Mango Mead - Easy Mango Mead Recipe

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How to make an easy mango mead at home. We used mango nectar and made a mango mead that worked surprisingly well! Yes, this is a VERY long video, but there's so much good information we just couldn't leave any out. If you're new to brewing or an experienced mazer, you can find something to keep you interested.
Ingredients:
1.5 lbs Wild Flower Honey: bevyshoneybees@gmail.com
1 gallon Mango Nectar: amzn.to/416SmI4
1/2 teaspoon Pectic Enzyme: amzn.to/3xsXQzf
2.5 grams Fermaid O: amzn.to/4101qyp
1 pack Cote Des Blancs: amzn.to/3IzZF3q
1/2 teaspoon Wine Tannin: amzn.to/3S7BUmu
Back Sweeten with Honey to Taste then Pasteurize (we used Orange Blossom Honey)
Pasteurization: • Easiest Way to Pasteur...
This Mead's Tasting After Aged One Year: • Mango Mead - AGED One ...
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Little Big Mouth Bubbler: www.northernbrewer.com/produc...
Scale: amzn.to/3YXfeaX
Star San: amzn.to/3IAIi2N
Hydrometer Kit: amzn.to/3XGFpl5
Baster: amzn.to/3lFBGXH
pH Meter: amzn.to/3IIPJom
Our Favorite Pitcher: amzn.to/3lMo6SB
1 Gallon Fermenter: amzn.to/3EEMBI3
Auto Siphon: amzn.to/3Kefo9F
1 Gallon Carboy with Airlock: amzn.to/3Ia1i6K
Glencairn Glasses: amzn.to/3k88p7K
Screw Top Bottles: amzn.to/3XEpAv9
Fun T-shirts: city-steading.com/product-cat...
Some items used in the making of this video (We are Amazon Affiliates and as such do receive a small commission if you purchase anything after using one of our links. There is no cost to you for this, but it does help the channel and enables us to keep bringing you content. Thank you!)
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Опубликовано:

18 фев 2023

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Комментарии : 382

@Backdaft94 Год назад

Don't sweat repeating things, as this is a "teaching channel". I learned loads from yall, and would hate to see you change, and rob someone else of a learning experience. So without further ado keep doing what you're doing lol

@Operator8282 Год назад

My father, who was a winemaker (professional) at one point of time, always said that people talk dry, but drink sweet, and made sure that a majority of the wine that the winery made was at least semi-dry or sweeter. He also never was one for any aditives, except bentonite to clear the wine before filtration, and ultimately sold out of the winery over the owner addind sulfites to the wine. I can see why you back sweeten your mead, I do like mine with a bit of residual sweetness as well.

@drsrwise Год назад

It's just like in cocktail forums, when people say straight rum is too sweet for them, or they need to cut the sweetener by half, or they only use a teaspoon of syrup 🙄. I like his words, they talk dry but drink sweet.

@tommy605 Год назад

I use a submersible hand blender to break up clumps and o even mix the honey. It adds the air too, and saves my arm from getting tired. Win win.

@Jerds Год назад

Duuuuude the timing of this is wild. I literally JUST bought some mango nectar to do the same thing. I haven’t started it yet and was just about to this week!! So hype!

@CitySteadingBrews Год назад

That's awesome!

@kr2186 Год назад

Just a heads up, for the calculation of the sugars added by the mango. There are multiple errors in the text on the screen. It shows 4.16 pounds of sugar when it should be 1.16 pounds, and instead of having it multiplied by 0.046 to get the specific gravity it shows 0.46.

@CitySteadingBrews Год назад

ooh, wow, thank you.

@Winsonawijaya Год назад

So lb * 0.046 ≈ gravity?

@bradcrady4534 Год назад

People always say, time flies, especially when you get older. But no one ever tells you how fast a year goes by when you start brewing and sitting on batches. My first 5 - 1 gallon batches was introduced to yeast on 2-11-22.... I have so much left, and 8 more gallons in the wings. Fun hobby, good story time, and something to converse about when you have friends/family over for meals. 👍👍👍👍👍

@mattrenaud7573 Год назад

I love Brian's "Do I sound like I'm from the UK?" comments. But an interesting historical fact, the "US gallon" is in fact the "old English wine gallon" standardized by the English parliament in 1707 at 231 cubic inches. Since many of the US founding fathers were brewers, they chose the gallon with which they had the most experience. 🍺🍺 There is also an Elizabethan-era beer and ale gallon at 282 cubic inches (1.22 US gallons). But that doesn't seem to be in use any longer. The British Imperial gallon is 269 cubic inches (1.17 US gallons) just for reference.

