I have two 1 gallon pickle jars that I use as fermenters. They have large openings on top. I had to make the openings in the lid for the air lock. Fairly simple. I am quite happy with them considering the price which was free.
I made a similar recipe. Replaced half the white sugar with brown sugar and it is amazing!!! I also used Kveik Voss yeast and fermented at about 85-90F, so the yeast added lots of tropical fruity flavor. It’s mango-forward with nice complexity and super smooth. 13% but tastes like 5%.
Mango wine has been one of my favorites to make and drink so I'm really glad to see you make one. I've found that the flavors can really change with aged so I'm looking forward to the 1-year tasting.
I totally agree with Derica when she said that people from different parts of the world may or may not appreciate a certain beverage in terms of its sugar content, because it all depends on what you are used to drink. Also, it probably doesn’t depend only on where you live but also on your age and other variables. For example, I live in Italy and most of young people like me, talking about alcoholic beverages, like to drink sparkling stuff like beers or dry wines with bitter aperitifs (and nobody drink mead, most people don’t even know what it is). In fact, when I make my own mead I use a 18% tolerance yeast to get a 7-9% totally dry sparkling mead, and I add some herbs during fermentation to make it more bitter. This is the recipe that most of my friends like the most. I love your channel guys but we totally like different stuff, although you’re always a good source for inspiration! Cheers to making mead and drinking good!
I completely agree about different places liking different drinks. I recently moved from one end of the US to another and I cannot drink the lemonade or tea where I now live; both a just sickeningly sweet.
@@papasmurf9146 You went Southeast, didntcha? Just making a guess cause I remember going south and all of a sudden extra sweet tea didn't exist and was replaced by regular sweet tea 😂 slightly sweet was regular too
@@athing8523 Good guess. When the family meal comes with a gallon of undrinkable sweet tea (I really need to get a gravity reading on it), I always think that I should just ferment it versus dumping it.
This is good timing, lol. I just started my mango wine about 2 weeks ago, this is the second time I have made mango wine and I must say it was delicious then and should be good this time. Thank you for your videos. 👍
Thank you. Always a pleasure finding out what I need to know from such a lovely couple - and of course - the many years of hands on experience given to me by you. Much appreciated.
I am glad you said something about the tea and how many bags to use. I am about to make my own version of a very berry mead and plan to add some tea for the tannins. I would have added way more tea bags than I needed to if I hadn't watched this video.
When I use tea for a recipe, I like to use English breakfast tea in particular. It’s just a blend of basic black teas to have a lot of tannins without being particularly bitter.
Mango is my favorite fruit ever like I get everything I can as mango soap body wash hand soap shampoo soda deodorant lol I love it and I’ve been trying to figure out a way to make a brew for it and this is great.
First, Great video! I love the humor you two bring to the table. Second, on sweetness. I live in Virginia and sweet tea is a BIG thing. I often travel to Taiwan for business and my last visit was for two months. Upon returning, my favorite sweet tea literally made me gag. Being away from American sweet things definitely changes your taste for sweet!
I just started 3 gallons of mango peach. I think that they compliment each other very much. I'm going off the rails and using sake yeast. I recently added pear juice and sugar to the lees/residue from my last batch of sake and oh my goodness. it's delicious. Definitely has a sake flavor profile with the delicate pear flavor along for the ride. abv around 15% so a little less hard hitting than the 20% abv sake it was born from. thought that I would cut out the middle man and go straight to the crushed up yeast balls. a friend of mine just made a beer using sake yeast balls and it is amazing. mad scientists. bwaahaha! great video. I don't think that you realize how influential and inspirational you are. I wouldn't be on the joyful brewing path that I'm on if it weren't for the two of you. many thanks!
From the UK. Not sure if I prefer my alcohol dry or sweet, but I know that I have issues with some soft drinks being too sweet. I also don't think I'd be able to safely pasteurize any of my own brews by myself (for Reasons), so when I do eventually get started with this, I'm probably going to be getting used to dry brews. Maybe you should call that unnamed tasting moment "Tinker Tasting", as it's your last chance to tinker with what it tastes like before bottling. I think the idea of extending that tasting session and maybe giving it a score then could be interesting.
Hey you two! Just wanted to say in response to your question of where we live and what we prefer. As a 26 year old American I'd have to say i prefer dryer brews, especially after i stopped drinking pop.
That's why they call me the dribbler. Hahaha. This episode was filled will funny one liners. And the best explanation of how to calculate sugers and gravity. And where the brew is at.
As always, another great video. I love and am inspired by your content. I recently started my first batch of mead, 2 gallons of a very simple ancient orange recipe that has been bubbling happily for about a week. Today I realized I had made my first rookie mistake - I initially added 2 full gallons of water instead of adding enough water to bring the must to a total of 2 gallons per the recipe, resulting in about 0.5 to 0.7 gallons of extra water in my starting must. Yikes. What would be the best course of action at this point? Is it worth trying to add more honey to the batch one week in? Should I just stay out of the way and let things go for my first batch? Help me CS Brews, you're my only hope!
I really like the video editing in this video. Up and close on your faces when it needs to be. And great quality of information given so someone could totally replicate what you are explaining. I love it. You guys are awesome!
hey guys, thanks for another awesome (and long) video! I've been watching for about a year and a half and have made many of your brews and have loved all of them - especially the spiced metheglin - I'm curious: if you were to do a 5 gallon mead/wine batch of something you've made in the past, which would it be and why? I recently finished a 5gal batch of traditional and added some fruit to a couple gallons to see how it goes with fermentation being complete. Love the channel and I appreciate you guys keeping up with new and exciting recipes and videos!
I'm from Washington State. I like my drinks dry, however I eat KETO and even dry things taste sweet to me. Thank you for your videos I've been making Mead and Wine for 4 years now and your videos have helped me improve my ability in the craft. I find it interesting that you posted this video on mango and I have a 5 gallon batch of mango mead that is almost ready for racking.
Thanks again for the video great as always; I’m getting ready to do a mango wine so this is perfect timing. As far as what I prefer it all depends what I’m doing.
I can speak to the Red Stat foil packets preserving yeast. I have several packets of Red Star "Premier Cave'e" and "Pasteur Champagne". They were my father's and he passed away about 7 years ago. The packets have expiration dates of '17 and '16 respectively, and upon testing a a few of them, in simple sugar and water both of the yeasts are active and viable for use. I'm blown away by that too but The good thing is, I don't have to invest in new yeasts; and I can carry on the old man's legacy, in a figurative way, at least. I don't know what kind of tastes they will impart to the brews however.
Hey! I'm super interested in wine-making with different sugars, like palm or coconut. Would love that as an experiment. Btw, the description sounds like a digestif! If it has "smoothed" out, then it sounds like it may be a very nice before-meal wine. July is coming up, so looking forward to that 1-year tasting.
passion fruit, coconut, mangosteen, glutinous rice all tropical themed to mix. i've made mango wine several times. its lovely and the recipe is very similar till the dried mango part.
you guys should try making jackfruit wine. i'm making one with jackfruit, passion fruit, wax apple, pineapple, a lime, and a few rasins. but i don't measure anything and don't calculate acid/sugars/alcohol ...it would be so cool to see you guys do it the way it should be done
This is such a summer drink. That and rose petal wine I'm currently aging but it's already amazing at only a month and a half old. I don't know how representative I am of Scandinavia but I'm from Denmark and I would not have sweetened this either. I can stand meads that are on the sweeter side, but wine...nope, it has to be dry.
Great video as always guys! 👍🏻 From personal experience I’ve found Rose petals (not rose hips) go very nicely with mango without taking the limelight away from the mango.
I made my 1st mead after watching your raisins and orange peel video. After two weeks of fermentation it has slowed down quite bit. I racked it during the third week. It’s being sitting for one month totally. I plan to do a taste test in week five. Not sure what’s my ABV I didn’t do a beginning reading, however,From the taste test I should be able to get a potential ABV
Love your videos, you've inspired me to start brewing - I'm planning to use some of this year's figs and muscadines for my first two batches. You said you were searching for a term for the tasting to determine whether to back sweeten. Why not make a play on the qualification testing and acceptance testing in engineering? Qualification "tasting" can be the preliminary tastes to see if any significant changes and/or back sweetening is needed. Qualification testing can be repeated until you're satisfied. Acceptance "tasting" is then performed as the final tasting just prior to bottling to see if any final tweaks are needed, and for scoring.
Your question is pretty good! I'm from Canada and, in my family, we just hate sugar so the dryer's the better. I made a couple of ciders... Oh wait, hard ciders... and the only one I liked are those that ended up around .98. we even have commercial ciders that deliberately write that there's less than 1g of residual sugar. I've been in the States very often for job purposes and believe me, I can't eat in most places because of the amount of sugar they put in the food or the drinks.
I too am an auto siphon guy. When I started doing larger batches I got two wide mouth plastic 6.5 gallon carboys. One has a spigot and one doesn't. I've used the one with the spigot once and that was just to mix up a must to divide into 10 separate half gallon batches to see what the difference between different yeasts would be if everything else was the same. While it seems like a good idea, to me the spigot has small places that are harder to clean. While I could use it to bottle, I haven't tried that yet, though I may try it in the near future.. Once I get another five-six gallon batch going again. Something about bottling the contents of the ones I had for a fourth of July party with fellow sailors.. Anyway, happy Fourth of July!
I like sweet wine, and my wife likes dry. Since this batch was more than a gallon, I might have used a Grolsch bottle to bottle one dry. I would have added sugar to the rest to sweeten and continued fermentation in a gallon bottle. An alternative would be to bottle half dry (or add sugar and pasteurize), and use a half gallon bottle I have to add sugar and ferment further. It would be interesting to see how it turned out. Ahh, experimentation!
A possible suggest for sweetening.. I am also a diabetic. There is a non-nutritive sweetener called allulose that you could add... It won't muck the blood sugar and will be sweet too (It's less sweet than sugar though)...
Mango, sticky rice, coconut milk, is one of my favorite desserts... but how to make a whine from that, I don't know. I've made rice wine, mango wine too, but nothing from coconut. But, I'm thinking to make a wine with mango, dried coconut, and coconut sugar. BTW, until now, my favorite wine is the mojito killju😊👍 I made different batches, with different percentage, one carbonated (unintentionally, but appreciated 😊. Yes, I took precautionary steps in case of explosion). Thank you for all the good videos!
Having done fruit wines like this and had them come out way too dry, but then fearing to back-sweeten lest the bottles later explode, I would be very interested in your "super secret" pasteurization method. Have you done that video yet? I definitely want to keep things simple, and I don't want to boil my finished product to kill the yeast.
All this talk about Mangos got me thinking of that song in 007 Dr.No. "Underneath the mango tree Me honey and me can watch for the moon." Now that would have been cool for some background music while making this brew
Mango is awesome, you don't need to add anything, good call. I made a mango mead, it went dry with d47, and its *amazing*. Some fruits just take to fermentation so well. mango, strawberries, and blueberries all seem to be amazing in brews. Cheers! edit: I used dried mango in 2nd for my mango mead, too! I guess you guys have me brainwashed, lol. Your methods work great! mine stayed hazy, which is fine with me, it looks cool
I moved on from white sugar. I found getting better results with dextrose. I only use white sugar if I don't have dextrose on hand. Also, yey, Trbos is back!
Hey guys, we have a question. On our fourth attempt at a brew we decided to go big and make a blackberry mead with some home grown blackberries. The problem is that we haven’t used a brew bucket before and we just noticed that the lid doesn’t form a seal. We’re ordering a better one but will there be a problem if the seal isn’t air tight for 3-4 days? Also, happy 4th of July!
Please, try to find the cultivars like Chaunsa and Alphonso which are the sweetest Mangoes in the world. Btw, my state is the origin from where all Mangoes in the world can trace their origins. Thanks for the video, I'm gonna try your recipe. Best wishes from India.
Good point and America foods being higher in added sugars compared to other countries. Something I have noticed when I have traveled to Ireland, Italy, Germany and the Netherlands is not just there deserts as made with a lot less sugar, but even other food like yogurt, breads etc. Most breads in the UK have 1g of sugar when in the US its 3g or higher per serving in added sugar.
I was gifted 2 cases of candies apples coated with cinnamon candy and nuts and 2 cases of carmel apples coated with carmel and nuts. If I remove the sticks and the cores can I make wine with them?
A year late, but just getting to the sweetening part. On times when you're torn between sweetening or not... split the batch and do both. Then you know in the future which way you prefer. Also way late, SE PA USA, prefer sweet-ish, but have learned to appreciate and enjoy even very dry reds etc.
You could always just put a slice or two of mango to a glass or pitcher you are drinking/serving from... That may get you some of the fresh mango sweetness maybe even the mouthfeel.
