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Lime On de Cococut Mead


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#1 Poobah58

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Posted 31 October 2009 - 12:56 PM

Sounds strange doesn't it. Did this for a groupbrew/swap on another site. It's actually very good. Only 6 months old but already quite tasty.

LIME ON DE COCONUT
3 Gallon Batch:
OG = 27 Brix (1.117)
FG = 12 Brix (1.006)

1 Coconut
Lime Juice
Lime Peel, Zest
16 oz Coconut Milk
8 oz. Coconut Shreds (Nature's Flavors)
.25 oz Coconut Extract (Nature's Flavors)
9 lbs Clover Honey
1 lb 8.0 oz Mesquite Honey
1 lb Craisins
1 PkgsLalvin D-47

Notes
1. Cook 1# of rice in 1qt of water for 5 minutes and drain off liquid to a bowl.
2. Open coconut and drain the liquid into rice water.
3. Split the coconut and bake at 150F for 20-30 minutes to soften it up.
4. Remove coconut "meat" and shred. Add to hot rice water and soak/mix then strain off the milk to a jar.
5. Finish cooking rice in another quart of water.
6. Drain hot rice water onto coconut and soak/mix then strain off the milk to a jar.
7. Set coconut milk jar aside in fridge until secondary.
8. Take 1/2 of the coconut mash and toast it in oven. Add the toasted and raw coconut to the primary.
9. Add honey, water and zest of 3 limes. Add campden.
10. Next day, pitch yeast and nutrients. Aerate well.
11. Ferment for a week or so. Add nutrients as needed, especially of there is a sulfur smell.
12. Transfer to secondary and add coconut milk, zest of 3 limes and the juice of 6 limes.
13. Keep an eye on pH. Add Potasium Bicarbonate if pH < 3.0.
14. After 30-45 days, rack onto Craisins and coconut shreds. Add juice of 6 limes and coconut extract.
15. Rack in 45-60 days. Adjust lime or coconut if necessary.
16. Rack again in 45-60 days and bottle if clear.

Edited by Poobah58, 31 October 2009 - 12:58 PM.

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#2 Genesee Ted

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Posted 05 November 2009 - 08:33 AM

What's up with the rice water?

#3 Poobah58

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Posted 05 November 2009 - 03:52 PM

Jack Keller used it for a coconut wine. I figured it was how he made coconut milk. Might have something to do with preventing the coconut fat from going rancid before fermentation is done...
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#4 Poobah58

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Posted 25 April 2010 - 08:15 PM

Well I finally sampled one of my bottles of de Lime on de Coconut mead tonight. I had bottled some of these carbed and some still. I carbed some with honey and some with carb tabs. I added a few specs of champagne yeast to these bottles. Good news and bad news.First the bad news. I opened a bottle of carbed mead. The one I opened never carbed! The good news is, it was really good mead! I can smell and taste the coconut and can taste and good amount of lime. I am quite happy with this. I usually like my wines and meads on the dry side. Obviously since this did not carb up its a little sweeter. Not much but enough. Maybe this little bit of sugar helped balance out the acidity of the lime. I won't know until I try a carbed or still bottle. Will keep you posted.
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#5 Poobah58

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Posted 16 May 2010 - 11:26 AM

This was a huge hit at my buddies party last night!
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