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.
I’m using Jerboa and it just fails to load when clicking it, just appeared as an image in the app.
Tried the browser and it was a link, that worked. Jerboa is weird.
Nice colour ye got there!