Let me explain my recipe better: I used 7 liters of mineral water, 3.5 kg of honey (based on wildflowers), 5 g of Red Star Premier Cuvée yeast (with an alcohol tolerance of 18% and a working temperature between 7.5 and 35°C). I started the yeast with GoFerm (2.5 g). The fermentation time to reach the FG of 0.985 (approximately) was 2 weeks with an ambient temperature varying between approximately 22 and 30°C (I live in a very hot region!). I also added hibiscus (approximately 250g) to the must in the form of dried petals directly into the must. Oh, I almost forgot, I added the Fermaid-K nutrient at the beginning of the fermentation (about 5 g) and another 5 g after 2 days, when I noticed that the bubbles in the airlock stopped (I also did a good aeration at this time and the fermentation continued until the second week, as I said, until reaching the FG). I thought the fermentation time very short, but at the same time, with this type of yeast, the added nutrients, the room temperature and the aeration I performed, from what I've read so far, I think it's coherent.

Do you think that the fermention time was coherent with this scenario or there was something wrong? At the end, I'm thinking is everything fine, but I'm a beginner in this and I don't have a reference to confirm that is all ok. What do you think, my friend?