mango wine advice

[ajhughes]

Hi all,

I'm looking to try my hand at a mango wine... find a few recipes posted here and had a couple questions for you guys...

When the recipes call for #'s of mango, is that just the flesh, or the pre pitted and peeled weight? Is there a good rule of thumb for a ratio of fruit per gallon?

Part of the reason I ask is, there is a fairly decent brand of mango pulp we've used in other things like ice cream. I am considering using the pulp instead of the whole fruits, if I can get the pulp cheap enough. Has anyone tried this?

The mango pulp has likely been sweetened, and I'm pretty sure it has citric acid added too it. Will either of these be a problem?

I'm assuming if it's sweetened, I'm figuring I have to watch that I don't end up with too much sugar... but are there any other risks?

Is it better to just stick with the fruit?

 

[Tom]

1st thing to look at is if there are any presertives. Citric is OK but some others are not. If what you are talking about is puree I will say make extra as there is a huge amt of sediment. Also plan on 3-6 gal as it will be at least 6 months before bottle.
For 6 gal
5 gal of mango pulp.
6tsp pectic (U need extra)
water to 6 gal
sugar to 1.085
Nutrient

 

[ajhughes]

Thanks Tom.

No preservatives listed on the mango pulp. It does say sugar and citric acid, so it sounds like it should be ok then.

Any idea how much wine would I would expect when I rack for the first time? Will the fermentation convert a lot of the pulp to liquid?

Thanks again,

Andrew

 

[Tom]

The trick is WAIT !
If its puree I would let it go dry and wait a week, rack, stabilize and wait 3-4 weeks rack, REPEAT