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Finished Mango Wine

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.  


  • 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 pectinase (pectic enzyme) (optional unless you're using fresh mango)
  • 1 tiny pinch wine making tannin (or grape/currant leaves or 2 Tbls. Prepared black tea)


  1. 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.

  2. 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.

  3. Seal the jar with a mason jar fermentation kit.

  4. 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.

  5. Slowly pour off the mango wine into another jar, leaving behind any sediment.

  6. Bottle in the tiny batch in simple Grolsch flip cap bottles and allow it to age for at least 2 weeks, preferably longer.