Mango Pulp Wine - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Wine Recipes > Mango Pulp Wine

Reply
 
Thread Tools
Old 01-06-2011, 11:21 PM   #1
NerdyMarie
Recipes 
 
Jan 2011
Twin Cities, MN
Posts: 70
Liked 8 Times on 6 Posts



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
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.


3
People Like This 
Reply With Quote
Old 01-07-2011, 12:37 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,420
Liked 7845 Times on 5497 Posts


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

 
Reply With Quote
Old 01-07-2011, 01:29 AM   #3
NerdyMarie
Recipes 
 
Jan 2011
Twin Cities, MN
Posts: 70
Liked 8 Times on 6 Posts


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!!

 
Reply With Quote
Old 01-07-2011, 01:32 AM   #4
NerdyMarie
Recipes 
 
Jan 2011
Twin Cities, MN
Posts: 70
Liked 8 Times on 6 Posts


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!

honeyBgood Likes This 
Reply With Quote
Old 02-10-2011, 04:57 AM   #5
Xcorpia
 
Xcorpia's Avatar
Recipes 
 
Jan 2011
Hudson, Massachusetts
Posts: 263
Liked 2 Times on 2 Posts


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!

 
Reply With Quote
Old 02-10-2011, 12:11 PM   #6
NerdyMarie
Recipes 
 
Jan 2011
Twin Cities, MN
Posts: 70
Liked 8 Times on 6 Posts


We didn't!

 
Reply With Quote
Old 02-11-2011, 04:21 AM   #7
Xcorpia
 
Xcorpia's Avatar
Recipes 
 
Jan 2011
Hudson, Massachusetts
Posts: 263
Liked 2 Times on 2 Posts


Easy peasy! Thanks for the quick reply.

fredthecat Likes This 
Reply With Quote
Old 02-28-2011, 08:37 PM   #8
Xcorpia
 
Xcorpia's Avatar
Recipes 
 
Jan 2011
Hudson, Massachusetts
Posts: 263
Liked 2 Times on 2 Posts


I started a 5 gallon batch of this last night. Smells and tastes great!
__________________
If I eat enough preservatives I can last forever.

 
Reply With Quote
Old 03-01-2011, 12:00 AM   #9
Atek
Recipes 
 
May 2010
, South Dakota
Posts: 429
Liked 30 Times on 24 Posts


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."

 
Reply With Quote
Old 03-01-2011, 03:18 AM   #10
Hoppin_Mad
Recipes 
 
Feb 2011
Dallas, Texas
Posts: 186
Liked 7 Times on 5 Posts


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 ?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cranberry Wine Wade E Wine Recipes 4 11-15-2015 04:21 AM
Plum Wine Wade E Wine Recipes 2 07-22-2015 02:35 AM
Mulberry Wine Wade E Wine Recipes 1 06-27-2014 11:00 AM
Pineapple wine Wade E Wine Recipes 0 12-09-2009 04:27 AM
My Red wine mr_clean Winemaking Forum 0 08-10-2009 05:12 AM


Forum Jump