Pineapple Melomel
Dive into the refreshing world of homemade pineapple melomel! This delightful honey-based mead combines the vibrant sweetness of ripe pineapple with the natural complexity of honey. Infused with yeast nutrients and tannin, this artisan beverage will elevate any gathering or serve as a unique gift. Let the tropical paradise unfold in every sip!
ingredients
- 3 lbs fresh pineapple (peeled, cored, and chopped)
- 1 Campden tablet (to sterilize and prevent wild yeast or bacteria growth)
- 4 cups honey (for fermentation and sweetness)
- 1 tsp yeast nutrients (to help the yeast thrive)
- 1 tsp tannin (adds body and complexity to the melomel)
- 1 packet wine yeast (such as Lalvin EC-1118 or another suitable strain)
- Water (to bring the mixture to the desired volume)
steps
- 1.
Sanitize all equipment to avoid contamination. Use the Campden tablet in 1 gallon of water to clean.
- 2.
In a large pot, bring 1 gallon of water to a boil and add the chopped pineapple. Simmer for 15 minutes to extract flavors.
- 3.
Strain the pineapple mixture into a fermentation vessel, discarding solids.
- 4.
Add the honey, yeast nutrients, and tannin to the warm liquid, stirring until dissolved.
- 5.
Allow the mixture to cool to room temperature before adding the yeast.
- 6.
Sprinkle the wine yeast on top, cover with a cloth, and secure with a rubber band. Let it sit for about 24 hours.
- 7.
After 24 hours, seal the fermentation vessel with an airlock and place it in a dark, warm space.
- 8.
Ferment for 1 to 2 weeks, or until bubbling slows significantly.
- 9.
Siphon the melomel into clean bottles, leaving sediment behind. Seal and age for at least 1 month before enjoying!
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