Mango Mead 2-19-2024

4 lbs of honey
5 cups of mango chunks
30 or so rasins
1 package of champagne yeast
1 gallon of spring water


Put about 1/2 gallon of spring water in a large pot on medium heat. When it’s warm, but not boiling, add the honey and stir until it dissolves.

The type of yeast you use will also affect how dry or sweet the mead is.

Follow the instructions on the yeast package.

Put the mango chunks in the jug and crush. Add the raisins to the jug.

Raisins are added as a natural nutrient for the yeast. You will not notice any flavor from them in the finished mead.

Then, using the funnel, carefully pour the honey water mixture (technically called “must”) into the jug.

Make sure the must is 90 degrees or less. Then, after the yeast is properly prepared according to the directions on the yeast package, add it to the jug.

Top off the jug with more spring water.

Then put the lid on the jug and gently mix everything around a bit. If you bought a jug that came with an airlock it may not come with a lid, so you’ll have to find a lid that fits or improvise a bit here. A solid cork (without a hole for the airlock) would work.

You don’t need to use the whole package of yeast for one gallon, 1/2 package is enough (it doesn’t have to be an exact measurement). Store the opened yeast package with the remaining yeast in an airtight zip top bag in the refrigerator for later use.

placing the airlock in the jug of mead
In a few hours you should start to see bubbles forming in the jug and in the airlock.

Give it 5-6 weeks before bottling to be on the safe side, as you don’t want any broken bottle explosions! I’ve definitely had some very champagne like mead before.

You want to wait until you don’t see any bubbles in the jug and your airlock is still before bottling.