Originally Posted by CRZ
If I were to substitute the 6 cups of white sugar with a proper amount of honey, would this turn into a mead?
I bought everything to make this wine a while ago but had no time. I came into some honey and would like to try to do my first mead.
To make a mead you would have about 3 pounds honey per gallon only no cane sugar added. The EC-1118 yeast should dry it out nicely. If you do try to make a mead of this be sure to add yeast nutrient (Go-Ferm for the yeast and Fermaid K for the must are recommended). Honey has next to no nutrients in it so yeast need to have some nutrients to multiply during the lag phase.
A lot of you guys are having trouble fully fermenting this mango wine. You are complaining that you can't get fermentation to start, you have slow fermentation or your fermentation gets stuck with your gravity at 1.020 to 1.050. I think what's happening is that your making it real hard on your yeast to ferment the sugars. The problem seems to be too much acid. Test the PH level, if your pH is under 3.5 the yeast will not perform well, if it's under 2.5 your fermentation will stop. In such cases add calcium carbonate (not sodium carbonate)1/2 teaspoon at a time with stirring to raise the pH to at least 3.8. Test the pH until you get above 3.8. Don't add any acid blend
until fermentation is completely finished and then only add acid to taste. Make it easy for your yeast to ferment the must and you'll have good fermentation. Adding acid reduces the potential for good fermentation so just add any acid blend after fermentation is completed.