Srimmey
Well-Known Member
Good evening,
I have made my second batch of mango habanero mead. The first batch was amazing but it’s unfortunately all gone… it lasted 15 months.
This time I am aiming for 5 gallons of finished product instead of the 2.5 that I ended with last time. I also made some modifications to the recipe which included a different kind of honey, more peppers, roasting the peppers and using 100% mango juice. Recipe is posted below, I just racked off primary today!
Mango habanero mead rev2.0
1/21/24 - 6 gallon recipe
3.25 quarts mango juice concentrate
12.5 pounds sage honey
6 grams wine tannins
20 habanero peppers (seeds & pith removed, oven roasted @250 for 30 minutes)
6 tsp - pectic enzymes
Gofirm (15 grams)
Fermaid O (5 grams * 4)
Red star premier blanc yeast - 10 grams
OG=1.110
SG @ primary finish = 1.000
American med toast oak
Back sweeten with 1lb sage honey Target FG = 1.006
I have made my second batch of mango habanero mead. The first batch was amazing but it’s unfortunately all gone… it lasted 15 months.
This time I am aiming for 5 gallons of finished product instead of the 2.5 that I ended with last time. I also made some modifications to the recipe which included a different kind of honey, more peppers, roasting the peppers and using 100% mango juice. Recipe is posted below, I just racked off primary today!
Mango habanero mead rev2.0
1/21/24 - 6 gallon recipe
3.25 quarts mango juice concentrate
12.5 pounds sage honey
6 grams wine tannins
20 habanero peppers (seeds & pith removed, oven roasted @250 for 30 minutes)
6 tsp - pectic enzymes
Gofirm (15 grams)
Fermaid O (5 grams * 4)
Red star premier blanc yeast - 10 grams
OG=1.110
SG @ primary finish = 1.000
American med toast oak
Back sweeten with 1lb sage honey Target FG = 1.006
