Shop Bee Folks for your Honey!Shop Etowah Meadery!
Results 1 to 6 of 6
  1. Default Coconut and Dates

    Hi, I was wondering if anyone had experience using coconut and dates in their mead? I would very much like to try making a batch of mead using these but I am completely ignorant on how to go about it. My thoughts were to use coconut milk or water (not sure if the same thing) and purée dates. But I’ve heard coconut has too high of a fat content to be used and that dates are not easily infused. Any help would be appreciated


    Sent from my iPhone using Tapatalk

  2. #2

    Default

    I used coconut in a tropical mead. The recipe called for fresh coconut that was then toasted. Coconuts suck to get the meat out of. The oils from the coconut were noticable as they coated my tilt hydrometer, which stopped it from doing it's job, but otherwise nothing special. As for flavor the total effort was a waste. I'm not sure if I didn't use enough, or maybe didn't toast it sufficiently, but the coconut left no noticable flavor at all.

    If I were to ever try coconut again I'd buy it toasted from the store not as an intact nut! I'd also use it as a singular ingredient to see if it is capable of flavoring a water based solution or if most of the flavor lies within the oil fraction.
    Remember that knowledge has value even when its free! Consider becoming a GotMead patron member to help Vicky host this awesome site.

  3. #3

    Default

    I haven't tried it - even in it's commercially sold form and purpose - but there are companies selling "coconut water". It comes from young coconuts, and apparently is one of the latest health 'rages' out there. The description is that it has no oil, but does have some of the flavor.

    I'm not a big coconut fan, but maybe I'll go try the water. My guess is that might be a starting point for an experiment. Not sure if it has any pectin in it, or if it makes it difficult to rack, etc.

  4. Default

    This is great thank you both! I will definitely have to try a few things maybe make a few small batches before going all out and making 5gal


    Sent from my iPhone using Tapatalk

  5. #5

    Default

    I would only add it post stabilization. You will need a lot to make a difference. I doubt if the water would end up tasting like coconut if you used it making your must. But that is just my hunch as I have no personal experience with it
    7 out of 4 people have a hard time using their hydrometer!

  6. #6
    Join Date
    Oct 2012
    Location
    Miami Beach, FL
    Posts
    4,141

    Default

    Get some Everclear and fill a jar halfway with the Everclear. Then shred and toast coconut meat (there are about 1,000,000 tutorials online on how to do this) add about the same volume of toasted coconut. Put that lid on tight. Shake it every day for 30 seconds or more, (heck, 30 minutes... I kid, but more is better) every day for about a week and a half, two weeks. Open the jar and strain the liquid out. I would use a fine sieve and a cheesecloth. Add the extract to your finished mead.

Similar Threads

  1. Batch Dates
    By Ken2029 in forum Mead NewBees - Post your Questions Here
    Replies: 6
    Last Post: 10-03-2016, 08:30 PM
  2. Dates and slow yeast
    By SmartAnimal in forum Mead NewBees - Post your Questions Here
    Replies: 4
    Last Post: 04-08-2013, 05:19 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •