Hibiscus Flower in Mead Making

Hibiscus Flower is a main stay of many pseudo classical mead recipes. It has a floral earthy note to it and brings a brilliant vibrancy to the hue of a mead. It also brings a slight bitterness but this is harnessed in most recipes.

There are countless recipes floating around that make use of Hibiscus flower in mead and it is treated in various manners.

I have used hibiscus in several ways and have achieved very different results, the most popular method is to make a "tea" or tisane and use this. I find this effective at extracting colours and flavours without drawing out unwanted tannins.

When using it like this do not over-steep it and do not give it too much heat, it goes from being the provider of soft floral flavours to being bitter and unpleasant in no time. Too much heat and it is easily offended.

80 deg celcius is my cut off for most florals and this one is no different, it responds well by having 70 -75deg water poured on it, allowed to cool at room temp for fifteen minutes and then being used. I put it into a small wine press and extract as much liquid as possible without actually crushing it.

Use this 'tea' in primary. The colour stays for the journey.

If using the fresh Hibiscus directly in primary without making a tea, expect a lot more vegetable flavour if left for too long. If using dried Hibiscus in this manner, expect some crepe paper flavours.

The Ministry of Mead Hips, Hops and Hibiscus is extremely complex, there is an abundance of rosehips for a fruity sweetness and a big hit of hibiscus, there is not a large quantity of hops but what is there gives the inherent bitter edge of the hibiscus something to grab onto. It is an extremely complex mead considering how few ingredients it has.

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I can be reached by email This email address is being protected from spambots. You need JavaScript enabled to view it.  or by phone on 02 8091 6323. 02 8091MEAD

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Paul Mills Trading as Oaked Gold
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