Rambutan Mead Recipe D.I.Y.

Rambutan Mead Recipe D.I.Y.

Rambutan Mead Recipe D.I.Y.

Hey Guys and Gals!

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


Step 1
  • 5 lbs. Rambutan
  • 15 lbs. Wildflower Honey
  • 1 lb. Golden Raisins
  • 5 Gallons
Step 2
  • 2 tsp. Nutrient
  • 1 tsp. Energizer
  • 2 Packets Lalvin 1122
  • 1/2 tsp. Pecitc Enzyme


Step 1

De-seed, crush, freeze, and then thaw your rambutans.

Combined your honey, water, raisins and rambutans into your carboy.

Top off till the 2 water mark with water make sure there is space on top for carbonation.

Step 2
  • 2 tsp. Nutrient
  • 1 tsp. Energizer
  • 2 Packets Lalvin 1122
  • 1/2 tsp. Pecitc Enzyme

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 carboy.

Add the yeast at the temperature recommended on the packet.

Add the rest of the lost to carboy.

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.

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 Rambutan 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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From Our Sister Blog Terebelo.com

To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkoligist

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