Srimmey
Well-Known Member
Hello!
I am planning my 4th mead and had a few questions about a the recipe I found. Hoping you guys can help me out. Recipe is posted below the questions
1. I’m hoping to lower the abv down to 14-16% depending on how well the yeast does. I want to use 71B in hopes of increasing the mango flavor. Also planning on using Brey's feeding plan to hopefully push the yeast past 14% and into the 16% range. If it doesn’t work, I will just have to back sweeten less.
2. I plan on making 3 gallons instead of 5 and using 2 habaneros. How long should they hang out in primary? 1 week? 2 weeks? I want it to be good and spicy but not so much that it isn’t drinkable.
3. Instead of using fresh mangos, I wanted to using chopped frozen mangos (think freezer section of Costco) in primary and secondary (maybe 5 pounds in primary and another 5 pounds in secondary for 6-12 weeks. I rather avoid infection from fruit so frozen seems safer. Will the flavor suffer?
Total Volume: 5 gallons
Style: Capsicumel, melomel
Carbonation: Yes
Starting Gravity: 1.144
Final Gravity: 1.000
Target ABV: 17%
Target YAN: 288 effective PPM
I am planning my 4th mead and had a few questions about a the recipe I found. Hoping you guys can help me out. Recipe is posted below the questions
1. I’m hoping to lower the abv down to 14-16% depending on how well the yeast does. I want to use 71B in hopes of increasing the mango flavor. Also planning on using Brey's feeding plan to hopefully push the yeast past 14% and into the 16% range. If it doesn’t work, I will just have to back sweeten less.
2. I plan on making 3 gallons instead of 5 and using 2 habaneros. How long should they hang out in primary? 1 week? 2 weeks? I want it to be good and spicy but not so much that it isn’t drinkable.
3. Instead of using fresh mangos, I wanted to using chopped frozen mangos (think freezer section of Costco) in primary and secondary (maybe 5 pounds in primary and another 5 pounds in secondary for 6-12 weeks. I rather avoid infection from fruit so frozen seems safer. Will the flavor suffer?
Mango Habanero 4
(by /u/stormbeforedawn)Total Volume: 5 gallons
Style: Capsicumel, melomel
Carbonation: Yes
Starting Gravity: 1.144
Final Gravity: 1.000
Target ABV: 17%
Target YAN: 288 effective PPM
Ingredient | Amount | Notes |
---|---|---|
Honey | 20 pounds | |
Mangos | 10 | Peal and third, leaving pit in center third |
Habaneros | 4 | whole and fresh, halved |
Yeast | Lavin 1118 | |
Med Toast American Oak | 1 Spiral |
- Take honey and mix with warm water to form must.
- Add sliced mango and habs in separate bags to must, stir and fill to 5 gallons.
- Follow SNA, rehydrate yeast.
- Remove habs when desired heat is reached, and remove bagged fruit after 2 weeks.
- After 1 month rack and add 1 medium toast oak spiral.
- Rack to bulk age in 1 more month, or when clear.
- Backsweeten to taste with honey.
- Force carbonate and serve when the mead has aged.