Should I rack this melomel yet?

Mango melomel. 3lbs clover honey, 2.5lbs total mangos, but after the pits and skin came off, it was probably more like 2lbs or slightly less:



I used 1116. I was planning on leaving it for a while longer but it seems to be awful thick on the bottom. I didn't take an OG reading because I was between hydrometers at the time, and can't really get a reading now since the fruit is on top. It's been in there 3 weeks so far.

Give it another week...just to round out the month, then CAREFULLY rack to secondary, and then rack again every time the lees (Sediment) gets beyond 1/4'

for an estimated OG goto gotmead.com and use their mead calculator. its only an estimate but then itll give you an idea

I don't think I understand that calculator. It just constantly says 1.104 SG and 14.02 ABV, even after I enter ingredients and hit calculate.

NVM I think I got it. It says 1.117 and 15.83% for 3lbs honey, 2lbs mangos. Is 1116 going to make it there?

How much honey did you use?
1 gallon batch?

3lbs. Yep, 1 gal.
It won't go that high for sure, since I'm about to rack off the fruit, and that calculator assumes that you let all the sugars in the fruit ferment.

I'll bet you a dollar against a Dog Turd that your OG (Without fruit) was 1.100

And you will make that assumption.

You'll end up a bit over 14% if that fruit has very much sugar in it...which...2#....not going to be a lot...maybe 1% or 2%.

Fear not...it's going to be gooooood!

Racked and tasted today. It's cleared up quite a bit (except I stirred some stuff up with my stupid autosiphon skills). The mango flavor didn't really come through as much as I had hoped, so note to self: more fruit next time. Of course, it burned, but wasn't horribly unpleasant (more in the mouth than the throat). The aftertaste is slightly sour and mangoy. I used 3 green and 2 ripe mangos, so I was expecting/hoping on it ending up this way.

I forgot to mention, for whatever reason, I added about 1/4 of a cinnamon stick at the beginning. That barely came through, which was my intended goal.

Ok, so mango is approx 11% sugar by weight, so 2# of mango would be about 0.22# of sugar, lending about 0.008 to your SG. With an OG of 1.100 without the fruit, adding the fruit you'd have 1.108 to 1.110. yay for maths.

Thanks a ton. I'm too lazy/atrocious at math to have figured that out on my own.

Ya...you shouldn't drink and derive!

That would assume that you'd ferment 100% of the sugar in the Mango.

You could always us another fresh mango in the secondary there.

BigKahuna said:

You could always us another fresh mango in the secondary there.

Click to expand...

+1 on that. I added some more pineapple in secondary to my pineapple wine, lent much more fresh pineapple nose and flavor to the finished wine, amazing what a little added fruit in secondary will do.