Tropical Pineapple Coconut Mead (Melomel)

Tropical Pineapple Coconut Mead (Melomel)


  • 3 lbs (1.36 kg) of raw honey
  • 1 gallon (3.78 L) of water
  • 2 cups of fresh pineapple chunks
  • 1 cup of coconut flesh, freshly grated or unsweetened flakes
  • 1 lime, zest and juice
  • 1 packet of mead yeast (e.g., Lalvin D47)
  • 1 teaspoon of yeast nutrient
  • 1/2 teaspoon of yeast energizer
  • Optional: 1/2 cup of light brown sugar for additional sweetness


Primary Fermentation:
  1. Sanitize: Ensure all your equipment is thoroughly sanitized.

  2. Prepare the Must:

    • Gently warm the honey (avoid boiling) and mix it with water in your fermentation vessel.
    • Add the pineapple chunks, coconut, lime zest, and lime juice.
  3. Yeast Preparation:

    • Hydrate the yeast according to the packet instructions.
    • Add the yeast nutrient and energizer to the must.
    • Pitch the yeast into the must and stir gently.
  4. Fermentation:

    • Seal the fermentation vessel with an airlock and store it in a dark, cool place.
    • Allow it to ferment for 4-6 weeks.
Secondary Fermentation:
  1. Transfer and Clarify:
    • Siphon the mead into a clean, sanitized secondary fermentation vessel, leaving behind the sediment and fruit pieces.
    • Optionally, add a fining agent to help clarify the mead.
  2. Age the Mead:
    • Allow the mead to age in secondary fermentation for at least 3-6 months, or longer for more developed flavors.
  1. Final Transfer:

    • Siphon the mead into sanitized bottles, ensuring no sediment is transferred.
  2. Bottle Age:

    • Optionally, allow the mead to bottle-age for additional months to enhance its flavors.
  3. Enjoy:

    • Serve chilled and enjoy your Tropical Pineapple Coconut Mead!


  • Adjust to Taste: Modify the amount of pineapple and coconut according to your flavor preferences.
  • Sweetness: If you prefer a sweeter mead, consider back-sweetening with additional honey or introduce brown sugar during the primary fermentation for a caramel note.
  • Yeast: Ensure the yeast used is suitable for the potential alcohol content and sweetness level desired.

This mead should offer a delightful blend of the tropical flavors of pineapple and coconut, with a zesty kick from the lime. It’s like a vacation in a glass!

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