Blueberry-Cherry and Mango opinion

In message , Julie writes

I've made a batch of mango this year, having tried some (commercially produced) in Australia in the summer. I can't vouch for its flavour, because it's not finished yet, but it looks pretty good.

Mango's a distinctive flavour, but one that does seem to lend itself to mingling with other flavours. I think I'd personally prefer it on its own - but that's not to say it shouldn't be done.

The recipe I used was Mango (1) from Jack Keller's site

though I think I used a Sauternes yeast, not Montrachet or Champagne.

cheers, robin

I don't know about the Cherry I haven't had enough time to play yet. I do however know about the Mango, I made a Mango/Peach/Lemon Melomel (yeah a fruit mead not a wine, but close enough) which was very well recieved (a nice combination of flavours). Due to some problems I had with a Peach mead I decided not to walk down that path again for a bit and instead made a Mango/Lemon Melomel which needs to be bottled soon (but tastes nice at the moment). I'm not sure how much that helps. Ken

Ken, do you have a recipe for the Mango/lemon? that sounds lovely....

You might consider making a batch of each and then try blending. That way you can adjust the proportions. When you hit on proportions you like, then you can try making batch by blending that set of fruit when you start the wine.

Ray

I made mango a few years ago. I don't actually like mango much, but the wine was quite nice.

The recipe I used back then was the same for all fruit- about 3 pounds of fruit, 3 pounds of sugar, the usual additives (acid blend, pectinase, nutrient, energizer, etc.), for one imp. gallon of wine.

Cheers,

---The Mad Alchemist---

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No actually I don't, I have the recipe for the earlier Mango/Lemon/Peach one, if I recall correctly I just replaced the peaches with more mango. Anyways here is what I have:

Peach, Lemon and Mango Mead (makes 4 litres/1 gallon of must)

1.36g (3#) Clover Honey 450g (1#) Frozen Peaches 450g (1#) Frozen Mango 340g (0.75#) Frozen Lemon (including Peel) Tannin 1 Campden tablet Pectic Enzyme Yeast (EC-1118, I changed this to D-47 for the Mango/Lemon one) Yeast Nutrient Boiled Filtered Tap Water to one gallon

You of course can alter as you wish or need. I will bottle the Mango/Lemon this week/weekend and get back to you with any additional comments I have. Ken

I make blueberry with Niagra raisins and cherry separate. Then I blend 2/3 blueberry and 1/3 Cherry at bottleing time. I ferment to dryness and then sweeten with syrup to a SG of 1.010. I know this may not be the most accurate way but it works for me.

Britt