steps

1. 1.

   In a large pot, combine water and honey. Bring to a boil, stirring until honey is dissolved.

2. 2.

   Remove from heat and add chopped pineapple and sage leaves. Let cool to room temperature.

3. 3.

   Transfer mixture to a sanitized fermenting vessel and sprinkle yeast over the top.

4. 4.

   Cover with an airlock and ferment for 1-2 months, until fermentation slows.

5. 5.

   Rack melomel into a clean vessel, leaving behind sediment.

6. 6.

   Allow melomel to age for an additional 3-6 months before bottling.

7. 7.

   Chill before serving and enjoy the tropical flavors of pineapple sage melomel.