I just made a 5 gallon must of this last night with 4 Kilos of fresh mangos (ended up with about 2.5 Kilos of fruit). I then pureed in the blender (some small chunks in it for now) added 6 Kilos of white sugar. I wasn't quite as thorough as the lady in the above video but got 90% of the meat n pulp. I then poured it into a PET Carboy and let it cool off overnight at 68 F in my fermentation chamber (with stopper in it to prevent infection). Now am just rehydrating the yeast (EC 1118) to pitch with (after I shake up the carboy some). Following some of the earlier posts, I left out the acid blend to be added later when I secondaryI have 3 gallons of the mango wine in my 3 gallon carboy. This has cleared nicely at 9 weeks. I have another gallon in a gallon jug which is not quite as clear. But really I didn't have much pulp at all when I used cut up mangos instead of canned mango pulp. I also used six overripe bananas in the batch to give it more body. I used my favorite D47 yeast here too. I've had really good luck with it and it is supposed to do really well with mango wine. Nice to hear from you again FF500. Have you done any further batches for your wife? I'm just starting a 6 gallon batch of Bartlett Pear Wine right now. I want to get a second 6 gallon batch of that going too as soon as I get my primary fermenter free.
Sounds good. If my wine turns out to be a lighter wine that would be great as April-June are the hottest months here. Sometimes a mistake leads you down a better path.I started my batch in mid September. Going to rack it soon again. Looking to stabilize it and backsweeten and bottle by mid April. Daughter is getting married in October so I want to have 15-20 bottles by then. I have 12 gallons of pear wine to be ready and bottled by then too.
Your local supermarket may sell bottled mango juice. This would be on shelves and not refrigerated. Probably near where the sell cranberry juice and the like (in glass bottles, typically not cartons)I am so interested in this wine. My wife is in love with mango everything and loves sweet wines. This sounds like it's the ticket! I can't seem to find mango pulp locally and don't care to order it off amazon. Has anyone made their own pulp from fresh mangos? I found this you tube video that looks promising.
DIY Mango pulp video.
On my mango wine I dialed in the O.G. at 1.080 so when it came to Final Gravity I'd have about a 12% ABV wine. I used 1 1/4 tsp Potassium Bicarbonate (KHCO3) and 3 tsps yeast nutrient at must creation to make sure everything got off to a good start. I added 2 1/4 tsp of Fermaid K and 2 tsp DAP at the 1/3 sugar break to make sure the D47 yeast got the job done. They did. The wine was at 1.000 in two days. I have to believe your champagne yeast would have taken both batches dry with good nutrient conditions. With your starting gravities, you are only expecting a 15% ABV wine and your yeast (at least the EC-1118) should be able to deliver that if there is good nutrition and not too low of a pH. If only one goes dry, consider blending the wines to get a less sweet result in both. As to tannin clumping, I wouldn't be too concerned. A slow stir should work it in if it's still clumped. You'll eventually rack off of it if it remains in a clump and can add to taste later.Estimated ABV is about 15% if it goes down to 1.000, at the upper limit of the yeasts tolerance. Anyone else have stories to share about FG?
When I added the wine tannin it clumped up. How concerned should I be about this?
I have found that the mango pulp is hard to get a good OG reading from, due to the suspended solids. I ended up finding my pulp brand online, then checking on their website what Brix level they promise.I just threw a batch together with EC-1118 yeast. My OG was a bit higher than anticipated (1.133). Will report back with results.
Could you post a picture of the carboy from the front view showing the sediment and such?This batch has cleared up significantly in the last 6 days (I used some sparkalloid after I transferred to a secondary carboy with a filtered siphon). I have about a 1/2" of sediment on the bottom of the carboy and still lots of CO2 escaping with very few suspended solids.
This has been a great learning experience. Lots of help from buzzerj and the rest of the crew here. Made some mistakes and have plenty of notes on when to do what for the next batch. I am going to stabilize in a couple weeks after I rerack to another carboy prior to bottling.