Tropical Pineapple Coconut Mead (Melomel)

Tropical Pineapple Coconut Mead (Melomel)

Ingredients:

• 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

Instructions:

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:

5. 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.
6. Age the Mead:
   • Allow the mead to age in secondary fermentation for at least 3-6 months, or longer for more developed flavors.

Bottling:

7. Final Transfer:

   • Siphon the mead into sanitized bottles, ensuring no sediment is transferred.

8. Bottle Age:

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

9. Enjoy:

   • Serve chilled and enjoy your Tropical Pineapple Coconut Mead!

Notes:

• 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!