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 used honey rather than sugar, I don't remember the exact amount but it was somewhere around 25 to 30 g into between 4 and 5 liters.