Mango Nectar Mead Recipe

Mango Nectar MeadCreated: 2026-07-14Batch Size: 1 gallonStyle: Melomel (mango)Target ABV: ~12–14%Original Gravity: ~1.105 (estimate — confirm with hydrometer)Final Gravity: ~1.010–1.018 (71B will finish semi-sweet at this OG)IngredientsBase Must Langers Organic Mango Nectar: 1 gallon jug (minus ~2 cups reserved for topping up) 20% juice (Alphonso mango puree concentrate + mango puree), filtered water, organic cane sugar 528g total sugars per gallon (1.16 lbs fermentable sugar equivalent) Contains citric acid and ascorbic acid (Vitamin C) — no preservative issues for fermentation Honey: 2 lbs (orange blossom or wildflower — light varietal that won't compete with mango) Pectic enzyme: ½ tsp (optional but recommended for clarity) Yeast & Nutrients Yeast: Lalvin 71B-1122 Tolerance: ~14% ABV Partially metabolizes malic acid, softening the citric acid in the nectar Produces fruity esters that amplify tropical mango character Ferment at 64–68°F for clean fruit expression Fermaid O: 6 tsp…