Mango mead recipe

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!