Hibiscus Mead One Year Tasting - Good? Bad?

Hibiscus Mead One Year Tasting. Well? We aged our hibiscus mead for a year, how is it now? Did it come out like we remember our other attempt at hibiscus mead?
Hibiscus Mead: • Hibiscus Mead - Let's ...
Hibiscus Mead - Part Two, Finish and Bottle!: • Hibiscus Mead - Part T...
Hibiscus Mead Tasting: Hibiscus Mead Tasting
_____________________________________
City-Steading Brews t-shirt: city-steading....
Bob Ross t-shirt: amzn.to/3aqL9wF
Screw Top Bottles: amzn.to/3NDBalV
Glencairn Glasses: amzn.to/3lDQcfv
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
_____________________________________
Become a City Steading VIP - Click to learn more
www.city-steadi...
_____________________________________
Want more City Steading?
Website: www.city-steadi...
Instagram: / citysteading
#citysteadingbrews #brewtube #mead #meadmaking

[@ghoppr71]

I remember watching a lot of these vids when you made these brews and am now thinking WOW how fast a year goes by.

[@eddavanleemputten9232]

Looks like there might be a hibiscus mead 2.0 some time in the future, with all the ideas you’re mulling over now. I’d love that! Can’t wait what you’re going to come up with next!

[@markphillips7538]

When I was in Chicago a friend (from Texas) taught me how to make jamaica which (according to their recipe) was hibiscus, cinnamon, and ginger. They made it different than you find it in Mexico which just seems to be hibiscus and sugar. So, I used your Ginger Beer recipe to make a Hibiscus Ginger Beer. By itself hibiscus can be rather monotone. With ginger and cinnamon it has a bit more interest. Maybe ginger added to the hibiscus mead would perk it up a bit.

[@raymondlaney1369]

I put French oak in my mead, it went from delicious to outstanding, I have a Butterfly Pea Lemongrass mead brewing, hope for great results!

[@heartemisart700]

Can't make enough of the hibiscus mead, it's a favorit among my friends. I made a hibiscus tea first, for the fermenting stage and added a few dry petals for the conditioning stage. By adding some bee pollen to the most, it gained another layer of flavor notes that offset the sweet and tanic notes more. A little of the Lapsang tea along with some good strong Assam tea brings in more tanins too. Oak compleatly overtook the subtle hibiscus notes, It's a fun flavour to experiment with for sure. Great vid!!

[@mervynshepherdson5163]

G'Day, a lot of fancy tea's level out hibiscus tartness with the addition of Sweet Blackberry Leaves... May be a option to add if ever revisited... I have made a flavoured vodka infused with dried Hibiscus, Sweet Blackberry leaves, Elderberry & Red Rose Petals... It was a hit with a lot of people that tried it (The sweetness of the Sweet Blackberry levelled it out nicely)... again, only a suggestion from my mad science experiments... Bring on the next instalment...

[@elricthebald870]

Watching this I spiked a glass of Hibiscus mead with some cinnamon extract. 😊 Nice complimentary flavours and adds a nice bit of tannin.

[@brokentablespodcast]

Ohhh!! Super excited for this one!!! My hibiscus is my fav mead I've ever made.

[@DannyV1988]

I'm gonna make the hibiscus one myself. You literally just uploaded this as I was planning this mead XD. I made some tea's troughout the day to get some idea of the flavor profile. I added anise to the tea and o boy, best tea of the day. A cherry like flavor. It really pairs well together. I might add some dryed cherrys to make it more like the viking blood.

[@baghdaddy202003]

So when I made my hibiscus mead I used 225 grams of hibiscus and 50 grams of dried elderberries that were boiled for 20 minutes and then cooled. That was for a 3 gallon batch. Very dark deep red color. The elderberry really helped balance the tartness of the hibiscus. Finished at 12% and FG of 1.014

[@alexcan669]

I had a feeling you were both going with 5 lol. I can’t wait for you guys to try it again. Loved the video as always guys

[@carterriemer4609]

I love the videos! Keep them coming! 😁

[@KernsJW]

