Pineapple Jalapeno Mead
"Here is a standard YAML version of Recipe 2: Pineapple Jalapeno Mead: ``` --- recipe: name: Pineapple Jalapeno Mead type: mead description: A sweet and spicy mead featuring pineapple and jalapeno peppers. ingredients: - name: Honey quantity: 3 lbs unit: lb - name: Water quantity: 1 gallon unit: gal - name: Pineapple Juice quantity: 1 cup unit: cup - name: Coconut Water quantity: 1/4 cup unit: cup - name: Jalapeno Peppers quantity: 2-3 unit: count - name: Turmeric quantity: 1 tsp unit: tsp - name: Ginger quantity: 1/2 tsp unit: tsp - name: Salt quantity: 1/4 tsp unit: tsp - name: Red Wine Yeast (e.g. Lalvin K1-V1116) or Mead Yeast (e.g. Red Star Premier Cuvee) quantity: 1 packet unit: packet instructions: - Sanitize all equipment and ingredients. - Combine honey and water in a large pot, heating until honey dissolves. - Remove from heat and add pineapple juice, coconut water, jalapeno peppers, turmeric, ginger, and salt. Stir well to combine. - Let cool to room temperature. - Transfer to fermentation vessel and pitch yeast. - Ferment at 65°F - 70°F (18°C - 21°C) for 2-3 weeks or until fermentation is complete. - Rack into new vessel and age for at least 6 months. - Bottle and store in a cool, dark place. notes: - Adjust jalapeno pepper quantity to desired level of heat. - Add a few fresh pineapple chunks to secondary fermentation vessel for enhanced flavor. - Experiment with different types of peppers for varying levels of heat. ``` This YAML recipe format is widely used and can be easily imported into various homebrew software and apps."
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