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Old 09-07-2007, 08:05 PM   #1
mgayer
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May 2007
Montgomery, Alabama
Posts: 292
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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.
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In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone

 
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Old 12-09-2013, 09:57 PM   #2
Aceandover
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Aug 2013
Kingston, Ma
Posts: 35
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has anyone done this recently and know how it has come out or has a pineapple recipe that is great

 
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Old 09-23-2014, 05:35 AM   #3
abeekeeper
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Aug 2014
Posts: 24
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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.

 
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Old 08-19-2015, 08:41 PM   #4
NibblesMN
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Aug 2015
Minneapolis, MN
Posts: 52
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I have a similar recipe that I've used for a few batches.
3 gallons total. 1.5 gallons pineapple juice. 7 lbs wildflower honey. 2 cups of coconut flakes in the primary. 71B yeast. Ferments completely dry to about 14%. Backsweeten a little with cane sugar. It's outstanding on a hot summer day.

 
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