Step 1

Bring hibiscus to a boil in 1.5 gallons of water, kill the flame, and steep 30 minutes

Step 2

During the steep, blend raw honey, defrosted fruit, and pectic enzyme together with two gallons of water

Step 3

Drain and discard flowers, add hibiscus tea to the must

Step 4

Add the remainder of the water, stir to combine

Step 5

Pitch yeast immediately and ferment dry, making sure to punch the cap every 24-48 hours.