Coconut Wines, Sherries, and/or Meads

Coconut Wine

April 5, 2001
  • 1 lb dried coconut
  • 1 lb rice
  • 1 lb pitted dates
  • 1-3/4 lbs granulated sugar
  • 1-1/4 tsp acid blend
  • 1 tsp yeast nutrient
  • 1 gallon water
  • Sauterne wine yeast

Bring 1 quart water to boil and add rice; boil for 3 minutes. Meanwhile, chop the dates and mix then with the coconut in a boiler. Strain the rice, adding the water from it to the boiler containing the coconut and chopped dates. Bring to a boil and hold for 15 minutes. Strain the water over the sugar, yeast nutrients and acid blend and stir until dissolved completely. Allow to cool to room temperature, transfer to primary and add activated yeast. Cover and ferment until initially vigorous fermentation subsides, then transfer to secondary and attach an airlock. After 3 months, rack into clean secondary with crushed and dissolved Campden tablet, top up and refit airlock. Wait 3 additional months and rack, top up and refit airlock again. After additional month, stabilize, sweeten if desired and rack into bottles. [Adapted from recipe by C.J.J. Berry]