So, making a hibiscus wine I have made a million times before. I used to just bottle carb and now I’m all fancy and have a kegging system. I dialed up the sugar in this batch and the hibiscus got overwhelmed. So, I figured lets just age it on some more flowers while I carb it in the keg…here’s the good part. I forgot to use a bag. I dumped a fat pile of hibiscus flowers in my keg with my nearly finished wine. How screwed am I?
Hibiscus flowers float in my experience. You can jump to a new keg until the liquid level gets low enough to suck up some flowers. Other options are a dip tube screen or scooping them out with a slotted spoon.
Yeah, why not just vent the keg, remove the “out” post, then pull the dip tube way up. Add a small sanitized nylon stocking over the end of the dip tube with a zip tie or some dental floss. Drop 'er back in and let it rip. What does hibiscus wine taste like?