Mango Brandy

[8Ball]

Was gifted a big box of ripe mangos. The flesh and skins went into a blender and then dumped into the 10 gallon fermenter, up to the 6G mark. I filled a pot with 1-1/2G of tap water, and to that added a tablespoon of gypsum and a teaspoon of citric acid. Added the water to the fermenter and this brought it up to 7.5G mark. Hydrated 20 grams of EC1118 and pitched it. The ferment temp was around 90F, high I know but you deal with what you have. The starting gravity I figured was around 1.049. Starting pH was 4.8. I stirred the cap back in to the wash gently for the first 3 days, then let it finish. It finished in 6 days at 1.010 and pH 3.7, I figure it was at around 5% abv. I wasn’t able to run it right away when the cap dropped and it picked up the mother infection. When I ran it in my pot, I wound up with almost a gallon of low wines at around 24%. I took careful foreshots during the strips and spirit run. I kept all the heads and collected until my taste buds told me to stop. The tails tasted like crud so I didn’t bother with chasing them. I wound up with 26 ounces at 65% that I will age white. The smell and taste of mango is very nice, hopefully it will get better and better. I’m pretty satisfied with what I have and I learned a lot from my first brandy effort.

8B