Tropical Island Piña Colada Mead
Sip on this Tropical Island Honey Mead, a blissful fusion of alfalfa honey, ripe pineapple, and creamy coconut that captures the essence of a sun-soaked beach escape. Each sip offers a beautiful balance of sweet and tangy flavors, delivering a refreshing tropical vibe that'll transport you to paradise. Perfect for summer gatherings or as a unique gift for mead enthusiasts!
ingredients
- 3 lbs alfalfa honey
- 1 can (46 oz) pineapple juice
- 1 can (15 oz) cream of coconut
- 1 tsp vanilla extract
- 1/2 tsp yeast nutrient
- 1 packet mead yeast (e.g., Lalvin D-47 or EC-1118)
- 1/2 gallon filtered water
- Fresh pineapple slices and shredded coconut for garnish
steps
- 1.
In a large pot, heat 1/2 gallon of filtered water until warm but not boiling.
- 2.
Stir in the alfalfa honey until fully dissolved, creating a clean honey must.
- 3.
Remove from heat and let cool to room temperature.
- 4.
Add the pineapple juice, cream of coconut, vanilla extract, and yeast nutrient to the cooled honey must. Mix well.
- 5.
Sprinkle the mead yeast over the mixture and let it sit for 10 minutes before stirring gently.
- 6.
Transfer to a sanitized fermentation vessel, ensuring there's enough space for bubbling.
- 7.
Seal with an airlock and store in a dark, cool place for about 4-6 weeks, or until fermentation appears to have stopped.
- 8.
Once fermentation is complete, siphon the mead into sanitized bottles, leaving behind the sediment.
- 9.
Age for an additional 2-3 months for flavor development before tasting.
- 10.
Serve chilled, garnished with fresh pineapple slices and shredded coconut for that extra tropical touch.
