Kesar Mango Wine

Tau said:

This looks nice, pity only 8-9% abv so wont keep very long, noticed that �£1 a tin (850g) tescos worth a try sometime. Let us know what it tastes like.

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madSimonJ said:

how do you know it's only 8-9%?

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madSimonJ said:

I've just about finished a batch of wine made from a tin of Kesar Mango Pulp, which you can buy in most supermarkets around where I live.

The process was as follows:

Day One
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Boiled 2 litres of water along with a tin of kesar mango pulp. Mix in 500g of granulated sugar

Prepared a sachet of Wilko's Wine yeast in a bowl of warm water with a little sugar for half an hour or so.

Poured it, the mango & a teaspoon of pectolase all into a demijohn and sealed.

Day Twelve
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Bubbling had completely stopped, so I moved the wine to a new demijohn with a crushed camden tablet & topped up with water

Day Thirteen
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added 1/2tsp of Young's Stabilizing Powder and 1/2 tsp of Kwik Clear A, resealed & shook vigorously for some time.

After half an hour, I added half a teaspoon of Kwik Clear B and shook some more.

I'm waiting for it to clear now. It seems to be doing it pretty fast at the moment. The plan is to add back some Mango pulp once it's clear, as a sweetener.

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Personal91 said:

Calculated by usages in the mango pulp tin and by the sugar added

There is a calculator tab on the second row of tabs from the top :)

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madSimonJ said:

The plan is to add back some Mango pulp once it's clear, as a sweetener.

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Tau said:

How is this going? Bought a few tins of Mango pulp from tescos at the moment for a �£1 each. Can you still taste the 1st tin of mango after ferment?

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Tau said:

You using 1 or 2 tins?

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madSimonJ said:

Sorry I've been away. I've got 2 little kids, time is something I only get occasionally!

I'll be honest, my wine turned out undrinkable. It had pretty much no flavour.

I've tried again, this time with 4 cans of pulp! I'm starting to think it might be too thick now! I'll give it a few days and see what happens...

I added 500g of sugar, as well as the usual yeast starter & pectolase.

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Personal91 said:

Time is a luxury - I understand :)

What was the taste like btw with 1 tin ?

I ask as was thinking of boiling the mango with water so I had 2 litres of that mix going into the demijohn with 1 litre of apple juice with 1 kg of sugar getting dissolved into the mango mix , add yeast and then after 5 days add another litre of apple juice and then top up to the shoulder with water a few days later- give it 2-3 weeks to brew and then rack off and bottle

I will be using a champagne yeast so it will power through all the sugar and leave it a little dry i should think

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madSimonJ said:

Like slightly alcoholic water No real taste of anything.

I didn't try mixing in any other juices though, I just used the mango pulp. Maybe if I have another go, I'll try mixing in something else. It might well take a lot of attempts before I make something I'm happy with.

I also didn't try boiling the mango this time - was that a big mistake?

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