Making Hibiscus Wine | One gallon easy recipe start to finish - with a tasting!
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- Опубліковано 14 лип 2024
- Hibiscus wine is a fermented alcoholic drink made from hibiscus and sucrose (table sugar). We're brewing up Jack Keller's simple and easy hibiscus wine recipe in this how-to video on flower fermentations. We'll show you the process from start to finish, as well as include a tasting and some notes for the next time. Video sponsored by Home Brew Ohio, and gear links are below!
0:00 Intro
2:15 Recipe
2:38 Process
7:04 Tasting
So You Want to Brew - Homebrewing 101 series: • How to Homebrew Beer, ...
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Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-...
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Jack Keller's book available at:
amzn.to/3x7wtM9
or bookshop.org/lists/the-homebr...
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How do you like your flower ferments? Let us know in the comments (or on Discord)!
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#hibiscus #hibiscuswine #homebrewing
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
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I love the idea that I can put together a good wine without having to buy several pounds of fruit!
Tea and flower wines can be incredibly lovely, especially once you get into blending. Still a lot I’d love to explore there.
I started a Hibiscus Mead last Sunday and was amazed at the deep red color. And the aroma was exceptional. I am going to try the wine in a week or two.
I've never thought to use hibiscus on its own like this! very cool!
I would’ve never thought to let it ride out most of fermentation! I have to imagine that Jack did it 10 different ways and settled on the best.
I have a LOT of hibiscus left over from when I did the Viking’s blod. Will probably be doing this one.
I just started a new VB batch. Still have a two year old one lazily bulk aging 😂
Loved the way you showed the Brewing aspect of the Wine 🍷. And the color is Spectacular . If you don't like the Taste, just remember , ( The Art 🎨🎭 of the Brewer is in the Adjustments .) Would Love to see more of Jack's Recipes . From the Man who has been around the Block, more than a few Times . Keep Em coming , I'm Biting at the Bit to see More . 🐯🤠
Jack was a legend!
Fascinating.
🍻
That color is gorgeous! I really enjoyed this video, I’ve wondered how legit his recipes are! 😀
Ya gotta get his book, fam!
I want to try this!
Super good!
Love this! I actually am attempting a take on 'his' coconut wine recipe (I think it was just passed along to him), as someone requested I try it. Will be an interesting one.
I haven’t looked into that one yet! You’ll have to let us know how it goes. 🍻
Floral flavors are a solid "no" for me. Never brew anything in this realm. However, this video made me rethink things. I just put it all together, and scaled up for 5 liters. May end up mixing some with a cranberry wine also fermenting. Good brewing times.
that is rather serendipitous that i just left a comment on MMM channel that i always use 2 oz to for every 1 gallon for wine or mead.
Seems like just the right amount!
Looks great. I use hibiscus tea in some of my heavier meads. Usually a combination of black tea and hibiscus to adjust the tartness/acid level I want.
Love that. The tartness in hibiscus is definitely an under appreciated tool IMO.
I should do this. I have a bunch of hibiscus left over from my floral rose mead (rose petals, rose hips and hibiscus on wf honey)
Love the colour. I have a gallon in primary right now.
It’s got me wanting to add hibiscus to a beer just for the color… Have you ever done anything like that?
@@DointheMost with a beer not yet. With cider yes and I've used it to colour skeeter pee. Works well for colouring them
Just did the pineapple fruit bomb mead and at 5 days after starting fermentation it looks like a lava lamp from the pineapple bits swirling thru it. Super cool to watch
When I’ve done pineapple in buckets I’ve got some really fun Fibonacci spiral type formations on top. Pretty cool.
That color! Hibiscus is fantastic for brewing!
it has become an integral part of all my blood meads and wines such as, the viking blood or dragon blood...however, as it turns out, I just happen to have hibiscus and rosehip mead brewing right now and it is the first time I'm brewing just, or mostly with hibiscus. 75% of it is hibiscus and 25% rosehip.
40g of dried hibiscus steeped into a tea, 10g of rosehip infusion and 1.8kg or 3 and a half pounds of wildflower honey...so, this video is truly what I needed. It's so encouraging!
