Apricot& Mango and a Strawberry

[bt1]

Howdy,

had 2 x 5lt mason jars sitting around for past week or so with a neutral and apricot & mango in one strawberries in the other.

Poured the neutral off and have em sitting in stirred in dissolved sugar for past few days. Should make a couple of nice addtions to the Xmas day swim through.

bt1

[bt1]

All done...no point waiting till the last minute...

Image016.jpg

Happy with results...

bt1

[googe]

They look.nice.mate :handgestures-thumbupleft: what's the dark red one?.

[Whiskyaugogo]

Hey bt,

Did you make the mango with a TPW base? What time did you leave it in the fruit? Sugar?

Really keen on a mango style vodka! :text-thankyoublue:

[bt1]

Hello whisky,

used a weetbix wash run through a glass bubbler with a rock filtering section which I had at the time.

Bout a week.

One point for Mango and apricot... they oxidize badly and turn fruit brown... which I'm sad to say if you don't catch it in time seriously impacts on the taste. It's a daily taster to avoid this.

Can't recall if the dark one was strawberry = most likely or a black current one I was playing with.


bt1

[Whiskyaugogo]

Thanks mate

[MacStill]

interesting...... shame about the price of mangoes though, reckon a mango/brandy styled wash would distill off real nice :think:

[Urrazeb]

interesting...... shame about the price of mangoes though, reckon a mango/brandy styled wash would distill off real nice :think:

Agreed, one for the QLDrs to have a crack at I reckon :handgestures-thumbupleft:

[Sam.]

interesting...... shame about the price of mangoes though, reckon a mango/brandy styled wash would distill off real nice :think:

Agreed, one for the QLDrs to have a crack at I reckon :handgestures-thumbupleft:

I remember someone talking about trying this a fair while ago, not sure if they ever went through with it :think:

[JDB]

I did a mango brandy last year with great success. Picked up 2 trays of over ripe mangos for only a few dollars, after some time consuming peeling and seeding I boiled the flesh with water and 4kg of sugar. Fermented with EC1117 yeast, ran through my bokka, with only partial packing, ended with 2.5L of really nicely flavoured stuff when watered down to 60%, mango flavour came really well. Aged for 6 months on lightly toasted French oak, unfortunately it didn't last long once watered down to drinking strength. I'll definitely be repeating this summer when mangos drop in price.

[Whiskyaugogo]

Love mangoes and really want to experiment with a wash and a fruit infused vodka. I have a mate who is big in Canberra fruit and veg and can pick up trays of mangoes for $15 (roughly 20). My other "summer" experiment will be with peaches and sour mash; SoCo :handgestures-thumbupleft: