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Old 01-02-2013, 05:33 PM   #1
dougen
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Default goya mango nectar

dont know if this has been done or in some thread....looked only saw beer that just it

anyone use goya mango nectar to make wine with...saw it at the local market and thaught nwow can i make wine with this stuff...only one way to find out

its a 33.8 fl.oz.or 1L -INGREDIENTS-water,mango puree,liquid invert sugar,modifield corn starch,citric acid,natural flavorand ascorbic acid

looks like no preservitives in so i am going to give it a try and see what happens gunna add 2 bottles for a gallon batch( will post what i used in a little bit0

any advice or if anyone has used this to make wine would be much obliged.
thanks for viewing and or helping

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Old 01-02-2013, 06:23 PM   #2
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Have used mango puree like Goya, high volume loss due to lots of lees. Wine was nice.
Maybe use 2L puree and top up to one gallon with Welch's 100% white grape peach mango. Consider exceeding one gallon so you have extra for topping up as the pulp drops out.

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Old 01-02-2013, 07:08 PM   #3
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well it started out at 1.030
made it 1.100 gunna dry it out to .995 and to vino calulator its gunna be 13.965% .....

2-33.8 oz goya mango nectar
about 30 raisins
1tsp yeast nut
1/2tsp pctic en
1/2 tsp acid blend
1/2tsp wine tannin
dont know how much sugar just pour small amounts till i got to 1.100
have 71b-1122 yeast laying around so thats what im using
for a gallon batch and have exta to top off with

gunna rack every month untill it clears

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Old 01-02-2013, 09:46 PM   #4
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My Mango Wine Before
forumrunner_20130102_174205.png

And my mango wine AFTER.... and I did add glass marbles to top up the headspace, just had not done so when I took the photo, plus it still had one more racking after I dropped the temp on it for three weeks.

forumrunner_20130102_174255.png

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Old 01-02-2013, 11:09 PM   #5
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We have also used their mango juice and like Sara plan on loosing at least 30%, just get another bottle or two, make a 2 gallon batch and rack off the good stuff after its settled. If you let it go dry and the fermentation slows way down the pulp will compact a little more. If you have any Asian markets near you, they often sell mango puree, another good source of just plus pulp but you are going to make a lot extra anyway. Thier black currant also makes a good wine, and their peach is good to add to other white wines to add to their flavor. WVMJ

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Old 01-03-2013, 07:07 AM   #6
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heres what it looks like when i made it.....they have mango-pear-papaya-pineapple-at the market...gunna have to get maore maybe mix all four..be a nice fruity summer wine



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Old 01-03-2013, 02:36 PM   #7
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I used to have Oscars, mine got a foot long in a 55. WVMJ

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Old 01-03-2013, 11:25 PM   #8
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Only have one Oscar in a 75 gallon 7 months old and about 8-8.5 inches...wine is bubbling away can't wait to try it

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Old 01-04-2013, 02:05 PM   #9
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I dont think you made enough to get a gallon out of it after the less settle out, you might want to mix up another one so you get a gallon out of it. My oscars loved crayfish, their orange would glow when they saw the first crawfish being dropped in. WVMJ

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Old 01-08-2013, 07:13 AM   #10
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Yaa I made some extra in a half gallon jug....wasn't sure if it would foam up to much gonna add it once it slows done....gonna need more gallon carboys thinking gonna make pear next

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