Aussiedistiller, Home Distilling, Moonshine, Home Brew

Righto has anyone got a good recipe for a Mango vodka Mash/wash or should I just infuse it at the end.. and yes I did check the recipe section but wasn't really specific enough and then the convo went off on a different tangent.

I now own a T500 with reflux and alembic pot still adapter and x3 thirty ltr fermenters any secret recipes out there that someone would like to share, would be much appreciated and might just justify the money spent as its for the missus.

Cheers Mort

I haven't had a go at any brandies yet but I would take the flesh from the fruit and discard the skin and seeds, then I would freeze it as this will help break down the cell structures a bit.
Then I would blend it to a purée and add to fermenter and check the SG and if it's low I would add some sugar as I would be aiming for between 1060-1070 :handgestures-thumbupleft:
I would definitely use a wine yeast, something like EC-1118
I hope this helps :handgestures-thumbupleft:
Edit-And would double distill it through your pot

Cheers Bayshine thanks for the tips.. :handgestures-thumbupleft:

And if you just did an infusion in some neutral or vodka I think it would be a bit bland :think:
Just like plain mango juice is not very exciting unless you add it to orange juice :handgestures-thumbupleft:

Any idea on..

1. How many Mango's
2. Sugar if applicable
3. Water - am guessing 21ltrs
4. Yeast

Based on a 30ltr fermenter

It's all a bit hard to say :think:
Purée might be a bid hard to achieve but as fine as you could get it :handgestures-thumbupleft:
So for thirty litres I'd blend say7- 10kgs of fruit and add water to 25lt mark and just check the SG
I don't really know the sugar content of mangos so if SG is low add more mango or some sugar syrup and if it's to high just add water
Hope this helps

Thanks I will give it a crack and let you know how it turns out..

Sounds interesting.

Mango is 14% sugar according to google. Might need some cane sugar to boost the SG.

I might try this myself, just need a cheap tray of mangos, maybe next weekends markets.

if your in Brisbane you can buy frozen mango puree from bw wholesale foods at lytton its fairly cheap I use it in a mango lager

Nah up in Cairns, farmers market has em for about 90c each probably get a discount if I buy a few trays

Ok so my mango mash has been bubbling for about 2 weeks and now its time to distill, i thought i would use my reflux still with half the packing removed as i dont have enough for a spirit run..

Sounds ok mate let's no how it goes :handgestures-thumbupleft:
Pity you haven't got a bubble :dance:

Yeah ive been looking at them on this site but always seem to be out of stock..

I just ordered mine mate :handgestures-thumbupleft:
The weight was worth it :music-deathmetal:

We've got a couple here in the store ;-)

Thanks Guys I really cant afford it atm

But anyway,how'd she go :dance:

Yeah not bad got plenty of flavour and aroma the missus loves it..

As the mangos ripen up here, I'm thinking of giving this a go, I made some previously and ran it through a reflux...yeah...lol...this time, I'm going to put it through a pot still...might even do a 200ltr ferment to muck about with different oaking / ageing....

hey blokes, i'm working at a nursery, they're getting in literal tonnes of mangoes for the seeds and want me to have a crack at fermenting the otherwise wasted fruit. a quick search led me to http://scialert.net/fulltext/?doi=jm.2007.763.769

ABSTRACT
Scope for producing ethanol from the surplus and non-attractive mango (Mangifera indica) fruits was investigated. Six varieties of mango that are abundantly occurring in the region were selected for the study and the physico-chemical properties of mango was evaluated. The mango juice from selected varieties contained 18-20% Total Soluble Solids (TSS) and 5-18.5% of reducing sugars. Finally 8.5-10% (w/v) of ethanol was obtained from the fermentations which were conducted without adding any nutrients. The fermentation was completed within 72 h in all variety juices. Fermentation process optimized and pH 5.0, 30°C temperature, 3% (v/v) inoculum density and 3 days incubation was found be good for maximal ethanol production from mango juice.

CONCLUSIONS

Pectinolytic enzyme treatment is required to obtain high yield of juice from mango pulp. Fermentability also increased significantly with pectinase treatment. Banginapally variety is giving high ethanol compared to all other varieties. Fermentation conditions are also optimized and the selected yeast stain, Sachharomyces cerevisiae 101 is very much suitable for ethanol production from mango fruit juice. Using waste mangoes for ethanol production appears very promising. Ethanol yield (on a dry weight basis) from mangoes is higher than from most other agricultural wastes. The mangoes which, currently treated as a waste and as such, represent a very low cost feedstock. They ferment well and have a high carbohydrate concentration. Waste mangoes are already collected at packing areas and therefore transportation/harvesting costs will be minimal. No need of water for dilution and fermentation results in some what high concentration beer that would minimize distillation energy costs. Finally we conclude that mangoes are very important choicest fruits in India and an attempt to use this fruit in ethanol production would contribute considerably to the economy of the Indian as well as international mango producers.

so, if anyone has any advice on the pectinolytic enzyme, use, procurement, etc, that'd be appreciated as well as any other thoughts/advice.
i plan to get 2 1000l containers and go from there. from my understanding i don't need to macerate the pulp and skins as the enzyme will run through it something fierce but i've got more research to hook into first.
i'm very excited. great xmas present.
cheers fellas, talk soon