by JDB » Tue Oct 14, 2014 1:45 pm
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.