This refreshing mead combines the flavors of pineapple and mango. Great for relaxing in your tropical paradise.

Part of the Tropical Paradise Series

• 3lbs Orange Blossom Honey

• 96 oz Spring Water

• 1/2 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

  • On Day 3 add

    • 1 lb pineapple (previously frozen)

    • 1 lb mango (previously frozen)

    • Zest of 1 lime (no pith)

    • 1/2 tsp Pectic enzyme

Put the pineapple and mango into a large weighted brew bag for easy removal.

Back sweeten with Orange Blossom honey to taste of desired.

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