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Thread: Mango melomel

  1. Default Mango melomel

    I everyone. I'm new to Mead making but have about 10 batches of different types of beer under (or over ) my belt. My question is this. I've searched for a mango recipe and have yet to find a simple one for my 1st batch of mead. I was thinking of using frozen mangos since every type of canned mango has syrup :is this good? Bad? Does it matter? Should I put the fruit in the initial must or wait until the 1st racking? I plan on making a 5gal. batch. Any help would be appreciated.

  2. Default Re: Mango melomel

    Welcome to GotMead!

    You'll have to get more in depth info from someone else here, but the basics of mead aren't too hard. This isn't from experience, but just like you thought, I doubt canned mangos in syrup would be a good idea (since the syrup is mostly sugar anyways). I've heard about frozen fruit being used a lot around here with good results, so I would go that route. Most of the fresh fruit flavor will come through if you add the fruit after the first racking, but there isn't anything wrong with adding some in the beginning as well (that I know of). I don't know of any recipes off hand, so I can't help you there.

    Good luck with the mango mead!

  3. Default Re: Mango melomel

    Thanks Riadfodig, for the feed back. I'm looking to make a more sweet than dry mead.

  4. Default Re: Mango melomel

    Well I'm taking a break from studying right now, so I'll do some searching and try to put together a quick recipe for you. I assume you know the processes involved with sterilization and such, so I won't go through that. A recipe for a mango melomel on the GotMead site (not the forums) indicates a total of 3 mangos for 1 gallon - two in primary and one in secondary - and notes that, "the final product wasn't easily recognizable as mango, though it did have a rather pleasant flavor." Now, I honestly have no idea what a complex mead or wine tastes like compared to a bland non-complex mead or wine. This is because I have only before tasted a white wine and two champagnes, and no mead older than 2 months. I'm working on the last one, but that's beside the point. I think the flavor of fermented mango as well as the flavor of fresh mango would be great in this.

    5 gallon batch - sweet mango melomel
    18.5 pounds honey
    Water to 5 gallons total volume
    Pectin enzyme as per directions
    Mangos!
    D-47 yeast

    For primary go for, say, three pounds of mangos (previously frozen and thawed). You can use fresh mangos here but I know I would have a hard time keeping out of them. Frozen should be just fine, and probably a lot easier to get.
    Once primary fermentation has just about stopped, rack off of everything and back onto another 3-5 pounds of mangos. Again, I'm just guessing on the amounts. If it looks like it's way too much, it probably is. Go with your judgment (or wait for someone else to pipe up!). Taste it periodically. If after a week or two you think the fresh mango flavor needs to be stronger, rack and add more fruit. Another option would be to add 100% mango juice. This is a nice way to boost the fruit flavor for just about anything.

    Have fun with your mead... just try and remember patience. I know I probably ruined my first batch or two because of impatience. One of them tasted like rocket fuel but I drank it anyways, it tasted more like something to do shots with than anything you would drink normally! Now I know that a little (LOT) time would have made it less vodka-like. Good luck!

  5. #5
    Join Date
    Dec 2004
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    Default Re: Mango melomel

    OK, a couple of things with mangos.

    I've made single source mango melomels before (I live in So Cal so we get several varieties of mangos here) and mixed fruit mango melomels (with peaches and nectarines).

    I don't use pectinase. If you're using mangos, peaches, pears, nectarines, etc. just be prepared to let them sit for a while and clear. The fruit turns to mush and is just a mess. I don't worry about it. Pectinase will not help clear your must if you have not heated/boiled it to a point of setting the pectin in my experience. If you're worried about clearing you can use some grape tannin up front to help clear, usually about .3 - .5 tsp per gallon is sufficient for flavor, structure and to help clear.

    I stripe peel about 1/3 of my mangos (use a potato peeler and take about four stripes per side off the fruit to get a little astringency from the skins) and completely peel the rest. I just dump the seeds in the fermentor with the rest of the must. I generally go 3 - 4 lbs of fruit per gallon of final volume so for a 6 gallon batch my minimum would be 18 lbs of mangos (if I'm just using mangos) and 24 lbs or more at the top end.

