Simple pineapple mead recipe
This is a simple pineapple mead recipe at experimental size.
Required equipment:
- 1.5 l PET bottles
- 2 l stockpot
- Hydrometer
- Thermometer
- Bung with airlock
Good to have equipment:
- Funnel
- Spoons
I used yeast Lalvin 71B from Lallemand and vwp sterilizer.
I chopped pineapple pieces from a can.
Ingredients:
- 1.5 litre Water
- 450g Honey
- 2 dl Pineapple pieces
- 5 g Mead yeast
Instructions:
Clean and wash a 1.5 liter PET-bottle
Fill the bottle with water and sterilizer
Wait 10 minutes.
Wash the stockpot.
Pour the sterilized water from the PET bottle in the stockpot.
Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.
Put the equipment in the stockpot with the sterilized water.
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
Stir the honey with fresh spring water in the stockpot, up to 1.5 l, if neccesery heat the water to a max ~32°C to dissolve the honey completely.
Wait for the honey water mix to cool down to room temperature ~20°C and measure the gravity with a hydrometer.
Pour the honey water mix in to the PET bottle.
Shake the PET bottle to oxidise the honey water mix.
Add pineapple pieces
Pour the yeast in the PET bottle and put on the bung with airlock.
Let it ferment for at least 3 weeks.
Measure the gravity with a hydrometer.
If the gravity is 0, pasteurize and transfer into glas bottles.
Drink, enjoy and scold in the company of good friends!
To calculate the ABV you can use the formula:
(OG - FG) / 7.5 = ABV
OG : Original °Öchsle
FG : Final °Öchsle
After 2 weeks of fermentation my result: (100 - 0) / 7.5 ≃ 14 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
After 2 weeks of fermentation my result: (1.100 - 1.000) x 131 = 14.1 ≃ 14 ABV
12-06-2024 Prime fermentation
19-06-2024 Feed and swirl
13-07-2024 Pasteurization and bottling