Simple mango mead recipe

Instructions:

1. Clean and wash

   Clean and wash a 1.5 liter PET-bottle

2. Sterilize

   Fill the bottle with water and sterilizer

3. Wait

   Wait 10 minutes.

4. Wash stockpot

   Wash the stockpot.

5. Sterilize stockpot

   Pour the sterilized water from the PET bottle in the stockpot.

6. Wash extra equipment.

   Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.

7. Steriliser equipment

   Put the equipment in the stockpot with the sterilized water.

8. Wait

   Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.

9. Dissolve honey

   Dissolve the honey with 1.5 l new fresh spring water in the stockpot, heat the water to a max ~32°C to dissolve the honey completely.

10. Measure the gravity

    Wait for the honey water mix to cool down below 20°C and measure the gravity with a hydrometer. I got +85 °Öchsle ( = 1.085 Specific Gravity)

11. Fill the PET bottle

    Pour the honey water mix in to the PET bottle.

12. Chake

    Chake the PET bottle to oxidise the honey water mix.

13. Add Mango

    Add mango pecies

14. Add the yeast

    Pour the yeast in the PET bottle and put on the bung with airlock.

15. First fermentation

    Let it ferment for at least 2 weeks.

16. Measure the gravity

    Measure the gravity with a clean, sterilized hydrometer.

17. Clean and wash

    Clean and wash a second 1.5 liter PET-bottle

18. Sterilize

    Fill the second bottle with water and sterilizer and wait for 10 minutes.

19. Rinse the second bottle

    Rinse the second bottle with fresh water.

20. Transfer to second bottle.

    Transfer your mead to the second bottle, of corse exclude the seddiment and mango peices.

21. Let it settle

    Let it settle for at least 3 more weeks.

22. Enjoy.

    Transfer into glas bottles. Drink, enjoy and scold in the company of good friends!