3 gal Pineapple Juice
3 Cups Black Tea
10 lbs Wildflower Honey
1 packet Champagne Yeast
This all-natural recipe yields great results. Add tea to about a quart of water and boil for 20 min. Remove from heat and add honey, stir in well. . skimming off any scum if it rises. Cool to blood temp. In meantime, prepare yeast starter. Add pineapple juice to 5 gal. carboy, then pour in cooled must. Top with water. Pitch yeast. Use a blow-off tube initially as primary fermentation may be vigorous. Rack to secondary in 10-14 days. Rack every 30 days until clear. Bottle. Age forever - starts off pretty green.
The original gravity may change based on the brand of juice you use. This will be a dry mead but you can stabilize and back sweeten.
has anyone done this recently and know how it has come out or has a pineapple recipe that is great
I did a pear pineapple mead 3 gal carboy 1 gal each juice 6lbs honey from my hives toped off with water about 3 weeks in bucket 3 months in 2nd re-racked a 3rd time on the 11th month added just under a cup o honey bottled and boom went the bombs a year wasted but wth live and learn right anyhow managed to save 6 750 ml bottles really bubbly nice taste 5 left in crawlspace under house in a few months will open another dident take any readings but give a nice mellow buzz. :mug:
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