Primary (first taste before backsweetening) secondary (while backsweetening) and final (after completed) and ultimate (after aged, if done later) just like fermentation
Happy 4th of july guys. I have a mini auto siphon here and I recently ordered a 1 gallon glass carboy with an air lock which is supposed to arrive tomorrow.
You all have gave me so much inspiration to start my own brew here lately. Would this recipe be okay if I scaled everything up to a 5 gallon vessel? 10lbs of fruit, 10lbs of sugar and 5 packets of yeast?
Hello Brian and Derricka, I've been watching you guys videos here lately and it made me start wine making, ( although I seen my granny make it bless her heart, she used her panty hose as a strainer for the fruit) Ive pick up a lot of good ideas and methods from you guys, my question is what are your thoughts of using gelatin to help flocculation process . Thanks guys and happy brewing
I'm Scandinavian and prefer semisweet wine. I don't usually like dry but can tolerate overly sweet. My wife is the same but with a greater bias towards sweetness than me.
Hello you wine junkies, I have a question? If your wine has gone dry and you back sweeten with allulose do you have to pasteurize your wine. love your content and keep those videos coming.
don't use the drill in that fermenter you could end up hitting the inside of the spigot and break it or the fermenter just saying....... love the vids keep them going.... pre bottle tasting..?
Where can I get the 1 gallon carboy you have. I can't find it on Amazon, the ones on there seem to be exactly 1 gallon with no head space. BTW great show!
Hey CS, You guys got me into home brewing and I used the basic mead recipe as my first brew. I’m a little worried because I have always seen a croisin line in all your brews and mine never formed one. It has been brewing for 3 weeks so far. It bubbles so I know something is alive in there and it has formed a lease on he bottom. Should I be worried or is it fine if a croisin line never forms? Your input would be appreciated. Thank you
Instead of using weights in my fermentation bag, I use a plastic cooking spoon to push the bag completely under water and then when I put the lid on it holds the spoon down which holds the bag completely submerged.
I have two 1 gallon pickle jars that I use as fermenters. They have large openings on top. I had to make the openings in the lid for the air lock. Fairly simple. I am quite happy with them considering the price which was free.
I made a similar recipe. Replaced half the white sugar with brown sugar and it is amazing!!!
I also used Kveik Voss yeast and fermented at about 85-90F, so the yeast added lots of tropical fruity flavor. It’s mango-forward with nice complexity and super smooth. 13% but tastes like 5%.
Last night i told my friend i wanted to make some mango wine after making some red wine a few months ago and now this video just popped up
Yes! Our installed microphone network is working!
JK.
Excellent universal synchronicity
I kid you not same here. Just bought some gallon carboys last week
They're listening 😱
I appreciate y'all keeping it simple. I live in Baja, Mexico, and can't get a lot of specialized ingredients. Mangoes, however...
Really needed something positive and this popped up in my feed. Thank you
The southern sweet tea 5:49
Mango wine has been one of my favorites to make and drink so I'm really glad to see you make one. I've found that the flavors can really change with aged so I'm looking forward to the 1-year tasting.
TRBOS jazz hands ... still my favorite thing in these videos.
I totally agree with Derica when she said that people from different parts of the world may or may not appreciate a certain beverage in terms of its sugar content, because it all depends on what you are used to drink. Also, it probably doesn’t depend only on where you live but also on your age and other variables.
For example, I live in Italy and most of young people like me, talking about alcoholic beverages, like to drink sparkling stuff like beers or dry wines with bitter aperitifs (and nobody drink mead, most people don’t even know what it is). In fact, when I make my own mead I use a 18% tolerance yeast to get a 7-9% totally dry sparkling mead, and I add some herbs during fermentation to make it more bitter. This is the recipe that most of my friends like the most.
I love your channel guys but we totally like different stuff, although you’re always a good source for inspiration! Cheers to making mead and drinking good!
I completely agree about different places liking different drinks. I recently moved from one end of the US to another and I cannot drink the lemonade or tea where I now live; both a just sickeningly sweet.
@@papasmurf9146 You went Southeast, didntcha? Just making a guess cause I remember going south and all of a sudden extra sweet tea didn't exist and was replaced by regular sweet tea 😂 slightly sweet was regular too
@@athing8523 Good guess. When the family meal comes with a gallon of undrinkable sweet tea (I really need to get a gravity reading on it), I always think that I should just ferment it versus dumping it.