@CitySteadingBrews Год назад

Yep! They came from the same place but ended at different destinations. ;)

@micahestep7679 Год назад

I use blue painters tape for my labels. You can tear off as much as you need, it comes in various widths, and doesn't leave residue on glass.

@elricthebald870 Год назад

I use 5cm wide Tesa painters tape for the same reasons. Pretty cheap, easy to write on and very easy to remove.

@spigette Год назад

Same! And the cheap version of painters' tape works perfect, I use it for all my brews and ferments.

@gingerfoxx1476 Год назад

You're both such great teachers. You make it fun to learn the math and science of brewing, all while learning how to make a potentially tasty brew. Thanks for the learning and laughs.

@CitySteadingBrews Год назад

Our pleasure!

@frankrichins369 Год назад

Thank you for your videos. I find them to be very helpful. I am new to the hobby and I have been watching hours of your videos. Keep them coming

@JohnSemenekVapingEnthusiast Год назад

Best video ever. You touch on all of the options.

@Shadismic Год назад

Watching you guys is just a joy that is very informative at the same time too. Thank you 😊

@CitySteadingBrews Год назад

Thanks for watching!

@TheRscorp Год назад

I smiled through this whole thing because I've done this with a different brand of Mango nectar, and waited for you to take the reading so you could see the hydrometer almost sitting on top of the brew lol. Mine I didn't use that much because the mango is pretty strong but I got the same results - totally dry, little thin. It has never been my favorite brew at all, but after a year in the bottle it is noticeably nicer.

@beachdvm Год назад

I calculated the sugars for my apple mango mead from the labels and added the amount of honey needed for 1.100 and it measured dead nuts on 1.100. Maybe in a 50% mixture it helped thin it enough to float the hydrometer correctly. 🤷🏼‍♂️

@daviddeslauriers7268 Год назад

Thank you for your honesty

@scottaustin5290 Год назад

I have never gotten tired of watching and I’ve went back to watch everything I could find you guys are awesome I love what I do and learned it mostly from you thx

@CitySteadingBrews Год назад

Thanks!

@rickfickes4954 Год назад

If you’re good enough to make it other people’s tastes.that’s freaking awesome you 2 are too sweet!

@dawnteskey3259 Год назад

Great video. This is a full tutorial on making Mango mead! Thanks!

@CitySteadingBrews Год назад

You are welcome! Thank you for watching!

@chriscomertn Год назад

How do I feel about mango? I freaking love mango, and now I have to make this. Great video guys.

@dmil5122 Год назад

Nice video and Info as always . Just an update to my mead journey, I got a still "T500" and have been distilling now. Recently took a 5 gallon jug of freshly fermented mead and distilled it. Absolutely amazing. Luckily I live in a country where it is legal. The honey notes totally come through. I wish you were able to distill in Florida. Would make for some more amazing videos.

@antheaxe7340 Год назад

Love the speed poring off the honey

@crashunreal Год назад

i done this once, it was amazing

@jovannysegarra3907 Год назад

I've just finished using the same mango it turned out really good

@loganmiller7179 2 месяца назад

I love the repetition because I have a hard time retaining knowledge but when I start to hear the same thing in every video it really digs it in there. I absolutely love your guys channel. I started brewing in January and since then have watched at least 90% of your videos trying to soak up as much as you guys can offer. Really appreciate what you two do ❤️

@CitySteadingBrews 2 месяца назад

Happy to help!

@vincenteberlusconi5128 Год назад

I love this video. I just finished racking a mango wine (ABV bumped up w sugar) that I made w mango nectar, and i can attest to the fact that straining the sediment through bags (even nylon) does nothing and that all the goop comes through. I've had the same experience w the hydrometer too, both with this and using nectars in the past. I think I might back sweeten with honey once it's done clearing in secondary

@micahestep7679 Год назад

Ask your bee keeper for bee bread still in the comb. It makes a wonderful yeast nutrient in mead and gives a mead a pleasant beer-ish aftertaste. I recommend about 3oz of bee bread per gallon. (It's basically partially digested pollen that adult bees feed their bebe's). Also, ask her for some propolis. Propolis is made and used by bees like a glue and is from gums and resins they collect. I dry and powder my propolis and just toss it in. It has a piney-fruity flavor.

