Mango Wine Recipe
Hey Guys and Gals!
Are you looking for an awesome Mango Wine Recipe light or full body flavor you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Mango Wine Recipe’s in the world.
- 2kg mango pulp (4.5 lbs)
- Cooled boiled water (enough to bring total volume of liquids to approximately 1 US gallon)
- 1 tablespoon pectinase
- 1 pack Lalvin EC-1118 wine yeast
- 1 heaped teaspoon Lallemand Fermaid A yeast nutrient
- 2.5 cups of sugar
- 5 cups of sugar
- Primary fermenter (carboy)
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Peel the mangos and cut all flesh away from the seed. Taking the “meat” of the mango squeeze it through your fingers to make a pulp.
Pour boiling water over the mangos in a large pot then cover and allow it to cool.
Mix 1 tablespoon pectinase in cooled boiled water and stir into the mango must.
Place the mangoes into a nylon straining bag, mash and strain juice into your primary fermenter. Add water and all remaining ingredients. Except yeast. Loosely cover your primary fermenter.
Wait 24 hours, then you will add your prepared yeast.
After 24 hours issolve 500 grams of sugar (2.5 cups) in a small amount of cooled boiled water and add it to your mango must.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months) then rack into a clean carboy and add the next 5 cups of sugar to some boiled water then add to your fermented wine, the wine should be invigorated and start fermenting again.
Attach your airlock and wait for your fermentation to be complete.
Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.
After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.
When the mango wine has cleared and is inactive – taste and bottle.
Stage 4: Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking.
Other Great Things To Know
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.