Btw, this mead has been in the primary fermentation for 4 weeks now and it is still going!
Rose hips are a lot of fun and I like that little pop of tartness. I’d like to brew more with them! Maybe a rose hip cider?
@@DointheMost Definitely!
I'm about to try brewing this as a mead! I know Kveik was mentioned, but any other recommendations for a yeast that works well with hibiscus? Perhaps a Lalvin yeast?Red Star yeast doesn't seem to be readily available here in Canada
i tend to avoid acid additions in hibiscus because it naturally quite tart
Do you enjoy Sarsaparilla?
If you do, have you ever made an alcoholic sarsaparilla?
I'd love to see a recipe for this.
In some of Jack’s recipes he uses frozen white grape juice and since Welches has stopped making this what would you suggest using. I was think about using the frozen apple juice, just worried about the apple taste being over powering.
Making a 3 gallon batch, including acid additions, but I'm using 4 kilos of sugar, EC-1118, go-ferm, and fermaid K (sna). OG is 1.121 with potential abv of nearly 18%. Can't wait to see how this turns out. It is crazy economical - it's like a dollar per bottle of wine.
8.8 lbs is close enough to 4 kilograms. Or 9lb if you don't feel like being too technical
How much hibiscus did you use?
Did the hibiscus leave get removed to avoid over extracting tannins? If that's the case, it seems odd to link the removal of the hibiscus with the gravity instead of just setting a time of when it needs to come out.
If want to use a 6 gallon bucket ferment would I be able to just triple these recipes? Would there be too much headspace or drastically change anything else?
Thanks for doing this video! I'm curious about why Hibiscus wine ferments so slowly. I've seen other fruit wines that ferment in 7-10 days, yet Hibiscus wine literally takes a month! Why is that? Can the fermentation be accelerated?
How would you suggest I mix blueberries into this recipe?? I have about 25lbs of blueberries frozen and would love to do a blueberry hibiscus
The intro is giving animals by Alex g
I think I might do a 1 gal batch of this as a mead soon. Which honey varietal would you go with for this? It sounds like blueberry blossom or orange blossom could compliment nicely.
I was gonna say orange blossom, but you’ve got me curious with blueberry blossom now. The delicate notes might get lost, though.
@@DointheMost yeah that would be my main concern with blueberry blossom. Orange blossom feels like a no-brainer. Adding this to the to-brew list!
I was just considering making a Hibiscus Mead or wine. This video convinces me I should follow through. Now to decide whether it is wine or mead and then whether to make it semi dry/semi sweet. What are your thoughts on the semi Dry rather than dry?
Semi dry would likely enhance the florals more. What do you prefer?
@@DointheMost I make my wine and mead for my wife and her friends and they prefer sweet but will drink a semi-sweet or semi dry.
I wonder if the flavor would be different if you started with cooled water instead of hot. I know tea is different with the temp, but the long steeping may make it make no difference
A bit of brown sugar could also add some nice flavours
Or maybe a couple teaspoons of molasses? Definitely some possibilities to boost that wonderful hibiscus character!
Y’all got my wheels turning.
Nicely done. I like the recommendation of making this as a mead. Do you think this would do well if this was recreated using honey to 1.055ish SG or do you think the honey flavor would be too light and get overpowered by that much hibiscus?
I think that depends on the varietal - I think orange blossom could cut through that big rich hibiscus profile. Now you’ve got me wondering about a sparkling session mead version.
@@DointheMost i have some orange blossom and some funy varities from Shawn Harris in Hawaii sitting around i could try it out with. I've been holding my breath...watching, waiting, hoping, and praying for a session hibiscus and a session rose 🌹. I think those would be incredible this summer. My next 5 gal batch of crispy hydromel will have 1 gal set aside for for some hibiscus.
@@Funpants94 keep me posted on that!
@@DointheMost I will! Any recommendations on how to make a rose? Or do you think the crispy hydromel and rose petals is a good starting point?
@@Funpants94 I think you’re on track there, maybe save the acid additions for secondary so you can dial in balancing. Also maybe have some rosewater handy for secondary in case it needs some enhancement.
