If you like traditional wines but want to make your own wine, make mango wine.Mangoes are a great base for wine, they are sweet and delicate in flavor.To make a must that ferments, use mango, water, yeast, and sugar.If you want the wine to be sweet and clear, you need to ferment it for several months.You can bottle and store mango wine for up to five years once it's free of sediment.
Step 1: Make sure the equipment is sterile.
Online or from a supplier, you can buy winemaking tools and equipment.The equipment and bottles should be washed before you start making wine.To sterilize equipment, use hot water and a scrub brush.Don't use soap because it will leave a trace.You can wash the equipment in a solution of 1 cup of bleach for every gallon or 3.8 liters of water.You'll need at least one glass jar, crock, carboy, wooden spoon, airlock, and thin plastic tube.
Step 2: Take the mango and put it in a container with some hot water.
If you're using fresh mangoes, make sure to squeeze the flesh.You can buy mango puree.Measure 4.5 pounds of mango pulp into a pot.Carefully pour 1 gallon of the hot water over the mango pulp after a kettle of water is boiled.If you're buying mango, make sure that sorbic acid isn't added since it can slow the process.If the mango has sulfates, it's fine.
Step 3: Let the mixture set for a day.
Give the mango time to cool.It could take about 30 minutes.Take a small amount of the watered mango and put it in a container with 7.5 g of pectinase.The dissolved pectinase should be put into the mango mixture.Leave the pot to rest for 24 hours.
Step 4: Take some of the sugar and put it into the mango mixture.
Take out 7 cups of sugar.The rest of the sugar should be set aside in a mixing bowl.A little of the mango mixture should be put into the mixing bowl.The sugar needs to be dissolved.The mixture of mango and sugar is called must.Once you add the yeast and strain the liquid, the must will ferment and make mango wine.
Step 5: The wine yeast can be added to the must.
The water should be put into a small bowl.Lalvin EC1118 yeast and Lalieman Fermaid A yeast nutrition can be added.When the yeasts are dissolved, add them to the mango mixture.The yeast will be healthy during the process.It's important since mango wine has a long fermentation period.
Step 6: For 5 to 7 days, you must stir and rest.
The mango must should be put into the glass jar.The bottle should be put in a warm place.Let the must rest for 5 to 7 days when you stir it once a day.The must will not froth very much by the end of the resting period.You can put a lid on the container.If you want to prevent bugs from getting into the must, Wrap a rubber band around it.
Step 7: Put the mango in a container.
The must won't be very foamy once it's finished resting, so you can strain it at this point.If you want the liquids to be strained out, use a thin plastic tube to suck the liquid into a carboy.Put an airlock on the carboy.Oxygen will not get into the storage container if the airlock is used.
Step 8: Put the wine in a container for several weeks or months.
The must bubble and froth can be seen for a few weeks or months.It's a good idea to suck the wine to a clean carboy once the bubbles die down.Wine is syphoned to a container.The wine will be easier to see in the bottom of the container.
Step 9: For a long time, ferment the wine with more sugar.
In a little of the must, add 2 1/2 cups (500 g) of sugar.Put the airlock back in when the dissolved mixture is in the must.If the wine is bubbling or foaming, let it ferment for several more weeks or months.
Step 10: Put more sugar in the wine.
Once the fermentation is over, suck the wine into a clean carboy.Put the last 2 1/2 cups (500 g) of sugar in a little of the must and put it in the new container.Leave the airlock in the container and it will ferment again.The amount of time it takes to make wine depends on a number of factors.It's a good idea to keep an eye on it for activity.
Step 11: The wine is made from mangos.
The sample from the carboy should be removed once the mango wine has stopped.The mixture should be clear and not cloudy.You can taste the wine to see if it's sweet.You can begin to bottle it if it is.If you want the wine to be sweeter, you can add more sugar to the liquid and ferment it for a few weeks or months.
Step 12: You should bottle the wine.
You can suck the mango wine into clean bottles if you're happy with how sweet it is.You need four to six bottles.The wine can be sucked from the carboy into the bottles with a thin plastic tube.Don't fill the bottles completely full.There should be about 5 cm of space for the cork at the top.Don't move the wine around too much as you suck it.The movement could make the wine cloudy again.
Step 13: Get the wine.
Put your corks into a small glass of water that has Campden tablets in it.The corks should be soaked for 15 minutes.Remove the corks and put them in the bottle.The force of your shoulders will help you push down on each cork.The Campden mixture will kill the corks.It will make it easier to get the corks into the bottles.
Step 14: Rest the mango wine for a year.
The mango wine should be given a chance to mature.You should drink the wine six months to a year after you bottle it.You should use mango wine within 3 and 5 years.