Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas (Affiliate link helps support the channel)
Thank you for making these Jack Keller recipes. I found his blog and used it as a resource when I first started wine making. He unfortunately passed just a few months later and his blog disappeared. I do have his book, but am only working my way through it slowly, so it is good to see you making some of the recipes I have yet to try.
Love your show! An easy and inexpensive way of obtaining the equivalent of dozens of mangos is to check out an Indian grocery store. They sell large cans of mango purée for mango lassi. I made a batch with 3 x 850 Gm mango and 2 kg sugar, pectinase and nutrient. OG 1.10, stopped fermentation at 1.03. Turned out well! I let half of the batch ferment dry and distilled it (legal in New Zealand) but was not impressed with the resulting mango brandy, fyi.
Update: I made this recipe with the following modifications: 50/50 white sugar and brown sugar 1 cup white grape juice instead of red Kveik Voss yeast fermented at about 95F Backsweetened with 50/50 white and brown sugar to 1.010 After just 4 months this thing is tasty, smooth, and super tropical. Mango-forward, with lots of bright, citrusy notes and just enough from the grape juice, banana, and brown sugar to add complexity without distracting from he tropical mango flavor. Almost has a cara cara orange layer to it despite no oranges being used (likely came from the Kveik Voss). Mine came out to be 13% ABV but already the alcohol flavor has dropped out. I've tasted beers that seemed to have more alcohol that this thing. This will definitely get you in trouble if you're not careful. I want to save it for summer but I'm not sure if it'll survive that long. I can hear it calling to me and I must answer.
Hi.. Ive Beed making mango wine for a while now and always use the skins.. In fact mango skins are even edible and used to make pickel.. I guess there is nothing to worry, mango skins can be used for fermentation..
Tried making your revised recipe about 4 months ago. It came out very dry, so I stabilized and backsweetened it. Even after that, I felt the mango flavor was still very subdued, so I added another 12oz of mango in secondary and it now tastes much better. Even so, this one is going to need some age to taste its best.
What do I use to replace wine tannins? I live in a country that has very little access to brewing anything. Is black tea sufficient? If so what amounts should I use to replace 1/8 of the grape/wine tannin in the recipes?
@@DointheMost that is a good idea that i had not thought of. I do like that you used white grape juice like a lot of commercial wines use and something i plan on trying at some point. I found using puree to back sweeten made my peach wine taste like peaches. Thank you for great videos and suggestions. I look forward to your next and maybe one day send you one of my brews for you and MMM's thoughts.
I made this wine, but ramped it up to 3 gallons and added 3 habaneros. Only left the habaneros in for 4 days during primary. I back sweetened mine to 1.015 came out fantastic.
Thanks BC, I'm actually enthusiastic about trying this one out. I'm planning on doing the original and revised at the same time for the A B comparison. Maybe I didn't catch it in the video, but out of curiosity about how old was the wine when you did the tasting?
Made a tropical bliss melomel (passion fruit, something else and mango) real yummy, fun acid play..... but body on it has been a struggle, is grape tannin more potent that the chestnut tannin? I'm talking 8g per gallon of chestnut and she barely has any legs.
They should be about the same tannin potency. I’m surprised that much isn’t doing the job! Might be a job for a little maltodextrin if you’re game for it.
When I started brewing, before I had any buckets, I was working just from 5ltr demijohns and *always* had headspace in secondary. I found that if the wine still had trapped gasses I could gently swirl the wine for a minute to degas a little into the headspace to push most of the oxygen out. It doesn't work if you let it degas before you rack it, obviously.
Mango pickles is mango (green, with skins) fermented with other spices (sometimes vegetables are added) and mustard oil. I eat it plenty of time, never got sick or had a weird sensation. It's very popular in India.
I do a fresh mango wine annually - I stablize and back sweeten with another couple pounds of fresh mango. It's naturally sweet without being sugary. I also like mangoes with more of a red skin color or a strong smell.
New to brewing… why did he take the mangos out and let the wine ferment longer?? Wouldn’t it make more sense to take the mango out when it is done fermenting?
