Hi, I'm from North Africa, where we have a hibiscus drink called carcadé, also known as bissap in West Africa.

Has anyone tried fermenting it into alcohol using baker's yeast? Is it too acidic for fermentation?

500g sugar, about 1.6L water, 5g baking yeast. it is using the smaller bottle as a bubbler.

note that once I get my paycheck I’m buying a vevor still and will be distilling the ethanol out of this, so the actual taste of this solution is not super relevant. I will also probably buy brewing yeast and bubblers for optimal ethanol and scaleability.

started about 40 minutes ago and bubbles are coming out the bubbler :) not using the balloon because I don’t want carbonization, and want my off gases to be able to dissipate to avoid icky taste or slowing down the process

I got King David/Jonathon apples (about enough to squeeze out a gallon of cider?)

I also have 71B yeast, Star San, a gallon jug with an airlock, and a decent amount of cheesecloth to strain. Anything I'm missing?