Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Mango Pulp Wine

Reply
 
LinkBack Thread Tools
Old 01-06-2011, 10:21 PM   #1
NerdyMarie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Twin Cities
Posts: 78
Liked 7 Times on 5 Posts

Default Mango Pulp Wine

Recipe Type: All Grain
Yeast: Red Star Champagne
Batch Size (Gallons): 1
Original Gravity: 1.122
Final Gravity: 1.003
Color: pale straw
Primary Fermentation (# of Days & Temp): 2 weeks
Secondary Fermentation (# of Days & Temp): 2 months
Tasting Notes: Sweet & fruity.

Note: I wrote this recipe out for beginners, so there will be some "duh" to it here!

This wine starts out very orange, thick, and pulpy. It won’t look anything like wine for a few months, as the pulp and yeast slowly settle. When all is said and done, you will be left with a crystal clear, pale, straw colored wine. Sweet, fruity, delicious wine that goes down a little too well… and costs only $1-2/bottle!

Another nice thing about this wine is that it is very good when “young”. Unlike many recipes, this one is tasty and ready to drink in only about 4-5 months! Age it if you like – we haven’t been able to keep any long enough to see how it ages! We just put on a 6 gallon batch of this.

The ABV on this comes out to about 15-16%.

Home Brewed Mango Pulp Wine Recipe

8 cups water
30 oz can of Mango Pulp*
6 cups white sugar
1.5 tsp acid blend
½ tsp pectinase (pectic enzyme)
1 tsp yeast nutrient
1/4 tsp wine tannin
1 packet Red Star “Champagne” yeast

Combine water, mango pulp, and sugar in a large clean, sanitized pot. Cook over medium heat, stirring frequently, until sugar dissolves and mixture comes to a simmer. Remove from heat.

Stir in acid blend, pectic enzyme, yeast nutrient, and wine tannin. Cover pot with sanitized lid, allow to cool to room temperature.

Using sanitized equipment, take a gravity reading. It should be in around the 1.122 area. Keep track of the number!

Using a sanitized funnel, transfer cooled mixture to a sanitized 1 gallon carboy. Sprinkle yeast into carboy, cover with sanitized air lock. Let sit, undisturbed, overnight.

Within 24 hours, you should notice fermentation activity – bubbles in the airlock, carbonation and /or swirling in the wine must. This means you’re good to go! Put the carboy somewhere cool (not cold!), and leave it alone for 2-3 weeks.

After 2-3 weeks, you should notice that the wine has clarified a fair amount, with a thick layer of sediment in the bottom of the carboy. Using sanitized equipment, rack the clarified wine off the sediment, into a clean, freshly sanitized 1 gallon carboy. Cap with sanitized airlock, leave it alone for 2-3 months.

Repeat racking process. Leave wine alone for a month or so.

Using sanitized equipment, rack the wine into clean, sanitized bottles. Cork. (We like to use these for corking our homemade wine. Easy to use – no special equipment needed! – easy to uncork, and – should you have any wine left in your bottle after serving (pfft!), the “cork” is easily replaced for temporary storage!

Enjoy.. and start planning for a larger batch!

* We use Swad Kesar mango pulp, which is readily available in our local grocer’s international foods aisle for about $3/ can. It’s also available at Indian grocery shops and online.

__________________
NerdyMarie is offline  
3
People Like This 
Reply With Quote Quick reply to this message
Old 01-06-2011, 11:37 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,032
Liked 4195 Times on 3054 Posts
Likes Given: 778

Default


Wow- that looks great! I showed that to Bob, who is now googling "mango pulp"! We rarely get to the Twin Cities (or any big cities in the area) but if we do get over there, what store do you buy this in?

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now  
 
Reply With Quote Quick reply to this message
Old 01-07-2011, 12:29 AM   #3
NerdyMarie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Twin Cities
Posts: 78
Liked 7 Times on 5 Posts

Default


Quote:
Originally Posted by Yooper View Post
Wow- that looks great! I showed that to Bob, who is now googling "mango pulp"! We rarely get to the Twin Cities (or any big cities in the area) but if we do get over there, what store do you buy this in?
I get it at Cub

Seriously, order like a 6 pack online and make a big batch. It is SO freaking tasty!!
__________________
NerdyMarie is offline  
 
Reply With Quote Quick reply to this message
Old 01-07-2011, 12:32 AM   #4
NerdyMarie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Twin Cities
Posts: 78
Liked 7 Times on 5 Posts

Default


Oh, and get extra because it's CRACK. Mix a bit with water for a mango nectar type drink. Mix some with yogurt for a mango lassi. Put it on ice cream, make margaritas with it... BATHE in it.. seriously, so, so good!

__________________
NerdyMarie is offline  
honeyBgood Likes This 
Reply With Quote Quick reply to this message
Old 02-10-2011, 03:57 AM   #5
Xcorpia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Hudson
Posts: 264
Liked 2 Times on 2 Posts

Default


Hi!

This recipe looks tasty! I'm going to buy some mango pulp this weekend to start a 3 gallon batch. So one question since I'm a beer brewer and this will be my first wine: do I have to top off with water when I rack into the 2nd and 3rd carboys?

Thanks!

__________________
Xcorpia is offline  
 
Reply With Quote Quick reply to this message
Old 02-10-2011, 11:11 AM   #6
NerdyMarie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Twin Cities
Posts: 78
Liked 7 Times on 5 Posts

Default


We didn't!

__________________
NerdyMarie is offline  
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 03:21 AM   #7
Xcorpia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Hudson
Posts: 264
Liked 2 Times on 2 Posts

Default


Easy peasy! Thanks for the quick reply.

__________________
Xcorpia is offline  
fredthecat Likes This 
Reply With Quote Quick reply to this message
Old 02-28-2011, 07:37 PM   #8
Xcorpia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Hudson
Posts: 264
Liked 2 Times on 2 Posts

Default


I started a 5 gallon batch of this last night. Smells and tastes great!

__________________
If I eat enough preservatives I can last forever.
Xcorpia is offline  
 
Reply With Quote Quick reply to this message
Old 02-28-2011, 11:00 PM   #9
Atek
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Boise
Posts: 413
Liked 18 Times on 16 Posts
Likes Given: 83

Default


Anyone have a picture of it finished possibly poured in a glass? :-)

__________________

"Gaurd your honor, let your reputation fall where it will, and out live the bastards."

Atek is offline  
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 02:18 AM   #10
Hoppin_Mad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Dallas
Posts: 191
Liked 5 Times on 4 Posts

Default


I am thinking about making a 5 gallon batch of this. Has anyone else done that successfully?

Is it fine to just multiply all of the ingredient amounts times 5 (besides the yeast)?

I ask because I have never used pectinase or wine tannins before and know very little about their use.

Any other advice/ideas ?

__________________
Hoppin_Mad is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mulberry Wine Wade E Wine 1 06-27-2014 11:00 AM
Cranberry Wine Wade E Wine 3 07-02-2011 05:49 AM
Plum Wine Wade E Wine 0 12-09-2009 03:28 AM
Pineapple wine Wade E Wine 0 12-09-2009 03:27 AM
My Red wine mr_clean Wine Making Forum 0 08-10-2009 05:12 AM