@blackstarboys4719 3 месяца назад

Hey guys, this looks great! I’ll be doing a few brews this weekend but because I really like mangoes I’m going to try this next. I can only imagine how dangerous this could be. Really good video, loads of great info. Cheers guys 🇦🇺

@inphinitezero5499 11 месяцев назад

i wanna make mead so bad now, u guys make it look easy and its fun to watch, a very charismatic duo you guys are

@CitySteadingBrews 11 месяцев назад

Why thank you!

@RogersBenjamin 2 месяца назад

I am currently making a mango mead using this exact juice - with honey from Costco - and mango chunks from Walmart. I started it 4 days ago (5/7/2024). Mine is 5 gallons, I used 4 of those gallons, 3 of the honey (15 lbs) and the mangos. After fermentation got rolling, I added some Juicy Juice Mango (from Walmart) to close up the head space. My yeast civilization has clearly reached the industrial age....

@andyn3532 Год назад

I was watching you as you were opening the juice mentally screaming shake iiiiitttttt! 🤣

@thatjonguy103 Год назад

25:00 This is one reason why I have a pair of scissors on my brewing table's drying rack. Mind you I don't sanitize them for cutting yeast packets. I guess I just like to live dangerously. Actually I usually use them to cut painters tape I use as high class labels, but they do work for other things like inferior yeast packaging.

@beachdvm Год назад

In reference to the towel, I bought a waiters bussing tub for about $6 and it works great to drain everything in and keep all things sanitized corralled on the counter. 😊

@thomasgarner4113 7 месяцев назад

Caddy Shack! LOL! Great video as always, hope to try my hand at just plain mead for the first time in the near future.

@eddavanleemputten9232 Год назад

Oh my goodness! The need to analyse everything! That is exactly my daughter and me. Fortunately for us, both my SO and my daughter’s boyfriend are able to roll with it and join in. And they both like our meads. My daughter has a week of vacation that just started. I’m going to rope her into helping me sanitise a big load of bottles because I have several fermenters that are done. We need to balance them and I want them bottled so we can start taste-testing them and drinking them over the Summer (they’ve been bulk ageing) through to this coming winter. I’m already itching to start new brews. Mango mead is moving back up on that “want-to-brew” list… perhaps some as is and some pango-habanero. I’ve already got the peppers in the freezer. I’m thinking at least part mango nectar and part frozen mango cubes from the supermarket: they’re on offer quite often at my local grocery store.

@Kenundrum1769 Год назад

I have to say I really enjoy watching all of your videos that I have watched, so far at least. I initially watched a video on making wine from a store-bought juice directly in its container. I am currently doing so, and it seems like the fermentation is very slow. For reference, I bought 4 different flavors of Ocean Spray cranberry cocktail. I added about 2 grams of Lalvin D47 to each bottle. I’m guessing maybe the temperature here is not warm enough for the yeast to perform well, As the package specifies 75 to 85°F. I will continue to watch and learn from you guys. Thank you so much for what you do!

@rickfickes4954 Год назад

Great presentation my hats off to the both of you oh do you guys pick cards how’s going to be the funny one or is it t naturally the chemistry you guys have is perfect don’t ever change I get to learn and have a laugh perfection

@CitySteadingBrews Год назад

We don’t script or plan what we are going to say so that way it is natural. We just allow ourselves to be silly on camera as our audience seems to appreciate our genuine goofiness. 🤓. Thanks for watching!

@chasereed7141 Год назад

Just started my first brews. Your simple mead and wine. I'm so paranoid I contaminated something lol. Had to keep running to grab something then I'd dip my hands in my version of TRBUS. I'm calling it BOSS. Bucket Of StarSan LOL.

@GodBroly Год назад

Oh derica lol also girl I like the red tips in your hair!

@MrACSonline Год назад

Great video! I agree, I don’t like “persnickety’ either. 😂 Perhaps the word you were looking for was “discerning”. Lol.

@Drajika Год назад

i acually bottled my blackberry mead today made from blackberry puree and yeah alot of lees and particles. still got 2,5liter from a 4liter batch ish!. pretty good :) some particles did get into the bottles tho! maybe not the prettiest mead but it sure tastes great for a young one :)!