When I made mine, it was far too tart and I refused to add a lot of honey to sweeten. Also had to monitor PH and adjust as the hibiscus was really acidic. Thus, the experiment started me on an odd journey. I back sweetened mine with just a touch of dark maple syrup to soften the edge a bit and add a touch of maple. Added just a smidgen of wine tannin to help with that acidity. I think I used way too much hibiscus. Used american med toasted white oak for around 10 days or so. Pulled that and added Ceylon cinnamon and Uganda cacao nibs for another 10 days or so. I sampled it often to try to pick when to pull the additives and determine what else to add. I got a lot of compliments with that concoction. I am not an avid wine drinker, so these additives were intended to pull it back from that end of the spectrum. It had an FG of 1.018 and ABV around 16%. Instead of black tea for some fruit meads, i have used hibiscus tea if I want a more sour flavor. Its potent stuff.

[@shauncarr1957]

I made a lemon rosemary mead oG was1.152 took forever to finish at 1.042 it taste like honey lemon theraflu will be a great medicinal during flu season

[@sammarcum4931]

Thanks for being so honest. You two are great.

[@Alectium]

I was thinking oak when y'all talked about tannin but you beat me to it!

[@Bertaland1]

Great video, have a good Day

[@drewk.6220]

I was drinking some hibiscus tea over the weekend, and tried a bit of it with a little baking soda added (just a sprinkle in this sample that I had), and the change was really interesting. The tartness was drastically reduced, and the fruitiness was boosted. It almost tasted like a grape juice. I was considering trying that in a hibiscus mead at some point.

[@AdamFranklin500]

As to what you would do differently which you said you won’t mention at 7:11, my first thought was a cinnamon stick like with the viking blood.

[@cruzer49]

My family likes allspice & ginger

[@Skulltap]

I believe this was made with hibiscus tea, so you could just steep that at a higher temp or for longer. Just be careful to avoid the bitterness that can create. The first hibiscus mead I ever made was back sweetened, but the tartness was very much a defining note of that batch. I dare say that was a part that a lot of people really enjoyed about it.

[@averageguybodybuilding]

I would just like to say thank you to both of you for all the help and information you guys give out. I'm now drinking all Homebrew cider and wine you guys have a great Channel keep it up you guys make a great shame it's even got me and my long-term girlfriend Brewing she started her first Brew 10 days ago so we'll see how things go thanks again

[@jakematthews6982]

I wonder if having had a little vanilla in the brew would have mellowed the acidity as well as give the sweetening effect you said might be missing. Possibly helping round things out.

[@Max_Snellink]

In Slovakia and other slavic realms its called Medovina which translates as honey wine. I was addicted to it and trying many kinds. The best was a local home brew by a mile.

[@zettyj7870]

I have made this like you I like it. Waiting for 2.0 soon please. Keep up the great work

[@hikikomicklori9290]

Today I just took out my Hibiscus Mead for a one year tasting and it changed dramatically. The mead still tastes like hibiscus but all the burgundy color settled at the bottom and it's color looks like a traditional mead.

[@kurtulrich761]

Just recently discovered your awesome channel ! Big fan . I am new to the whole home brewing Hobbie, I was wondering how sensitive to the light during fermentation process? Im making a honey wine I guess it would be considering. I've been keeping my fermenting bottle and air lock in my dark closet but I do check on it daily and some low light is present when I do.

[@jesseh6855]

I want to ask something from molasses. Will molasses be good with meads and what fruits/berries would fit mostly with molasses?

[@aqhan]

Would you guys consider making a video on malolactic fermentation?

[@johndodson4511]

I would love to see the new altered version, and what yall decide to use to make this better

[@mythic_snake]

I read on some fermentation website a long time ago about using oak leaves to add tanins. I wonder if that would impart the oak flavor without it tasting too much like wood?

[@the_whiskeyshaman]

Yes sir sometimes the brews don’t turn out the way you want or thought.

[@scottaustin5290]

Looking forward to more video’s I’m going to do this one with berries thx guys love it

[@bonsang1073]

plot twist : hibiscus contains malic, citric and tartaric acid and a weird named acid in the lactic familly. technically it would be possible to cut the edge of hibiscus by doing some measure of malo-lactic fermentation. any recommended malo-lactic ferment ?

