Hibiscus Country Wine

Total timeline: 90 days (30 fermentation + 60 aging)

  1. Day 0

    Steep hibiscus

    Pour boiling sugar-water over hibiscus; steep 24h covered.

  2. Day 1

    Strain + acidify

    Strain flowers; add lemon juice and Campden.

  3. Day 2

    Pitch yeast

    After 24h, add nutrient and yeast.

  4. Day 2-9

    Primary

    Ferment 5-7 days at 65-70°F. Color is brilliant magenta.

  5. Day 9-30

    Rack to secondary

    Rack to carboy; ferment to dryness.

  6. Day 60

    Stabilize + bottle

    K-meta + sorbate. Bottle. Drink within 1 year — color fades.