Frozen Mango Wine

You will need

• Frozen mango chunks1.3 kg
• Sugar1.0 kg
• Pectic enzymeper dose
• Lemons, juice of2
• Wine yeast + nutrient1 sachet
• Waterto 4.5 L

Method

1. 1

   Sanitise. Frozen fruit is a gift to a beginner: freezing has already burst the cells, so it gives up its flavour easily, and it is on the shelf all year.

2. 2

   Thaw and mash the mango under 2.5 L cooled boiled water; add pectic enzyme and the lemon juice (mango is low in acid, so the lemon balances it).

3. 3

   Add the sugar dissolved warm; top to 4.5 L (reading ~1.085); pitch the yeast and nutrient.

4. 4

   Ferment on the pulp two days, strain, finish under the airlock.

5. 5

   Rack when clear. A fragrant, golden, tropical wine.

6. 6

   Drink within the year while the perfume lasts.