Great news. I started a batch of hibiscus mead, based off a recipe I tried last summer. That one turned out a bit too sweet, so I cut back on the honey this time around.
It’s had a nice, fast ferment so far. You can taste the hibiscus. It’s not so overwhelmingly sweet you want to run for the hills.
The hard part is going to be letting it rest in secondary long enough to mellow out and really be drinkable. It will be an exercise in patience!
rumhounds 