Playa Samara Mead
Experience the taste of paradise with this Tropical Escape Mead, combining luscious pineapple and creamy coconut for an unforgettable flavor journey. Perfect for beach parties or summer gatherings, this mead captures the essence of sun-soaked days and warm ocean breezes. Sip slowly and let the exotic notes whisk you away to your own tropical retreat.
ingredients
- 3 lbs raw 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 the 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. Once cool, add the acid blend and yeast nutrient, thoroughly mixing them in.
- 5.
Pitch the yeast by sprinkling it over the mixture. Cover the pot with a clean cloth to allow fermentation while keeping out contaminants.
- 6.
After 24 hours, transfer the mixture into a sanitized fermentation jug, leaving about 2 inches of space at the top.
- 7.
Attach an airlock to the jug and let it ferment in a cool, dark place for 4-6 weeks, or until bubbling stops.
- 8.
Once fermentation is complete, siphon the mead into clean bottles, adding a garnish of pineapple slices and toasted coconut flakes.
- 9.
Seal bottles and allow to age in a cool place for an additional 2-4 weeks for optimal flavor development. Serve chilled.
