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The pinapple called my name....

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Altricious

Altricious

NewBee
Registered Member
Jan 4, 2012
249
3
0
Glens Falls, NY
I can see where this is going to be addictive. I was in the store today and a pineapple called out to me. First it said, "Don't I look yummy?" Then when I got home it said, "Make something with me!" Now it's eyeing my honey.

So, I searched the forums to get an idea what other people have done in the realm of pineapple mead. To me, ginger is an obvious compliment. My question is really pineapple prep. My instinct is to skin, core and make mush. However, some of the recipes I read mentioned grilling or caramelizing the pineapple. I know it's tasty to eat that way, but what does it add in mead?

Thanks.
 
Ive never made a pineapple mead, but Id expect that the flavors you get from grilling the pineapple would transfer (even if is is muted) into the mead. My suggestion, go buy another pineapple and make two meads. One grilled pinapple and one normal. Then you tell which you prefer. An added bonus is twice the mead to drink ;D
 
I guess I've gotten used to facebook since I was looking for the like button on Triarchy's comment lol
I can't help but walking through the produce section at the market and wondering what would make a good mead.
 
My experience wit pineapple mead is that they take a while to taste like pineapple. Sampled at 6 months tasted like mead, sampled at 12 months tasted like mead, sampled again at 18 months and tasted like Pineapple mead.
 
TAKeyser said:
My experience wit pineapple mead is that they take a while to taste like pineapple. Sampled at 6 months tasted like mead, sampled at 12 months tasted like mead, sampled again at 18 months and tasted like Pineapple mead.
Click to expand...

Would adding fruit to primary help bring out the flavor sooner? Or adding fruit on secondary is another option. I know someone who prefers to add fruit on secondary and his blueberry tastes fruitier in the end.
 
I've done it both ways as well as splitting the fruit up between the Primary and Secondary. It's all a matter of personal preference. My preference is the Primary, but many believe placing it in secondary will leave more of the aroma and flavor since they won't be blown out by the fermentation. I tend to just pitch a little more than I think is necessary in the Primary as I just feel safer that the active yeast will beat up any bacteria that may remain on the fruit.
 
Well, I'm not doing two, mainly because I'm not spending $2 on gas for a $2 pineapple. That's just silly. Next time I shop, if there's another lovely overripe pineapple, I'll consider starting a second batch. It'll just have to be a week or 2 out of sync with the first.
 
Wish I had that kind of self control Altricious, I haven't made a batch in 36 hours and I'm going through some major withdrawals. Sadly it has to wait until the weekend which happens to be after payday.
 
TAKeyser said:
I've done it both ways as well as splitting the fruit up between the Primary and Secondary.
Click to expand...

When you put the fruit in secondary, you just push some through the carboy opening? You don't put it back in a bucket, right?

Or do you rack it from the primary fermenter onto some fruit after the SG has stopped dropping, then later rack to a carboy?
 
Sadie Lady said:
When you put the fruit in secondary, you just push some through the carboy opening? You don't put it back in a bucket, right?

Or do you rack it from the primary fermenter onto some fruit after the SG has stopped dropping, then later rack to a carboy?
Click to expand...

When I am putting fruit into secondary I will usually use a weighted grain bag (or whatever those things are called) and I'll just put the bag into the carboy empty with the top of the bag over the neck and than stuff the fruit through the opening (hope that makes sense). I pull up the bag, tie a knot in it, rack the mead onto it and than use the bung to hold the bag in place a little off the bottom. Depending on the fruit it can sometimes be a pain to get out of the carboy, small things like berries are pretty easy though.
 
Thanks TAKeyser,
I wondered how you did that. I have a 3 gallon traditional mead that is over a hear old and thought about racking a gallon of it on some blueberries I have in the freezer. I've had pineapple mead somewhere and it was really good.
 
You won't have any problem getting the blueberries out of the carboy when your done. I usually leave it on the fruit for about 14 days (making sure it remains beneath the level of the liquid, which is why I weigh it down since I don't want to risk opening it and pushing the fruit down every day like I do when it is in primary).

I enjoy the pineapple i just find it takes some time before those flavors come out to the level I want.
 
I did a Pineapple Lime mint with 5 pineapples that I juiced and it was a 5 gal batch. It did not have much pineapple flavor.

I would go with more than 1. Possible 2 pineapples per gal of mead.

Matrix
 
Well, I threw it together at noon today. I fully expect to have to make further additions at secondary, but here's where we start:

1 gallon batch
1 whole pineapple, peeled, cored, pureed (~ 4 cups)
3 lbs clover honey
3 tbsp fresh minced ginger (~1oz)

I'm using KI-V1116 for yeast.


When I get around to picking up the second pineapple, I'll stick to the same batch, but sear the pineapple in a pan before sticking it in the blender. I really doubt there's going to be a big difference in the result, but I'll be sure to age at least one bottle of each for a couple years in case it takes that long to sort itself out.

It's hard. My impatience and procrastination are always at odds.
 
Altricious said:
Well, I threw it together at noon today. I fully expect to have to make further additions at secondary, but here's where we start:

1 gallon batch
1 whole pineapple, peeled, cored, pureed (~ 4 cups)
3 lbs clover honey
3 tbsp fresh minced ginger (~1oz)

I'm using KI-V1116 for yeast.


When I get around to picking up the second pineapple, I'll stick to the same batch, but sear the pineapple in a pan before sticking it in the blender. I really doubt there's going to be a big difference in the result, but I'll be sure to age at least one bottle of each for a couple years in case it takes that long to sort itself out.

It's hard. My impatience and procrastination are always at odds.
Click to expand...

Are you going to rack it onto more pineapple in the secondary or just let it ride?
 
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