Opened my first bottle of hibiscus mead. I think it needs longer to carbonate, or I might have not added enough carbonation sugar. Probably both.
It is pretty drinkable. This is reassuring given it was made using the cheapest available honey and is well under a month old. Voss Kveik yeast and good nutrients do wonders!
Definitely needs some refinement when it comes to sweeteners and acids. This was my first time using acids to balance a mead and I think I should have chosen citric acid or malic acid instead of tartaric acid.
Hmm, image does not seem to be loading for me.
Have you actually clicked on it? It’s a link to pasteboard as the image is too large to be hosted on lemmy.
I for one tried it and it didn’t work. Any chance you have an alternate link? I’m now curious and fully invested in your hibiscus experiment.
The link works fine. Are you using Jerboa or another mobile app like the other guy?