Tropical fruit wine-making - mango wine

Ingredients

• 2 libras. fresh green mangoes
• 2 libras. sugar
• 5 teaspoons citric acid
• 1 teaspoon tannin
• 2 tablespoons depectinizer
• 1 teaspoon yeast nutrient
• wine yeast
• water to 1 gallon

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Preparation

• Wash, peel and grate, crush or blend mangoes saving the juice. Boil two quarts water with the sugar to make a syrup.
• Let cool to near room temperature, then add tannin, citric acid, yeast nutrient and depectinizer.
• Pour over the fruit pulp and juice. Add water to make one gallon by volume.
• Cover and store for one day at room temperature. This will allow the depectinizer to break down the fruit pulp and produce a better wine.
• Add the wine yeast starter and let ferment in a primary fermentor for 6 to 7 days.
• Strain off the sediment and place in a secondary fermentor with an airlock for 1 to 2 weeks.
• When the fermentation has ceased and the wine has cleared, pour into bottles and seal.