Mango habanero - revision 2

[Srimmey]

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

 

[Srimmey]

I forgot to update this last time I did things to it, so here it is!

Add 12oz of honey and some sparkloid back on April 6th. This stuff is soooo good. It will probably bottle in another 6 weeks.

Also pictured is my apple wine. Since back sweetening, the mead is now the cloudy one and the apple wine has since become crystal clear. The last picture in the series was taken today, so y’all can see the difference compared to racking day.

 

[Srimmey]

This batch is all done! It tastes wonderful, the spice level is perfectly balanced to the other flavors. Very very happy with the end product. Now I need to try and not drink it all right away.

Final batch yield was 21 750ml bottles.

Also pictured was my blueberry which got racked off the oak. It’s coming along nicely but still needs more time to clear and age out of a challenging primary fermentation.