Tropical Malted Mead
Set sail on a flavor journey with this Tropical Malted Mead, where the rich profile of orange blossom honey meets the vibrant notes of pineapple and the refreshing essence of coconut water. Each sip takes you closer to a sun-soaked island paradise, making it the perfect companion for summer evenings or festive gatherings. This unique mead combines fruity sweetness and malted richness for an unforgettable experience.
ingredients
- 3 lbs (1.4 kg) of orange blossom honey
- 1 gallon (3.8 L) of filtered water
- 0.5 lb (0.23 kg) of pale malt (crushed)
- 1 cup (240 ml) of pineapple juice (fresh or unsweetened)
- 1 cup (240 ml) of coconut water
- 1 packet of Lalvin EC-1118 yeast
- 1 tsp yeast nutrient
- 1 tsp yeast energizer
steps
- 1.
In a large pot, combine the crushed pale malt with 1 gallon of filtered water. Heat the mixture to 150°F (65°C) and steep for 30 minutes.
- 2.
Remove from heat and strain the liquid into a sanitized fermentation vessel, discarding the grains.
- 3.
Add the orange blossom honey, stirring gently until fully dissolved.
- 4.
Pour in the pineapple juice and coconut water, and mix to combine.
- 5.
Allow the mixture to cool to room temperature before adding the Lalvin EC-1118 yeast, yeast nutrient, and yeast energizer.
- 6.
Seal the fermentation vessel with an airlock, and let it ferment in a cool, dark place for about 3-4 weeks, or until fermentation activity ceases.
- 7.
After fermentation is complete, siphon the mead into clean bottles, leaving sediment behind.
- 8.
Allow the bottles to age in a cool, dark location for at least 2 months for flavors to meld before enjoying.
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