To make hibiscus tea using a gallon of water, you will need to adjust the amount of hibiscus calyces accordingly. The general guideline is to use 1 tablespoon of hibiscus calyces for every 2 cups of water.
Since a gallon of water is equal to 16 cups, you will need approximately 8 tablespoons of hibiscus calyces to infuse the entire gallon. However, feel free to adjust the amount based on your personal taste preferences. If you prefer a stronger flavor, you can add more hibiscus calyces, and if you prefer a milder taste, you can use less.
When infusing the hibiscus calyces in the hot water, it's important to allow enough steeping time for the flavor to develop. The longer you steep, the stronger the flavor will be. I recommend infusing the hibiscus in hot water for at least 10 minutes, but you can steep it for longer if you prefer a deeper flavor.
During the steeping process, you can taste the tea occasionally to check for the desired strength. If you find it too weak, you can steep it for a bit longer, or if it's too strong, you can dilute it with additional hot water.
I personally enjoy a generous amount of hibiscus in my tea, as it provides a vibrant and tangy flavor. Experiment with the amount of hibiscus calyces to find the perfect balance that suits your taste buds. Remember, brewing tea is a personal experience, and there's no right or wrong way to do it.
To summarize, for a gallon of water, start with 8 tablespoons of hibiscus calyces and infuse them in the hot water for at least 10 minutes. Adjust the amount and steeping time based on your taste preferences. Enjoy the refreshing and flavorful hibiscus tea!