Midnight in Samara Mango Melomel
Immerse yourself in the sun-kissed flavors of a tropical paradise with this exquisite honey mango mead. The harmonious blend of wildflower honey and ripe mangoes creates a luscious base, while the added acidity and pectic enzyme ensure a beautifully balanced fermentation. Perfect for summer gatherings or a cozy night in, this refreshing mead promises a sweet sip of sunshine in every glass.
ingredients
- 2 large frozen mangoes, skinned and chunked
- ½ tsp pectic enzyme
- 2 tsp acid blend
- 1 tsp yeast nutrient
- Mead yeast packet
- Water (to 1 gallon total volume)
steps
- 1.
In a large pot, heat 1 quart of water just enough to dissolve the honey.
- 2.
Stir in the wildflower honey until fully dissolved, then remove from heat.
- 3.
Puree the chunked mangoes in a blender and add them to the honey mixture.
- 4.
Pour the honey-mango mixture into a sanitized fermentation vessel.
- 5.
Add additional water until the total volume reaches 1 gallon.
- 6.
Sprinkle the pectic enzyme and acid blend into the vessel, stirring gently.
- 7.
Add the yeast nutrient and mix well to incorporate all ingredients.
- 8.
Once cooled to room temperature, sprinkle the mead yeast packet on top.
- 9.
Seal the fermentation vessel with an airlock and place in a cool, dark space.
- 10.
Allow fermentation to occur for 2-4 weeks, checking regularly for bubbling.
- 11.
Once fermentation has slowed considerably, siphon mead into sanitized bottles and seal.
- 12.
Age for at least 3 months before enjoying, allowing flavors to develop fully.
