Batch 105: Hibiscimel II

We haven't used hibiscus flowers in brewing for quite a while now. Time for another hibiscimel, which we'll just call Hibiscimel II, at least for now.

Ingredients in this batch

2 lb, 7.4 oz Paradise orange blossom honey.
8 oz. Kirkland clover honey.
1 tsp. LD Carlson yeast nutrient.
⅔ tsp. potassium carbonate.
untreated tap water to 1 gallon.
Approx. ¼ of (1 pouch of Lalvin 71B-1122, rehydrated in tap water at 95℉), shared with batch 104.
- Note: no SNA planned for this batch.
Approx. ½ oz. Baraka dried hibiscus flowers, added in a hop bag on 7 May 2018.
6 oz. cranberry honey from Bee Squared Apiaries, added on 14 June 2018.
¼ oz. Baraka dried hibiscus flowers, added 16 July 2018.

Procedure

Standard procedure: Sanitized, then mixed honey and powders and water, then agitated thoroughly by shaking. Rehydrated and pitched yeast and measured gravity. Popped in and filled an airlock.

Brew date: 8 April 2018.
Original gravity: 1.111. (Treating this as if it were 1.126 due to later honey addition.)
Bottling date: 5 August 2018
Final gravity: 1.012.
Estimated ABV: Approx. 16%.

Yield:

5 x 12 oz. beer bottles
2 x 500 mL wine bottles
1 x 500 mL swing-top clear glass bottle
about 8 oz. of leftover mead were consumed in tasting

Total: About 119 fl. oz., or not quite 93% of a gallon.

Observations

2018-04-09T12:34: There's regular carbon dioxide discharge in the carboy.
2018-04-20T11:00: The mead is already beginning to clarify, though it's still producing some carbon dioxide.
2018-05-07T18:47: The mead has already been clarifying for quite a while, and is isurprisingly clear. Added ½ oz. dried hibiscus flowers in a hop bag.
2018-06-18T20:27: Added six ounces of cranberry honey, hoping the yeast has given up and this will result in sweetness.
2018-08-05T19:00: Bottled, yielding 93% of a gallon at 16% ABV.