Besides being busy and totally consumed with soap making I have also finished bottling the mango wine that has been fermenting over the last year. The wine turned out beautiful, very floral to the taste with mango undertones. We back sweetened the wine before we bottled it, the final specific gravity was 1.002 (very dry), 1.008 (medium) and 1.012 sweet. I prefer the sweeter version and find it very refreshing. I have enjoyed several bottles and have given several to family and friends.
My husband and I also bottled the Ancient Orange Mead which also turned out very good. I love my labels.
Last Sunday we made a Melomel which is Mead made with fruit. We decided on Mango Ginger. I have frozen mangos from my yard. I used approximately 12 lbs of mango and 15 lbs of honey from my hives and fresh ginger. Right now we are having a little bit of difficulty with the fermentation and questioning the original specific gravity. I added a little more honey today. Hopefully it will turn out ok.
When making wine or mead patience is a definitely a virtue, this fermentation process takes time sometimes up to a year.
