Chris’s “Thai One On” Thai Curry Mead

This is not the kind of mead you will probably want to sit and drink glass after glass. It is a good novelty mead and would probably pair well with some salads.

This is the second iteration of this mead. The first was pretty good but I felt it needed some adjustments. Here is the recipe I now have in secondary.

Take note of the special ingredients for the secondary fermentation.

Chris's "Thai One On" Thai Curry Mead
Print Recipe
1 Gallon
1 Gallon
Chris's "Thai One On" Thai Curry Mead
Print Recipe
1 Gallon
1 Gallon
  • 2 qts Mango Puree
  • 2 1/2 qts Spring Water
  • 12 Cardamom pods
  • 1 3/4 tsp Coriander seeds
  • 8 oz Peanuts or Almonds
  • 4 tbsp normal strength black tea brew up a cup, remove 4 TBSP and drink the rest
  • 1 tsp Pectic Enzyme
  • 5 grams Fermaid K
  • 6.25 grams GoFerm Protect
  • 5 grams 58W3 Yeast
  • 1 **Red Chilli Pepper **For Secondary Fermentation Only
  • 16 oz toasted and shredded coconut **For Secondary Fermentation Only
  1. Roast the nuts but do not burn. You may choose to toss them in a small amount of honey before roasting. I looked up a method in the internet for toasting in the oven. The main thing here is not to burn them or else you will have burnt flavors in the finished mead. Once roasted, coarsely chop the nuts.
  2. Mix mango purée and water.
  3. Add honey and stir to dissolve until you reach a gravity of 1.130
  4. Add the cardamom pods, coriander seeds, brewed tea, chopped nuts, and pectic enzyme. You may choose to put the nuts and spices in a fine mesh bag to make racking easier
  5. Rehydrate yeast with goferm following standard protocol. Temper the yeast so that there is no more than 10*F difference in temperature between the yeast and must.
  6. Aerate the must well and pitch. Cover with a sealable lid and airlock. Ferment at 62*F.
  7. At 24, 48, 72 hours after pitching, add 1.25g Fermaid K. Add the last 1.25g addition when the gravity reaches 1.086 9. Allow to ferment in the bucket until complete.
  8. In a 1 gallon glass jug, add the coconut to a mesh bag and tie the top. Remove any stems or leaves from the red chili pepper. Poke a couple of holes in the chili with a knife and add it to a small mesh bag with a string attached.
  9. Rack the mead into the glass jug along with 1 crushed campden tablet and airlock.
  10. Remove the chili pepper after 72 hours.
  11. Rack off the coconut into a clean gallon jug after 3 months. Top up with room white wine such as Pinot Grigio, Chardonnay, or Chenin Blanc. Airlock and age as desired.
  12. If you don't want to use a white wine, an alternate method is: Mix water and honey to a volume of 3/4 gallon and to a gravity of 1.134. Add 8oz of shredded ginger root. Ferment with the same yeast and rack into a half gallon jug or soda bottle. The curry will be on the coconut for three months so there is plenty of time to make the ginger for topping up.
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