Brewing method of hibiscus sabdariffa honey wine

The invention belongs to the technical field of alcoholic beverage, and specifically discloses a brewing method of hibiscus sabdariffa honey wine. The brewing method comprises following steps: hibiscus sabdariffa calyx is cut into pieces; the processed hibiscus sabdariffa calyx is delivered into a fermentation cylinder, boiling water is added for immersion, and after cooling, sugar degree is adjusted to 16Bx with honey so as to obtain hibiscus sabdariffa honey juice; yeast and pectase are added for 6 days of fermentation at a temperature of 20 to 25 DEG C, and then fermentation is stopped, an obtained mixture is filtered so as to obtain raw wine; the raw wine is mixed with the hibiscus sabdariffa honey juice at a volume ratio of 1:(3-10) so as to obtain a mixed material, the mixed material is subjected to fermentation at 20 DEG C, and liquor returning is performed for three times; a solution obtained via three times of liquor returning is subjected to ageing for 3 to 6 months, and then is subjected to filtration, sterilization, and bottling so as to obtain the hibiscus sabdariffa honey wine. The hibiscus sabdariffa honey wine prepared via the preparation method possesses strong and pleasing flower fragrance and wine fragrance, is bright red, is clear and transparent, is sour, sweet, and delicious, is fresh in mouthfeel, is soft and mellow in wine quality, possesses typical fragrance of the hibiscus sabdariffa honey wine, and is rich in a plurality of phenols, amino acids, organic acids, vitamins, and mineral elements such as sodium and calcium.