I’ve seen Amazon reviews on those Home Brew Ohio 2gallon buckets that say the lid doesn’t properly seal. Would that be a problem during primary? I figure the airlock probably won’t have much activity but gas would still be able to escape from the lid so it shouldn’t make much of a difference if the airlock can’t bubble.
I haven’t had any complaints so far with the lids sealing, but they don’t include a rubber or silicone gasket so it’s not guaranteed to be a perfect seal *all* the time. During primary it doesn’t matter. But after primary, you would want to get it under a well-sealed air lock. For this series, every one of these wines went into a carboy about 2 to 3 days after fermentation finished. 👍
@@DointheMost thanks for the quick reply. Yea I figured as long as I racked over to a proper carboy after primary I’d be fine. Keep on Doin The Most :)
I got some free 5 gallon food grade buckets from my job that I’m gonna turn into fermentation vessels. The revised mango wine and your boozy tepache are two recipes I’m extremely excited to try. Hopefully they turn out well. How long before tasting did you let it sit in the bottle for the mango wine?
Was considering making mango wine, good to know it would be better a little bit sweeter. I might also try one with a few pieces of pineapple or some pineapple juice instead of the water... lots of brewing projects going on ! You learn a lot more from making a brew you don't like that much, in my opinion. Give it another go sometimes, I love mango and I'd love to see what you can create.
Mmmmm… mango wine with a banana added and perhaps some palm sugar added to the mix might be my take. Just to keep that tropical theme going. I’ve got lots of it.
@@DointheMost - So have I. I recently got my hands on a big amount for a low price and it was traditionally made, labelled as ‘all natural’. I think it was reduced over a wood fire because it has a very slight smokiness to it which adds an extra dimension to a brew when adding it in secondary. It’s in the traditional cakes (looks like small expresso pucks) so I pound it down to a powder or dissolve it into a very heavy syrup before using it. Gotta love those Asian markets - if you have the chance to develop a good relationship with the owner of an Asian market, they’re a great source for good deals on brewing ingredients. At the same time I got my hands on dried jasmine flowers that I want to try in a floral brew. They’re sitting in my freezer right now to help preserve their aroma. ☺️
@@Funpants94 Not this batch but maybe another. Even then it needs a couple years before tasting. This one is for the baby’s 21st bday. Followed Storm’s recipe on the r/mead wiki.
You add the pectinase at the same time as the yeast. I have read that pectinase does not work as well with yeast in it and that one should wait 24 hours before adding the yeast. Do you have any idea whether that is true, or just a “myth”?
That’s just a myth. Pectinase doesn’t work well in the presence of alcohol, but that would be several days after the yeast is added. And even then, you can just double the amount and get a similar effect from the enzyme.
I've been having a hard time getting white grape juice concentrate as well, but the white grape juice in stores near me all have preservatives. Did you specifically find white grape juice without preservatives or does the process of reducing it solve that issue?
I used white grape juice without preservatives. Oddly enough I found it at the little charity market up the road that sells nearly-expired foods from other grocery stores.
Hi ! Awesome video as always ! I was wondering, why did you make grape juice concentrate instead of just using grape juice and not adding water ? Was it just to follow the recipe as closely as possible or is there another reason ? (Can't find fruit juice concentrate in France so I'm pretty curious) With tropical fruits, vanilla bean in secondary is an awesome adjunct to give it some roundness and impression of sweetness that can help a lot
I love the idea of adding a vanilla bean to this! You’re correct I just wanted to follow the recipe as closely as possible and stick to Jack’s practices. You could absolutely do the calculation on using grape juice and make adjustments that way.
I think most people would argue that it would revolve around ABV. Usually lower strength, like 8% and below, are considered ciders. You could also ferment an apple cider and throw in some mangoes in secondary for a mango flavored cider.
I like to get all my Brews to Dry , several times . Then Backsweeten the last time with Honey 🍯. / The Art 🎨🎭 of the Brewer is in the Adjustments , Brew on Brother . 🐯🤠
I eat the mango with the skin. No issues. Can't say fermenting them would be a good idea but eating them gives a lot of nutrients not found in the flesh.
