Mango mead recipe

Instructions:

1. Wash

   Wash a demijohn.

2. Sterilize demijohn

   

   Fill the demijohn with water and sterilizer.

3. Wait

   Wait 30 minutes.

4. Wash stockpot

   Wash the stockpot.

5. Sterilize stockpot

   Pour the sterilized water from the demijohn in the stockpot.

6. Wash extra equipment

   Wash a spoon, a funnel, a thermometer, a bung and an airlock.

7. Sterilise 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 2,5 l new fresh spring water in the stockpot. If nessesary heat the water to a max ~32°C to dissolve the honey completely.

10. Fill up with water

    Fill up with water to desired amount of must.

11. Measure the gravity

    

    Measure the gravity with a hydrometer.

12. Fill the first demijohn

    Pour the must(honey water mix) in to the first demijohn.

13. Oxidize the must

    Swirl and shake the demijhon to oxidize the must.

14. Yeast instructions

    If the yeast package have specific instructions follow them.

15. Add the yeast

    Pour the yeast in to the demijohn.

16. Bung with an airlock

    But on a bung with an airlock on the demjohn.

17. After 24h degas.

    Oxidizing the mead can turn it into vinegar, do not shake, swirl lightly to degas the mead.

18. 24h nutrients

    

    After 24h add nutrients.

19. Fermentation

    Let it ferment for at least 3 weeks.

20. Measure the gravity.

    Measure the gravity with a hydrometer.

21. Clean and sterilize

    Clean and sterilize the fermentation bucket.

22. Fermentation bucket

    Rack to fermentation bucket

23. Clean and sterilize

    Clean and sterilize the filter bag.

24. Mango pieces

    Put the mango pieces in the filter bag, tie it and put it in the fermentation bucket.

25. Rest

    Let it rest for 3 weeks.

26. Measure the gravity.

    Measure the gravity with a hydrometer.

27. Clean and sterilize

    Clean and sterilize the demijohn.

28. Back to demijohn

    Rack back to the demijohn

29. Pasteurize

    Heat the mead, prefarbly in a water bath, to 60˚c (120˚F) let it be so for 22 minutes to pasteruize it.

30. Cool down

    Let the mead cool down

31. Rest

    Let it rest for at least 2 weeks.

32. Bottling.

    Transfer into bottles.

33. Enjoy,

    Drink, enjoy and scold in the company of good friends!