Spicy Mango Burst Mead
Experience the fiery fusion of flavors with this Mango Inferno Mead! Crafted with ripe mangoes, pure honey, and a daring hint of cayenne pepper, each sip delivers a tantalizing balance of sweetness and spicy kick. Perfect for adventurous gatherings or a warm summer evening, this mead offers a unique twist that will ignite your taste buds and leave you craving more.
ingredients
- 4 cups ripe mango puree (about 3-4 mangos)
- 2 cups honey (wildflower or clover preferred)
- 1 gallon water (filtered)
- 1 teaspoon cayenne pepper (adjust for heat preference)
- 1 packet champagne yeast (or mead yeast)
- 1 teaspoon yeast nutrient
- 1 lemon (juiced, for acidity)
steps
- 1.
In a large pot, combine water and honey over low heat, stirring until fully dissolved.
- 2.
Remove from heat and let the mixture cool to room temperature.
- 3.
Puree ripe mangoes until smooth, then strain to remove fibers if desired.
- 4.
Add the mango puree, lemon juice, and cayenne pepper to the cooled honey-water mixture, stirring well.
- 5.
Pour the mixture into a sanitized fermentation carboy or jug, leaving some space at the top.
- 6.
Sprinkle the yeast and yeast nutrient over the top and gently stir to incorporate.
- 7.
Seal the container with an airlock and allow it to ferment in a dark, cool place for 4-6 weeks.
- 8.
Once fermentation slows, siphon the mead into clean bottles, discarding any sediment at the bottom.
- 9.
Age the mead for at least 2-3 months before enjoying to enhance flavors.
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