Mango Black Tea Short Mead
Other Non-Traditional Mead - Extract
This is a recipe I found online that I'm adapting from a 1 gal to a 5 gal batch.
- 6.25 lbs (2.83 kg) Honey (0 °L)
- 16.5 oz (467.77 g) Frozen Mango (Boil - 10 mins)
- 10 bags Black Tea (Boil - 10 mins)
- 1.15 g (0.04 oz) Beer Yeast Nutrient (Primary)
- Lalvin EC-1118 (Dry)
Bring water to boil. Add enough water to cover mango, tea, and nutrients in a heat-resistant vessel. Steep for 10 minutes. Dissolve honey into mixture and top off with de-chlorinated water to 5 gallons. Stir or shake to mix, and ferment at 68° F for 7 to 14 days or until desired gravity is reached.Chill overnight (as close to freezing as possible) and package in keg or PET bottles. If bottling, keep bottles at room temperature until they feel taut to the touch, then chill and enjoy.
Hold in primary fermentor for 14 days at 68 °F (20 °C).
Allow to carbonate and age for 1 days at 32 °F (0 °C).
If you started brewing this beer today you could be drinking it by March 13, 2020. Start brewing this recipe.