Mango Mead Ver: 1 
Mead Recipe
Submitted By: Alvinv11b (Shared)
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| Brewer: Alvin | |
| Batch Size: 1.00 gal | Style: Melomel (M2E) |
| Boil Size: 1.82 gal | Style Guide: BJCP 2015 |
| Color: 7.8 SRM | Equipment: One Gal Glass Carboy |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.131 (30.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.000 SG (-0.0° P) | Fermentation: Mead, Four Stage, Extended |
| ABV: 18.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.45 oz |
Mango [Primary] (3.0 SRM) |
Fruit |
1 |
| 3 lbs |
Honey [Primary] (6.0 SRM) |
Honey |
2 |
| 1.0 pkgs |
Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) |
Yeast |
3 |
| 1.00 tsp |
GoFerm Protect (Primary 0 days) |
Misc |
4 |
| 1.00 tsp |
Pectic Enzyme (Primary 0 days) |
Misc |
5 |
| 1.00 tsp |
Bentonite (Primary 0 days) |
Misc |
6 |
| 0.85 g |
Fermaid O (Primary 1 days) |
Misc |
7 |
| 0.85 g |
Fermaid O (Primary 2 days) |
Misc |
8 |
| 0.95 g |
Fermaid K (Primary 3 days) |
Misc |
9 |
| 1.80 g |
Yeast Nutrient (Primary 3 days) |
Misc |
10 |
| 1.80 g |
Yeast Nutrient (Primary 7 days) |
Misc |
11 |
| 0.95 g |
Fermaid K (Primary 7 days) |
Misc |
12 |
| 0.50 tsp |
Potassium Sorbate (Secondary 0 min) |
Misc |
13 |
| 1.00 items |
Campden Tablets (Secondary 0 min) |
Misc |
14 |
Taste Notes
Absolutely delicious. Sweet and very fruity on the pallete.
The mango shines at the end of the sip.
Definitely one of the best Melomels I have Made so far.
10/10
Notes
- 3/17/2023: Batch Created
Instructions:
[ Primary ]
Day 0:
[ ] Sanitize all equipment and workspace before starting.
[ ] Add the chopped mango to a blender and blend until smooth.
[ ] Mix the honey with half the water to dissolve completely. Then add the rest of the water to make a total volume of one gallon.
[ ] Pour the mango puree into a sanitized one-gallon carboy.
[ ] Add the honey water to the carboy with the mango puree.
[ ] Crush the Campden tablet and add it to the must to remove any wild yeasts or bacteria. Stir well.
[ ] Mix in 1/2 tsp of pectic enzymes. Stir well.
[ ] Wait for 24 hours ( 3/18 ) to allow the Campden tablet to do its job.
[ ] Rehydrate the Lalvin EC-1118 yeast in a separate container. Mix 1 tsp of Go-Ferm with 1/4 cup of warm water and stir in the yeast.
Let it sit for 15 minutes to activate.
[ ] Add the rehydrated yeast with Go-Ferm to the must.
[ ] Sanitize the airlock and place it on the carboy.
Day 1:
[ ] Add 0.85g of Fermaid O.
[ ] Add 1tsp of Bentonite.
Day 2:
[ ] Add 0.85g of Fermaid O.
[ ] Degas
Day 3:
[ ] Add 0.95g Fermaid K.
[ ] Add 1.85g of Yeast Nutrients.
[ ] Degas
|| Degas Everyday ||
Day 7:
[ ] Add 0.95g Fermaid K.
[ ] Add 1.85g of Yeast Nutrients.
[ Secondary ]
[ ] Rack the mead into a secondary fermenter, leaving the sediment behind.
[ ] Add 2.09g of potassium sorbate to stop any remaining fermentation.
[ ] Add Campden tablet.
[ ] Bottle the mead and age it for at least a month before drinking.This Recipe Has Not Been Rated
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