Mango is a sweet and tasteful fruit that anyone would enjoy. And like every other fruit that contains at least 10 per cent sugar, mangoes can be turned into wine. Now, there are various ways to ferment mango wines, one of which is discussed below. By following these instructions, you can produce your own mango wine with a wonderful aroma and smooth taste.

These are the necessary ingredients you will need in making your own mango wine:

• 3-4 lbs of freshly peeled mangoes

• 2 ½ lbs of sugar

• 7 ¼ pts of water

• 1 ½ tsp acid blend

• 2 Campden tablets

• ½ tsp pectic enzyme

• 1 tsp yeast nutrients

• ¼ tsp tannin

• 1 tsp Wine Yeast

Process:

1. Boil the water.

2. While boiling the water, prepare the mangoes by peeling , slicing and dicing it. Liquefy the fruit using a blender. If there is no blender available, you can put the mangoes inside a straining bag, place it inside the fermenting bucket, then mash the mangoes using a potato masher.

3. When the water boils, add the sugar to the water. Stir the hot water to make it absorb more sugar. Once all the sugar has been dissolved the liquid substance will become syrupy.

4. Let it cool a bit, then pour the liquid on the mashed mango inside the fermentor.

5. Add the tannin, acid blend, Campden tablets and the yeast nutrients together with the mixture in the fermentor.

6. Cover the fermentor and leave it at room temperature for 24 hours. Then add the pectic enzyme. Leave it again for 12 hours.

7. Add the wine yeast. Let yeast do its work for 10 days.

8. Squeeze the straining bag 2-3 times a day for ten days. On the tenth day, squeeze the straining bag till dry, then discard the bag and the pulp. Let everything settle overnight.

9. Siphon the concoction to the secondary fermentor. Minimize the transfer of lees from the primary to the secondary.

10. Air lock the secondary and leave it for 30 days.

11. Rack the wine every two months for six months or until wine has no more lees.

12. Bottle and Age.

A few reminders with the process of making the homemade mango wine:

• Always keep your equipment sanitized. To avoid spoilage of the wine, keep everything clean.

• Use only freshly picked fruits and use only mangoes with the right ripeness. Avoid using over ripe mangoes since they tend to change the taste of the mango wine you are producing.

Tags: ferment, making, mango, mango wine, wine

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