Test Mead: Mango-Dragonfruit

Hello everyone!

Today we started up another test mead where we will be making our traditional mead to use as a base and then adding other flavors in our secondary/conditioning phase to creat a light, refreshing, and ready to drink session mead. In this brew we will be adding mango and dragonfruit juice to backflavor and backsweeten this mead after we have fully fermented the traditional mead base and stabilized it through low-heat pastuerization. This will be an ongoing post over the course of the mead production, unlike the last test mead (kiwi) which was just a post after the mead had been completed entirely.

So for the recipe for this mead is as follows:

(Traditional Mead Base)

85.34 oz filtered water (2/3 US gallon or 2.52L)

1 lbs (453.6g) Wildflower Honey

16oz (0.532L) Morrocan Mint Green Tea (Stash brand)

1/2 packet Lalvin D47 yeast

OG: 1.042

In the next couple of weeks we after fermentation, pastuerization, and cold crashing has completed we will be adding a mango and dragonfruit juice mixture to the mead to bring it to a full gallon (3.79L) of liquid, and move forward from there to see if there needs to be any extra flavor or sweetness to be added later. This will also be a session mead where the sweetness level will be high and the abv will be roughly 5%, designed to be consumable at any time without causing much if any inebriation. This should also be ready just in time for summer making it a refreshing and cool drink for the hot days to come. We will keep you all updated on the progress of this mead and inform on the whole production process.

Stay safe and remember to love one another!

~ The Forge Meadery