Processing fruit

[x_diver]

Mangos just went on sale and I want to make some wine with them. But first I need to process them. My concern is that I lose some juice when I cut them open to get the seed out and skin off. I was thinking about doing it this way:

- freeze mangos whole for 2 hours
- remove from freezer and peel skins off
- put back in freezer for 2 hours
- remove from the freezer, cut into quarters and remove seed

Opinions and/or other ideas to minimize juice loss?

 

[RegionRat]

If you have access to a steam juicer I would peel them then juice them.

If you dont have a steam juicer I would peel and core them. Here is a Youtube video

After getting all the flesh I would freeze the flesh over night. The next day put the flesh in a paint strainer bag, put it in primary, add pectic enzyme and let the sit one more night. Add campden tablets ( one per gal of must). I like to make fruit wines with the minimal amount of water added. I dont know if the addition of water would be okay as I have never made a mango wine. I am sure other will have an opinion on the addition of water. After sitting over night with pectic enzyme check sg and adjust sugar.

RR