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№ 959,440

MANGO WINE RECIPE

1Ce1Jk…tiJV · 2026-07-24 · 2 min read · twetch · tx 58da85…76ab · block 959,201

MANGO WINE RECIPE Primary Ingredients- for 6 gallons

10lbs- Mangoes peeled & chopped 1 -Mesh Bag 3-12oz cans frozen white grape concentrate (if you want a sweeter wine) 8 Qt-water 9 lbs sugar (adjust for proper SG "specific Gravity") 8 tbs lemon juice (acid blend powder alternatively) 2.5 tsp pectic enzyme (helps break down mangoes to produce juice) 4 tsp Tannin powder 6 Campden tablets (crushed) or 1/4 tsp sulfate.

1pkt Champagne Yeast

    Primary Sequence

  1. peel & chop mangoes, put in mesh bag, together with grape concentrate. place in primary fermentor (7 gal bucket with lid) add 8 Tablespoons of lemonjuice, 6qt water and half the sugar. stir until sugar is dissolved.

  2. add pectic enzime, tannin powder, Campden tablets and remainder of the 8 qt water. Stir well

  3. check the "Must" (wine mix) with a gravity meter for SG (specific gravity) roughly 1.095 or about 12% potential alcohol (i like 15%) If you dont have a gravity meter add 8-9 lbs sugar or until the fruit bag floats high.

  4. cover the bucket with cheesecloth and lid lightly on for 24 hours to allow the Campden tablet (sulfate) gas off. if you dont wait the 24 hours before adding yeast, you will kill your yeast.

  5. temperature of the must should be 70-75 degree F.

  6. stir in yeast after the 24 hour gas off time. place lid and "airlock" on bucket. fermentation should begin in 24 hours.

     Secondary Sequence

  7. after 4-6 days or when SG reaches 1.020 remove the mesh bag and squeeze the juice gently into the fermentor. discard the pulp

  8. let settle for 24 hours then "Rack" (siphon) into a clean glass carboy. top with clean water to minimize head space in the carboy. move to a cooler location 65-70F

  9. after 3 weeks or when SG reaches .990-.995 stir wine briskly to degas

  10. let rest 10 days or until clear, rack again into a clean carboy leaving sediment behind in an attempt to clarify.

Bulk age for 1 month. at this point you have wine. you can continue racking or filtering to clarify further if desired., Bottle and ENJOY!

NOTES only use clean sanitized equipment, anything that touches the wine should be sanitized with star-san or make a sanitizer from extra Campden tablets. (crush 6 tablets into spray bottle and fill with water. spray anything that will touch the wine.)