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Mate jump on www.meadmakr.com to plan your batch. Also look at Gotmead website as well. Have you got your equipment right - carboys, bungs etc; hydrometer, stirer etc? You will also need nutrient and yeast and all that good stuff. And have a place to store it at the right temp too. Tell us...

Yooper has it right.

That’s a really good idea. I have really good experiences using vodka with spices. I was originally thinking of a session mead and actually with the amount of mango I have (7lbs of flesh) I can give a couple of these methods a go. Good job

Def have a brew bag ready. I was also planning on adding in some pectinase the day before to try and break the fruit apart. Never used it before but am keen to give it a go.

Yeah I was listening to a podcast whose guys were saying that a traditional is quite a hard drink to make really well coz there’s no where to hide. I’m still learning the trade so anything that doesn’t peel paint works for me. I guess the good thing is that there is always more mead to make.

I understand that the honey flavor comes back with aging? Not sure why, and my meads haven’t lasted long enough to give them a chance

That was my thought, which seems quite sensible. So why do people pay $ for their AG systems? Does a smaller strike mean the flavor is lost? As a noob I’m happy to give it a go regardless, just wondering

Does anyone have a view on whether the Mango would compliment a dry or a sweet mead? The acid may add to the sweet, but not sure. Any ideas?

Yep. It’s a journey, not a race. You have to let it age out to take full advantage. Especially when you have a traditional with a high ABV. It looks like you are treating it like beer brewing maybe?

Yeah smaller batches suits me perfectly - get to try more variety. Cheers

That’s a great idea. They’re all great ideas. Thanks for the advice.

Thanks so much for the replies, the suggestions all make a lot of sense when they explained like that. Time to get brewing. Cheers

Chuck an organic apple should get you started. Wild bacteria love apples apparently. Maybe skin first. Same as seamonkey on the keg issue.

All i have is a 8 gallon(ish) kettle and an electric stove top. I have made a couple of extract batches with some steeping grains, which came out at around 4-5 gallons. The stove managed the boil very well and i think it could go up to most of the 8 gallons. The two beers i made have been...

Hey blade. My advice is to use apple juice concentrate in secondary if you want to sweeten for an apple taste. If you just want to add an apple taste then slices would be ok I guess, but it would be difficult to control the flavor. At the end of the day you should decide the flavor of the mead...

Hey mate. First of all I think you’d get a better response posting this on the mead forum page, which tends to be read a lot more than the recipe page. So, it all looks like it’s going pretty well to me. Most meads slow down considerably after 7 days so I wouldn’t be too concerned at all...

It totally is fun to watch. And I do cheer them on from time to time. I’ve pretty much filled a 5 gal to the brim with a traditional that fermented dry using EC-1118. Degassing was tricky but with a power wand and doing it gently it was no problems. Also I have used it for 1 gal. Again no...

Forget about bubbles. To accurately gauge fermentation you will need a hydrometer. Not expensive, but you will need 3 - coz you will invariably break them along the way. Also forget about the carboy to is my advice. Buy a 5 gal bucket. It makes aerating and degassing a breeze and also if you...

Done

Do use the original recipe apart from the yeast and the citra? I would like to give this a go, but not up to trawling through the 5658 messages on this post ;)