@HolyPineCone Год назад

I just visited reddit for the first time in search of mead forums. I came across some quite harsh reviews of you guys there. I didn't find any greater substance for the hate, rather than people disliking you doing things a bit simple. But that is your whole concept by choice! I just wanted to let you know that I like you a lot, even after quite a few years. You guys are great. You have taught me so much and my meads end up great.

@CitySteadingBrews Год назад

Thanks! Yeah, the internet is full of haters, not sure why. This hobby is easily available to all, not sure why the elitism tries to keep it a secret.

@UpscaledCourses Год назад

You guys have earned my sub!

@CitySteadingBrews Год назад

Thank you!

@gunntekk1 Год назад

If you could not get a reading with a hydrometer could you use a refractometer?

@96driver Год назад

Was thinking the same. I don't know how the thickness would play in.

@julietardos5044 Год назад

I thought the same, but they gave away their refractometer as a prize in Stead Fest in December.

@williamedwards1822 Год назад

Making this week

@jimmelton7299 Год назад

I went back an rewatched some of your videos an realized what I was doing wrong. I need to be way more patience with my primary fremtation.

@mattkanaby974 Год назад

On another note. I don't care how long it takes for you to make a good vid

@hanginwithhodge Год назад

We love our mango mead from Mango Nectar. Been making it for years. 🙂

@AdamFranklin500 Год назад

Great video as always. As you know i made an apple, mango and kiwi cider and yeah the mango "goop" is insane.

@kylieford546 Год назад

Did you use different juices to do that?

@AdamFranklin500 Год назад

@@kylieford546 Generic store bought apple juice and generic mango juice and 4 kiwi fruits

@chrisinman5243 Год назад

Love your channel!!! Have you guys done a video on sugar and hydrometer calculations ?

@Gert_Laiuste Год назад

I have in ageing mango-strawberry-pineaple mead. Its 3 month, still bit too young, but its gooooood.

@stevenpatrick6806 Год назад

One of my most successful/popular meads is my mango-habanero. 8oz of dried mango & 1 diced habanero added in conditioning in the 1.020-1.030 range is something I recommend you try.

@CitySteadingBrews Год назад

Yep! That is a great combination! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v7btZKSUPSc.html

@Xacute00 Год назад

You should get a drill with a stirrer I used to use one when I worked at a winery they had one that switched from stirring to degassing its pretty cool and saves lots of time. We had a setup where you just put the carboy down on a stand to secure it and had the drill secured to the wall with a switch attached so you didn't need to pull the trigger, it would stir and you could just walk away. I really enjoy your videos they help to make my own mead recipe for my family they all love it and want more I am going to buy a bulk amount of bottles and some new carboys and make up a new batch of acerglyn, I made a great recipe which aged for close to a year. I hope to be able to make enough mead that I always have some aging. Slainte (cheers) from Canada!

@CitySteadingBrews Год назад

We do but most times degassing happens naturally!

@Ignivomous Год назад

Loving the speed-up tune. Hahaha

@HeartFelt520 8 месяцев назад

Do you guys feel lucky to have each other? I mean.. look at them.. I'm not a sentimental guy, but look how cute and smart she is, and how much he actually deserves her..

@CitySteadingBrews 8 месяцев назад

Thank you. I know I am lucky. She settled ;)

@HeartFelt520 8 месяцев назад

@CitySteadingBrews Settled for the man that deserved her. I am learning alot from you guys Love and appreciation all the way from Palestine! Hopefully soon I'll be able to participate in your community and return some of the favor. Be well!

@beachdvm Год назад

I have a gallon brew going with half a gallon of the mango nectar and topped off with Cosco apple juice.

@kylieford546 Год назад

Why the apple juice?

@canadianbench2554 Год назад

When I made my Saskatoon Berry mead, I had to puree the berries. After the first racking, I was missing nearly an entire gallon of brew in a 5 gallon fermenter. I didn't want to lose that much. I took a sieve and poured what was left of the berries into the sieve to drain as much as possible. Came away with approximately 4.5 gallons. Put it into secondary after that and haven't looked back. The few drinks I have had so far, doesn't seem to be affected negatively.

@Gamefreak8112 Год назад

Now we all want a brew with a babyruth. I'm not holding my breath on that one. a dual 9, that is high praise

@jpaufakoning Год назад

in my kit is a potato knife to sterelize for the yeast package. love your content.

@CitySteadingBrews Год назад

Good idea but… not sure you need to sanitize the knife used to open the yeast :). It doesn’t hurt, but… you know what I mean.

