Pineapple Jalapeno Mead
Pineapple Jalapeno Mead
ingredients
- Honey - 3 lbs
- Water - 1 gallon
- Pineapple Juice - 1 cup
- Coconut Water - 1/4 cup
- Jalapeno Peppers - 2-3, sliced
- Turmeric - 1 tsp
- Ginger - 1/2 tsp, grated
- Salt - 1/4 tsp
- Red Wine Yeast (e.g., Lalvin K1-V1116) or Mead Yeast (e.g., Red Star Premier Cuvee) - 1 packet
steps
- 1.
Sanitize all brewing equipment and ingredients thoroughly.
- 2.
In a large pot, combine honey and water, heating gently until the honey completely dissolves.
- 3.
Remove from heat and mix in pineapple juice, coconut water, jalapeno slices, turmeric, ginger, and salt until well blended.
- 4.
Allow the mixture to cool to room temperature.
- 5.
Transfer the cooled mixture to a fermentation vessel, sprinkle yeast on top, and stir gently.
- 6.
Seal the fermentation vessel and let it ferment at a stable temperature of 65°F - 70°F (18°C - 21°C) for 2-3 weeks or until bubbling stops.
- 7.
Once fermentation is complete, rack the mead into a clean vessel for aging, leaving sediment behind.
- 8.
Age the mead for at least 6 months in a cool, dark place for optimal flavor development.
- 9.
After aging, bottle the mead and store in a cool environment until ready to enjoy.
