Hibiscus Apple Flora 'n Fruit Mead
Experience the vibrant flavors of summer with this Hibiscus Apple Fusion Melomel. This refreshing mead combines the tartness of hibiscus flowers and the sweetness of freshly grated apples with the richness of honey, creating a fruity and floral beverage perfect for any occasion. Let it ferment into a unique drink that pays homage to nature’s bounty.
ingredients
- 3–4 oz dried hibiscus flowers
- 2 cups hibiscus tea
- 3 lbs grated apples
- 4–6 cups honey (adjust for sweetness)
- 1 tsp Fermaid O or K (yeast nutrient)
- 1/4 oz lemon juice
- 2 gallons boiled water (cooled to room temperature)
- 1 tsp potassium sorbate (optional for stabilizing)
- 1 pack yeast (e.g., Champagne or mead yeast)
- Blender or food processor
steps
- 1.
**Prepare Ingredients**: Brew hibiscus tea and let it cool to room temperature. Grate the apples and blend them into a smooth puree using a blender or food processor.
- 2.
**Mix Must**: In a sanitized container, combine honey with boiled water until fully dissolved. Stir in the cooled hibiscus tea, grated apples, lemon juice, and dried hibiscus flowers.
- 3.
**Add Nutrients and Yeast**: Mix in Fermaid O or K to provide essential nutrients. Hydrate the yeast according to package instructions before adding it to the must.
- 4.
**Primary Fermentation**: Cover the container loosely with a cloth or lid and allow it to ferment at room temperature for 1–2 weeks, stirring daily for optimal fermentation.
- 5.
**Secondary Fermentation**: Move the mixture to a sanitized secondary vessel, ensuring you leave sediment behind. Attach an airlock and let it ferment for an additional 1–3 months.
- 6.
**Stabilize and Bottle**: Optionally add potassium sorbate to stabilize the mead and prevent further fermentation. Siphon into sanitized bottles and age for at least 3–6 months to enhance flavors.
