This 1 gallon recipe based off of the flavor profile of Naked Mighty Mango Juice Smoothie. As noted in the link, it's a fruit smoothie that has a big mango kick with a blend of banana, apple, and orange undertones. plus, a bit of lemon is added.
2lbs clover honey
3lbs-4lb mangos (1/3 stripe peeled, 2/3 completely peeled, all cubed and seeded)
3lbs banana (very ripe/banana bread ripe)
1 peeled orange
1 lemon's worth of juice
1 gallon apple juice
Yeast Nutrient
lalvin 71b-1122
Top & tailed bananas, coin them (include skins), toss into a grain bag, & boil in enough apple juice to thoroughly cover the ingredients for 30-45 minutes. Remove solids. Add half of the mango and the remaining ingredients into a fermenting bucket, and allow to cool. Note: I use ~2 gallon buckets for primary so I add enough volume (over 1 gal total) to get one gallon after the first rack into the carboy. Pitch yeast. Punch that fruit cap and aerate very regularly. Rack onto other half of mango into secondary when done fermenting. Rack, allow to clear, and age.
This is a recipe I made based off of others. I have not tried this yet. This is one I want to make, but want advice from others first. Any input/thoughts on the process, ingredients, or ratios I have listed is greatly appreciated! Here's some links I used as references on volumes and ingredients:
https://www.homebrewtalk.com/showthread.php?t=335679
http://www.gotmead.com/forum/showthread.php/9622-Mango-melomel?p=83445#post83445
2lbs clover honey
3lbs-4lb mangos (1/3 stripe peeled, 2/3 completely peeled, all cubed and seeded)
3lbs banana (very ripe/banana bread ripe)
1 peeled orange
1 lemon's worth of juice
1 gallon apple juice
Yeast Nutrient
lalvin 71b-1122
Top & tailed bananas, coin them (include skins), toss into a grain bag, & boil in enough apple juice to thoroughly cover the ingredients for 30-45 minutes. Remove solids. Add half of the mango and the remaining ingredients into a fermenting bucket, and allow to cool. Note: I use ~2 gallon buckets for primary so I add enough volume (over 1 gal total) to get one gallon after the first rack into the carboy. Pitch yeast. Punch that fruit cap and aerate very regularly. Rack onto other half of mango into secondary when done fermenting. Rack, allow to clear, and age.
This is a recipe I made based off of others. I have not tried this yet. This is one I want to make, but want advice from others first. Any input/thoughts on the process, ingredients, or ratios I have listed is greatly appreciated! Here's some links I used as references on volumes and ingredients:
https://www.homebrewtalk.com/showthread.php?t=335679
http://www.gotmead.com/forum/showthread.php/9622-Mango-melomel?p=83445#post83445
