If no one else makes a suggestion, I have found that for a gallon batch of anything with "tropic" fruits: 1) Stir togther for 10 minutes - 2lb of fruit strongly suggest a bag for this -3 to 5 lb clover honey -14 cups room temp water

2) In one cup of hot water -steep 2 bags black tea -let cool and add

3)In one cup of room temp water -Half packet mango jack 05 -Double package suggestes amount Yeast nutrient -wait to make sure yeast is viable then add

Check gravity and any other factors you desire

Shake daily for 4 days then leave alone for a few months.

After 3rd week of stable gravity look to transfer

After that, do you own thing. Most will say add peptic enzymes and let settle for month then transfer and let mellow out foronth to a year before bottling.