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Old 05-16-2013, 08:29 PM   #11
MathiasAilstock
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Quote:
Originally Posted by Goofynewfie View Post
Are you using canned or fresh coconut water? I may have to try this one if it turns out ok
I used canned coconut water.
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Old 05-16-2013, 08:30 PM   #12
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Originally Posted by Zaffo View Post
Ok, I gave this a shot.

Recipe as follows:
  • 1.25 lb Wildflower Honey
  • 64 oz. Coconut Juice Blend (has some grape juice in it)
  • 32 oz. Pineapple Coconut Juice (also with some grape juice)
  • 1 pineapple chopped and lightly mashed
  • 1/2 tsp. Pectic Enzyme
  • 1 pkg Lavline D47 Yeast
  • Water to Approx 1.5 gallon (US)

I mixed the honey and juice and mixed thoroughly. I then added water to about 1.5 gallon.

SG was 1.084.

The must is quite cloudy. Not sure how well this will clear in the end, but we'll just have to wait and see. (tastes really good, though)
Very interesting with the Coconut Juice and mashed up pineapple as well! I have a feeling your is going to be a much stronger pineapple and coconut taste.
Might take more time to mellow out the acidity of the pineapple though.

My mead was really cloudy during fermentation but after it stopped I transferred it to secondary and have been letting it sit and it has clarified quite a bit!
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Old 08-29-2013, 12:32 AM   #13
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It's pretty much done. Racked today. A LOT of lees.

Tastes pretty nasty now, but I've read that pineapple takes some time to mellow. Its also dry at an sg of 0.996.

I'll let this sit for a while and backsweeten later.

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Old 08-29-2013, 09:45 PM   #14
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very interested to hear how this turns out... big fan of keeping things all natural

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Old 08-29-2013, 11:40 PM   #15
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Wow sounds sooo good! As duff said being a fan of keeping things all natural, I am also!!

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Old 08-30-2013, 12:40 AM   #16
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Keep in mind that most production coconut water has lots of sugar added...that will of course increase your fermentables. Not sure about fermentables levels in natural coconut water, but will definately research...this sounds like a fine idea.

Our favorite cocktail is natural coconut water and rum. Both readily availble here in the tropics...just chop open a coco and add a shot or two of good dark rum.

I have loads of coconuts at my place in Guate, so will definately have to give this a try.

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Old 08-30-2013, 08:56 PM   #17
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In hindsight, I should have used fresh coconut milk, instead of milk mixed with grape juice. Also, I might have tried making an extract. I had some small success with a pecan mead experiment using an extract. That might be a better way to really push the coconut up to match the pineapple.

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Old 08-31-2013, 12:13 AM   #18
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Quote:
Originally Posted by Zaffo View Post
In hindsight, I should have used fresh coconut milk, instead of milk mixed with grape juice. Also, I might have tried making an extract. I had some small success with a pecan mead experiment using an extract. That might be a better way to really push the coconut up to match the pineapple.
Keep in mind that coconut milk and coconut water are not the same thing. The water is a clear liquid in the center of a coconut. The milk is extracted from the meat and is white not clear.
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