5 gallon
19 lbs Orange Blossom honey
Whole fruit option:
10 lbs of frozen & thawed mango (for primary)
10 lbs of frozen & thawed mango (for secondary)
Mango puree option:
4.4 lbs of all natural frozen mango puree w/o preservatives (example)
Half in primary, half in secondary
18.8g Go-Ferm
376ml water
15g Lalvin QA23
24.2g Fermaid-O
1.140 SG / 32.25 Brix (just honey)
1/3 sugar break = 1.091
1.035 Estimated FG (before back sweetening)
Add your honey into a bucket and top off with enough water to reach the starting gravity listed above.
Add either half of your fruit or puree.
Follow the Yeast Handling and Nutrient Addition process on MMR.
When fermentation is done, transfer off sediment to secondary and add the remaining fruit or puree.
Add 3 oz of either Szechuan, black or green peppercorns (cracked or lightly pulsed in a spice grinder) in a mesh bag to make removing the peppercorns easier. Taste every day or so and remove the peppercorns when you feel you have what you are looking for.