Ok I could not resist. I was looking for some White Grape Juice concentrate to touch up the backsweetening of a a Blueberry wine when I saw bags of Frozen Mango Chunks in the freezer Aisle. A vision hit me - Palms trees swaying mango juice dripping off the chin.... You get idea. When I found the White Grape Juice concentrate - next to it was a can of frozen pineapple Juice concentrate - AND IT was calling to me So I bought 2 bags of Frozen Mango Chunks (3lbs per bag) and 1 can of Frozen Pineapple Juice Concentrate. Now I have to come up with a recipe for it. Oh - yeah...For ONE Gallon of wine. I already looked at Keller's recipe and as usual it was really light on the fruit content at 3-4 lbs per gallon. I'm already thinking of either another bag or looking at Aldi's since I saw that they have had 1lb bags of mango chunks. So far here's what I'm considering: 6 lbs of Mango chunks (Possibly thawed and run through Omega Juicer) 1/2 can Of Pineapple Juice Concentrate Water to 1 1/3 gallons Sugar to raise to SG to 1.090 Target ABV of about 13% 1/4 tsp Tannin 1 tsp Pectic Enzyme Acid blend to hit pH of 3.4-3.6 1 tsp Yeast Nutrient (Reserve 1/8tsp of that for Yeast starter and 1/2 tsp to add at SG of 1.050 approx.) ? Best Yeast for this? I lean toward either EC-1118 or K1-V1116 simple because those are the ones that have worked for me but I am open to other ideas. Any other recommendations?