what i have done thus far. ideas for next?

All of these are 5gal with 15lbs of clover honey. One week that mesquite honey.
The mesquite honey we used for just a simple mead. The others using clover we mad a triple berry (raspberries, blue berries, and strawberries) that came out like a tart red wine.

I want to use mango, does this flavor translate well? I am worried that its like peach and ferments out.
Also any favorites you all made I would love to hear! I am new

Scurvy...
Just a thought when you mentioned tart red wine and your berry melomel, and loss of peachyness--did you backsweeten at all? Tart, as in acidic? Many times the fruit wines/meads need a bit of residual sugar/backsweetening to pull the fruit back out...and the sugar usually helps balance out minor acidity issues.
As far as ideas, I have a concord pyment going right now, along with an apple juice/cinnamon tea based atomic fireball mead. Vanilla is an idea, and the there is a Cuties orange spice mead on here that looks great (recipe section I think), and it has recd good feedback.

The tart red wine flavor was amazing. It wasn't acidic. Just if someone else enjoys that style wine could easily replicate in mead/melomel.
As for the mango I have not tried it yet but when I do I will try to back sweeten. Thank you. I tried a cider with peaches and it tasted like hooch... Was worried mango may be the same way.

scurvymeat said:

I want to use mango, does this flavor translate well?

Click to expand...

I made tropical melomel with pineapple, coconuts, mango and orange blossom honey, the mango comes through and even though it was great tasting fresh ripe mango, in the end product I wished I had used less. even the minimal fermenting in secondary changed the flavor a little, made it taste almost old or stale if that makes any sense. I used 6 mangos in a 3 gallon batch that soaked for almost a month, if I make that blend again I think I may cut the amount and time in half, it actually took away from the pineapple and coconut some.