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Old 03-19-2013, 04:58 AM   #1
Join Date: Jan 2013
Posts: 162
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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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