Pina Colada V2 or PC2 for short. Jan/17/2016
1.5 Gallons Sleeping bear star thistle honey into 2.75 gallons of water.
5 medium pineapples cubed frozen and then macerated.
5 liters coconut water.
2 packs of 1118 yeast.
Fermentation started within an hour of adding yeast.
Jan/18 10.9 grams of FermaidO
Jan/19 10.5 grams of FermaidO
Jan/20 SG 1.111
Jan/21 10.47 grams FermaidO
Jan/24 SG 1.048 10.5%
Feb/7 SG 1.006 15.75% Racked and added 1.75 cups (8oz) roasted coconut in a weighted bag.
Feb/9 Added 1 fresh medium pineapple in chunks.
Mar/10-1 SG 1.008
Mar/10-2 pulled pineapple and coconut squeezed all possible liquid added back to mead.
Mar/30 added 5 oz Heavy toasted oak chips, 4 pounds 6.7 oz pineapple and 2 cups of honey.
Apr/22 Removed pineapple left wood chips, added 1.5 pounds of honey, 1.35 oz pure coconut extract by Olive Nation.
Renamed (from) Kalpa Vriksha Read a bit about the name here.