Made Mango Mead Using Dr. Smoothie... Here's the Result

Hey I'm Matt welcome to the channel and today you saw the title there we're shooting for a mango mead and I want to make this the easiest mango mead that you've ever made. a little bit of work in there to make sure we kind of make the best version of this that we can, but this is going to be super easy guys. So what we're going to do is we're going to start with, I recently did a video and I'll pop it up here somewhere, but I recently did a video with Dr Smoothie's strawberry base, what they use for just a strawberry fruit smoothie concentrate is what it is. I liked it so much and it was so good and I got so much good reviews from it in terms of the people that were drinking it. That was a strawberry wine, go check that out. I'll pop it up here But this one is mango and when you ferment, if you guys have ever done a mango ferment or mango wine, mango mead, and mango doesn't always come out, it doesn't express itself very good. So a lot of the times it actually comes out like a white grape, but it loses a little bit of the tropicalness in there. Now not always, but it is very often that even whenever you use higher pounds in mango. that you may actually not get the mango punch that you're looking for. And that's often true in strawberries. So that made me think since the strawberry was so good and the strawberries came out so forward, maybe mango would the mango smoothie here would also work for that. So we're going to be doing a mango mead today. So we've got 46 ounces of our doctor smoothie right here. We've got one gallon of some drinking water, just standard old drinking water, not distilled water. And then I've got two and a half pounds of just wildflower honey here. All this is, guys, is I might not even use all this, but this is just a start. And I'm going to talk about why. But this is just my leftover honey. All of us that make mead know that you'll get like all of these little plastic containers with a little bit of honey in it. I just combined them all. So I got two and a half pounds there. I got some additives out here real quick. Just very quickly, I'll go over it. We're going to be using our 71. I really like 71B when it comes to those fruity kind of tropical meads. It works well with the honey, expresses the honey good, and expresses the mango good. So this is what we're going with. This is the remaining of this. This usually comes with five grams. We're going to be using two and a half grams, which is right here. All right, and also on the table here, we've got a mixed acid blend. That's right. We will be doing a little bit of additions here just to try to make the best mead that we possibly can. And acid's going to go a long way in this mead. So this is 2.75 grams of our mixed acid blend. Any mixed acid will do. This is going to be 0.6 grams of our Fermaid K for our yeast nutrient. And then I've got one solid gram of wine tannin here. That's right. Although this is a mead, we're going to be adding in some tannin. That's going to help with the overall structure. Sometimes mead can be a little bit thin when it's all said and done, unless it's kind of back sweetened with some more honey. Which gives it a little bit more body. So our tannin will help out a little bit with that. As well as our acid, it'll give it a nice little bit of a complexity or texture there as well. So we're gonna do this one a little bit differently. If you watch my videos, you know generally what I do is I will ferment to dry. When I usually do the building of the must stage, I will build that must in such a way that the yeast that I'm using, or we give it enough space there. So if the yeast tolerance is 14%, you know, I'm not gonna make it an 18% must knowing that I'm gonna have residual sweetness because I would rather back sweeten it on the back end. Usually it's more controlled that way to back sweeten it. I have more control over the final level of sweetness and things of that nature. So but in this case, I think what we're going to do is just change it up a little bit. Just make it as easy as possible, because if we don't have to back sweeten, it's that much easier. Right. All right. So let's talk a little bit about the residual sweetness process here. So generally speaking, I will back sweeten. It's just more controlled. But I know exactly kind of where I like my sweetness to be for this type of mead. This is going to be hopefully a fruit forward mango tropical type of mead and 1.020 to 1.022 on the final gravity after back sweetening. That's usually where I like it to be. Now, the easiest way to figure this out is a couple of things here. All you need to know is the upper range of your yeast. The upper range of our 71B is about 15%. So let's just assume that this is going to ferment at least 15% of fermentable sugars. So we would want at least two to three percent. of a residual sweetness to meet that 1.020 to 1.022 level of sweetness in the end of sugars that were not fermented, if that makes sense. Hopefully that's as clear as mud. I'm going to show you a really easy way to do it on your hydrometer. All you need to do on your triple scale hydrometer here is roll over to the percentage, find the percentage that is the upper percentage of your yeast, and this is assuming that it ferments. perfectly every yeast is going to be different and every must i promise