Piña colada hard cider

So I came with this to get going in time for warm weather that will hopefully arrive soon! The recipe is for a pineapple/ apple cider which is "dry hopped" with fresh organic toasted coconut and then aged on dark rum soaked barrel staves.

This was a 2 gallon batch. Ratio of apple juice to pineapple juice was about 1:4 apple so you can tweak the batch size according...

1.5 gallons martinellis apple cider
.5 gallons organic pineapple juice
Half packet of Nottingham
1 teaspoon of yeast nutrient
1teaspoon of Pectic enzyme
No tannin or acid blend added
Added 1/4 pound of maltodextrin
1 pound of organic cane sugar
Chunks of half a pineapple to add flavor and surface area

Primary ferment this until dry. Approx 2 weeks.

Rack off of lees/fruit solids

Rack onto rum soaked medium chips (10-12 chips)
Add approx 1 pound of toasted organic coconut shavings. You can put these in a fine mesh bag like I did, however, it is a test in patience to get that bag out after secondary...it took ahwile and 2 other people haha.

I let this sit for at least a month. It will look messy from all the coconut particles and what not but after a month, Rack it again, add a little more yeast and it will clear up with time. To bottle:

Add half a jar of pineapple juice or concentrate. Bottle. Carb for 4-5 days and heat pasteurize or cold store to halt carbonation.

Enjoy!!
This one is a great golden color with a nose of coconut and tastes of fresh rum soaked pineapple. Great cold.

 

Dat primary

 

Hey, how did this turn out?

 

I'm still looking for a good coconut flavoring that doesn't leave a bad/off aftertaste. Anyone find one?

Cheers

 

How about this?
https://www.homebrewcentre.co.uk/to...Yr5DnBahilSh5uDLGgmO-k5jBGpcwuehoC8H8QAvD_BwE

Or soak some oak chips in malibu?
Might brew a batch up and do half and half!