@dillonanderson8121 Год назад

Hey guys I am loving the channel and learning a lot from you. I just started my first mead about a week ago I put in frozen raspberries and I would like to possibly put some more dried raspberries in secondary but I wondered if you guys think I can use freeze dried fruit in place of dried fruit? Is there a difference? Whats your thoughts.

@DarkThorne45 7 месяцев назад

I love you content and I've learned so much from you guys. Thank you for taking the time to teach us. Honestly asking. Could there been a way to have kept more of the product? Even if it were to take a longer time?

@CitySteadingBrews 7 месяцев назад

Not really no, there will always be waste.

@DarkThorne45 7 месяцев назад

Thank you for the response@@CitySteadingBrews

@markmanning2921 Год назад

omg the gravity all fell to the bottom! whoda thunkit! :)

@SA12String Год назад

I'm really glad so many people like mango, so there's less for me. I really do not like mango at all, and nowadays, you can't get away from it. So many flavor combinations I find sound really good until I hit mango in the name or ingredient list. So, go for it, folks. Use up all the mango you can.

@williamcarswell1071 11 месяцев назад

yes interesting,, my ingredients would be the same,,, exactly,, I must be learning,,,, only change would be I would use very ripe mangos,,,, not nectar,,, this is readily available in Australia,,,,,,,,, enjoyed your blog,,, Thanks so much for the info,,, Bill

@keithmcauslan943 Год назад

Watching this I had a thought. You know that Pasteurizing will change the flavor but not exactly how. What about pasteurizing then sweetening to the level you want. You are sweetening the finished product. Also that gravity reading you had makes me re-think one of my first wines, the OG was off my scale. 1.175 was the last marking on my scale and based on the increments I guessed it was at 1.180. Now I wonder if I had too much pulp fiber in the must throwing the reading way off. I was not good at estimating back then but I thought it would be about 1.100. Thank you for all of the videos.

@mistycherie Год назад

Mango is my favorite fruit! Love this, and thank you for sharing the whole process and all the pitfalls/issues too. I'm kind of curious if the leftover "goop" could be turned into like a mango jam with canning it up. Have y'all ever heard of anyone turning the leftover fruity stuff into jam/jelly or even a marinade?

@CitySteadingBrews Год назад

We have not tried that. Interesting food for thought.

@kjdevault Год назад

I did a bunch of fruit infused liquors last year. I then used the fruits to make jams. I did a drunken monkey butter with rum soaked bananas, vanilla peach bourbon jam with the vanilla beans and peaches from bourbon, I added a bit of the liquor to the batches too, to keep some of the flavors in the jams. They were awesome! I did a citrus tequila that I tried to make a marmalade with as a tequila sunrise, and it never set so it’s more of a syrup instead of a jam.

@MajorPolySci Год назад

any chance for a time lapse video of the brew fermentation? thanks for all the entertainment and learning stuff!

@thegoose1324 4 месяца назад

You two are cute. Such a riot watching yall.

@the_whiskeyshaman Год назад

Mango to me is meh. I don’t like eating it. But in a brew. I did a mango pomegranate wine and it was fantastic. But very pulpy as well. Keep up the great work.

@psychomarto Год назад

As wholesome and well explained as always! Two things: I recommend to add (no joke) a/some Habanero(s) into it. The spiciness pairs amazingly with mango (not everyone´s cuppa - sure)! And one question/suggestion if you don´t mind: conical Fermenter especially for this type of brew - thoughts? Thank you as always for the amazing content!

@CitySteadingBrews Год назад

We had a conical but never used it as our sanitizer of choice wouldn't work with it. That being said, sure a conical might have made for a clearer extraction of product, but the "goop" layer was rather significant in this particular brew, so even the mighty conical might have not worked as well as hoped. We can second the habanero addition as we made that combo ourselves: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v7btZKSUPSc.html

@psychomarto Год назад

@@CitySteadingBrews oohhhhh I missed that one! Shame on me! Thank you!

@dr.arunbhatp.2021 Год назад

Great video tutorial. I absolutely love mangoes. I tried mango mead twice. Two major issues I had faced are - 1) The mango flavour which is present during fermentation goes away at the end. It doesn't have a good mango flavour in the end. 2) Lots of lease and you end up with less brew

@thebookworm90 11 месяцев назад

Mangoes, while tasty, always remind me of carrots. I don't know why, but they do. Something in the flavor of the fruit just brings carrots to my mind.