you what is written in the book in terms of the alcohol tolerance is not always true it could be upper it could be lower you never know but we're just going to go with the upper range here because we want to kind of ensure that there's some sweetness left so let's go with our 71B we're going to go at 15 So at 15%, if you rotate that around over to our specific gravity scale, that puts us at about 1.113. So at 1.113, if we made our must today at 1.113, we would generally get to about dry. There'd be probably no residual sweetness by the time our 71B, the beast over there, is done doing its thing. But we do want a little bit of residual sweetness. So what's the easiest way to do that? Well, If we know the level of sweetness that we want in the end then we can kind of forecast what we want. We want about that 1.022 remember remaining. That's about 3%, and the way that I know that is I can go to our, again, our triple scale here, go to our specific gravity, I can go to the sweetness level that I desire, 1.022. If I rotate that around to our percentages, our ABV, that's about 2.9 to probably 3% of residual sugar. So I know if I have 15% fermentable power in my 71B, and I want to have 3% residual sweetness left that 71B does not ferment, I need to go from 15% add at least 3%. So I need to start with a must at about 18%, if that makes sense. And that is just dirty math. That is not specific. That's not using a calculator. That's not anything like that. That is just general brewer math up in the sky. So that's a really easy way to do it. And just a quick way to do it. And that's how we're going to do it today and see how it works out. So we're going to set this initial must at 18%. And now let's talk a little bit about, let me put this in here so it doesn't roll off the table and smash. Let's talk a little bit about the volume here. So we want to end with a gallon of our mango mead here. And with that being said. We don't want to just have an exactly a gallon to start because after the clearing and refining process, we'll definitely end up with less than a gallon, right? Because we're going to be racking it off and clearing it out. So we're going to start with a gallon and a quarter of liquid fluid today. And then our honey is going to be going in as well, depending on how much honey we need. I'll tell you exactly how much we need once we kind of take our first hydrometer reading, but we have 46 ounces here. So we want to add in, we want 160 ounces total. That would be one gallon and one quarter. One and a quarter gallons. That gives us a quarter gallon to kind of mess with in terms of refining, racking off, getting rid of lees and all that kind of stuff. Plus our honey will also add some volume and that will increase that volume just a little bit as well. So we should definitely have at least close to a gallon in the end of this process, okay? Which is about five full size 750 milliliter bottles or 10 of these splits or the 375 milliliter bottles. So with this 46 ounces, we're gonna be adding in this. plus 114 ounces of our drinking water to meet that 160 ounces gallon and a quarter and then we'll take an initial hydrometer reading so let's go ahead and do that let's see where we start at and see how much honey we got to get in to get to that 18 percent to leave us behind some residual sweetness all right so let's move our stuff out of the way here get our bucket up here i got a two gallon bucket down here i'm going to take our two and a half grams left of our uh 71b set that to the side i'll put this back in the fridge and this will be another gallon later on but here's our fermentation bucket that we'll be using i've got a ton of these i freaking love these things you can buy them in like three packs i think and they're pretty inexpensive this is a two gallon overall size which is going to be perfect for today so first things first let's give our doctor smoothie a shake here shake it nice up get it all mixed up in there give it a first little Smell and see what we got here. Oh, man, that freaking smells amazing. That is so damn tropical. That is a beautiful, deep, like sweet mango smell. All right, I would say this is gonna be freaking awesome. So I want to make this as easy as possible. Again, we're not going to be using any fruit. This is the only thing flavoring, so to speak, with the honey a little bit. But this is only flavoring our mead today. is going to be our mango we're not putting anything in secondary nothing at all this is going to be super easy put this in put some water put some stuff in and get it made right also just to touch on that just a little bit the reason that we're going to try to avoid backsweeping a little As to make that process a little bit easier, because what would you have to do? You'd have to go and back sweeten, which takes time. You also have to re-clear your mead, because as soon as you put more honey into your mead, after it's already nice and clear at the back sweeten stage, you're gonna have to wait additional time to let it clear up if you want it to be clear going into the bottle. That's just the process with honey and with mead. If it were sugar, and we use sugar to do that, it wouldn't be the same case. But here, I don't wanna use any sugar outside of the sugars that are already in here. I wanna use just honey. So let's go ahead and get our doctor smoothie in here. Oh