MANGO HABANERO

5 gallon

23.4g Fermaid-O

1 packet of Omega Yeast OYL-057 HotHead Ale

1.135 SG / 31.22 Brix

1/3 sugar break = 1.088

1.035 Estimated FG

Honey Options:

18 lbs Orange Blossom

Add your honey into a bucket and top off with enough water if needed to reach the starting gravity listed above.

*** Since the yeast we are using prefers fermenting at much higher temperatures (72-98F), you can heat up the water you use to at least start your fermentation temperature higher right off the bat. I suggest fermenting this mead at 95F, so I would heat up the water to 98F, dilute my honey and then pitch the yeast when the must reaches 95F.

*** Make sure to temper your yeast packet in water to similar temperature as your must!

Follow the Yeast Handling and Nutrient Addition process on MMR.

Rack into secondary vessel.

For pepper addition:

- 2 habanero peppers, cut in half with ribs and seeds removed

Give it 48-hours, stir the mead and taste. If more heat is desired, add one more pepper and taste every 24-hours until desired heat level is reached.

For fruit addition:

- 20 lbs frozen and thawed mangoes

or alternatively

- 2.2 lbs of all natural mango puree