Mango Wine


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Posted by Brian

Tuesday, June 26th, 2012

Last Update: August 25, 2012




Mango Wine

Fruit Wine – Bronx, NY
5 Gallons

 

OG: 1.090 FG: 0.992 ABV: 13.6% TA: -.–%
Fermentables
64 oz Mango Nectar (50% Juice)
180 oz Canned Kesar Mango Pulp
5 lbs Raw Sugar
3 lbs Sugar
Additives
1/4 tsp Pectic Enzyme
Yeast
1.00 Packet Lavlin K1-V1116

Process:

6/26/2012

Mixed pulp and nectar and added to 6.5 gallon carboy. Dissolved sugar in warm water and added to fermenter. Added pectic enzyme. Measured OG at 1.090. Pitched the yeast.

 

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