How to make mango wine How to make mango wine

Mango is a tropical fruit with high nutritional value. It has thick flesh, tender taste and high nutritional value. However, people usually eat mango directly after buying it, and they don’t know that this fruit can also be used to make fruit wine. In fact, mango wine tastes very good and is easy to make. If you are interested in mango winemaking, you can read the detailed introduction of its method.

How to make mango wine How to make mango wine

Method 1

1. When making mango wine at home, you need to prepare an appropriate amount of fresh mangoes, rock sugar and fruit yeast. Before making it, remove the peel and the core of the fresh mango, and mash the pulp into a pulp.

2. If you don’t have 5,000 grams of mango, add 1.5 kilograms of rock sugar, mix it, and then add fruit yeast for fermentation. Stir and release the air every day for the first few days to allow the carbon dioxide in the container to be discharged. This will also allow the mango pulp and rock sugar to better blend.

3. Continue fermenting for about 15 days. When there are no bubbles in the container, you can stop fermenting. Take them out, filter and precipitate them, then put the resulting fruit wine back into the glass container for secondary fermentation. After 20 days, take them out for secondary filtration. The mango wine you get can be drunk directly.

Method 2

1. When making mango wine, you can prepare fresh mangoes, an appropriate amount of rock sugar, and an appropriate amount of pure grain liquor. Finally, you also need to prepare a large, clean glass bottle.

2. Use boiling water to sterilize the prepared large glass bottle at high temperature, then use clean paper to wipe off all the moisture inside. Peel the mango, remove the core in the middle, mash them, put them in a clean glass bottle, then add the prepared rock sugar and mix well. 150 grams of rock sugar needs to be added for every kilogram of mango.

3. Finally, pour in the prepared pure grain liquor, seal the lid of the glass bottle, shake it vigorously a few times, and put it in a cool place for natural fermentation. The mango wine inside will be fermented in about 60 days. After taking it out, the filtered liquid can be put back into the glass bottle for secondary fermentation, and then store it for 2 to 3 months. The mango wine tastes best at this time.