Blacksmith1
Captain Cheap
Swimbo found this and said "Make this".
A few problems. There are no weights for the fruit. The amount of honey seems shy for a 5 gallon batch. and she doesn't like the idea of using all 3 fruits.
So current plan is 12lbs of honey. 6 gallons of water. 6lbs (approx.) of mango, cubed, frozen, slightly smashed, and bagged (waiting for bag to get here) in primary. (8gallon capacity) Squeezed prior to racking to secondary. (6 gallon capacity) extra to smaller container
SO Campden, pectic enzyme, nutes, in must with fruit, rosemary, and ginger for 24 hrs then pitch with K1-v1116.
Should I use a full sprig (6-8 inches) of rosemary( fresh from plant outside) or crush it?
Should I wait and force the mango Ginger and rosemary into the carboy during secondary? (extra would be plain in this case)
I don't plan to use the irish moss or the gelatin.
Swimbo is diabetic so it will be fermented dry.
A few problems. There are no weights for the fruit. The amount of honey seems shy for a 5 gallon batch. and she doesn't like the idea of using all 3 fruits.
So current plan is 12lbs of honey. 6 gallons of water. 6lbs (approx.) of mango, cubed, frozen, slightly smashed, and bagged (waiting for bag to get here) in primary. (8gallon capacity) Squeezed prior to racking to secondary. (6 gallon capacity) extra to smaller container
SO Campden, pectic enzyme, nutes, in must with fruit, rosemary, and ginger for 24 hrs then pitch with K1-v1116.
Should I use a full sprig (6-8 inches) of rosemary( fresh from plant outside) or crush it?
Should I wait and force the mango Ginger and rosemary into the carboy during secondary? (extra would be plain in this case)
I don't plan to use the irish moss or the gelatin.
Swimbo is diabetic so it will be fermented dry.