This recipe is based off of the “Chili Mango” in “Big Book of Mead Recipes” by Robert Ratliff. I did not 100% follow this recipe – due to the fact that he uses stabilizers to halt fermentation instead of allowing fermentation to fully run its course. Yeast will clean up after themselves, so it’s really best practice to let them do their thing until they naturally stop, then stabilize and back sweeten.

Primary:
1/2 packet Lalvin 71B
1lb Fresh Ripe Mango
3lb Orange Blossom Honey
12oz Maple Syrup
Follow TOSNA 2.0 with FermaidO & GoFerm

Secondary:
Rack & Stabilize (Wait 24 hr before adding anything with sugar)
Juice and Zest of Lime
1 tsp Chili Powder (left for about 2 days)

Clear & Bottle