Tonight I decided to start my very first mango wine, not sure how this is going to turn out, but figured I'd post the recipe I used and see if there are any suggestions people could make based on their experience with mango wine. Since this is starting with juice, I did calculate the approximate weight of mango pulp (calculation at end).

3L of Taro Mango Juice

1L of Grape Juice

1L of Water

5 tsp Acid Blend

1 tsp Pectic Enzyme

1 tsp Yeast Nutrient

1.05 kg Sugar

1/2 packet RedStar Premier Blanc

Expected alcohol content around 15% (Misread the hydrometer when doing my math... so this is going to be a wine that puts hair on your chest i suppose...)

I wanted to get an approximate weight of mango pulp, so I did some calculations based on weight. 1L of mango juice weighed 1.06kg and the percent composition of mango pulp based on the ingredients was 35%. From this, I deduced the weight of water in this to be 650g, so I am starting with 410 grams of mango per juice bottle, or in total, 2.71 pounds mango pulp.

Another problem that I encountered was the viscosity of the juice, as this could interfere with the specific gravity measurement. To make sure that this would not be a problem, I calculated the total sugar content (listed in grams, so I went metric) and estimated that it should be around 1.035, the actual reading was 1.04. So, if you plan on using pulpy fruit juices, if you do around a 1:1 dilution of pulpy fruit with water, the specific gravity reading is surprisingly accurate, provided you start with juice that has a fairly high sugar content.

3L of Taro Mango Juice

1L of Grape Juice

1L of Water

5 tsp Acid Blend

1 tsp Pectic Enzyme

1 tsp Yeast Nutrient

1.05 kg Sugar

1/2 packet RedStar Premier Blanc

Expected alcohol content around 15% (Misread the hydrometer when doing my math... so this is going to be a wine that puts hair on your chest i suppose...)

I wanted to get an approximate weight of mango pulp, so I did some calculations based on weight. 1L of mango juice weighed 1.06kg and the percent composition of mango pulp based on the ingredients was 35%. From this, I deduced the weight of water in this to be 650g, so I am starting with 410 grams of mango per juice bottle, or in total, 2.71 pounds mango pulp.

Another problem that I encountered was the viscosity of the juice, as this could interfere with the specific gravity measurement. To make sure that this would not be a problem, I calculated the total sugar content (listed in grams, so I went metric) and estimated that it should be around 1.035, the actual reading was 1.04. So, if you plan on using pulpy fruit juices, if you do around a 1:1 dilution of pulpy fruit with water, the specific gravity reading is surprisingly accurate, provided you start with juice that has a fairly high sugar content.

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