Pineapple Coconut Mead

This is the second of two mead batches I did on the same day.  And I brewed after I bottled a batch of metheglin, officially making the day “meady.”  Below is what I used for mead batch #18, brewed on 1/2/10.  I have wanted to make a pineapple coconut mead for a while now.  One of the best meads I have ever tasted was a pineapple mead, which won the mead/wine competition at a Wort Hogs meeting a few years ago.  There was something magical about the tartness of the pineapple and the sweetness of the honey.

12 lbs honey (Mrs. Crockett’s from Costco)
2 gallons L&A Pineapple Coconut juice (8! 1 qt jugs)
1/2 tsp Irish moss
1.5 packets Lalvin 71B-1122 dry yeast
1 tsp yeast nutrient
1/2 tsp yeast energizer

Heat honey plus 1 gallon of water at 150 F for 20 minutes.  Skim the scum & add Irish moss at 15 minutes.  Cool down and add to juice to make 5 gallons.  Aerate and then pitch yeast plus nutrient and energizer.

This had an OG of 25.7 Brix, with help from the juice’s sugars.  The Brix OG converted into 1.109 specific gravity via this calculator.  This mead, unlike most other meads I’ve made, foamed up.  As in, “filled the head space and blew out the airlock” foamed up.  I guess it is/was the coconut milk.  But really, fair warning:  if you make this one, be prepared with a blowoff tube, fermcap, or both.

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