Mango Wine (2)

• 4 lbs fresh mango
• 2-1/2 lbs finely granulated sugar
• 7-1/4 pts water
• 1-1/2 tsp acid blend
• 1/2 tsp pectic enzyme
• 1 tsp yeast nutrient
• 1/4 tsp tannin
• Lalvin ICV D-47 (Côtes-du-Rhône) wine yeast

Prepare invert sugar (see button below) . Meanwhile, peel the mangos, cut the flesh away from the large seed, and push the flesh through a juicer. Pour juice into primary and add invert sugar, acid blend, tannin, yeast nutrient, and pectic enzyme. Cover and set aside for 12 hours. Add yeast and recover the primary. Ferment until specific gravity drops to 1.010 (about 8 days). Rack into secondary, top up and fit airlock. Rack again after 30 days and again every two months for six months. Stabilize, sweeten if desired, wait 10 days, and rack into bottles. Age one year before drinking. Serve chilled or over ice. [Author’s own recipe]