This is good timing, lol. I just started my mango wine about 2 weeks ago, this is the second time I have made mango wine and I must say it was delicious then and should be good this time. Thank you for your videos. 👍
Thank you. Always a pleasure finding out what I need to know from such a lovely couple - and of course - the many years of hands on experience given to me by you. Much appreciated.
Our pleasure!
I am glad you said something about the tea and how many bags to use. I am about to make my own version of a very berry mead and plan to add some tea for the tannins. I would have added way more tea bags than I needed to if I hadn't watched this video.
When I use tea for a recipe, I like to use English breakfast tea in particular. It’s just a blend of basic black teas to have a lot of tannins without being particularly bitter.
Just got several Big Mouth Bubblers, and I love them! I also bought the syringes, and they make taking hydrometer readings so much easier and cleaner!
Mango is my favorite fruit ever like I get everything I can as mango soap body wash hand soap shampoo soda deodorant lol I love it and I’ve been trying to figure out a way to make a brew for it and this is great.
Just added yeast to 20 gallons of banana mango pineapple wine. Oh I can't wait 😋
Marbles work great as fermentation weights for narrow mouthed containers
I live in Arkansas and in regards to drinks like that I like em dry. Like it to be crisp refreshing and gone after I swallow. Perfect for a meal
peach goes nicely with mango
I made mine from pineapple mango jam with dried mangoes in conditioning and it came out amazing . Thank you for the inspiration.
I live in Saudi Arabia and I love it dry 🤼♀️
First, Great video! I love the humor you two bring to the table. Second, on sweetness. I live in Virginia and sweet tea is a BIG thing. I often travel to Taiwan for business and my last visit was for two months. Upon returning, my favorite sweet tea literally made me gag. Being away from American sweet things definitely changes your taste for sweet!
I just started 3 gallons of mango peach. I think that they compliment each other very much. I'm going off the rails and using sake yeast. I recently added pear juice and sugar to the lees/residue from my last batch of sake and oh my goodness. it's delicious. Definitely has a sake flavor profile with the delicate pear flavor along for the ride. abv around 15% so a little less hard hitting than the 20% abv sake it was born from. thought that I would cut out the middle man and go straight to the crushed up yeast balls. a friend of mine just made a beer using sake yeast balls and it is amazing. mad scientists. bwaahaha! great video. I don't think that you realize how influential and inspirational you are. I wouldn't be on the joyful brewing path that I'm on if it weren't for the two of you. many thanks!
From the UK. Not sure if I prefer my alcohol dry or sweet, but I know that I have issues with some soft drinks being too sweet. I also don't think I'd be able to safely pasteurize any of my own brews by myself (for Reasons), so when I do eventually get started with this, I'm probably going to be getting used to dry brews.
Maybe you should call that unnamed tasting moment "Tinker Tasting", as it's your last chance to tinker with what it tastes like before bottling. I think the idea of extending that tasting session and maybe giving it a score then could be interesting.
Hey you two! Just wanted to say in response to your question of where we live and what we prefer. As a 26 year old American I'd have to say i prefer dryer brews, especially after i stopped drinking pop.
Have you considered using flakes or chips of dry ice during secondary fermentation to displace the air left over in the head space?
That's why they call me the dribbler. Hahaha. This episode was filled will funny one liners. And the best explanation of how to calculate sugers and gravity. And where the brew is at.
Sweet drinks.... Kentucky born
As always, another great video. I love and am inspired by your content.
I recently started my first batch of mead, 2 gallons of a very simple ancient orange recipe that has been bubbling happily for about a week.
Today I realized I had made my first rookie mistake - I initially added 2 full gallons of water instead of adding enough water to bring the must to a total of 2 gallons per the recipe, resulting in about 0.5 to 0.7 gallons of extra water in my starting must. Yikes.
What would be the best course of action at this point? Is it worth trying to add more honey to the batch one week in? Should I just stay out of the way and let things go for my first batch?
Help me CS Brews, you're my only hope!
I enjoyed this from start to finish.. Thanks ❤️
You’re welcome 😊 Thank you for watching!
I really like the video editing in this video. Up and close on your faces when it needs to be. And great quality of information given so someone could totally replicate what you are explaining. I love it. You guys are awesome!