Looking for a beginner kit that's got everything you need to get started (except the fruit)? We recommend the Craft a Brew cider kit for first time brewers: www.amazon.com/Craft-Brew-BK-CID-Brewing-1-Gallon/dp/B019ZRVP7U?maas=maas_adg_96183D21280B78F4B758B9EB1E812218_afap_abs&ref_=aa_maas&tag=maas
(Affiliate link helps support the channel)
Thank you for making these Jack Keller recipes. I found his blog and used it as a resource when I first started wine making. He unfortunately passed just a few months later and his blog disappeared. I do have his book, but am only working my way through it slowly, so it is good to see you making some of the recipes I have yet to try.
Love your show! An easy and inexpensive way of obtaining the equivalent of dozens of mangos is to check out an Indian grocery store. They sell large cans of mango purée for mango lassi. I made a batch with 3 x 850 Gm mango and 2 kg sugar, pectinase and nutrient. OG 1.10, stopped fermentation at 1.03. Turned out well! I let half of the batch ferment dry and distilled it (legal in New Zealand) but was not impressed with the resulting mango brandy, fyi.
This is awesome. I’m making a peach/mango mead for a wedding. Always good to get inspiration like this.
I love the idea of that flavor combo. Peach season happens around July here, so I’m hoping I can get some big Oklahoma peaches this year!
Based on your recommendation, I picked-up a copy of Jack's book. Comprehensive and I'm now very keen to try some of the recipes.
It really is an incredible opus of his life‘s work. I just wish his website was still being maintained.
Update: I made this recipe with the following modifications:
50/50 white sugar and brown sugar
1 cup white grape juice instead of red
Kveik Voss yeast fermented at about 95F
Backsweetened with 50/50 white and brown sugar to 1.010
After just 4 months this thing is tasty, smooth, and super tropical. Mango-forward, with lots of bright, citrusy notes and just enough from the grape juice, banana, and brown sugar to add complexity without distracting from he tropical mango flavor. Almost has a cara cara orange layer to it despite no oranges being used (likely came from the Kveik Voss). Mine came out to be 13% ABV but already the alcohol flavor has dropped out. I've tasted beers that seemed to have more alcohol that this thing. This will definitely get you in trouble if you're not careful. I want to save it for summer but I'm not sure if it'll survive that long. I can hear it calling to me and I must answer.
Does the answer always have to be yes. LOL. And thanks for the nice added tips.
I made some wine using mango lemonade from the grocery store, it turned out pretty good!
I like your style 🍻
Recipe plz
I like the ingredients💚 That is so simple and easily available💚 Wonderful days to you and Stay connected💚💚
Cheers!
Made a month old mango wine and added sugar and some mango concentrate at the end to sweeten it was amazing
Hi.. Ive Beed making mango wine for a while now and always use the skins.. In fact mango skins are even edible and used to make pickel.. I guess there is nothing to worry, mango skins can be used for fermentation..
Did Jack recommend the steep bags?
Tried making your revised recipe about 4 months ago. It came out very dry, so I stabilized and backsweetened it. Even after that, I felt the mango flavor was still very subdued, so I added another 12oz of mango in secondary and it now tastes much better. Even so, this one is going to need some age to taste its best.
thanks for nice video my problem is when i make wine and finshed all process but something remain cloud in bottle i need you are help
I need to get me one of these books... Love this series!
Just picked some local red currants. Im going to use the bag idea for my next currant mead
You thinking of hot fermenting this with kveik? It seems prime for that maybe with the back sweetening
Fascinating. Very interesting.
🤌
Fantastic.
I bottled a mango wine a couple weeks ago. Made from juice, mango in secondary, sweetened with honey. Tastes like mango!
This is the way!
Is it possible to make this out of just mango and mango juice? It's almost mango season here in Thailand.
What do I use to replace wine tannins? I live in a country that has very little access to brewing anything. Is black tea sufficient? If so what amounts should I use to replace 1/8 of the grape/wine tannin in the recipes?
how much water and can you give in grams and milliliters please :)
i have this as my last wine to make list, i plan on making it sweet with back sweeting the wine after ferm with mango puree
I do like that idea. Some Asian market sell a mango syrup, too. Could be a good choice!
