Weird Mead

I read an artical about some one makeing mead out of agave but i never got to finsh it and was wondering if any one else ever heard about this or even tried, if so how did it come out

https://www.homebrewtalk.com/f30/agave-mead-60141/

the above is a LINK, not a statement - in case anyone missed that

oooo ok never mind

Stay away from mango too. The fruit rots before fermentation.

beerthirty said:

Stay away from mango too. The fruit rots before fermentation.

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Checking my "notes to self" -
Mango - Chop it up very well, freeze it.
Start your mead, after it is 50% fermented in primary, add the mangos.
Check with "..., ..., ..." next mango season. That stuff is GOOD.

Kauai_Kahuna said:

Checking my "notes to self" -
Mango - Chop it up very well, freeze it.
Start your mead, after it is 50% fermented in primary, add the mangos.
Check with "..., ..., ..." next mango season. That stuff is GOOD.

Click to expand...

I've used dried mangos in a mead and it was pretty good. Using dried mangos avoid the excessive sediment you can get by using fresh mangos. Also tried agave mead at the mead festival two years in a row. It was made by a California meadery I can't remember the name of and it was very good. I believe it was made with agave nectar.

I hear that Agave is easier to work with because it is less viscious. My roomate uses agave on icecream because it does get thicker as it gets colder. Pretty good tasting stuff.

Kauai_Kahuna said:

Checking my "notes to self" -

Start your mead, after it is 50% fermented in primary, add the mangos.

Click to expand...

So that was my problem. I had it in from the beginning. Mead being such a slow ferment I should have thought of that. Thanks.