From Jack Kellers site
MANGOS
Mangos make a fragrant, golden wine as unmistakably unique as dandelion wine. There are several ways to make it, but only two are discussed here. The first recipe uses the diced fruit. The second uses the juice of the fruit. The two wines taste pretty much the same--delicious.
Mango Wine (1)
Mango Wine (2)
MANGOS
Mangos make a fragrant, golden wine as unmistakably unique as dandelion wine. There are several ways to make it, but only two are discussed here. The first recipe uses the diced fruit. The second uses the juice of the fruit. The two wines taste pretty much the same--delicious.
Mango Wine (1)
- 3-4 lbs fresh mango
- 2-1/2 lbs finely granulated sugar
- 7-1/4 pts water
- 1-1/2 tsp acid blend
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1/4 tsp tannin
- Montrachet or Champagne wine yeast
Mango Wine (2)
- 4 lbs fresh mango
- 2-1/2 lbs finely granulated sugar
- 7-1/4 pts water
- 1-1/2 tsp acid blend
- 1/2 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1/4 tsp tannin
- Lalvin ICV D-47 (Côtes-du-Rhône) wine yeast
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