Hibiscomel (Hibiscus Mead)

• 1.5 oz dried hibiscus flowers
• 2 lbs premium grade honey
• 3 liters water
• 1.75 tsp citric acid
• 1 tsp yeast nutrient
• 1 sachet Champagne or mead yeast

Boil the honey in half the water, stirring occasionally until the honey is dissolved. Reduce heat to simmer
for 30 minutes, skimming all scum off top as it forms. Tie flowers in nylon straining bag and place in primary.
Pour the hot honey-water over flowers and stir in citric acid and yeast nutrient. Cover primary and set aside
until it assumes room temperature. Add activated yeast as a starter solution and recover the primary to keep
dust and insects out. Stir daily and punch down nylon bag until vigorous fermentation subsides. Remove
straining bag and transfer mead to secondary fermentation vessel. Attach airlock and top up with water when
fermentation ceases. Retain in secondary for 60 days from transfer date. Rack to a sanitized secondary, top up
and reattach airlock. Set aside undisturbed for 60 days and rack again. If brilliantly clear, wait 30 days to
see if light dusting develops on bottom. If so, wait additional 30 days and rack, top up and reattach airlock
for another 30 days. If not brilliantly clear, wait full 60 days and rack, top up and reattach airlock. Then
follow previous instructions when mead is brilliantly clear. Sulfite with one finely crushed and dissolved
Campden tablet, bottle and set aside to age one year minimum. [Recipe adapted by author from creation by Brian
Ryan, Western Australian]