@CitySteadingBrews 11 месяцев назад

Interesting…

@edwardcunningham6315 Год назад

What can we say but, "another Great recipe"👍. Living in south Florida, I've acclimated myself to the smell of overripe mango and have purposely stayed away from it for this very reason, it takes days to clear the air from the sickeningly sweet aroma 🤣😅. So I thank you, and will try this with one adjustment. I think I'm going to separate the sediment from the mango puree first, (with one week and P.E.) before fermentation. Should help with a "more accurate" SG reading at the beginning of fermentation👍😁❤️

@edwardcunningham6315 Год назад

And might help to boost the honey flavor at the Finnish.

@RingerDaClown 8 месяцев назад

I started this recipe on 10/29/23. Only thing I did different, I added frozen cherries. 11/8/23 I took a hydro reading. It was .992. I racked it off the cherries and gunk . Now, I'm letting it sit for a week before taking another reading, and then I plan to back sweaten and pasteurize.

@b9brutality Год назад

Glad it turned out well. Always had the worst luck with mango and pear nectars. They have that gross, sour, spoiled flavor and aroma after brewing. Just stopped using it after awhile. Stick to my super amazing recipe for blueberry mead.

@shark_byte_online Год назад

I was wondering if i should use the same type honey for the backsweetening as i use for the fermentation.. would there be a noticeable difference if i used a lesser quality/cheaper honey for the fermentation, and use the good stuff for the backsweetening?

@jonasostlund9648 Год назад

I’ve been looking for a mango recipe!! You guys are the best I’ll be sure to try this myself. Also I’ve been doing your easy beginner recipe. I’ve noticed the airlock has almost completely stopped it’s only been about 5 weeks and I don’t think it’s done. I didn’t have a hydrometer when I started it so I don’t have an OG but I am planning on taking a reading and waiting a week but I’m not sure if I should wait to take the first reading. Some help from the best would be great thanks!

@CitySteadingBrews Год назад

As your airlock activity has stopped I would go ahead and take a reading as soon as your equipment arrives. Doing the week apart readings will certainly help you know if your brew is done or not. Then comparing those readings to your recipe should tell you if your brew is done or stalled.

@jonasostlund9648 Год назад

@@CitySteadingBrews Thank you and do you know what a stall would look like. I got around 1.040 for the first reading.

@i8ntrt Год назад

Wow, you answered the question. Never mind

@jimmelton7299 Год назад

I backsweeten a grape mead with the monk sweeter. Found it was ok for my tastes. Would rather have used honey. But didn't know I could pasteurized on fermenter. Make a video of it Please, with honey on it. HE HE.

@CitySteadingBrews Год назад

We made a video of pasteurizing the full fermenter. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zWBU3EI-EFo.html Was that your request?

@garyfranklin4510 Год назад

One would say the packets are already "terrible" just a little jab at the tearable comment 😆

@Fortyball 10 месяцев назад

Langers, the brand name of your mango nectar, is a slang term for "very drunk" in County Cork. Nice!

@DragonsinGenesisPodcast Год назад

Next time use Kveik Voss as your yeast and ferment it hot. Like 90-105F hot. Give it lots of Fermaid O. That yeast throws off some great tropical fruit flavors and sweetness. A dry mead (0.994) can still taste sweet.

@CaananLocke Год назад

I’ve seen people clarify juices with gelatins or agar agar, would that help counteract the issue with getting an original gravity in a project like this? I imagine it would also help having less sediment and loss when racking.

@DasDhaza Год назад

My thoughts, wenn Brian pours the mango-stuff in ..."oh... you will need pectic enzyme for that" its thick!^^

@mattdolly7463 Год назад

I like using liquid tannin in secondary

@Anoyus Год назад

Could you instaed of useing the hydrometer in this case, take a certain volume and wiegh it?

@DaFastNDaFloppy Год назад

Hey there guys I really liked watching the Mango mead today I was wondering what size stopper do you use

@CitySteadingBrews Год назад

I believe ours are 6.5. The Little Big Mouth Bubblers come with their own stoppers which are a different size.

@DaFastNDaFloppy Год назад

Thank you very much I wasn't 100% sure

@jackbradney5161 Год назад

Hi, I love all your content and have a couple of brews on the go! All I have for bottling is a mega maid, is there any reason there would be an issue other than it being tedious to bottle using mega maid? Thanks in advance!

@CitySteadingBrews Год назад

Tedious and it could oxidize the brew.