[@lanceb1980]

I have trouble waiting. I need to do something in between projects.

[@randomlife718]

Just start more... My wife is thrilled about 5 ferments going on in the kitchen right now.

[@warfightersanonymous7760]

Same here. I just start MORE projects...

[@jenslyn42]

If it is too acidic could you add a tasteless alcaline to solve it, sort of like backsweetening?

[@whistleblowerer6527]

I am making lingonberry/spruce shoots wine right now. I have a feeling its gonna be quite tough to drink when its done. I tasted the must and my toung almost got stuck at the roof of my mouth. But you dont win any prizes being meh

[@lililomu7458]

Hi Brian, when is your book coming out? I, and I am sure many others, are waiting waiting for it!

[@CitySteadingBrews]

To be honest... the book was put on hold. I just haven't had the time! I should get back to it though, you're right.

[@lililomu7458]

@@CitySteadingBrews awwwww yes please, get back to it. you will make many of us v happy!

[@mathewpallister2476]

Just started my hibiscus last week. Threw in some dried cherries though.

[@thestarnerd7172]

So i have a question as to wether this will actually work. So i had accidentally bought an over ripe watermelon at the store and im not realy a big fan non sweet watermellon ( and i dont like throwing things out) and got about 3 quarters of a gallon after turnimg it into a puree along. And then straining the pulp out to be left with just the juice left it about 1/2 gallon of juice with 5 cups of suger ( i dont have a kitchen scale as im broke) and filled the rest up with filtered water and through in some fleischmann's and i am wondering if it will work or if there is to much suger to ferment it

[@thestarnerd7172]

@@julietardos5044 i intend to add freash strawberry in conditioning to kinda deal with the over ripe flavor to cover it as they tend to go together well in my opinion if it even gets to that point

[@thestarnerd7172]

@@julietardos5044 little bit of an update my awnser is yes a vigorous yes iv had a blow of tube for the last 2 days but that followes into an intreasting question how do you clean a blow off tube

[@waynekerrgoodstyle]

Hi, New Subscriber here all the way from Scotland. Have you ever heard of the traditional Scottish drink called Blaand? Make a video about that please.

[@jeremiahbutts8845]

I recently just started my very first mead a few days ago and I used your recipe for a good first mead. When it is time, what would you suggest would be best for bottles? The kind with the locking lid on top or the kind with a cork? Does it matter?

[@Felaura]

I'm curious how one goes about increasing the thickness when you think it's too thin? you said tannins might improve mouthfeel, but I can't imagine that will change viscosity? If not, is it only /astringency/ that tannins contributes to the mouthfeel?

[@EternalJourneys]

Today ive watched your whole series for this hibiscus brew. Super interesting. I can tell you, that you didn't add any citrus and your final gravity was 1.000

[@thestarnerd7172]

To his shirt i am the mistake

[@TheSunnyTrails]

PLEASE HELP. I made a traditional mead. A nice raw honey, Good water, and a lalvin mead yeast. And it had a slimy texture on the mouth. I let it age and then refrigerated it but was too scared to drink it. I eventually dumped the bit left I had as I moved houses. What I’m your experience might that have been?

[@CitySteadingBrews]

If it was slimy, you probably made the right move. Sounds like some kind of infection. Could be dangerous, but without more information on it, it's impossible to say. Better safe than sorry.

[@TheSunnyTrails]

Oh well. Thank you! :) making a new one at the moment. Very simple one

[@commanderhawk5958]

Is there a difference in using the skin of fruit to the flesh only?

[@CitySteadingBrews]

Yes. It also depends on the fruit.

[@Brandyalla]

Would this be a metheglin? Like, would flowers be lumped in with "herbs and spices" as the flavoring category? My Google-fu has failed to produce an answer to the question "what is a mead made with flowers called?" I found a bag of dried hibiscus flowers at the grocery store today, so I'm interested

[@CitySteadingBrews]

Good question! I would say it’s a metheglin? Maybe? Though…. Maybe just hibiscus mead… dunno.

[@Brandyalla]

It's fun when things have their own names though lol