Aussiedistiller, Home Distilling, Moonshine, Home Brew

G'day all,

I've got about 20kgs of frozen mango flesh that I was thinking of turning into some brandy. I've only ever made simple rum (molasses and brown sugar). Any help turning this into brandy will be greatly appreciated.
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There's at least one thread on mangoes in the fruit n veg section. Did you try a search??? :think:

Dig Brinker wrote:There's at least one thread on mangoes in the fruit n veg section. Did you try a search??? :think:

Thanks, didn't see the fruit & veg section.

Do u have the skins as well?

Wobblyboot wrote:Do u have the skins as well?

Most of the skin has been thrown out. But I still have 20 or so mangos with skin and seeds. Whys that?

I could be wrong but a lot of the flavour is in the skins when u ferment it. Don't use any seed tho..Iv made a few and prefer it unoaked :handgestures-thumbupleft:

Wobblyboot wrote:I could be wrong but a lot of the flavour is in the skins when u ferment it. Don't use any seed tho..Iv made a few and prefer it unoaked :handgestures-thumbupleft:

Wow, thats interesting! I've been told to strip the mango meat from the peel & stone then freeze the lot and then ferment the lot!

They used a paint stirrer once its all in the FV ... I was going to try it with the mangoes coming off our tree this season, BUT I was going to leave the peel off - overtime I'd gotten too passionate with any flesh left on the peel its had off - flavours... now I'm reconsidering!

Any Ideas on ratios?

When Iv made it I found boxes of very ripe mangoes..destoned them and filled fermenter with as much as it would hold and added water to fill the gaps in and then hit with mixing drill. Then added pectinese (optional I think) and left it for 24hrs. It was in 30l fermenters so I added 2kg of sugar to make sure I got something outa it(prob not necessary either) and hit with mix drill again. I used ec1118.. was busy so left it for month or 2 then strip and spirit run. I use gas ,I make sure the flames don't hit bottom of keg and haven't burnt anything yet :pray:
Hope that helps.

Thx WB.,
I'm keen to have a go - watching my tree closely! How did yours work out?
Did you age it on oak in any way (just asking)...?

pectinase will rip through it and turn it to juice! and leave you with a little pulp
lots of methanol will be made when making this kind of liquor

moonshinindawg wrote:pectinase will rip through it and turn it to juice! and leave you with a little pulp
lots of methanol will be made when making this kind of liquor

Isn't that what the Pectinase is for?? I thought it would reduce the methanol content...

EziTasting wrote:Thx WB.,
I'm keen to have a go - watching my tree closely! How did yours work out?
Did you age it on oak in any way (just asking)...?

I aged it 1st time on French oak, tastes good but hard to say what it is unless ur told. Unoaked u pick that it's mango straight away. Banana is good too :handgestures-thumbupleft:

moonshinindawg wrote:pectinase will rip through it and turn it to juice! and leave you with a little pulp
lots of methanol will be made when making this kind of liquor

I've seen posts for and against pectinase, neither have given any proof, can u put a link up to show us which way is best?

Wobblyboot wrote:I could be wrong but a lot of the flavour is in the skins when u ferment it. Don't use any seed tho..Iv made a few and prefer it unoaked :handgestures-thumbupleft:

Why are the seeds not used? Do they impart an unwanted flavour?

dogbreath vodka wrote:

Wobblyboot wrote:I could be wrong but a lot of the flavour is in the skins when u ferment it. Don't use any seed tho..Iv made a few and prefer it unoaked :handgestures-thumbupleft:

Why are the seeds not used? Do they impart an unwanted flavour?

As far as I've been able to work out from my reading that they produce some form of cyanide in small amounts and I'd rather not take any chances with that..

Thanks....
Not sure on the validity of that.
They make mango oil from the kernels
Food for thought though. :eusa-think:

dogbreath vodka wrote:Thanks....
Not sure on the validity of that.
They make mango oil from the kernels
Food for thought though. :eusa-think:

I'm not sure either, but apparently some seeds give an almond or bitter taste sometimes from my reading on fruit, it seems to be not from the fermenting but from when ur running it with seeds in the boiler. But either way I'd rather put the extra time in to deseed what I'm gunna ferment apart from cereal crops. Iv been happy with what iv made so far with fruit :handgestures-thumbupleft: the choice is up to the individual I think. :think:

WB mate thank you for leading the way! It takes 'renegades' to find new ways and I don't think DBV was putting you down, it's good to be challenged because none of us know everything! Challenges will precipitate the truth (hopefully) and teach us all the new ways!

I love eating Mango but get sick of it after I eat too much. So this'll give me something to do with the rest of them!

Love your work. Keep it up

Apple seeds have cyanide not sure about mango or other fruits.
Im happy to follow the proven recipes, someone else can relearn to tie their shoelaces after an experiment has gone badly.

scythe wrote:Apple seeds have cyanide not sure about mango or other fruits.
Im happy to follow the proven recipes, someone else can relearn to tie their shoelaces after an experiment has gone badly.

All recipes started somewhere other than the tried and proven area :handgestures-thumbupleft:

EziTasting wrote:WB mate thank you for leading the way! It takes 'renegades' to find new ways and I don't think DBV was putting you down, it's good to be challenged because none of us know everything! Challenges will precipitate the truth (hopefully) and teach us all the new ways!

I love eating Mango but get sick of it after I eat too much. So this'll give me something to do with the rest of them!

Love your work. Keep it up

You are right I wasn't putting anyone down.
Pondering the question I spent a short time on google and found this.
https://www.reference.com/food/mango-se ... 19d3204e45

Citrus and other fruit seeds contain cyanide, mangoes do not.
Without WB asking the question I wouldn't have looked it up.
Thanks for asking the question. :handgestures-thumbupleft: