Mangosteen Wines, Sherries, and/or Meads

Mangosteen Wine

April 5, 2001
  • 6 20-oz. bottles “Mystic Zotics Thailand Mangosteen Fruit Juice”
  • 1-1/4 lbs. finely granulated sugar
  • 1-1/2 tsp. acid blend
  • 1 tsp. pectic enzyme
  • 1 tsp. yeast nutrient
  • 1/4 tsp. grape tannin
  • 1 pkt. Lalvin K1V-1116 (Montpellier) wine yeast

Combine bottles of juice in primary and add sugar. Stir very well to dissolve. Add acid blend, pectic enzyme, yeast nutrient and tannin, stirring well. Cover primary and set aside for 10-12 hours. Add activated yeast and recover primary. Stir daily until vigorous fermentation subsides. Transfer to secondary and affix airlock. Rack after 45 days, top up and reattach airlock. Rack every 60 days until not even a light dusting of sediment forms between rackings.. Stabilize and set aside 4 months. Dissolve 1 crushed Campden tablet in ˝ cup of wine and stir into secondary. Reattach airlock and wait 2 days before bottling. This wine is ready to frink immediately. [Author’s own recipe.]