East Texas here. Can hardly stand dry. Harvested 80 gallons of honey this season. Why not sweet. Love ya'll videos.
I’ve made a seal for a fermenter out of a styrofoam plate, it works.
hey guys, thanks for another awesome (and long) video! I've been watching for about a year and a half and have made many of your brews and have loved all of them - especially the spiced metheglin - I'm curious: if you were to do a 5 gallon mead/wine batch of something you've made in the past, which would it be and why? I recently finished a 5gal batch of traditional and added some fruit to a couple gallons to see how it goes with fermentation being complete. Love the channel and I appreciate you guys keeping up with new and exciting recipes and videos!
Great video! I live in Greece and I totally prefer dry drinks, be they wine or spirit
I agree with Derica... given the option ALWAYS go crazy! CRAZY!!! lol
I'm from Washington State. I like my drinks dry, however I eat KETO and even dry things taste sweet to me. Thank you for your videos I've been making Mead and Wine for 4 years now and your videos have helped me improve my ability in the craft. I find it interesting that you posted this video on mango and I have a 5 gallon batch of mango mead that is almost ready for racking.
Thanks again for the video great as always; I’m getting ready to do a mango wine so this is perfect timing. As far as what I prefer it all depends what I’m doing.
I can speak to the Red Stat foil packets preserving yeast. I have several packets of Red Star "Premier Cave'e" and "Pasteur Champagne". They were my father's and he passed away about 7 years ago. The packets have expiration dates of '17 and '16 respectively, and upon testing a a few of them, in simple sugar and water both of the yeasts are active and viable for use. I'm blown away by that too but The good thing is, I don't have to invest in new yeasts; and I can carry on the old man's legacy, in a figurative way, at least. I don't know what kind of tastes they will impart to the brews however.
Hey! I'm super interested in wine-making with different sugars, like palm or coconut. Would love that as an experiment. Btw, the description sounds like a digestif! If it has "smoothed" out, then it sounds like it may be a very nice before-meal wine. July is coming up, so looking forward to that 1-year tasting.
passion fruit, coconut, mangosteen, glutinous rice all tropical themed to mix. i've made mango wine several times. its lovely and the recipe is very similar till the dried mango part.
I was thinking about this week and wondering if Jumex mango would work but I'm definitely doing this soon
you guys should try making jackfruit wine. i'm making one with jackfruit, passion fruit, wax apple, pineapple, a lime, and a few rasins. but i don't measure anything and don't calculate acid/sugars/alcohol ...it would be so cool to see you guys do it the way it should be done
Prebottling taste test 😁👍.
Yes, its simple, like the recipe 👍🙏
I made a 'southern sweet tea mead" very tasty,
This is such a summer drink. That and rose petal wine I'm currently aging but it's already amazing at only a month and a half old.
I don't know how representative I am of Scandinavia but I'm from Denmark and I would not have sweetened this either. I can stand meads that are on the sweeter side, but wine...nope, it has to be dry.
Great video as always guys! 👍🏻 From personal experience I’ve found Rose petals (not rose hips) go very nicely with mango without taking the limelight away from the mango.
Here in The Netherlands most people prefer dry. Great video again btw!
I made my 1st mead after watching your raisins and orange peel video. After two weeks of fermentation it has slowed down quite bit. I racked it during the third week. It’s being sitting for one month totally. I plan to do a taste test in week five. Not sure what’s my ABV I didn’t do a beginning reading, however,From the taste test I should be able to get a potential ABV
I'm from western PA and I prefer my wine and mead sweet,or semi sweet
Love your videos, you've inspired me to start brewing - I'm planning to use some of this year's figs and muscadines for my first two batches. You said you were searching for a term for the tasting to determine whether to back sweeten. Why not make a play on the qualification testing and acceptance testing in engineering? Qualification "tasting" can be the preliminary tastes to see if any significant changes and/or back sweetening is needed. Qualification testing can be repeated until you're satisfied. Acceptance "tasting" is then performed as the final tasting just prior to bottling to see if any final tweaks are needed, and for scoring.
I'm from Australia I love sweet, wines and meads.
I definitely get the Alton Brown vibes. The “walk away, just walk away” among other things. And honestly I’m all about it.
When on the fence on if a brew is sweet enough, I will sweeten a sample glass and go from there
So this is mango tea? Awesome.
