First Mango Mash

[CleatusC]

Started a Mango mash last night. 5 gal distilled water, 15lbs sugar and 15 mangos (peeled and then hand squeezed off the seed). Champagne yeast added and put to bed. Air lock was already bubbling this morning. Can't wait to run this!

Anyone done this before?

[still_stirrin]

...Anyone done this before?

Have you?

3 lb. sugar per gallon plus fruit.....what’r you expecting? I suspect it’ll be “hot” and the fruit flavor will be lost in the heads.

I ALWAYS recommend new distillers start with the Tried & True recipes until the know what they’re doing.
ss

[CleatusC]

My first three runs were just corn and sugar. All turned out great! 145 proof hearts from an alembic!

[FL Brewer]

Cleatus - let us know how it turns out. I agree that the sugar to fruit ratio is a bit high, but the proof's in the puddin. I have two mango trees that are just beginning to give a nice crop, and I'm thinking mango brandy might be a real nice use of the ones I can't eat..... and I love mangoes, I always gain 5 pounds during mango season. In another couple years, I'm gonna have a serious need to find a home for what those trees produce.

[Shine0n]

Those tree will produce alot of good brandy!

[FL Brewer]

Hey Cleatus - any update on the mango brandy?

[FL Brewer]

Mango season is coming to an end for me, so I gathered up all the frozen mangoes I've been storing for the last month or so, and the mango wine has been fermenting away for a little over a week now. I used about 10 lbs of mangoes and one big pineapple, all blended to a puree, 10 lbs sugar, and water to make about six and a half gallons. Added 2 tsp of acid blend (with the pineapple, that should be enough), 2 tsp yeast energizer, and pitched one package of EC-1118. It started a bit slow, but is bubbling like crazy now. I'm going to have to bottle a gallon or so of this wine, will run the rest as a brandy. Can't wait for this one......