- 1). Pour the water in a steel pot and bring it to a boil. Peel the mangoes and cut out the single large seed. Dice the fruit and place it in a nylon straining bag. Tie off the bag and place it in your primary fermentation vessel (carboy). Mash the mango fruit in the straining bag with your hands or a potato masher. Dissolve the sugar in the boiling water and pour it into the carboy.
- 2). Add the acid blend, tannin and yeast nutrient. Cover the carboy and allow it to cool to room temperature. Add the pectic enzyme and cover the carboy again. Allow this mixture (called the must) to stand for 12 hours and add the yeast before covering the carboy.
- 3). Squeeze the straining bag gently two to three times each day for the next 10 days. Allow the bag to drip drain into the carboy and squeeze the bag one final time. You can now discard the pulp or make a second batch of mango wine with it.
- 4). Replace the cover on the carboy and allow the wine to sit overnight. Siphon the wine from the surface into your secondary fermentation vessel (rack the wine), increase the volume of the wine to one gallon with distilled water (top up) and attach an airlock to the carboy.
- 5). Rack and top up the wine after a month and every two months after that for a total of seven months. Add a stabilizing tablet and sweeten it to taste. Rack the wine into bottles after 10 days and age it for a year before drinking.
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