man, this smells freaking amazing. If you guys are interested, what this says is rich, sweet mango brightened with a little bit of pineapple, a little bit of banana, but it says 100% crushed mango. And then on the back here, we've got no preservatives. That's one thing that's really important. Same thing with that strawberry, Dr. Smooth, that I had used as well. No preservatives. It ferments really well. So let's go ahead and just pour this in here. And look at how nice and thick that is. That is freaking beautiful. I hope it comes out just as orange gold as it is right there, man. That looks freaking awesome. I think people will get a kick out of that really because like I said mango just doesn't have a strong, when you ferment mango by itself it just doesn't have that strong mango presence that we like so. All right let's get this off to the side a little bit. We're going to pour some water in here just a second and shake it out and get the rest of that out. Let's move our additives to the front. We're going to put our bucket onto our scale here. All right so now we'll get our initial 114 ounces of our just plain old drinking water in here and then we'll take an OG reading with our hydrometer and Oh, that smells great. We'll see exactly how much honey we got to add in to get to that 18%, to hopefully leave that 3% or so of residual sweetness. Now, if that 71B does not ferment to 15%, we're going to have a little bit more residual sweetness. And that's the game you play whenever you, the inconsistencies that you can have when you sweeten more on the front end than back sweetening on the back end. Back sweetening is always going to be more predictable, All right, because our yeast is a living little organism that it just decides what it's going to do on any given particular batch day. All right, we're almost there. Oh man, right on the freaking dot, 114 ounces, which means we have exactly 160 ounces or exactly 1.25 gallons in our container here. All right, so let's mix this up. Shouldn't be too hard to get it nice and kind of incorporated. Man, this smells freaking great. And we'll get our initial ABV here. Let's see how much honey is going to go into this. This golden color naturally, this kind of orange gold from the mango, I bet she was going to come out looking like a traditional mead a little bit. All right, so let's go ahead and get our initial reading here and see what we're working with. I guarantee you we're going to have to add in a fair amount, I would think, of our honey since we're going to want 18%. All right, so our initial ABV is about 6.5%. We're at about 1.050. Remember, we want to be at that 1.134, so we've got a long way to go. I'm going to do a little bit of math off camera. And come back and start adding in that honey. That way you don't have to take up your time real quick. Okay, so I think we're going to need about two and a half to three pounds. I've got two and a half pounds here. This is that leftover honey that I had. So worst case scenario, I've got to use another eight ounces to meet three pounds. I do have some just regular old honey here. This is a 12-ounce container, so we should have enough to get up there. Let's go ahead and pour in our initial. Look at that. Look at that. Our initial two and a half pounds of our honey here. Get that mixed in. Beautiful. Look at it. It's almost identical to the same color as the mango smoothie here. And one of the things I love to use to scrape out honey is my wife actually uses this for her sourdough starter, but it works perfect to scrape the honey out of any kind of container. So works well. All right. Let's get the rest of this out of here. All right. All measurements are done. Got the final, uh, final specific gravity, starting gravity, specific gravity. If you want to go like that. So luckily I had some extra, uh, honey laying around, but I literally used all my extra excess honey, which is great. I got rid of it all, but four pounds. So I had initial two and a half pounds here. Cause I was thinking two and a half, three pounds. Because I'm so used to using that in a one-gallon batch, and I figured there's residual sugar from the Dr. Smoothie, or there's some starting sugar from the Dr. Smoothie. But nonetheless, four pounds, four ounces of our honey put us at 1.136, or if it fermented to dry, which it won't, at 71B, hopefully not, 17.84%. So right at 18%, so hopefully if our 71B here goes to 14 to 15% and then stalls out and cannot ferment any further, we'll have that 3 to 4% of our residual sugar putting us in that like 1.020 to maybe 1.026, somewhere around there, maybe a little bit higher, but we'll see how good this does. Because we want it to do its thing and we want it to do it properly, that 71B yeast, we're going to give it the best possible environment. So hopefully it goes up to its upper tolerance levels. Let's go ahead and get in some of our additives here. We'll talk a little bit about our yeast health. First is an easy one. We're going to add in some mixed acid. That's our 2.75 grams of our mixed acid. We've got 0.6 grams of our Fermaid K. Our yeast nutrient there, and we've got one gram of our tannin. Let's go ahead and stir this up. So what we're going to do is after we stir this up, we're going to go ahead and sprinkle in our 71B, our two and a half grams of our 71B yeast, just right on top. And then we're going to