Mead Lover's Digest #55 Sat 12 December 1992

Forum for Discussion of Mead Brewing and Consuming
John Dilley, Digest Coordinator

Contents:

Coconut in brews (was Re: Pineapple mead) (Douglas DeMers)

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Date: Fri, 11 Dec 92 10:02 PST
From: dougd@uts.amdahl.com (Douglas DeMers)
Subject: Coconut in brews (was Re: Pineapple mead) 

In Mead Lover's Digest #54, Mark N. Davis <mndavis@pbhya.PacBell.COM>
writes:

>If you want to get exotic you might want to try some coconut milk. It not
>only keeps up the tropical theme, but makes a sort of Pina-Colada mead. As
>far as spices go, perhaps use those that are used in spiced rum (whatever
>they are – read a bottle label?) to further follow the Pina-Colada style.
>Just a thought anyway…

I've not used coconut milk in mead, but I did one cherry-coconut stout
over the summer. My first (and last!) brew ever using coconut milk. I
used canned coconut milk added at the finish of the boil prior to
chilling.

The stout turned out OK, but the mess! Oh, my! Coconut milk appears
to have a high oil content. Believe me, it was a real pain to clean
up my boiling kettle, fermenters, racking hoses, etc to remove all the
oily residue.

As usual, your mileage may vary.
__
Douglas DeMers, | (408-746-8546) | dougd@uts.amdahl.com
Amdahl Corporation | | {sun,uunet}!amdahl!dougd

[It should be obvious that the opinions above are mine, not Amdahl's.]
[ Amdahl makes computers, not beer. ]

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