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Old 12-16-2011, 04:55 PM   #1
Apr 2009
Canada, eh!
Posts: 274

I've made a pineapple mead that essentially has finished almost down to 1.000 because I was away for a period and forgot about it.

So it will have very little pineapple left to it; I suppose I could sorbate it and add some pineapple juice back to it, to taste.

Now if I wanted to impart a coconut bit to it as well, suggestions on that at the 'finishing' stage?
Primary: Dunkelweizen
Secondary: BrewHouse IPA
Forgotten about: Samichlaus
Keg: Special Bitter
Keg 2: American Barleywine

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Old 12-16-2011, 07:20 PM   #2
Apr 2008
Bridgewater, NJ
Posts: 582
Liked 17 Times on 16 Posts

I've used coconut a couple times. I bought unsweetened coconut and toasted it in the oven.

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Old 12-16-2011, 10:59 PM   #3
May 2010
, South Dakota
Posts: 429
Liked 30 Times on 24 Posts

Hopheader, are you sure there's no pineapple flavor left? I know it is a delicate aroma but just because it finished dry doesn't mean the flavor is gone. Have you tasted it, if so what does it taste like?
"Gaurd your honor, let your reputation fall where it will, and out live the bastards."

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Old 12-17-2011, 01:14 PM   #4
Mar 2011
Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts

Dude, it's only a dozen posts below yours.

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