Charles, you are an excellent RU-vidr 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.
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.
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. 🤗
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
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.
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.
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.
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!
@@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.😊
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
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.