    When doing these kinds of mels, I always go in a large fermentation bucket so I have plenty of room to aerate, add nutrient and stir the living crap out the must. You'll also want to punch down the cap of fruit that forms several (6 - 8 or more) times a day. I don't normally mention this part, but at the mead festival several people asked me about melomels, and two of my Zinfandels that I brought, and what I do with the fruit that floats to the top. I don't normally think about this because I make wine and punching down the cap is just part of the regimen, so I just do it by rote. Thanks to Ken Schramm for pointing to me and asking me how many times a day I punch down to set it in my mind that it is part of the process, and not just innate behavior.

    I made a peachy-cot (peach and apricot) mel and used R2 yeast by Lallemand, it was great. But, for mango I prefer 71B or D47 with a preference for 71B.

    So digging back a ways here's my six gallon recipe:

    18 - 24 lbs fresh or frozen mangos - (if fresh 1/3 stripe peeled, 2/3 completely peeled, all halved and seeded)
    10 lbs orange blossom honey
    6 lbs alfalfa honey
    3 tsp grape tannin
    H2O to 6 gallons
    71B yeast (up to 4, 5 gram packets rehydrated in Go Ferm as per Lallemand spec)
    6 grams DAP in must prior to inoculation

    Place about half of the seeds in a sanitized grain bag and place in fermentor. Cover with a sanitized cloth and secure with a rubber band.
    Balance your must to about 30 brix (1.13+ SG)

    Punch down fruit and stir several times daily.
    Add 6 grams DAP into must at end of lag phase (when the must just starts to foam from yeast activity)
    Aerate/Oxygenate daily
    Remove seeds after 5 days and seal the fermentor, and cap with an airlock
    Swirl the fermentor daily to keep yeast suspended as much as possible

    Let the yeast run to completion (somewhere around 1.030-1.037 SG, or 8.0 - 8.5 brix)
    Rack to secondary
    Rack again when stratification is obvious and it is looking like its clearing.

    Be patient it will clear with time.

    Hope that helps,

    Oskaar


    Is it tasty . . . precious?

  6. Default Re: Mango melomel

    Thank you so much Oskaar! This is just what I was looking for. Like I said I'm new to mead brewing but I've been reading alot of your postings. You really know your stuff....again Thanks!

  7. #7
    Join Date
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    Default Re: Mango melomel

    Please forgive me for reviving this ancient thread, but I am preparing to make a mango melomel and I want to have my plan ready when the mangos on my tree get ripe in a few weeks. I was contemplating other yeast choices and I read the description of QA23 on the Lallemand site
    Enoferm QA23: Successfully ferments highly clarified must
    Enoferm QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Region Vinhos Verdes. It is used for Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for production of fresh, fruity, clean wines. It enhances aromas of terpenic varietals through its beta-glucosidase activity and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character. Enoferm QA23 has a low nutrient requirement and will ferment juice with low turbidity at low temperatures (10C). It is classified as a Saccharomyces cerevisiae bayanus.
    Since Mangos contain lots of terpenes, I am wondering if QA23 would be a good yeast to use. Has anyone tried it with a Mango batch?
    Lanne pase toujou pi bon
    (Past years are always better)

  8. #8
    Join Date
    Mar 2008
    Location
    NYC
    Posts
    275

    Default Re: Mango melomel

    This might not be completely related. So I am apologizing for thread-jacking.

    I was able to find Frozen Mango pulp in my local supermarket. Goya makes it in one pound batches, so it may be an option for those who can't get fresh mangos. I currently have a one gallon batch of this finishing up, so I don't know what it will come out like. I literally throw it in the primary almost frozen to try to see what it would turn into. I ended up using half a pound with 3 pounds of cheap generic clover honey.

    It made no mention of preservatives on the package, and had a best-buy date that wasn't much longer in the future which sort of rules out preservative on the package.

  9. #9
    Join Date
    Nov 2010
    Location
    sulphur springs, texas, USA
    Posts
    3

    Default Mel Yeast

    For Melomels of most fruits I have found 71B to be the most flavorful fermentor.
    Also, 6 months to a year is the best. Make a big batch and you'll see, it becomes dangerously smooth and tasty

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