Pineapple and Coconut Mead
Escape to a tropical paradise with this Tropical Bliss Mead, infused with luscious pineapple and creamy coconut. The unique flavor of Almond Blossom Honey adds a floral twist, enhancing the sun-kissed essence of this refreshing beverage. Ideal for warm gatherings and beach vibes, allow each sip to transport you to your own island retreat.
ingredients
- 3 lbs Almond Blossom Honey
- 1 ripe pineapple, peeled and chopped
- 1 can (13.5 oz) coconut cream
- 1 teaspoon vanilla extract
- 1 packet of mead yeast
- 1 gallon of filtered water
- 1 teaspoon acid blend
- ½ teaspoon nutrient for yeast
- Pineapple slices and toasted coconut flakes for garnish
steps
- 1.
In a large pot, gently heat 2 cups of the filtered water with Almond Blossom Honey, stirring until fully dissolved.
- 2.
Once dissolved, remove from heat and add the chopped pineapple. Let it steep for 30 minutes before straining to remove the pulp, collecting the sweet juice.
- 3.
Pour the pineapple juice back into the pot and add the coconut cream, vanilla extract, and remaining filtered water, stirring until well mixed.
- 4.
Allow the mixture to cool to room temperature.
- 5.
Once cool, add the acid blend and yeast nutrient, thoroughly mixing them in.
- 6.
Pitch the yeast by sprinkling it over the mixture.
- 7.
Cover the pot with a clean cloth to allow fermentation while keeping out contaminants.
- 8.
After 24 hours, transfer the mixture into a sanitized fermentation jug, leaving about 2 inches of space at the top.
- 9.
Attach an airlock to the jug and let it ferment in a cool, dark place for 4-6 weeks, or until bubbling stops.
- 10.
Once fermentation is complete, siphon the mead into clean bottles, adding a garnish of pineapple slices and toasted coconut flakes.
- 11.
Seal bottles and allow to age in a cool place for an additional 2-4 weeks for optimal flavor development. Serve chilled.
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