Mango Wine

Mango Wine Recipe

(This recipe is for a 5 litre demijon)
1kg (2 1/4 lb) ripe mangoes
400-500 g (1 lb) of raisins or sultanas (I prefer to use raisins)
1kg (2 1/4 lb) sugar as syrup
1-2 crushed campden tablets
2-3 tspns of pectinase (pectic enzyme powder)
1 tspn white wine or all purpose yeast
1 tspn of yeast nutrient (D.A.P)
1 tspn of citric acid
1/2 tspn tannic acid
water

- Wash and cut up mangoes. Place into a sterilized bucket or container. Pour 1 litre of boiling water over fruit and mash.
- Let cool then add chopped raisins or sultanas. Add campden tablets. Stir and let stand for in covered container for about 24hrs (cover with a bit of cheese cloth or an old curtain, make sure it is clean) .
- Add pectinase and let stand for another 24hrs. Add sugar, acids, nutrient and yeast, then let the mixture pulp-ferment for about 5 or 6 days.
- Stir twice daily to break up pulp-cap.
- Then transfer to demijon.
- Ferment out fully, then follow usual racking and maturing procedures.

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