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Old 07-29-2012, 08:41 PM   #1
ruin7734
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May 2012
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Ingredients so far:

16 lbs Tropical Blossom Honey
10 lbs Champagne Mangos
Enough Fresh coconut water to fill 5 gal. (from young coconuts)

Any thoughts as to which yeast I should use? My goal is a high ABV, semi-sweet melomel. Also what nutrients I should use of any, and possibly any other additions that would make this spectacular. Thanks in advance.


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Old 07-30-2012, 05:44 AM   #2
TheBrewingMedic
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Dec 2011
Stanfordville, NY
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Lalvin 1116 would probably work well for yeast ... save the mango for secondary then taste test weekly mango can get funky flavored if it soaks a long time. I made a pineapple/mango/coconut melomel and I went pineapple/mango in secondary and a ton of unsweetened coconut in tertiary, it's one of the most requested that I've made.


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Old 07-30-2012, 01:04 PM   #3
ruin7734
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May 2012
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Awesome, I can't wait.
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Old 07-30-2012, 01:44 PM   #4
allhailRITTER
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Apr 2012
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Nice, I am also in the process of doing a tropical mead. I am basing mine off of a drink called the painkiller in the virgin islands. I used orange blossom honey and put oranges and pineapple in the secondary, then coconut and last I will put in some nutmeg. I'm excited for this as well.

 
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Old 07-30-2012, 01:54 PM   #5
AsianMead
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Aug 2011
Bangkok, Bangkok
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You know what, there are so many breed of mango and they provide diffent smell and taste also color.
I think I will try it some days from mongoes of the mongo tree at my backyard.

 
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Old 07-30-2012, 05:29 PM   #6
allhailRITTER
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Apr 2012
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Has anyone ever considered putting rum in their tropical mead? Most tropical drinks include rum and I was wandering if anyone has attempted to add this to a tropical mead.

 
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Old 07-30-2012, 07:41 PM   #7
ruin7734
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May 2012
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Sounds like you're making a cordial or something. Correct me if I'm wrong. I know cordials would just be something sweet and a distillate of some kind, but never really knew how a mead blended with a distillate would be classified. Just sounds like a mixed drink, imo.
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Old 07-30-2012, 07:49 PM   #8
fatbloke
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Dec 2006
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Quote:
Originally Posted by ruin7734 View Post
-----%<----- but never really knew how a mead blended with a distillate would be classified. -----%<-----
How about using the correct ? or at least most well know word for such a mix ?

I vote for "cocktail"

p.s. apart from the smart arse comments....... I love the sound of the mix, or even with the extra pineapple that BM suggested. Of course, I wouldn't have much choice of ingredients, just what's on the shelf at the supermarket, but even with what they sell, I reckon I could get something nice going
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Old 07-30-2012, 10:29 PM   #9
irchowi
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Jul 2012
Houston, TX
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Quote:
Originally Posted by TheBrewingMedic View Post
Lalvin 1116 would probably work well for yeast ... save the mango for secondary then taste test weekly mango can get funky flavored if it soaks a long time. I made a pineapple/mango/coconut melomel and I went pineapple/mango in secondary and a ton of unsweetened coconut in tertiary, it's one of the most requested that I've made.
Hey that sounds delicious. Do you mind posting up a recipe?

 
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Old 07-30-2012, 11:15 PM   #10
LeverTime
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Apr 2010
Philadelphia, PA
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I'm still a n00b, but is it ok to put coconut water in brews? I thought that oils / fats would go rancid pretty quickly.



 
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