Advertisement
so I want to make a coconut and lime mead. how would I do this? has anyone tried? i have coconuts all around me and citrus as well. if anyone has any advice it would be much appreciated. i have coconut milk I could use, but i'd rather like to use fresh coconut water. all ideas are welcome. lets brainstorm this shit and I'll make it.
posted by:
|
Hawaii
|
Advertisement
Advertisement
-
Re: coconut lime mead
Tue, June 2, 2009 - 12:52 PMcoconut lime mead:
www.homebrewtalk.com/f30/coconut-110368/
seems reasonable.
coconut might be a hard flavor to capture; i'd start with a mild honey so as not to overpower it. the coconut water is a good idea and the yeast will appreciate the additional nutrients it provides.
limes can be quite acidic, so be careful with the lime juice (depending on the acidity of the honey you start with). most of the flavor is in the zest anyways.
-
Re: coconut lime mead
Wed, June 3, 2009 - 1:53 AMWhat about using a coconut extract and a lime extract rather then the actual fruits? I found a recipe for home made coconut extract and it seams that this may cut down on some of the issues.
Home Made Coconut Extract: www.foodnetwork.com/recipes/...ndex.html
-
Re: coconut lime mead
Thu, June 4, 2009 - 4:20 PMwhat if I was to try a pina colada mead, using canned coconut milk in the primary and some pineapple juice in the secondary fermenter? i'd like to try to make some fresh coco milk, but it seems like it'd be more sterile from the can. -
-
Re: coconut lime mead
Fri, June 12, 2009 - 2:59 AMi wouldn't worry too much about keeping things sterile. just make sure all your equipment is clean and the fruit is high-quality. honey has anti-bacterial properties and brewing yeast are pretty agressive towards other microbes. if you ferment the honey most of the way and add the fruit in the secondary the significant alcohol content will further discourage unwanted organisms. also, since the bulk of the CO2 will have already been produced, there will be less "scrubbing out" of the fruit flavors.
-
