Tropical Heat Mango Mead
Embrace the vibrant flavors of summer with this Scorched Mango Mead, harmoniously blending sun-kissed mango, aromatic ancho chiles, and a medley of warming spices. Perfect for backyard gatherings or quiet evenings, this mead offers a delightful balance of sweetness and spice that will tantalize your taste buds. Serve chilled for an unforgettable experience!
ingredients
- Honey - 3 lbs
- Water - 1 gallon
- Mango Puree - 1/4 cup
- Orange Juice - 1/4 cup
- Pineapple Juice - 1/4 cup
- Ancho Chiles - 2-3 (adjust to taste)
- Cinnamon - 1 tsp
- Ginger - 1 tsp
- Cayenne Pepper - 1/2 tsp
- Cardamom - 1/4 tsp
- Salt - 1/4 tsp
- Red Wine Yeast (e.g. Lalvin K1-V1116) or Mead Yeast (e.g. Red Star Premier Cuvee) - 1 packet
steps
- 1.
Sanitize all equipment and ingredients thoroughly to prevent contamination.
- 2.
In a large pot, combine honey and water, heating gently until the honey fully dissolves.
- 3.
Remove the pot from heat and stir in mango puree, orange juice, pineapple juice, ancho chiles, cinnamon, ginger, cayenne pepper, cardamom, and salt until well blended.
- 4.
Allow the mixture to cool to room temperature before transferring it to a fermentation vessel.
- 5.
Pitch the yeast into the cooled mixture, ensuring it's evenly distributed.
- 6.
Ferment at a stable temperature of 65°F - 70°F (18°C - 21°C) for 2-3 weeks or until fermentation has successfully completed.
- 7.
After fermentation, rack the mead into a new vessel to separate from sediment, then age for a minimum of 6 months for optimal flavor development.
- 8.
Once aged, bottle the mead and store it in a cool, dark place until you're ready to enjoy.