@jackbradney5161 Год назад

@@CitySteadingBrews thank-you so much for the reply! Got myself an auto siphon

@2980dylan Год назад

Just started watching you all and got to thinking. You all should do an apocalypse beer (sugar, water,yeast) infused with some herbs (maybe fresh from the garden).

@CitySteadingBrews Год назад

That’s not really beer… beer needs malted barley :)

@gsxr600rafii Год назад

Can y'all try to do an American pawpaw mead/wine/cider? I haven't seen anyone do anything with one of these epic fruits.

@CitySteadingBrews Год назад

I have added it to "The List"!

@annahoriatis5619 Год назад

Just a heads up: I love the idea of drying chestnuts and making my own tannins-but just realized that there might be an allergy aspect for those with nut allergies like my kids. Gonna stick to tea. (Ugg...And check my commercial wine bottle labels)

@EternalJourneys Год назад

Commercial wineries use actual Oak for tannin, unless it's really cheap goon wine, which you shouldn't be drinking anyway :)

@erebus_chaosson Год назад

Perfect timing its just about to be mango season and im planning to make mine with fresh mangoes Ps. do you think keeping the peal in would affect it positively? our mangoes are quite fragrant and id like to maintain that in the final product ( i use E118 as that's all i have )

@eddavanleemputten9232 Год назад

Mango peels contain a chemical that can make you sick. Never consume mango peels or use them in any preparation, fermentation or other.

@erebus_chaosson Год назад

@@eddavanleemputten9232 i did not know that thank you . but we indians do use mango peals in our oil based pickels ( they are made with unripe still sour mangoes) and they are eaten with the peals after prepared

@Carlos-Mora Год назад

I'd say it would increase the risk of wild yeast and bacteria on the peels if you don't cook them or something, but other that it maybe going sour or funky you could do a split batch to test if it works before committing to potentially loosing a whole batch

@eddavanleemputten9232 Год назад

@@Carlos-Mora - Using mango peels is not advisable. Mango peels contain urushiol, the same compound that is in poison ivy and poison oak. Throw them out. Don’t use, don’t boil. Unless you want to risk getting very ill. They also contain very bitter compounds, which means you don’t just risk your health, you risk spoiling your brew. Add to that the fact that commercially available mangoes are heavily treated with chemicals (pesticides and whatnot). Producers do not take into account the peel being consumed as it typically isn’t (as opposed to apples, cherries, pears, etc). If you’re positive you’re not sensitive to poison oak and never will be, AND if you like bitter things, AND you don’t mind consuming pesticides, it would be a different matter. But ask yourself the question: even if you don’t mind, would you serve it to people you like/love? Personally, I’d rather not. If I want more mango flavour, I’ll add more mango. Cheaper than a potential hospital bill or being racked with guilt.

@fabiolindquist1555 Год назад

I made a mango mead last january, went "paper dry" too

@izafoster4505 Год назад

If you prefer using fresh fruit, I would recommend using fresh mangoes including their skin. My base recipe is normally 1.9kg of honey for a 5L batch (and 100g raisins only if I'm not adding other fruit). And I usually use whole fruit, and leave them in until the brew is ready for racking (I have a hop sock which i put the racking cane tube into before placing it into the demijohn I'm racking into). [I also don't usually adjust the honey unless I'm adding something that has added sugar.] For my mango batch, I used 2 medium-large mangoes. I chop the mango flesh up into small enough pieces to fit through the demijohn neck, discarding the seed. I've tried this recipe both without the skin and with the skin, and with the skin actually has a much better mango flavour (as opposed to without, where the fruit flavour is a bit washed out). PS Thank you very much Brian and Derica for all your videos 🙂. When I was first getting into mead making, you were the only resource I could find that didn't add a whole bunch of additives that come in packets. And you continue to inspire my new mead ideas!!

@kylieford546 Год назад

Hey do you know if there is any mild issues with using fresh fruit?

@CitySteadingBrews Год назад

Yes. You want to make sure there is no chance of infection by using camden tablets 24 hours before adding yeast to the fruit.

@kylieford546 Год назад

@@CitySteadingBrews same for dried out fruit?

@CitySteadingBrews Год назад

Not usually. Dried fruit is naturally preserved.

