Mango Wine Recipe
A simple homemade mango wine made in a small one-quart batch in wide mouth mason jar with a mason jar fermentation kit. Multiply this recipe by 4 to make a one-gallon batch in a standard brewing carboy.
Ingredients
- 3 3/4 cups mango juice or 1 pound mango chunks & water
- 1/2 cup sugar
- 1/4 packet wine yeast reserving the rest for other batches
- 1/2 tsp acid blend (or 1 Tbls. Lemon Juice)
- 1/4 tsp yeast nutrient (or 3-4 raisins)
- 1/8 tsp Pectic Enzyme pectic enzyme, (optional unless you're using fresh mango)
- 1 pinch Tannin Powder (or grape/currant leaves or 2 Tbls. Prepared black tea)
Instructions
- Fill a quart mason jar with all the ingredients listed above, except the wine yeast. Cap it and give it a good shake to incorporate all the ingredients and help dissolve the sugar.
- Dissolve the wine yeast in a few tablespoons of water and allow it to activate for at least 5 minutes. Pour it into the prepared mango juice.
- Seal the jar with a mason jar fermentation kit.
- Allow the mango wine to ferment for 4 to 6 weeks at room temperature. It'll take longer in cool weather, but watch for when fermentation has pretty much stopped and bubbles are no longer moving through the water lock for 5+ minutes at a time.
- Slowly pour off the mango wine into another jar, leaving behind any sediment.
- Bottle in the tiny batch in simple Grolsch flip cap bottles and allow it to age for at least 2 weeks, preferably longer.
Nutrition
Serving: 1grams