Pineapple Mead Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Pineapple Mead Recipe? You now have no reason to look any further you have just found what you have been looking for!
Ingredients:
- 5lbs of Orange Blossom Honey
- 32oz of Pineapple Juice
- Lalvin Champagne Yeast
- Yeast Nutrient
- 2tbsp of Lemon Peel
- 2tbsp of Bitter Orange Peel (or fresh orange peel)
- 2 gallons of water
Step 2
- 1/4 teaspoon, Red Star Champagne yeast
Step 3
- 2 Fresh Pineapples (cubed for secondary fermentation)
Directions
Step 1
Combined all your ingredients into your carboy, be careful if you are using fresh orange peel to remove as much of the pith as you can.
Use organic oranges to avoid having to remove the wax from the peel. Using nonorganic scrub the peel till the wax is removed.
Top off till the 2 water mark with water make sure there is space on top for carbonation.
Step 2
- yeast
Wait till the mead has cooled.
Prepare a 1L yeast starter by stirring the yeast 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 beer after the beer has cooled.
Add the yeast at the temperature recommended on the packet .
After 24-48 hours it should start bubbling.
Fermentation Through Bottling Your Pineapple 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.
Let it ferment. Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.
Step 3
- 2 Fresh Pineapples
Clean and cube then add to your secondary carboy for secondary fermentation.
Let ferment for 1-2 months or more in the secondary then bottle.
After you wait for the second time you will bottle the beer 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 Pineapple 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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Other Great Recipes for You to Check Out!
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From Our Sister Blog Terebelo.com
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To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkoligist
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 buildthebottle.com Weekend Rabbi too.
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