let this sit until tomorrow. It's going to start to slowly ferment. Within 24 hours, we're going to go ahead and feed it a big old steak dinner. Now it's going to be one gram of our Fermaid O. So in 24 hours, then another 24 hours from that, so at our 48 hour mark, we're going to give it another gram of our Fermaid O and keep that fermentation. Kind of going. So that's really the easiest. Sometimes I'll do a one third sugar depletion, but we've got so much in this that it's not really worth trying to figure that out and all that kind of stuff. We're just going to do the formato at 24 hours, 48 hours. This will hopefully ferment nice and clean. Every now and then 71B can throw a little bit of a funk, but I think we'll be okay here. We don't want to stress out the yeast. We want it to just come to a nice agreeable stall where it just says, okay, we're done. I'm not really stressing it out to get all those off flavors or aromas out. So We're nice and mixed up there. Let's go ahead and just sprinkle in our yeast now. And that's just going to go right on top. The must is still stirring or still spinning. So it's nicely spreading out our 71B here. This is going to replicate anyway. So that two and a half grams is going to go a long way. We're going to get our lid onto this. We'll get our airlock on and then we're going to get it into our fermentation corner. There you go. It's in our fermentation corner. Got our airlock on there. We'll come back in 24 hours. We'll put in that Fermaid O. And then again, in 48 hours and keep this nice and healthy and we'll see how this goes. All right, we're back and we're just over 48 hours. So we're going to go ahead and add in one more gram of our Fermaid O. Oh, here are yeast nutrients. You can see we have a nice, strong fermentation going on now. Normally I would add in the Fermaid O. Oh, in more of a schedule in terms of the second edition, we'd be doing it one third. Sugar depletion, but in this case, I wanted to make it as easy as possible for everybody, so you don't have to sit there and measure. When you're looking for a one-third sugar depletion, it usually happens around the 60 to 80 hour mark, 72 hour mark, somewhere in there. This will just make it easier. So this will be close enough. I bet you we're not at a one-third of our sugar depletion in terms of what the yeast can actually pull off, the 71B, but we're probably pretty close. Taking a big whiff here and it smells great. The mango is really coming through. I can really smell it nice and that's what I'm hoping since I'm not going to be putting any fruit in this. This is just going to be a mango smoothie mead. I'm hoping that that mango really sticks around. If it really completely gets erased, which I don't think it will because we're gonna have that residual sweetness in here hopefully, then we may, I guess I'll back up backtrack on my statement, we may add some mango in, or maybe even just some mango syrup or something to that effect if we need to bring back some mango. But hopefully the base will hold out like the strawberry did when I did the last batch with the doctor smoothie. So we'll see. I will come back whenever we have no more activity from our yeast. We'll continue to stir this over the next four or five days, but we'll come back whenever our yeast appears to be done with its fermenting and leaving us behind some residual sweetness. But in the meantime, I did want to show you guys. check out what came in our new sign for our our wine studio this may be going up and eventually into our our brick and mortar uh winery if we get that going we're gonna be starting with a small residential winery assuming we get everything approved and licensing goes good but just wanted to show you guys the sign it actually came all the way from Ukraine i ordered it on Etsy i didn't know where it was actually coming from but it came from Ukraine shipping was actually really reasonable and got here on time so Really awesome job there, and there's a LED light in the ring of that which is giving it that nice glow But just want to show you since this is the video that it came during the making of this video so pretty cool All right, so it's been 17 days since our mango mead's been fermenting It actually didn't dry out as much as I thought it was going to so we're at one point zero four zero And I've checked this over the last five days, and this has not changed so we're pretty much at a stall and that meaning that the yeast has fermented enough sugars to the alcohol content that it is going to ferment. So we're at 1.040, which is a little bit more residual sweetness than I would have liked. So I would adjust the recipe maybe slightly to get into at least the threes. I did taste it. It is pretty sweet, but we'll see how that kind of works out over time and it does taste pretty good. So we're at that 1.040. We're going to go ahead and get this racked over. We've got our racking cane out and our nice clean carboy here. So let's go ahead and get this racked over, get some bentonite in it and start the clearing process. All right. So we're all racked over there. We got a gallon out of that and that just like when I did the strawberry, there's a Fair amount of lees in there. I mean, it's like basically like right here. So a lot of lees for just a gallon or almost two gallons, I guess, or gallon and a half. with what's in there left