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Old 03-19-2013, 04:58 AM   #1
Jan 2013
Posts: 162
Liked 11 Times on 10 Posts

I am planning a Pina Colada mead. I'm trying to the main fermentable sugar. I'm contemplating honey or coconut sugar.

Has anybody fermented coconut sugar? How did it work out? What would you repeat or change?
Ex fermentum, scientia.

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