Tropical fruit wine-making - mango wine

5 servings
15 min
15 min
Very Easy


Number of serving: 5
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


  • 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.

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