A pineapple mead with hints of vanilla, hibiscus and coconut for an unforgettable tropical smooth punch to the ole' kisser.

• 3 lbs Orange Blossom Honey

• 96 oz Lakewood Organic Pure Pineapple Juice

• 1 packet Lalvin QA23

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

• 1/2 tsp Pectic Enzyme

Secondary

• 2 oz lightly toasted coconut flakes

• 1/2 Madagascar Vanilla Bean, split

• .5 oz Dried Hibiscus

• Zest of 1/2 Lime

Pasteurize (I use the Anova method) for 22 minutes at 140 degrees Fahrenheit .