Here we are: finally posting an actual wine recipe!
When we first started making wine, the first few batches had to rely on recipes we found online. It didn’t take long before we figured things out on our own, and started coming up with our very own recipes. This wine is not only one of the very first recipes we created, it’s one of our absolute favorite wines to drink, and also one of the cheapest/easiest to make. In other words, a damn fine foot to start out on!
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!
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 1gallon 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.