but anyways let's go ahead and get our bentonite in this you can see just kind of floaters in there and it was just hard to avoid a lot of the lees in there so i imagine we're going to get a fair amount of lees compacted down here once we start clearing this out let's go ahead and get some bentonite in and let this thing start clearing up all right so we're going to go get our sanitized funnel on here and we've got some bentonite here this is going to be a gallon here so all we have here is about a little over a quarter of a cup of water Water that's been heated and we have one teaspoon of bentonite. I had to take some out of the carboy here to make some space and see how full we're getting there if we don't overflow. All right, there we go. Go ahead and put a cap on this real quick. We're going to give this a shake and get it nice and incorporated in there. And then we're going to let this start to clear. There we go. All right, we'll come back whenever this is. See how this is going to clear. This is pretty murky. It's a little murky. That mango smoothie, Dr. Smoothie, you can see it kind of the little particulates that made it through the racking cane in there. So we'll see. We'll see how this clears up. See how long that takes. There's a fair amount of residual honey in here as well. It could take a long time and it might not even clear by the time we want to bottle it so. All right we are on day 32 with our mango mead so you can see we are perfectly clear here. This is going to be important more so usually I would tell you clarity it doesn't really matter that much if you want to clear you know wait a little bit longer get it nice and refined out let it clear up a little bit could take a couple of weeks could take several months it just really depends on the batch. This one, we really wanna make sure it's clear as possible. And that means that we want all the lees possible out of here. We want all that yeast to fall out of suspension. Now we're at, remember we started at 1.136. We're using a 71B yeast. So the upper tolerance of that is 15%. We ended at 1.034, meaning we have that residual honey, that residual fermentable sugars left in here. So technically the 71B yeast could continue to ferment cause we're at 13.4% alcohol by volume. And the upper range, like I said, is 15%. So technically there is room for fermentation here. And you want to get all of the available yeast out of here. So that really does help the process to make sure you don't get bottle bombs. You don't want to bottle something up that can continue to ferment. So there's a little bit of a checks and balances here that we're going to make sure that we do. The first thing is we're going to be stabilizing it. We have one Campden tablet here that's just crushed up for our one gallon. And we have a half a teaspoon of potassium sorbate. Now you can't just rely solely on the potassium sorbate. All potassium sorbate does is it prevents the yeast from creating additional colonies. So the yeast that's already in here can still potentially ferment, if that makes sense, but it can't replicate. So essentially what we're going to be doing is we're going to add in our sulfites. We'll go ahead and do that while I'm talking here. All right, so there is our Campden tablet and our potassium sorbate there. Go ahead and get the lid back on there and give a little bit of a stir around there. And you can see, we started off kind of wanting about a gallon and essentially we did get very, very close to a gallon. But after the clearing process, that Dr. Smoothie, one thing I will say about it is there is a lot of lees with that because it is a, it's a smoothie, right? It's not just a pure juice. So there's a little bit more residual lees than normal, so we did lose a little bit. Now this is going to go ahead and dissolve overnight. Now this is what we're going to do. We're not going to be bottling this in 24 hours like we normally would, but we're going What we're going to do is we're going to wait at least about a week. And in a week, I'm going to take another specific gravity reading and we're going to see if we're still at that 1.034. If we are, that's the best indication that fermentation is pretty much done and that we're not going to get any more fermentation in the bottle. So we'll give it a week. We'll see if we stay at the same specific gravity and then we'll go from there. All right, real quick before I leave you, I did want to mention a couple of things since I know the majority of you do not have a sterile filtration system. to remove those yeast particles. So a couple of things you can do here, bentonite, like we did, and let it sit in the bentonite, and let it sit for a couple of months if that's all you're gonna use. If it takes that long to clear, it might take six, eight weeks, it really just depends. If you'd also like to make it a little bit faster, you could use bentonite, you could also use Super Clear. Super Clear will help pull out all those residual particles. And you could double bang it with bentonite for about two weeks, and then for Super Clear for about two weeks, and that should put you about where you wanna be at. And in addition to that, you could also cold crash this. So those are all the methods you could take to get that yeast to kind of fall out of suspension. You could use bentonite, you could use Super Clear, you could cold