Pineapple Coconut Mead
Immerse yourself in a tropical oasis with this Pineapple Coconut Mead. This refreshing concoction blends sweet pineapple and creamy coconut, creating a vibrant beverage that's perfect for warm nights and festive beach gatherings. With its unique twist on traditional mead, each sip evokes the essence of sun-soaked islands. Make it at home and elevate your next celebration!
ingredients
- 1 can (15 oz) crushed pineapple, in juice
- 1 cup coconut water
- 1 cup honey
- 4 cups water
- 1/2 tsp yeast nutrient
- 1/4 tsp champagne yeast
- 1/2 cup shredded unsweetened coconut
- 1/2 tsp vanilla extract
steps
- 1.
In a large pot, combine the crushed pineapple (with juice), coconut water, and honey. Heat gently until the honey is fully dissolved.
- 2.
Add the water and stir until well mixed. Allow the mixture to cool to room temperature.
- 3.
Once cooled, sprinkle the yeast nutrient and champagne yeast on top of the mixture without stirring. Let it sit for 10 minutes.
- 4.
After 10 minutes, gently stir the mixture to incorporate the yeast and nutrients.
- 5.
Transfer the mixture to a sanitized fermentation vessel, leaving some space at the top.
- 6.
Add the shredded coconut and vanilla extract. Seal the vessel with an airlock.
- 7.
Allow the mead to ferment in a cool, dark place for 2-4 weeks, checking for bubbles in the airlock periodically.
- 8.
After fermentation slows, siphon the mead into bottles, leaving sediment behind.
- 9.
Let the mead age in a cool place for at least 1 month before tasting. Enjoy chilled or over ice for a refreshing drink!
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