Vanilla Coconut Tropical Mead
A luscious blend of honey, coconut, and vanilla awaits in this tropical-meets-honey mead recipe. With a golden hue and aromatic essence, this enticing beverage offers a perfect balance of sweetness and complexity. Perfect for warm evenings or festive gatherings, it transforms simple ingredients into a sumptuous drink that boasts both smoothness and depth. Enjoy it chilled to enhance its tropical character!
ingredients
- 3 lbs honey
- 1 cup shredded coconut
- 2 vanilla beans, split lengthwise
- 1 packet of champagne yeast
- 1 gallon water
steps
- 1.
In a large pot, heat the water to 160°F.
- 2.
Stir in the honey until fully dissolved and the mixture becomes clear.
- 3.
Add the shredded coconut and split vanilla beans, stirring gently.
- 4.
Allow the mixture to cool to room temperature, ensuring flavors meld.
- 5.
Transfer the cooled mixture to a sanitized fermentation vessel.
- 6.
Sprinkle the champagne yeast over the surface and seal the vessel with an airlock.
- 7.
Place in a dark, cool area to ferment for 4-6 weeks.
- 8.
Once fermentation has completed, rack the mead into a secondary fermentation vessel to separate from sediment.
- 9.
Age the mead for another 2-3 months, allowing flavors to develop.
- 10.
Finally, bottle the mead and age it for an additional 3-6 months for optimal flavor.
- 11.
Chill before serving and savor the tropical notes of coconut and vanilla!
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