I'm planning on a gallon of mead with frozen
mango juice and 1 kg (2.2 pds) of honey. I have
a 355 ml can of frozen juice which is suppose to
be diluted with 3 cans of water. Should I add
the whole can or less for one gallon of melomel?

Don

This may not be an exact answer to your question but I would look up a wine
recipe for the type of fruit you are adding and use 1/4 to 1/2 the fruit.
You (at least I would) want some of the honey character to come through. If
the fruit is too strong, it will be overpowered.

Ray

"Don S" > wrote in message
om...
> I'm planning on a gallon of mead with frozen
> mango juice and 1 kg (2.2 pds) of honey. I have
> a 355 ml can of frozen juice which is suppose to
> be diluted with 3 cans of water. Should I add
> the whole can or less for one gallon of melomel?
>
> Don

> This may not be an exact answer to your question but I would look up a wine
> recipe for the type of fruit you are adding and use 1/4 to 1/2 the fruit.
> You (at least I would) want some of the honey character to come through. If
> the fruit is too strong, it will be overpowered.


I guess the other thing to do would be to add half
and then take an SG reading before adding more.

Don

Not necessarily. For fruit, other than grape, the fruit will contribute
flavor and acidity and some other things. You want the right flavor and
acidity. Even then, the acidity can be adjusted so flavor is the most
important thing. Sugar is the primary thing that effects SG. This will be
contributed by the honey so it is the honey that should be used to adjust
SG. Honey adds a rather delicate flavor that can be over powered by many
fruit so you don't want so much fruit that the basic character of the mean
is lost. If you are more interested in making a fruit wine with strong
fruit character, then you might be better off just using sugar rather than
mead as it is cheaper.

Ray

"Don S" > wrote in message
om...
> > This may not be an exact answer to your question but I would look up a
wine
> > recipe for the type of fruit you are adding and use 1/4 to 1/2 the
fruit.
> > You (at least I would) want some of the honey character to come through.
If
> > the fruit is too strong, it will be overpowered.
>
>
> I guess the other thing to do would be to add half
> and then take an SG reading before adding more.
>
> Don

"Don S" > wrote in message
om...
> I'm planning on a gallon of mead with frozen
> mango juice and 1 kg (2.2 pds) of honey. I have
> a 355 ml can of frozen juice which is suppose to
> be diluted with 3 cans of water. Should I add
> the whole can or less for one gallon of melomel?
>
> Don

Don,

Depending on the level of mango flavor you're shooting for in your mead, I'd
use some or all of the can. For mango I believe I'd let the can thaw, pour
into your fermenter, warm the honey for ease of pouring (in a pan or sink
full of warm tap water), add that, add nutrient, top up to almost 1 gallon
with tap or spring water, stir well, and pitch the slurry from a quart
starter of your favored yeast. Depending on your yeast choice, you might
want to ferment in a 3 gallon or larger fermenter. Mango can foam.


--
Cheers,
Ken

Thanks Ray and Ken, I appreciate the replies. I definitely
want the mead/honey flavour and believe I will go with about
1/2 of the can with 2.2 pds of honey. It's the mead flavour
that I actually want and would just like to change that
flavour slightly and boost the final alcohol with the mango.

Don


> Depending on the level of mango flavor you're shooting for in your mead, I'd
> use some or all of the can. For mango I believe I'd let the can thaw, pour
> into your fermenter, warm the honey for ease of pouring (in a pan or sink
> full of warm tap water), add that, add nutrient, top up to almost 1 gallon
> with tap or spring water, stir well, and pitch the slurry from a quart
> starter of your favored yeast. Depending on your yeast choice, you might
> want to ferment in a 3 gallon or larger fermenter. Mango can foam.

No, No No! You got it wrong! Don't go with half the can -- double
everything else. Any excuse for a larger batch. ;o) Can't waste a half
can.

Ray

"Don S" > wrote in message
om...
> Thanks Ray and Ken, I appreciate the replies. I definitely
> want the mead/honey flavour and believe I will go with about
> 1/2 of the can with 2.2 pds of honey. It's the mead flavour
> that I actually want and would just like to change that
> flavour slightly and boost the final alcohol with the mango.
>
> Don
>
>
> > Depending on the level of mango flavor you're shooting for in your mead,
I'd
> > use some or all of the can. For mango I believe I'd let the can thaw,
pour
> > into your fermenter, warm the honey for ease of pouring (in a pan or
sink
> > full of warm tap water), add that, add nutrient, top up to almost 1
gallon
> > with tap or spring water, stir well, and pitch the slurry from a quart
> > starter of your favored yeast. Depending on your yeast choice, you
might
> > want to ferment in a 3 gallon or larger fermenter. Mango can foam.

> No, No No! You got it wrong! Don't go with half the can -- double
> everything else. Any excuse for a larger batch. ;o) Can't waste a half
> can.

Thanks for the virtual slap upside the head... my wife bought
me two 11.5 liter carboys for my birthday - it's been 3 weeks
and I haven't even used them yet!!

Don