Making Hibiscus Wine Complete

[@DIYFermentation]

Sorry, this channel does not offer individual winemaking advice. Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi Star San: amzn.to/356Tnot

[@DIYFermentation]

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[@slatevalleymountainman]

Hey I just did this! So what I did, was I infused maple syrup with hibiscus flowers. Then after it set for a couple weeks, strained the flowers, used a quart of hibiscus maple syrup and added water and yeast. Its actually citrussy on its own and its DELICIOUS.

[@DIYFermentation]

Thank you for sharing.

[@slatevalleymountainman]

@@DIYFermentation thank you for the quality content! Love when you post these recipes!

[@pinkcharity23]

@slatevalleymountainman I can’t wait to try this. I may oak as well for tannin!

[@bryanbriggs9497]

Charles, you are an excellent KZbinr and most worthy of subscription. I sincerely enjoy your videos and would like to thank you for their informative simplicity. God bless you brother, and may the force always be with you.

[@DIYFermentation]

I appreciate it

[@undergroundlab9520]

Beautiful color. I made one last year and back sweetened with orange blossom honey. It was so good. All 5 bottles were snatched up fast. So, I had to try making a mead. It won’t be ready until next year but so far so good. P.S. I enjoy your channel. 🤗

[@DIYFermentation]

I still have plenty left over to try it as a mead.

[@creativeplayandpodcastnetwork]

Great wine and great video, thank you!

[@nekia9446]

So initially it's a wine cooler. Sounds good for us light weights. 👍

[@BOB-id1sl]

Have u tried banana wine? My first batch was really strong, very banana-y which made the alcohol seem more strong. It was probably north of 20%, almost 30%. I got a buzz just from a shot of it. It was strong because I used fully ripened(black) bananas, and I fermented it for a whole 2 weeks instead of one. My second batch turned out great, the opposite of everything I did for my first. Half ripped bananas, and I only fermented 1 week. I was gonna go for 2 weeks, but the room I had them got cold enough to kill the yeast. I think 1 week was perfect. I used 4 bananas per 2 litre bottle, and I boiled about 1½ litre of water with 4 cups of sugar. I plan on doing another batch, but with 5 gallon plastic carboys. I want to do a banana and strawberry batch(separate). I got my yeast ordered up, I should be ready to start them in about 2 weeks.

[@DIYFermentation]

Been there, done that: kzbin.info/www/bejne/h6DXfJdtnrCqrtE

[@leifd731]

I made banana wine and it came out clear as a bell. I can't remember how long it took to ferment but typically it takes about 3 wks ( Ive seen it go dry in anywhere between 1 and 5 weeks though). I backsweetened to about 1.010. I liked it but most of my friends and family couldn't get past the novelty/wierdness of it so they mostly passed, lol. More for me I guess!

[@BOB-id1sl]

@@leifd731 Yeah, mine was pretty clear too. I let it settle for a few days, and then I siphon it until just before I reach the sediment. I haven't tried backsweetening yet, but I wanna get one of those floaty devices so I can. I'm gonna have a great Christmas gift this year tho.😊

[@Ptomify]

I like to enjoy lite alcohol and some discussions about world affairs with frens once in a while. I avoid whiskey or beer for health reasons. wine is the healthy alternative.

[@AM2PMReviews]

I made hibiscus mead and blended it with grape wine and it's so good. Mine was way too sweet. I think it somehow wouldn't fully ferment out. IT has a cranberry-like flavor and I used a lot more hibiscus.

[@janifernamulondo6656]

Me too dia and it was very nice

[@notquitehim]

Neat! I was having some hibiscus tea the other day and thought, damn there's some interesting flavors going on here that are reminiscent of red wine. Thanks for posting, this I'm very curious to experiment fermenting it and turining it into wine

[@ChrispineMusimenta]

I love the colour

[@cassmac4745]

I use oranges and cinnamon when making sorrell that may help the flavor

[@karensuyom8445]

Hi, I am doing a school project, I just want to ask how it will it taste if it will only ferment in 3 months? Will it taste okay less tannins and the smoothness? Is it safe to taste? Hope you can answer, thank you

[@marionnabalende3716]

How many days does it take to get ready.

[@brianhbinesh]

Beautiful color

[@DIYFermentation]

Yes, and without clearing agents.

[@thirdsonofadam8301]

We make a non alcoholic drink like this in Nigeria called zobo... Just came to check out if people actually made wine out of it and yeah they do

[@ChrispineMusimenta]

Do you tighten the airlock lid?

[@leifd731]

I'd like to try this or the Elderflower. Which did you like better Charles?

[@DIYFermentation]

No real preference.

[@davidkraiger4377]

So is that just the flower petals?

[@DIYFermentation]

Yes.

[@anjkovo2138]

👍👍

[@TricicaFord]

In my country, we call that sorrel that is not 🌺

[@kimberlyvillariasa485]

Is this Non-alcoholic or Alcoholic?

[@Chikoula_notella]

♥♥♥♥♥♥♥

[@DIYFermentation]

Thank you for watching.

[@W.O.V.E.N]

America calls this Hibiscus but actually it's Sorell. Hibiscus doesn't have half the flavor being a light and sweet flower with little to no acid, Sorell is robust and has no need for added Tannens.