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Old 11-14-2012, 12:04 AM   #1
Nov 2012
Posts: 1

I'm just curious if any of you have ever tried making banana coconut mead or if it would even be possible or taste good. I would assume you would use like 5lbs of honey quite a few bananas and a lot of coconut rimes and the juice/milk. Any suggestions

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Old 11-14-2012, 12:56 AM   #2
Jan 2012
Tulsa, Oklahoma
Posts: 2,258
Liked 230 Times on 210 Posts

Coconut does not seem to be the most widly used ingrediant in wine/mead and much less as a base. So I am not sure on the specifics with it and what may taste good with it. Jack Keller a pretty great wine/mead/all kinds of spirits buff had the following recipe on Coconut wine:

1 gallon coconut wine

1 lb dried coconut
1 lb rice
1 lb pitted dates
1-3/4 lbs granulated sugar
1-1/4 tsp acid blend
1 tsp yeast nutrient
1 gallon water
Sauterne wine yeast

Bring 1 quart water to boil and add rice; boil for 3 minutes. Meanwhile, chop the dates and mix then with the coconut in a boiler. Strain the rice, adding the water from it to the boiler containing the coconut and chopped dates. Bring to a boil and hold for 15 minutes. Strain the water over the sugar, yeast nutrients and acid blend and stir until dissolved completely. Allow to cool to room temperature, transfer to primary and add activated yeast. Cover and ferment until initially vigorous fermentation subsides, then transfer to secondary and attach an airlock. After 3 months, rack into clean secondary with crushed and dissolved Campden tablet, top up and refit airlock. Wait 3 additional months and rack, top up and refit airlock again. After additional month, stabilize, sweeten if desired and rack into bottles. [Adapted from recipe by C.J.J. Berry]
You could follow the same recipe but swap the rice for mashed banana & swap the Sugar for honey. I guess the dates could still be there or swap it's volume for additional honey. I don't know but feel free to experiment and keep us all posted. I would bet though this idea would need a good long aging befor it was really drinkable though. I have heard of many banana wines needing over a year closer to two years to reach maturity.
A painting says a thousand words. But a painting while on good mead just looks funny!

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Old 11-15-2012, 04:17 AM   #3
Aug 2012
Seattle, Wa
Posts: 77
Liked 1 Times on 1 Posts

I'm in the process of a pineapple coconut. I used a gallon of pineapple juice and I'll rack onto unsweetened coconut flakes.

Banana coconut will be interesting.

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