Originally Posted by scurvymeat
I want to use mango, does this flavor translate well?
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.