Subject: mango melomel
From: rcd-at-raven.eklektix.com (Dick Dunn)
Date: 18 Dec 93 01:34:25 MST (Sat)

Late this summer, some friends brought back a bunch of mangoes from
Florida.  A couple of us mead-makers got to make melomels from them.  I
just tasted my test bottle, and it's very promising...drinkable, no off-
tastes, and it's holding true to the mango character.  I'll sketch the
recipe I used, and also ask if other folks have tried something like this.
Mangoes not being a typical Colorado fruit (!), I could stand to learn more
about how to use them.

I did it as dry and sparkling.  The main ingredients, for a *3* gallon
batch (NOTE: NOT 5 gallons) were:
	6.5 lb ripe peeled/sliced mangoes (the giant ones)
	6.5 lb honey, mostly medium character
	3 oz ginger
Red Star "Prise de Mousse" yeast...I've had great results every time I've
used this yeast with a melomel.

The starting date (pitching) was 6 Sep, bottled at 68 days, and I consider
it drinkable now with no reservations.  That seems fast.