crash it. The main goal here is to get all of those particulates of the yeast to fall to the bottom so that you can rack it off of those and leave them behind in the new vessel. So I just wanted to mention that real quick. All right, so today is bottling day. We are on day 39. So if you remember, whenever we put that potassium sorbate and our sulfites in and we were stabilizing our wine, We are on day 32. I waited seven days. We were at 1.034. And guess what? We are exactly 1.034. So no changes in that at all. No fermentation. That's exactly what we were looking for. We want to make sure that it was stable before we put it into our bottle. That way we don't get any bottle bombs, right? So there's a little bit more missing than there was when we started this. And And that's because I'm not going to lie. I had about a half a glass last night. I really wanted to kind of evaluate it because I was deciding whether I wanted to maybe add in some mango extract, but I decided against that, and we're going to talk a little bit about why here. So let's do an initial aroma here, get some nice aroma, a little nose on it. So this is very interesting. I noticed this last night as well. The very first thing that hits you is just a fruity, and that's the best way I could describe it. It's like you just know that this is fruity smell. It's kind of like a fruity poppy smell. And then right behind that, you do absolutely get the mango. Now the mango isn't as forward as maybe you would expect it to be. And oddly enough, there's a little bit of an orange profile in here as well. So I get fruit, it's a little bit orangey, and then the mango comes in, which is actually pretty nice. And I do get a little bit of a white wine smell, which just may be the alcohol overall, but let's give it a taste. Okay. Wow. A lot going on there. So first things first is going to be a little bit of the fruit on the... Front end of the tongue, as it kind of travels over the tongue, you do get a little bit of that mango and you do get a little bit slight of that orange kind of profile on there. That's kind of interesting. And it comes through like that, like a citrus note. Uh, and there's that acidity is actually pretty nice. Let's take another drink here. So we'll talk about the balance here. So flavor profile, it's fruity. It's a little orangey. There's some mango in there. Mango's nice. And I might get the slightest hint of some of that honey because there is a fair amount of honey left in this. But where the honey really comes through is the viscosity, the overall mouthfeel, the weight of the actual mead. It's nice, it's tongue coating. It provides like a vessel for it to just kind of experience it in your mouth. And that's one thing I love about the back sweetening with honey and or having residual sweetness with honey is the viscosity of it. It's just very, very pleasurable to me. And I think the user experience when it comes to mead. So on the other flip side of this, there's a tiny bit of retronasal. So remember this is 13.38% ABV. Tiny bit of retro nasal and what I mean by that is as you drink the meat and it goes over your tongue and down your throat, the fumes from the alcohol actually do come up the backside of your nasal passages there. And you can, it's really prevalent if you think about whiskey or vodka or tequila, something like that, a hard liquor, when you do a shot of that and it kind of really comes back up in those fumes up into the back of your nose. So that's what I'm talking about. But this is like really kind of low, even though it's 13.38%, the sweetness in this at the 1.034 really balances out the alcohol and the acidity here. Let me get one more drink. So, and the acidity here, it really does, it's like a rounded kind of acidity. And what I mean by that is it's not punchy. You do notice that there's a little bit of acidity when it hits the middle of your tongue. It kind of raises the senses a little bit, almost like a... Lemon wood, that little bit of a mouthwatering effect, but it's very slight and it's gone pretty quickly. And what I was worried about was that the sweetness was actually going to push out the acidity because sometimes that can happen. And then what ends up happening with that is you kind of get a really quick finish and it's just like a sweet liquid and I don't like that. I like there to be some structure and some body, so stick around a little bit if you know what I mean. So let's talk about what I would do different here. Overall, this is good. When we chill this, I think this is going to be delicious. We're only on day 39 here. So as this ages, I think these flavors are really going to come together and I think it's really going to improve this overall. I'm pretty excited about how this is going to come out. Now let's talk a little bit about what I would do differently. And it's kind of hard to say because the one thing I think I might do a little bit different is I might like it a little less sweet. Now the sweetness is fine. It fits with the alcohol. It fits with the acid. With the overall flavor profile, I think it's okay, but I would like it just a little less sweet. But then again, what we're doing is we were relying on that 71B, which has about a 15% top ceiling for ABV to get us up to that or somewhere in that range so that we would have about a two, I think we were shooting for like a two to 