Mango mead recipe
![Mango mead in a wine glass](/media/images/PXL_20240319_213406681.width-900.webp)
This is a simple mango mead recipe at experimental size.
Required equipment:
- 2 x 1.5 l PET bottles
- 2 l stockpot
- Hydrometer
- Thermometer
- Bung with airlock
Good to have equipment:
- Funnel
- Spoons
I used yeast Lalvin D-47 from Lallemand and vwp sterilizer.
I used thawed pre-chopped mango from the freezer.
Ingredients:
- 1 litre Water
- 450g Honey
- 2 dl Mango peices
- 5 g Mead yeast
Instructions:
Clean and wash a 1.5 liter PET-bottle
Fill the bottle with water and sterilizer
Wait 10 minutes.
Wash the stockpot.
Pour the sterilized water from the PET bottle in the stockpot.
Wash two spoons, a funnel, a hydrometer, a thermometer, a bung and an airlock.
Put the equipment in the stockpot with the sterilized water.
Wait 10 minutes and rinse the equipment thoroughly and put them in a dish rack.
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.
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)
Pour the honey water mix in to the PET bottle.
Chake the PET bottle to oxidise the honey water mix.
Add mango pecies
Pour the yeast in the PET bottle and put on the bung with airlock.
Let it ferment for at least 2 weeks.
Measure the gravity with a clean, sterilized hydrometer.
Clean and wash a second 1.5 liter PET-bottle
Fill the second bottle with water and sterilizer and wait for 10 minutes.
Rinse the second bottle with fresh water.
Transfer your mead to the second bottle, of corse exclude the seddiment and mango peices.
Let it settle for at least 3 more weeks.
Transfer into glas bottles. Drink, enjoy and scold in the company of good friends!
To calculate the ABV you can use the formula:
(OG - FG) / 7.5 = ABV
OG : Original °Öchsle
FG : Final °Öchsle
After 2 weeks of fermentation my result: (120 - 20) / 7.5 ≃ 13 ABV
Or this formula:
(OG - FG) x 131 = ABV
OG : Original Gravity
FG : Final Gravity
After 2 weeks of fermentation my result: (1.120 - 1.020) x 131 = 13,1 ≃ 13 ABV
10-03-2024 Prime fermentation
06-04-2024 Cold crush during night
13-04-2024 Transferred to second PET bottle
02-06-2024 Bottled