@@DointheMost that is a good idea that i had not thought of. I do like that you used white grape juice like a lot of commercial wines use and something i plan on trying at some point. I found using puree to back sweeten made my peach wine taste like peaches. Thank you for great videos and suggestions. I look forward to your next and maybe one day send you one of my brews for you and MMM's thoughts.
@@jasonlayman8817 Cheers man! 🍻
I made this wine, but ramped it up to 3 gallons and added 3 habaneros. Only left the habaneros in for 4 days during primary. I back sweetened mine to 1.015 came out fantastic.
Good intel! Glad to know I’m right on with the sweetening.
Thanks BC, I'm actually enthusiastic about trying this one out. I'm planning on doing the original and revised at the same time for the A B comparison.
Maybe I didn't catch it in the video, but out of curiosity about how old was the wine when you did the tasting?
Made a tropical bliss melomel (passion fruit, something else and mango) real yummy, fun acid play..... but body on it has been a struggle, is grape tannin more potent that the chestnut tannin? I'm talking 8g per gallon of chestnut and she barely has any legs.
They should be about the same tannin potency. I’m surprised that much isn’t doing the job! Might be a job for a little maltodextrin if you’re game for it.
When I started brewing, before I had any buckets, I was working just from 5ltr demijohns and *always* had headspace in secondary. I found that if the wine still had trapped gasses I could gently swirl the wine for a minute to degas a little into the headspace to push most of the oxygen out. It doesn't work if you let it degas before you rack it, obviously.
This is a good point, and why with these wines I’ve been transferring soon after primary to take advantage of that trapped gas you mention.
Looks like a tasty wine, impressed how clear it turned out after that cold crash. Cheers!
That pectic enzyme did work! 🍻
I do really like BA11 for tropical fruits. I have about 20 grams left I need to order some more.
I should throw some in with my next online order!
Excited to try this, but as a mead!
Use some nanners
Mango pickles is mango (green, with skins) fermented with other spices (sometimes vegetables are added) and mustard oil.
I eat it plenty of time, never got sick or had a weird sensation.
It's very popular in India.
Urushiol can be denatured, so that’s likely what is happening during the pickling process.
@@DointheMost Most likely, thank you for the information !
Sounds delicious.
Might try this one with Kveik Voss and white grape juice instead of red. Then backsweeten to 1.015-020 and let it sit until next summer.
I think Voss could be really interesting in this!
Back sweeten with a little honey, and imo it would be great 👍 and the brown sugar in place of regular sugar is also a fantastic idea.
I might sweeten some in the glass next time I crack one open. 🍻
I do a fresh mango wine annually - I stablize and back sweeten with another couple pounds of fresh mango. It's naturally sweet without being sugary. I also like mangoes with more of a red skin color or a strong smell.
I’ve heard the red ones make for a better ferment than the yellow ones. I’ll have to give that a go!
New to brewing… why did he take the mangos out and let the wine ferment longer?? Wouldn’t it make more sense to take the mango out when it is done fermenting?
I’ve seen Amazon reviews on those Home Brew Ohio 2gallon buckets that say the lid doesn’t properly seal. Would that be a problem during primary? I figure the airlock probably won’t have much activity but gas would still be able to escape from the lid so it shouldn’t make much of a difference if the airlock can’t bubble.
I haven’t had any complaints so far with the lids sealing, but they don’t include a rubber or silicone gasket so it’s not guaranteed to be a perfect seal *all* the time. During primary it doesn’t matter. But after primary, you would want to get it under a well-sealed air lock. For this series, every one of these wines went into a carboy about 2 to 3 days after fermentation finished. 👍
@@DointheMost thanks for the quick reply. Yea I figured as long as I racked over to a proper carboy after primary I’d be fine. Keep on Doin The Most :)
I got some free 5 gallon food grade buckets from my job that I’m gonna turn into fermentation vessels. The revised mango wine and your boozy tepache are two recipes I’m extremely excited to try. Hopefully they turn out well. How long before tasting did you let it sit in the bottle for the mango wine?
Was considering making mango wine, good to know it would be better a little bit sweeter.
