Adding hibiscus to mead brings a beautiful ruby color and tart, cranberry-like flavor. For a 5-gallon batch, the timing and amount depend on how prominent you want the hibiscus character to be.

Amount:

Light flavor & color: 1–2 oz (28–56 g) dried hibiscus

Moderate flavor: 3–4 oz (85–113 g)

Bold flavor/tartness: 5–6 oz (141–170 g)

When to Add:

Primary Fermentation (Day 0)

Add hibiscus directly to the must.

This gives a more integrated flavor but can be more muted due to fermentation off-gassing and yeast activity.

Secondary Fermentation (After Primary, ~2-3 weeks in)

Best option for vibrant color and flavor.

Add hibiscus as a tea or directly into the mead for 3–7 days, then rack off.

As a Tea or Infusion

Steep 3–6 oz in ~1 quart of hot (not boiling) water for 10–20 minutes, cool it, then add to secondary.

Gives you more control over flavor and helps sanitize the flowers.

Pro Tips:

Always taste as you go — hibiscus can become overpowering and astringent if left too long.

Use a mesh bag or hop sock if adding whole petals directly to avoid messy racking.

Consider back sweetening if the tartness ends up too sharp.

Want to blend hibiscus with other flavors? Ginger, lime zest, or a floral honey pair really nicely.