Umm... what?
Your question is pretty good! I'm from Canada and, in my family, we just hate sugar so the dryer's the better. I made a couple of ciders... Oh wait, hard ciders... and the only one I liked are those that ended up around .98. we even have commercial ciders that deliberately write that there's less than 1g of residual sugar. I've been in the States very often for job purposes and believe me, I can't eat in most places because of the amount of sugar they put in the food or the drinks.
I too am an auto siphon guy. When I started doing larger batches I got two wide mouth plastic 6.5 gallon carboys. One has a spigot and one doesn't. I've used the one with the spigot once and that was just to mix up a must to divide into 10 separate half gallon batches to see what the difference between different yeasts would be if everything else was the same. While it seems like a good idea, to me the spigot has small places that are harder to clean. While I could use it to bottle, I haven't tried that yet, though I may try it in the near future.. Once I get another five-six gallon batch going again. Something about bottling the contents of the ones I had for a fourth of July party with fellow sailors.. Anyway, happy Fourth of July!
That’s the quality control taste
I like sweet wine, and my wife likes dry. Since this batch was more than a gallon, I might have used a Grolsch bottle to bottle one dry. I would have added sugar to the rest to sweeten and continued fermentation in a gallon bottle. An alternative would be to bottle half dry (or add sugar and pasteurize), and use a half gallon bottle I have to add sugar and ferment further. It would be interesting to see how it turned out. Ahh, experimentation!
I like dry wine. I was born in the UK, live in NZ
A possible suggest for sweetening.. I am also a diabetic. There is a non-nutritive sweetener called allulose that you could add...
It won't muck the blood sugar and will be sweet too (It's less sweet than sugar though)...
Quality Assurance Taste!
Mango, sticky rice, coconut milk, is one of my favorite desserts... but how to make a whine from that, I don't know.
I've made rice wine, mango wine too, but nothing from coconut.
But, I'm thinking to make a wine with mango, dried coconut, and coconut sugar.
BTW, until now, my favorite wine is the mojito killju😊👍
I made different batches, with different percentage, one carbonated (unintentionally, but appreciated 😊. Yes, I took precautionary steps in case of explosion).
Thank you for all the good videos!
That might be nice carbonated…I’ve found it’s a pleasant reprieve on a dry fruit wine.
Thank you for the Firefly t-shirt, Danica ❤
Having done fruit wines like this and had them come out way too dry, but then fearing to back-sweeten lest the bottles later explode, I would be very interested in your "super secret" pasteurization method. Have you done that video yet? I definitely want to keep things simple, and I don't want to boil my finished product to kill the yeast.
I have a really simple version coming out in the next few days!
When in doubt, MEAD!
All this talk about Mangos got me thinking of that song in 007 Dr.No. "Underneath the mango tree
Me honey and me can watch for the moon." Now that would have been cool for some background music while making this brew
The copyright folks might have something to say about that.
@@CitySteadingBrews lol... Would have been awesome though
Mango is awesome, you don't need to add anything, good call. I made a mango mead, it went dry with d47, and its *amazing*. Some fruits just take to fermentation so well. mango, strawberries, and blueberries all seem to be amazing in brews. Cheers!
edit: I used dried mango in 2nd for my mango mead, too! I guess you guys have me brainwashed, lol. Your methods work great! mine stayed hazy, which is fine with me, it looks cool
My heritage is Scandinavian, but I’ve got a sweet tooth, I like a bit of sweetness in all fruit beverages. How about post conditioning tasting?
Same here
I live in Washington, but I love Dryer beverages, but still want a little bit of sugar - Medium Dry is what I prefer.
Loved the video… waiting for a shirt that says “ pack your thwacket “
I moved on from white sugar. I found getting better results with dextrose. I only use white sugar if I don't have dextrose on hand. Also, yey, Trbos is back!
Hey guys, we have a question. On our fourth attempt at a brew we decided to go big and make a blackberry mead with some home grown blackberries. The problem is that we haven’t used a brew bucket before and we just noticed that the lid doesn’t form a seal. We’re ordering a better one but will there be a problem if the seal isn’t air tight for 3-4 days?
Also, happy 4th of July!
Could lactose been a viable sweetening option to increase creaminess and mouthfeel while mildly sweeting the wine?
