The room temperature was about 80-82F/27-28C. After that, I pitched some Fermipan instant yeast because wine yeast isn’t available in my country. Then I added 120-140 grams of sugar, closed the bottle and shook it vigorously for 3 minutes. I poured out the spring water and added the 1 liter of mango-pear juice. It does mention on the container that it’s 16% mango and 14% pear juice.įirst I bought 1.5 liters of bottled spring water since it would be sterile as a primary fermentation container. I first tried making wine from 1 liter of store-bought mango juice (tetra pack) with only citric acid and sodium citrate as the additives listed in the ingredients. Next, pour the finished mango wine into a bottle using a small funnel. Start by carefully pouring the mango wine off into a second container, being careful not to disturb the sediment at the bottom. To bottle, all you need is a small funnel and a careful pouring hand. I’ve made many small-batch meads using this method.įor super tiny 1 quart batches, it’s best to just bottle in a simple Grolsch bottle and save the effort of getting out the wine bottles and corks. It’s a simple lid that turns any wide mouth mason jar into a fermentation vessel for anything from sauerkraut and natural pickles to homemade meads, wines and beer. Since this is a test batch, I’m making this batch in a quart mason jar using a mason jar fermentation kit. It’s a very smooth juice, and hopefully, I’ll be able to make a wine without added pectic enzyme. If stores near you don’t have it, it’s available here. Our local market sells a brand of mango juice (bottled in Belgium of all places) that is just mango juice, water and sugar. In the recipe below, I’ll give you instructions for making a standard mango wine with all the additives in the right proportion, so you can either make mango wine with standard wine-making ingredients, or you can try a kitchen pantry version. I’m ok with my wine finishing with a bit of carbonation in the bottle, so I’m skipping the stabilizers. Instead of a prepared acid blend, I’m going to try simple lemon juice, and I’ll use black currant and grape leaves for the tannin. I’m going to use mango juice instead of mango chunks with the hopes that I won’t need pectic enzyme. Potassium Sorbate and Camden tablets ( potassium metabisulfite) to completely end the fermentation and stabilize the wine before bottling.įor my very first batch, I’m keeping things really simple and try to make my mango wine with ingredients I have in my home pantry.Tannin to give the sweet wine a bit of astringency and balance the flavor.Yeast Nutrient to feed the little beasties and give them the micronutrients that help them thrive.An acid blend to decrease the overall pH.Pectic Enzyme for breaking open the mango fruit cells.He uses a number of enzymes and additives to get the wine crystal clear and perfectly sweet, including: If you do have access to cheap mangoes and a ready to try a big batch from a proven recipe, he shares his recipe in this discussion thread. Around here that’d set us back at least $100. A friend of mine at the Smiley Farm in Northern California starts his batches with 20 pounds of fresh mangoes. Up here in Vermont, mangoes aren’t exactly cheap either. When starting with fresh mangoes, a brewing additive known as pectinase or pectic enzyme is used to break up the pectin in the fruit cells and release the juice. Even with a really sexy expensive juicer, at best you get mango pulp. The problem is, it’s tricky to get the juice out of mangoes. Most mango wine recipes start with fresh whole mangoes. Single bottle quart batches are a great way to refine a recipe before investing a lot of money in homemade wine. I’ve made a few too many toxic 5-gallon batches to waste ingredients before I have a winning recipe. I’ll ferment just about anything that’ll fit in a carboy, but somehow I’ve never gotten around to making it.Īfter 10 years of home brewing, adding yeast to anything with even a hint of promise, we always make our first batches small. Mango wine has a reputation for capturing the very essence of mango in a light and sweet summer wine.
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