Mango Melomel

started 1/11/2001
bottled 11/18/2001

Alcohol 12%
Initial SG 1.088
Final SG 0.997 sweetened to 1.002
pH 3.23 TA 0.8

Tasting Notes

11/18/2001 Color is pale yellow, almost nude. Nose is very subtle fruit. The flavor is hard to define as mango. The honey notes come through and the fruit is present as a backdrop. It is nicely balanced on the palate with regards to body and the sweetness is just perfect.

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Ingredients

5 fresh mangos (5 pounds)
2.5 lb honey
2 lemons
water to 1 gallon

1/11/2001 Honey dissolved in warm water to make up almost 1 gallon. 0.4 grams potassium metabisulfite added to the primary. Mangos were peeled, seeded and mashed by hand into the primary. The juice of the lemons was added and the honey water was added.

1/12/2001 Morning. Pectinase added (10 drops). Evening. SG measures 1.088. pH 3.55, TA .25-.3. Added 0.5 g tartaric, 1/4 tsp tannin, 1 nutrient tablet. Hydrated and pitched premier cuvee yeast.

1/13/2001 Fermenting well.

1/21/2001 The must was strained and poured into a 1 gallon bottle with an airlock. SG 1.022 pH 3.13 TA 0.72

3/17/2001 Fermentation has been done for some time. The wine is rather clear. Racked into a new gallon bottle. SG 0.997 pH 3.23, TA 0.8, 0.3 g pot. Meta added. Taste is slightly mango with honey harshness.

10/13/2001 Sugar syrup was made from 2 cups sugar and 1 cup water, heated to boiling and cooled. The wine was racked into a gallon jug with 100 g of this syrup, 1 g potassium sorbate, and 0.4 g pot. Metabisulfite.

11/18/2001 Filtered through #2 pads. 0.4 g bisulfite added. SG 1.002. Bottled into 9 12 oz beer bottles. Pale green gold color. Sublte mango. Nice. 12% alcohol.