How to (Actually) Make Mango Mead

Third time's a charm. Having learned from our previous mistakes, Ashley and I return to make mango mead. RECIPE AND EQUIPMENT 4 lbs. fresh or frozen mangoes 4 lbs. orange blossom honey: amzn.to/3yiE35F 3 g. Red Star Premier Classique yeast: amzn.to/3FWmyLR 3.8 g. Go-FERM: amzn.to/3vOqnMV 1.5 g. (x3) Fermaid-O: amzn.to/3ptIW77 1/8 tsp. wine tannin: amzn.to/3a86cnr 1/2 tsp. pectic enzyme: amzn.to/3MwTUn2 1/2 tsp. citric acid: amzn.to/3A5SM6n Brewing bag: amzn.to/3k71t7g Two-gallon bucket: amzn.to/3cfjXPm StarSan Sanitizer: amzn.to/3u0CW6l Airlock: amzn.to/2S9sj3X Turkey baster: amzn.to/3MxlShJ Hydrometer: amzn.to/393gH7B Graduated cylinder: amzn.to/3w5kYRL Grams scale: amzn.to/3gqSPze Food scale: amzn.to/3gr2QMN MUSIC: Sourced from www.pixabay.com. 0:00 Introduction 0:23 Recipe 6:06 Process 14:31 What to Expect

• #howto_style
• #mead
• #honey_wine
• #mangoes