Mango Wine
Ingredients
- 3 lbs mangoes
- 2 1/2 lbs of sugar
- 1lb Golden seedless raisins
- 3 ripe bananas
- pectic enzyme
- yeast
Peel the mangoes, remove the stone and cut up/mash the fruit. Put it into your primary fermentor together with the skin from one of the mangoes. Chop the raisins and add them . Add about 5 pints of water and sterilize the must with 1 campden tablet. Dissolve half of the sugar in 1 1/4 pints of boiling water and add it to the must.(let it cool before adding) . Cover with plastic and leave overnight. In the morning add the yeast and pectic enzyme. Replace cover. Stir daily. After a week, peel and mash the bananas and add them to the must. Also at this time add the remaining sugar dissolved in 1 1/4 pints of water. Replace cover. Stir daily. After 4 to 5 more days, strain the must to remove the fruit pulp . Transfer the must to a fermentor with a fermentation lock and wait for the fermentation to stop.