@izafoster4505 Год назад

@@kylieford546 I've done over a hundred meads with probably 75% of them using fresh fruit, with yeast being the only additive (aside from honey and water) and I haven't had any problems so far. I actually find it seems to ferment better with fresh fruit. [And even better when I use mulberries from the tree in my backyard, as I suspect there are also natural yeasts on the fruit that kick in, but am yet to test that theory in a batch without adding any yeast :-D ] Noting that some fruit may cause the mead to take a little longer to clear (eg pear). But mine have always cleared eventually. [I usually let them clear after bottling as I don't have enough room/gear to leave them in the demijohn for that long and I also quite happily drink them before they've cleared :-) ]

@AwakeAtTheWheel Год назад

I had to laugh when Brian said, sure mango and orange go together. Those are the names of my cats, and they are ALWAYS together. 😂🍻

@HenryAngala Год назад

I'm wondering how this could be spiced in conditioning. Would clove be agreeable? Like Brian, I'm partial to the spiced stuff.

@kevinklosterman2783 Год назад

Did you take into account all of the solids in the mango puree?

@kreynolds1123 10 месяцев назад

Many people add sugar and milk to cover up (mask) the bitter tasting acids in coffee. An old trick to making the smoothest tasting cup of black coffee is to add a pinch of powdered eggshells. A little goes a long long long way to bringing the ph up to about 7. One can still sweeten and or add milk if they absolutly must have milk and sugar but they wont have to do it to cover up the bitterness. For a project like this video, It would be great to add powdered eggshell after the first racking where you can stire in 1/4 teaspoon of powered eggshell and let it settle till the next racking. Or maybe add a little more as The calcium carbonate in the eggshells will also assist in clarifying. My technique to prepare, sterlize, and powder eggshells. 1) collect a pound or so of eggshells. 2) grind them in a blender with water for about a minute. 3) dump everything into a large pot. 4) apply multiple rinses adding water swirl and drain to remove suspended powered milky eggshell and eggshell membrane. You'll have lots of crushed eggshell so don't worry about the suspended powdered eggshell, you're more concerend about removing the membrane. 5) once the rinses are clear and suspended membrane is gone, drain out the water. 6) I then dry it in the pan and stire on top of a hot stove untill they make a slight color change to whiter with a hint of gray while others may put on a tray and put into the oven. When done, 6) grind the eggshells into a powder, and sift with a fine sieve. Still google to see how others do it and decide which is best for you. I do a pound because i make a lot in one big batch and share with friends and family.

@CitySteadingBrews 10 месяцев назад

There are easier ways to get something to clear :). Time is normally effective. Gelatin and pectic enzyme too.

@kreynolds1123 10 месяцев назад

@@CitySteadingBrews Sure, but adding calcium carbonate from eggshells is more for buffering the ph with clarifying being a bonus. 😁

@kreynolds1123 10 месяцев назад

@@CitySteadingBrews I would be happy to sent you some, if you would like to try a side by side comparison on two cups of black coffee, one being the control, the other having a pinch of powdered eggshell.

@CitySteadingBrews 10 месяцев назад

Or just use calcium carbonate.

@CitySteadingBrews 10 месяцев назад

@@kreynolds1123 thank you but no need. It's the same as calcium carbonate. We have potassium carbonate and use that now.

@jimmelton7299 Год назад

How do you pasteurized a small mouth fermenter? I've watched the pasterizing of bottles. An do you put it in the bomb shelter?

@CitySteadingBrews Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zWBU3EI-EFo.html

@TheBigserg42 Год назад

Before I get to far in this video. I bought this juice and made wine. It made the most wild cloudy looking formation in the bottom half from the pectin enzyme. Crystal clear in the top half.

@TheBigserg42 Год назад

Lol. Yours did it too!!

@CitySteadingBrews Год назад

It happens :)

@i8ntrt Год назад

So, just curious, do you sanitize the towel you have everythingsitting on? I've noticed this in prior videos. In this one, you have the bubbler mouth towel down along with the lid? Do you spritz the towel with sanitizer in a spray bottle?

@i8ntrt Год назад

@MAGACOP I post this at the beginning of the video.

@Tallnerdyguy 9 месяцев назад

It exactly mentioned in the video

@vet11801 Год назад

So I just recently got into cheese making and was wondering what to do with all the whey. Turns out you can ferment it!! It's called Blaand and is apparently very historic. I've got some going but thought you guys might want to give it a try!

@CitySteadingBrews Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nCPjpS7gWjM.html Not something we will likely do, but our friend @Bearded and Bored did it!