Hibiscus and black tea wines

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winechef

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I took a few kilograms of dried hibiscus flowers, steeped in 5 gallons of water and about 6 kg of sugar. I also steeped 2kg of black tea about 10 gallons.

I adjusted ph, before making a yeast starter.

1st batch 5 gallons is just black tea, a little lemon and a hint of ginger.

2nd batch 5 gallons is 20 % black tea, and 80% hibiscus,
3rd batch is 80% black tea 20% hibiscus.

all with sugar content will be about 14% abv if dry but will back sweeten with some hibiscus and tea I reserved and froze.


the black tea has some nice tannins and the citrus. sweetness from hibiscus really matches it.

really excited to discover what the final product will be
 
I took a few kilograms of dried hibiscus flowers, steeped in 5 gallons of water and about 6 kg of sugar. I also steeped 2kg of black tea about 10 gallons.

I adjusted ph, before making a yeast starter.

1st batch 5 gallons is just black tea, a little lemon and a hint of ginger.

2nd batch 5 gallons is 20 % black tea, and 80% hibiscus,
3rd batch is 80% black tea 20% hibiscus.

all with sugar content will be about 14% abv if dry but will back sweeten with some hibiscus and tea I reserved and froze.


the black tea has some nice tannins and the citrus. sweetness from hibiscus really matches it.

really excited to discover what the final product will be
 
When you bottle the wine, add a couple of springs of dill to the bottles. The Hibiscus & Dill flavors meld very nicely!
 

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