Franks Viking Blood

Put the dried hibiscus into a stockpot. Add 1 ½ gallon of water and bring to a boil. As soon as it boils, cut the heat and let the hibiscus steep for 30 minutes to extract as much tannic herbal quality without losing its bitter flavors.
While waiting for the steep, blend the honey and two gallons of water into the fermentation bucket to create the must.
Add the mixed berries and stir thoroughly.
Add the pectic enzyme. It will further help to break down the fruits and get better extraction out of the fruits. This step is optional, and you can skip it if you like.
Add the hibiscus tea to the must. Make sure to drain and discard the flowers for easy racking.
Ezoic
Top up with the remaining water and stir vigorously.
Pitch the yeast and mix.
Ferment the mixture semi-open by putting a sanitized paper towel over the bung and covering it with an upturned mug in place of an airlock. Leave it for two to three weeks to ferment. Be sure to punch the cap every 24 to 48 hours.
After three weeks, rack the mixture into a carboy.
Stabilize the mead by crushing five Campden tablets and potassium sorbate (follow the package instructions for the right amount) using mortar and pestle. Put the crushed chemical stabilizers into the carboy and let them sit for about a week.
Back sweet the mead by mixing one cup of boiling water and ½ cup of honey. Stir well until the mixture becomes homogeneous, then put it into the bottom of the bottling bucket.
Rack the Viking blod mead into the bottling bucket.
Bottle the mead and let it age for about six to eight months.