Beanhead
Well-Known Member
I love my exotic fruits and its a shame you can only get quality fruit at certain periods of the year. Alphonso mangoes are the orange mangoes from the sub-continent, however, are very sweet, rich and extremely yummy, but need to be eaten quickly;
I've grown up eating these so for me it was only natural I decided to brew with it!
My recipe is as follows;
4 Large Alphonso Mangoes
4 Ltr of Pressed (Not From Concentrate) Apple Juice
Strong Tea
Pectolase
Yeast Nutrient
2 Teaspoons of sugar for Yeast only
Good Quality Yeast (I used a half sachet Lalvin Champagne Yeast)
OK, firstly, the Mango itself is very high in natural sugar and adding the apple juice will only add more sugar, you should not need to add any additional sugar for this recipe.
Wash your mangoes and gently massage them with the skin on, this will make the sieving process easier and its also very therapeutic, lol. Don't massage too hard otherwise it WILL pop through the skin and squirt everywhere (when I was younger I found this out the hard way). Once massaged, slice open and sieve the pulp into a bowl. It might be worth mentioning that I sliced open on a rimmed flat plat as it meant any juice which escaped could be used later. Four large mangoes should be plenty and it may be advisable to use as much as necessary for your brew; here's how much my mangoes produced;
Once you have your pulp ready, make your strong tea and leave the sugar, yeast nutrient and yeast in a sealed bowl or container to start. I'm assuming you have sterilised your DJ and equipment. I started to add the apple juice slowly to the pulp, as the pulp will be very viscous and just makes it easier to get it quickly through your funnel into your DJ. I also used the bowl to add my apple juice making sure I had every bit of mango into the DJ. Add the tea and the pectolase and give everything in the DJ a good shake. I took a reading prior to adding the yeast and here's what I got;
And here's the finished article!
It should be worth mentioning that brewing with mango leaves a very strong taste which follows through to the post ferment brew so again, if you don't like it strong, vary accordingly; it should also be worth mentioning that the mango is very high in natural sugars and can lead to a violent brew so leave enough head space according to how much you brew.
Will keep this updated and I hope this is helpful to anyone else brewing.
Alphonso is a seasonal mango cultivation that is considered as one of the best in terms of sweetness, richness and flavor.[3] It has considerable shelf life of a week after it is ripe making it exportable. It is also one of the most expensive kinds of mango and is grown mainly in western India. It is a seasonal fruit with each mango weighing between 150g and 300g each. This variety of mango has a very short season of about two months from the end of March till end May when the monsoon sets in the Konkan Region.
I've grown up eating these so for me it was only natural I decided to brew with it!
My recipe is as follows;
4 Large Alphonso Mangoes
4 Ltr of Pressed (Not From Concentrate) Apple Juice
Strong Tea
Pectolase
Yeast Nutrient
2 Teaspoons of sugar for Yeast only
Good Quality Yeast (I used a half sachet Lalvin Champagne Yeast)
OK, firstly, the Mango itself is very high in natural sugar and adding the apple juice will only add more sugar, you should not need to add any additional sugar for this recipe.
Wash your mangoes and gently massage them with the skin on, this will make the sieving process easier and its also very therapeutic, lol. Don't massage too hard otherwise it WILL pop through the skin and squirt everywhere (when I was younger I found this out the hard way). Once massaged, slice open and sieve the pulp into a bowl. It might be worth mentioning that I sliced open on a rimmed flat plat as it meant any juice which escaped could be used later. Four large mangoes should be plenty and it may be advisable to use as much as necessary for your brew; here's how much my mangoes produced;
Once you have your pulp ready, make your strong tea and leave the sugar, yeast nutrient and yeast in a sealed bowl or container to start. I'm assuming you have sterilised your DJ and equipment. I started to add the apple juice slowly to the pulp, as the pulp will be very viscous and just makes it easier to get it quickly through your funnel into your DJ. I also used the bowl to add my apple juice making sure I had every bit of mango into the DJ. Add the tea and the pectolase and give everything in the DJ a good shake. I took a reading prior to adding the yeast and here's what I got;
And here's the finished article!
It should be worth mentioning that brewing with mango leaves a very strong taste which follows through to the post ferment brew so again, if you don't like it strong, vary accordingly; it should also be worth mentioning that the mango is very high in natural sugars and can lead to a violent brew so leave enough head space according to how much you brew.
Will keep this updated and I hope this is helpful to anyone else brewing.