I might also try one with a few pieces of pineapple or some pineapple juice instead of the water... lots of brewing projects going on !
You learn a lot more from making a brew you don't like that much, in my opinion.
Give it another go sometimes, I love mango and I'd love to see what you can create.
Good call on the brown sugar, that's what I added to Tepache and it works great with the tropical flavors.
Brown sugar in tepache is excellent!
Mmmmm… mango wine with a banana added and perhaps some palm sugar added to the mix might be my take. Just to keep that tropical theme going. I’ve got lots of it.
I love the idea of using palm sugar! I’ve only used it a couple of times.
@@DointheMost - So have I. I recently got my hands on a big amount for a low price and it was traditionally made, labelled as ‘all natural’. I think it was reduced over a wood fire because it has a very slight smokiness to it which adds an extra dimension to a brew when adding it in secondary. It’s in the traditional cakes (looks like small expresso pucks) so I pound it down to a powder or dissolve it into a very heavy syrup before using it. Gotta love those Asian markets - if you have the chance to develop a good relationship with the owner of an Asian market, they’re a great source for good deals on brewing ingredients. At the same time I got my hands on dried jasmine flowers that I want to try in a floral brew. They’re sitting in my freezer right now to help preserve their aroma. ☺️
what's in the 5 gallon carboy today?
That’s a dwojniak I have been procrastinating on racking to secondary 😖
@@DointheMost I'm dying to try making one. Is there a plan on making a video out of it in the near future? I'll happily wait for that if so 🤣
@@Funpants94 Not this batch but maybe another. Even then it needs a couple years before tasting. This one is for the baby’s 21st bday. Followed Storm’s recipe on the r/mead wiki.
@Doin’ the almost Brewing I just looked up the dwojniak bc I’d never heard of it. I’ll definitely be researching this more!
You add the pectinase at the same time as the yeast. I have read that pectinase does not work as well with yeast in it and that one should wait 24 hours before adding the yeast. Do you have any idea whether that is true, or just a “myth”?
That’s just a myth. Pectinase doesn’t work well in the presence of alcohol, but that would be several days after the yeast is added. And even then, you can just double the amount and get a similar effect from the enzyme.
Thanks! That makes a lot of sense
I've been having a hard time getting white grape juice concentrate as well, but the white grape juice in stores near me all have preservatives. Did you specifically find white grape juice without preservatives or does the process of reducing it solve that issue?
I used white grape juice without preservatives. Oddly enough I found it at the little charity market up the road that sells nearly-expired foods from other grocery stores.
Hi ! Awesome video as always ! I was wondering, why did you make grape juice concentrate instead of just using grape juice and not adding water ? Was it just to follow the recipe as closely as possible or is there another reason ? (Can't find fruit juice concentrate in France so I'm pretty curious)
With tropical fruits, vanilla bean in secondary is an awesome adjunct to give it some roundness and impression of sweetness that can help a lot
I love the idea of adding a vanilla bean to this!
You’re correct I just wanted to follow the recipe as closely as possible and stick to Jack’s practices. You could absolutely do the calculation on using grape juice and make adjustments that way.
Why do u add grape juice in a mango wine
What's the difference between a mango wine and a mango cider?
I think most people would argue that it would revolve around ABV. Usually lower strength, like 8% and below, are considered ciders. You could also ferment an apple cider and throw in some mangoes in secondary for a mango flavored cider.
I made a mango wine, just mango, sugar, and yeast. But 3-4 weeks after I bottled it, it exploded in the refrigerator. Unsure why
I like to get all my Brews to Dry , several times . Then Backsweeten the last time with Honey 🍯. / The Art 🎨🎭 of the Brewer is in the Adjustments , Brew on Brother . 🐯🤠
Cheers! 🍻
👍👍👍
Wait, how'd you get 0.998? I thought 1.000 is the limit because that's plain water gravity
Ethanol is lighter than water. It’s like 0.7xx I think. Getting a brew super dry can take things into the low 0.9xx, I haven’t heard lower than that.
I eat the mango with the skin. No issues. Can't say fermenting them would be a good idea but eating them gives a lot of nutrients not found in the flesh.
First
🍻