Please, try to find the cultivars like Chaunsa and Alphonso which are the sweetest Mangoes in the world.
Btw, my state is the origin from where all Mangoes in the world can trace their origins.
Thanks for the video, I'm gonna try your recipe. Best wishes from India.
Good point and America foods being higher in added sugars compared to other countries. Something I have noticed when I have traveled to Ireland, Italy, Germany and the Netherlands is not just there deserts as made with a lot less sugar, but even other food like yogurt, breads etc. Most breads in the UK have 1g of sugar when in the US its 3g or higher per serving in added sugar.
Forgot to add France
Using Yorkshire tea adds +10 to the spiffiness of the mead
Lol
I was gifted 2 cases of candies apples coated with cinnamon candy and nuts and 2 cases of carmel apples coated with carmel and nuts. If I remove the sticks and the cores can I make wine with them?
Should be able to as long as there are no preservatives in them.
The nuts may cause a spoilage problem though... not sure I would do it tbh.
Could you Back sweeten with Erythritol? This way you are adding non-fermentable sweetening without needing to Pasturise.
Last tast before bottling: Quality Control or Fine Tuning Taste?
A year late, but just getting to the sweetening part. On times when you're torn between sweetening or not... split the batch and do both. Then you know in the future which way you prefer.
Also way late, SE PA USA, prefer sweet-ish, but have learned to appreciate and enjoy even very dry reds etc.
I been having good luck using black an green tea
You could always just put a slice or two of mango to a glass or pitcher you are drinking/serving from... That may get you some of the fresh mango sweetness maybe even the mouthfeel.
Primary (first taste before backsweetening) secondary (while backsweetening) and final (after completed) and ultimate (after aged, if done later) just like fermentation
Happy 4th of july guys. I have a mini auto siphon here and I recently ordered a 1 gallon glass carboy with an air lock which is supposed to arrive tomorrow.
You all have gave me so much inspiration to start my own brew here lately. Would this recipe be okay if I scaled everything up to a 5 gallon vessel? 10lbs of fruit, 10lbs of sugar and 5 packets of yeast?
1 packet of yeast does up to 5 gallons
No need for more than one packet of yeast :)
Yes!
How do you make it more sweet
Hello Brian and Derricka, I've been watching you guys videos here lately and it made me start wine making, ( although I seen my granny make it bless her heart, she used her panty hose as a strainer for the fruit) Ive pick up a lot of good ideas and methods from you guys, my question is what are your thoughts of using gelatin to help flocculation process . Thanks guys and happy brewing
Makes me think 🤔 I should've used panty hose when I made this wine with the applesauce, or the fruit cocktail wine
Can you back sweeten with xylitol or other non sugar sweeteners to prevent pasteurization ?
I'm Scandinavian and prefer semisweet wine. I don't usually like dry but can tolerate overly sweet. My wife is the same but with a greater bias towards sweetness than me.
The taste test would be best described as lapping in it, especially after the second Lap...LoL I love your vids guys
Subscribed👌🏻👍🏻!
Hello you wine junkies, I have a question? If your wine has gone dry and you back sweeten with allulose do you have to pasteurize your wine. love your content and keep those videos coming.
I wouldn't say we are junkies...
But no, you don't need to pasteurize if you use allulose.
thank you @@CitySteadingBrews
don't use the drill in that fermenter you could end up hitting the inside of the spigot and break it or the fermenter just saying....... love the vids keep them going.... pre bottle tasting..?
Where can I get the 1 gallon carboy you have. I can't find it on Amazon, the ones on there seem to be exactly 1 gallon with no head space. BTW great show!
Northern Brewer Little Big Mouth Bubbler.
Hey CS,
You guys got me into home brewing and I used the basic mead recipe as my first brew. I’m a little worried because I have always seen a croisin line in all your brews and mine never formed one. It has been brewing for 3 weeks so far. It bubbles so I know something is alive in there and it has formed a lease on he bottom. Should I be worried or is it fine if a croisin line never forms? Your input would be appreciated.
Thank you
I watched your mango wine video. I live in Mexico and have access to beautiful mangoes and also pineapple. Can I make pineapple wine also?
Absolutely!
love your "Kaley" shirt
Instead of using weights in my fermentation bag, I use a plastic cooking spoon to push the bag completely under water and then when I put the lid on it holds the spoon down which holds the bag completely submerged.