Spicy Mango Melomel
Experience a tropical explosion of sweet mango infused with fiery chili peppers in this unique melomel. Perfect for those who crave a sweet and spicy sensation in every sip.
ingredients
- 4 lbs ripe mangoes, peeled and diced
- 3 cups honey
- 1 gallon water
- 2-3 spicy chili peppers, sliced
- 1 packet champagne yeast
- 1 tsp yeast nutrient
- 1 tsp pectic enzyme
steps
- 1.
In a large pot, combine water, mangoes, honey, and chili peppers. Bring to a gentle boil, then reduce heat and simmer for 30 minutes.
- 2.
Remove from heat and let cool to room temperature. Add yeast nutrient and pectic enzyme.
- 3.
Transfer mixture to a sanitized fermenting vessel. Sprinkle champagne yeast on top and cover with an airlock.
- 4.
Ferment in a cool, dark place for 1-2 months, or until fermentation is complete.
- 5.
Rack into a secondary fermenter, leaving chili peppers behind. Age for an additional 3-6 months.
- 6.
Bottle and store in a dark, cool place for at least 6 months before enjoying.
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