Vanilla Coconut Tropical Mead

"21. Coconut Vanilla Mead Ingredients: 3 lbs honey 1 cup shredded coconut 2 vanilla beans, split lengthwise 1 packet of champagne yeast 1 gallon water Preparation: In a large pot, heat the water to 160°F. Stir in the honey until fully dissolved. Add the shredded coconut and split vanilla beans. Allow the mixture to cool to room temperature. Transfer to a fermentation vessel and add the yeast. Cover and let it ferment for 4-6 weeks. Rack the mead to a secondary fermentation vessel and age for 2-3 months. Bottle and age for an additional 3-6 months before serving. Timing: 4-6 weeks fermentation, 5-7 months aging"

CellarDog47

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3/18/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A luscious blend of honey, coconut, and vanilla awaits in this tropical-meets-honey mead recipe. With a golden hue and aromatic essence, this enticing beverage offers a perfect balance of sweetness and complexity. Perfect for warm evenings or festive gatherings, it transforms simple ingredients into a sumptuous drink that boasts both smoothness and depth. Enjoy it chilled to enhance its tropical character!

mead honey coconut vanilla fermentation

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Name: Vanilla Coconut Tropical Mead
Yield: 12
Ingredients: 3 lbs honey; 1 cup shredded coconut; 2 vanilla beans, split lengthwise; 1 packet of champagne yeast; 1 gallon water

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