On to the next! Pineapple Coconut Melomel (Mead)

Alrighty then!

Since my primary fermentation vessel is free I decided to start something.  And what I've chosen is a pineapple coconut melomel.  Yummy! I was inspired by this video.  I don't have their recipe but I'll wing it on my own...

 This is something that my wife is going to enjoy.



Here's the recipe:

• 10 lbs. Clover Honey
• (9) 46oz Cans of Pineapple Juice
• 1 Gallon Spring Water
• 3 teaspoons Pectic Enzyme
• 5g EC-1118 Yeast
• 6.25g Go-Ferm
• 12g DAP
• 12g Fermaid-K
• Starting SG = 1.096
• Final SG = 0.998
• ABV = 13%

On brew day:

• Heat the honey to make it easy to pour then use a stick blender to mix it into the gallon of spring water. Whip it good.
• Dump the honey mixture into a 6.5 gallon plastic fermenter and use the stick blender to whip the pineapple juice into the honey.
• Check the gravity and add water to balance to a SG of 1.096.
• Measure the pH and adjust upwards to at least 3.4 using asian Lye Water
• Total volume should be in the 5.75 - 6 gallon range
• Mix 6.25g of Go-Ferm into 1/2 Cup of 110F water
• Add 5g of EC-1118 yeast into the Go-Ferm once its temperature reaches 104F
• Wait 15 minutes
• Add 1/4 Cup of must to the yeast
• Wait 20 Minutes
• Add 1/2 Cup of Must to the yeast
• Wait 20 Minutes
• Pitch the yeast
• Lid and Airlock then put into a water bath at 58F (15C)

After the Lag Phase

• Add 4g of Fermaid-K and 2g DAP
• Aerate and stir daily.

At a Gravity of 1.075

• Add 6g Fermaid-K
• Add 5.2g DAP
• Aerate and stir daily

At a Gravity of 1.050

• Add 2g Fermaid-K
• Add 4.8g DAP
• Swirl/Stir gently on a daily basis

When its finished rack onto at least 5lbs of shredded coconut. Leave it there for 3 months then rack off and back sweeten with honey.  Wait until it clears then bottle.