Passionfruit Mead Recipe D.I.Y.

Passionfruit Mead Recipe D.I.Y.
Passionfruit Mead Recipe D.I.Y.

Passionfruit Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Passionfruit Mead Recipe? You now have no reason to look any further; you just found what you have been looking for!


Step 1
  • 1 gallon of water
  • 2.7 pounds of honey
Step 2
  • Mangrove Jacks M05 yeast
  • nutrient
Step 3
  • 1 cup of passion fruit pulp
  • 1/2 vanilla seed
  • 1 oz of oak chips


Step 1

Boil together honey and 1/2gal water for 5 min.

Pour your honey in, if the honey is not coming out of the container put honey jar into a bastion of hot water this will loosen it up then pour in. Stir when the honey has dissolved take off fire.

Let cool in a sink of cold water to room temperature, then add yeast and nutrient.

Step 2
  • yeast
  • yeast nutrient

Prepare a 1L yeast starter by stirring the yeast and yeast nutrient into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your mead/

Add the yeast at the temperature recommended on the packet .

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Passionfruit Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Put on airlock, and let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Strain out the pedals using a cheesecloth or colander.

When you use a cheesecloth it helps to wet it first.

Secondary Fermentation
Step 3

Add 1 cup of passion fruit pulp together with half a vanilla seed.

After a month in secondary I added about 3 grams of oak chips.

Let ferment after you add the oak chips an additional 4-5 months in the secondary then bottle.

Sterilize and then bottle and cap again siphon slowly so that that sediments don’t get mixed in.

Set aside and let age.

Congratulations, You Have Completed Making this Awesome Passionfruit Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

Image by Gopinathan T from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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