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Just to update, I'm racking today to clear the lees. They are just a hair shy of 1/4 inch.
Picture is from before the racking.
IMG_20190604_160207.jpg
The thing with the black lid you can see thru it is the wife's ninja bullet mixer thingy.
 
Another update at 4+ months in. Getting ready to bottle this. Stabilized it last night. Trying to decide if I want to sweeten with honey or with mango FJC. (Juicy Juice). Opinions?
This has mellowed nicely but the mango needs to be pulled to the front a bit. I figure a touch of sweet will help.
The SG is right a 1.000-1.002. It doesn't taste sweet at all, nor bitter. A touch sharp from the mango, almost an acidic thing. Hard to describe. Swmbo anf I both like it though.
 
Blacksmith - You continue to amaze me. You try stuff that I would not just because you can. It sounds like your approach makes mead that turns out surprisingly well. I am more of a careful technique and exacting practices type and often am very pleased with the outcome. It goes to show that Mead is surprisingly easy to create with a myriad of options and even though the practices vary often we make some good to great mead.

Nicely done - Keep the notes / attempts coming. I for one appreciate them.

Edited due to being a bit tipsy and realized it did not read well.
 
In for a penny, in for a dollar (or something like that, I seem to remember my grandma saying). Might as well use the mango juice.
The expression was actually from england originally, in for a penny in for a pound. never got it as a kid cause I was thinking money then weight. But yeah that's what everyone here thinks so far. Up the mango and add the sweet at the same time.
 
Blacksmith - You continue to amaze me. You try stuff that I would not just because you can. It sounds like your approach makes mead that turns out surprisingly well. I am more of a careful technique and exacting practices type and often am very pleased with the outcome. It goes to show that Mead is surprisingly easy to create with a myriad of options and even though the practices vary often we make some good to great mead.

Nicely done - Keep the notes / attempts coming. I for one appreciate them.

Edited due to being a bit tipsy and realized it did not read well.

i look at it like cooking, there only so much science to it before you're turning out the same dish as everyone else. The rest is art, which is where the fun is.
So, that said, the FJC didn't add as much to this as I hoped. A little more mango flavor, not enough sweet to make a noticeable difference. So I added about 1/3lb of honey and brought the sweet just off dry.

So it's bottling day.
IMG_20190824_150247_burst_01.jpg
Got 15 1.5L bottles and a tall glass each for me and SWMBO. decent now, should be kickass in about a year.
 
Nicely said.

Agree a bit like cooking and perhaps baking. If you have a recipe you really like then your technique, ingredients and protocol must be exacting to get it to turn out the same as last time. (The recipe like baking) If you want to "play" then mead is tremendously versatile. As demonstrated by trying variouse techniques and ingredients you, I, and many others have tried. (The art like cooking) Of course, when the recipe and art is combined with the science of fermenting honey we then get mead. [emoji41]
i look at it like cooking, there only so much science to it before you're turning out the same dish as everyone else. The rest is art, which is where the fun is.
So, that said, the FJC didn't add as much to this as I hoped. A little more mango flavor, not enough sweet to make a noticeable difference. So I added about 1/3lb of honey and brought the sweet just off dry.

So it's bottling day.
View attachment 641364
Got 15 1.5L bottles and a tall glass each for me and SWMBO. decent now, should be kickass in about a year.
 
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