"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"