and good nutrients do wonders!

Definitely needs some refinement when it comes to sweeteners and acids. This was my first time using acids to balance a mead and I think I should have chosen citric acid or malic acid instead of tartaric acid.

  • reverendsteveii
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    1 year ago

    How much sugar did you add to bottle carb? I’ve found about 1 oz/gallon of table sugar hits just about right.

      • SpiderShoeCultM
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        1 year ago

        I’m using Jerboa and it just fails to load when clicking it, just appeared as an image in the app.

        Tried the browser and it was a link, that worked. Jerboa is weird.

        Nice colour ye got there!

      • RecaffeinatedDecaf
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        1 year ago

        I for one tried it and it didn’t work. Any chance you have an alternate link? I’m now curious and fully invested in your hibiscus experiment.