Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Ancient Lemon-Lime-Coconut Mead

Reply
 
LinkBack Thread Tools
Old 02-10-2013, 12:32 PM   #1
JustinCider
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JustinCider's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Tecumseh, Michigan
Posts: 104
Liked 20 Times on 12 Posts
Likes Given: 48

Default Ancient Lemon-Lime-Coconut Mead

So i was thinking of doing a JOAM variation...lemon, lime, coconut today. Sticking to the JOAM recipe and mixing in new fruits. As i have started to study up on coconut it seems the oils in the coconut would be a huge problem.
After researching some more i came across i coconut wine recipe on Jack Kellars site. They boil the coconut for 15 min and then add the water to the carboy. Does this seem like a good idea? Do any of you have experience with this method? Come hell or high water i will be making this around noonish today. Any thoughts would be great!

http://winemaking.jackkeller.net/request183.asp

__________________
JustinCider is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2013, 12:50 PM   #2
Poobah58
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Poobah58's Avatar
Recipes 
 
Join Date: Jun 2007
Location: New Milford, CT
Posts: 2,172
Liked 49 Times on 43 Posts
Likes Given: 24

Default

I did a Lime-On-Da-Coconut mead that came out fantastic. http://www.winemakingtalk.com/forum/...-coconut-7339/

__________________
Mead Lane Brewing
The liver is evil and must be punished
Poobah58 is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 07:13 AM   #3
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,618
Liked 163 Times on 150 Posts
Likes Given: 21

Default

Whereas I found my straight lime jAO variation wasn't nice at all.....

__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 04:19 PM   #4
JustinCider
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JustinCider's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Tecumseh, Michigan
Posts: 104
Liked 20 Times on 12 Posts
Likes Given: 48

Default

Thanks for the help fellas. I ended up toasting the Coconut to try and get rid of the oils as much as i could before putting them into the carboy. The coconut was expanding like crazy...it was almost to the airlock when i left for work. Hopefully there won't be a mess to clean up when i get home.

__________________
JustinCider is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2013, 10:09 PM   #5
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,618
Liked 163 Times on 150 Posts
Likes Given: 21

Default

Quote:
Originally Posted by JustinCider View Post
Thanks for the help fellas. I ended up toasting the Coconut to try and get rid of the oils as much as i could before putting them into the carboy. The coconut was expanding like crazy...it was almost to the airlock when i left for work. Hopefully there won't be a mess to clean up when i get home.

Well I'd have thought that if you aerate it twice a day for the first 1/3rd of the ferment, the stirring action should get some O2/air into it for the yeast development but also remove some of the dissolved CO2 that might cause an issue in the early stages of the ferment.

If you do, just stir it slowly to start with and if using a carboy type fermenter, it might be best to place it in a sink first......
__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2013, 09:30 PM   #6
JustinCider
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
JustinCider's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Tecumseh, Michigan
Posts: 104
Liked 20 Times on 12 Posts
Likes Given: 48

Default

So i Bottled this stuff today. Its really really good. The coconut oils were definitely a problem. I had to use Benoite to clear the mead. It worked in maybe an hour! I was shocked to see it clear that fast after the addition. I think this will be my next 5 gallon project...but this time i will use coconut extract to get the flavor I'm looking for since i lost probably a bottle using the Benoite....live and learn.

__________________
JustinCider is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2013, 11:08 PM   #7
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,618
Liked 163 Times on 150 Posts
Likes Given: 21

Default

Quote:
Originally Posted by JustinCider View Post
So i Bottled this stuff today. Its really really good. The coconut oils were definitely a problem. I had to use Benoite to clear the mead. It worked in maybe an hour! I was shocked to see it clear that fast after the addition. I think this will be my next 5 gallon project...but this time i will use coconut extract to get the flavor I'm looking for since i lost probably a bottle using the Benoite....live and learn.
I was a bit worried about a similar loss last time I back sweetened and modified a batch.

I did the sweetening, then thought it needed some acid and a little tannin.

It was already cleared before I started but I ended up with cloudiness too start with, then I got a lot of fluffy reddish/brown looking sediment and figured I'd lose a lot, like a bottle or 2 worth.

But I decided to leave it too see what might happen.

It took a couple of weeks, but it (the lees) compacted down nicely to about 5mm deep instead of about 40mm.

The oil comments will help me too, as I have a "christmas pudding" flavoured mead clearing, and while most of the fat from the crimbo puds floated out and could be removed, there's a little bit sitting on the top still, so I might just hit it with the bentonite and let it do it's clearing thing.......

Either way, this thread has encouraged me too start thinking of a batch that has some coconut in it. Whereas before I'd presumed that the oil might be a big problem, perhaps it's an issue but not a problem........

Currently pondering coconut, lime and pineapple....... we'll see if it ever reaches the light of day !
__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2013, 12:54 PM   #8
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 146 Times on 132 Posts
Likes Given: 1

Default

I made the coconut wine recipe from the Jack Keller website about 2 years ago. Not a drop left, last bottle consumed at Christmas. I did not want to mess with a fresh coconut, not that it is called for, but I used unsweetened coconut chips sourced from www.nuts.com, and I used half the amount of dates plus 1 cup palm sugar. And then I had no Sauternes wine yeast available so I used Cote de blanc, OG was 1.085. I had no issues with oils or rancidity. I also deviated yet again by racking, once dry, onto 2 cups of lightly toasted coconut chips, and they remained intact for about 2 weeks. The dates imparted a light golden hue. Would definitely make again.

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lemon/Lime Mead? dudasaj Mead Forum 24 03-21-2013 05:46 PM
looking for an Agave/Tequila mead and a lemon/lime citrus mead. MidTNJasonF Mead Forum 7 02-08-2013 12:27 AM
Lemon Lime ale tandersen123 Extract Brewing 3 04-24-2012 12:43 AM
Lemon-Ginger Mead and Lime-Ginger Mead Nepsis Mead Forum 6 10-09-2011 04:04 PM
Lime on de Coconut Poobah58 Mead Forum 8 04-27-2010 12:46 PM