What a coincidence: my friend has a hibiscus plant and has been saving the flowers for me for a year. He asked me when I wanted them. I guess the time has come!
He cut the flowers, would you recommend just tearing them apart and leaving behind the greens?
I will use kveik voss, ALL red star yeasts give me sulfur and stalled fermentations. None other yeast does.
Definitely only use the petals. With our hibiscus tree I give the greens to the rabbits and they seem to like them. I really wanna try this again with voss, and I happen to have plenty of hibiscus and a voss slurry in the fridge right now…
@@DointheMost do you have a suggestion about the nutrition schedule? I have played around with kveik voss and I found out that the yeast tends to be stressed if it uses up all the resources available at the beginning and then gets without backup resources to finish the fermentation. My observations are for beer brewing. I optimised the process and got best results by pitching 1 million cells/ mL and adding the nutrients 12h after pitching (in a nutrient-rich medium like beer).
@@tim-tim-timmy6571 I always do tosna using Fermaid O for meads, and usually Fermaid O for wines, with a heavy pitch at 24h for lower ABV or a staggered couple of additions for higher ABV.
If you were not following Keller's recipe, would you have inverted the sugar? What are the deciding factors to invert or not? Also, do wines not really need much aeration in the beginning?
More than anything inversion ensures a quicker and smoother fermentation in my experience. It’s one less step the yeast have to go through. I’ve never really aerated wines in the way I do meads and have typically had pretty reliable fermentation kinetics. So I usually aerate at the beginning by aggressively pouring everything together and then kind of leave it at that.
Cool cool cool. Thank you.
Did you just call a yeast hoppy? 🤨
I said what I said.
Number 2 😂 Im up at 3am. Not a big fan of hibiscus, but I’ll listen.
Oh I adore hibiscus! What do you dislike about it?
@@DointheMost The flavor
Squeezing the hibiscus daily did nothing & Jack Keller wasn’t the end all be all to brewing. Why are you following his recipes? I think you’re a better brewer than he ever was. 2 ounces isn’t a lot. I’m sorry, but this video doesn’t feel authentic.
Respectfully, you can unsubscribe at any time.
Sorry, but I feel you guys are reaching for content & it’s no longer interested to me. Both of your channels have fallen off my radar, but my nemesis, Brian has a ton of subscribers. I kinda get it, but not. People want simple & it appears your moving in that direction. I’m very disappointed, but I understand this is a grind.
I have a profound respect for Jack Keller‘s work and this is a personal project to me to honor his contributions to the hobby. I’m sorry you can’t see it that way. Jack was a mentor to me and I want his legacy to live on.
I’m sorry BC, but the content has become so rudimentary as of late. It’s just not interesting anymore from you or Garrett. It seems contrived. Again, I couldn’t do what you do which is why I never got involved in UA-cam. Honestly, after two+ years, I want to see recipe development, but you’re not providing that. How can we have successful brews if not for your tutu ledge? You have to know what most new brewers make is shit. If I could have 4 or 5 reliable brews, I’d keep making them, but my best brews are my own creations after spending hundreds of dollars & dumping crap in my compost bin. Brian & Derica have people fooled with their screens & videografy. They’re fakes. I would just appreciate a few good reliable brews in my wine shelf. Most of my brews I wouldn’t serve to an enemy. So, people claiming to make amazing wine/mead from the gitgo are liars. I’ve been through this learning process with you & Garrett. I’m not learning from either of you now. It all seems forced. I’m sorry, but that’s my experience & why I’m not involved anymore.
a lot of us cut our brewing teeth on Jack Keller recipes. so maybe he wasn't the single most prolific brewer on the planet, but he was a legend. he tried to transform everything under the sun into something drinkable - I think these videos are a great way to keep his memory alive and honor his contribution to winemaking
The video was not simple for the sake of being simple. BC was following another master's recipe and process. As mentioned in the beginning of the video, you can learn a lot by doing a brew someone else's way. If people did not do this, there would still be a lot of brewers using raisins as nutrients. Also, how many subscribers someone else has does not matter. But in this case, a lot of the subscribers you are talking about are eventually going to branch out for more education and find this channel. It is all good.
Nemesis? Have I awoken into Star Trek?