4% residual sweetness, something on that point, maybe like a 1.020, 1.022. That's That's usually my favorite kind of sweetness range, kind of a semi-sweet. And this is 1.034 because the 71B only fermented down to that 1.034 and there's not a whole lot we can do about that. It is what it is. Every batch is going to be different. Now, if we really wanted to, before we stabilized it, if we really wanted to dry it out a little bit more, what we could have done is we could have added in some like an EC1118, just got a quick fermentation to go. Really monitored it and then we could have crashed it and stopped the fermentation at whatever point we wanted to on that level of sweetness and crashing it and stopping fermentation is a whole nother video. So I'll talk about that. But I just want you to know there's options there. So if it didn't ferment it down as low as you wanted to, you could actually add in something else like a stronger yeast and try to get a little bit more fermentation before you get it to the bottling stage. So just something to think about. But in this case, I think it's fine. Next time, I think I'd let it a little less sweet. But overall, the flavor profile is nice. The wildflower honey came out nice. So everything else worked really well. And this was stupid simple. We took some yeast, we took some doctor smoothie, and we took some honey, and we have mango mead. I mean, what else do you want from that, right? So we're gonna go ahead and bottle this up. I'm gonna be using, I freaking love this thing. It's only the second time, and I've been kind of playing with it. I haven't done a video on it yet. I'm going to. I've had some requests for that, but let me show you real quick. This is what we're going to be using. All right, so we're going to bottle this up. Let me zoom back here a little bit. And this is going to be the new system I've been using. I freaking love this thing. It's only the second time I've used this now in terms of like actual bottling videos. So I just was going to show you a little bit. I've made some modifications just slightly to it that help out with the oxygen exposure. The first time I used it, I think was the forbidden fruit. I wasn't prepared for how fast it actually came out of the spout here. And it was pretty, uh, was inducing a kind of a lot of oxygen and the flow rate here had to come down a lot, which is nice. I turned that way down. This is what we're going to be doing a split. So this is exactly one half size of a regular full size 750 millimeter bottles is 375 milliliters. This is what I've come out with so far that works pretty well for the grams and we'll kind of mess around with that. But today I actually cut off another piece of tubing here. And if you can see that with my hand out of the way. And that is going to go all the way down to the bottom of the bottle. And I think that is going to help out with our overall oxygen. And check this out with these one gallon carboys, because I don't know if it'll go through the rubber stopper, but it fits perfectly in the top. So you're getting, you don't even have to take the top off. You're getting straight from here to here. And hopefully there's enough oxygen that it's going to suck in through the top that will allow it to actually pump. We don't want it to get kind of locked up or vapor locked, I guess you would call it. But let's go ahead and see how our first bottle works here. I'm going to put this on. We're going to take the bottle off. I'm going to put this on auto and set it on. And let's see what happens. So it's working on coming right now. This has all been sanitized. And I'll put my hand on the start button in case I need to stop it from overflowing here. You can see that it's filling up with the grams. All right. That's pretty good. I think it's going to be just a little bit short. I'll probably have to put in just a little bit more because once I remove the tube here, I bet. Let's see. Yeah, it's a little bit short, so I'll add in, I'm going to actually increase this up to that 375. Actually, let's do, yeah, we'll do 375. We'll see if that works a little bit better. All right, so I just increased that to 370. Let's see how this works out. This is a lot better. If you watch my forbidden fruit videos, way more oxygen going in there. So this is just like filling it up with a racking king, essentially. All right. There we go. That came out pretty nice. So I'm going to go ahead and bottle the rest of these up. And I will do a video on this soon enough. I just wanted to kind of show you this system. I love it. No oxygen and very little and filling from the bottom. So it came out nice. All right, we're all bottled up here with our mango elixir. The reason I named it that was what spoke to me here really was the color. So it's got that traditional golden mead, but there's a little A little bit of this yellow gold in there. uh orange gold if you will that i think uh obviously is coming from our mango so i thought mango elixir uh was good our sweet mango mead here but it really is easy to make so if you guys get a chance try it out the description will be down below all the stuff that you're going to need with that if you guys got something out of it like i always say please hit that like and subscribe button it really does help me out just a small channel trying to grow here and And until the next time, cheers.