Mango Wine is a must brew for summers! It is definitely a sweet wine and also gives an ABV of upto 15%. You can make Mango wine by fermenting Mango slices, Mango pulp ( fresh or canned) or Mango juice ( Blended and filtered). The below recipe is using mango slices.
- Fermentation Jar with Airlock
- 4 g yeast
- 2 kg Mango Ripe/ Overripe
- 800 gm sugar
- 2.5 L water
- Cardamom 4 piece
- Fill the fermentation jar 4 L with water and add 1 tbsp sanitiser powder. Leave for atleast 20 min.
- Clean your hands and mangoes properly. Wash a vessel (to keep chopped mangoes), knife and chopping board with hot water thoroughly.
- Chop 2 kg mango into small cubes with the skin intact ( This will make it easier to filter later).
- Discard the water of the fermentation jar while rinsing all sides. You can transfer some water in a small vessel and submerge the airlock (after opening) and the grommet lid for 5 min to sanitise them as well.
- Transfer the mango pieces to the jar and cover with the lid.
- Add 800 gm of sugar and 4 cardamons in 2.5 liters of water and boil. Keep stirring with a clean spoon till sugar is dissolved. Switch off heat once sugar is dissolved and remove the cardamon.
- Transfer the sugar syrup to the jar and close the lid and place the airlock filled with water.
- Wait for the solution to COMPLETELY COOL DOWN. This can take 3-4 hours.
- Add 1 tsp/ 4 g yeast once the solution is cooled.
- Close the jar lid and slowly shake the jar to mix the yeast.
- Place the airlock and keep the jar for fermentation for 10 days in a cool ventilated place.
- After 10 days, filter out the mangoes and transfer the wine into sanitised bottles ( This is a time consuming process)
- Optional step- Refrigerate the bottles for additional 4 days to clear the wine.
- Once ready, taste and add sugar if you would like it sweeter. Enjoy chilled!