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Jamaica-Hibiscus extraction
- Thread starter Cramptholomew
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glassgrl
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Did you taste it yet? I tried to do a Jamaica drink once with a hibiscus tea extract I made. Holy hell that was awful.
But all the extracts I've done suck.
Now I want a bottle of icy cold Jamaica.
But all the extracts I've done suck.Now I want a bottle of icy cold Jamaica.
Did you taste it yet? I tried to do a Jamaica drink once with a hibiscus tea extract I made. Holy hell that was awful.
Now I want a bottle of icy cold Jamaica.
Yes, I tried it. It's not awful, but it's nothing like I hoped. It has that "this is a homemade extract" thing going on. Filtered it 5 times (coffee filter, 500 SS mesh, rayon, soaked and dried Viva paper towel), and it's clear, but I still get a tinge of smoldering plant solids. I guess unless I have some serious filtering technology, I'm never going to get a really CLEAN extract.
Hibiscus is a pH indicator. (I'm into botany.) https://www.flinnsci.com/media/621314/91564.pdf
Yeah, I knew there was something like that going on. Kinda like cooking red onions in cast iron turns them green.
I just read up on this, and it must be what you cook the onions WITH. The lower the PH of the food, the bluer/greener they will be. Just like HIC posted above, the red onions have the same reaction as the Hibiscus extract.It does? Darn, I knew I should have kept my mother's cast iron pan for science
Celtic Fog
Tir Na Nog
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did you try decarboxylating the flowers first?
Nope. What would that do?
Celtic Fog
Tir Na Nog
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it removes the carbon from the flower, it will reduce the plant and vegetative flavor you might get in it. allowing more of the sweet flavor into your extract.
Can you point me in a direction for how one accomplishes this? I Googled it, but all I got was weed.
Celtic Fog
Tir Na Nog
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you can use that youtube video, it is not weed related, but people in the MM industry use that method a lot when making extractions. Works the same for non MM purposes.