MANGOS: Use 17½ lbs of mangos (before peeling and pitting). 'Irwin' or 'Hayden' mangos average size is 1 lb. 'Springfield' and 'Tommy Atkins', 1½ to 2 ½ lbs. 'Carrie', 'Zill' and 'Kent' are about ¾ lb each.
Note: If you add more than the abovementioned amount of mangos per batch, you will get added flavour and golden colour, but then you must use your hydrometer to adjust the amount of sugar you add to your recipe. (You might get an unwanted sweet wine.)
SUGAR: Approximately 10 pounds per 5 gallons. Use your hydrometer to adjust the Specific Gravity reading to 1.090 to start. Dissolve sugar in warm water first.
YEAST NUTRIENT: 2½ teaspoons
TANNIN: 1¼ teaspoons
PECTIC ENZYME: 2½ teaspoons
ACID BLEND: 5 Tablespoons
YEAST: 1 packet of 'Champagne' yeast
STERILIZER: 5 teaspoons of "Stock" solution. IMPORTANT - Follow package directions carefully. DON'T over-sterilize.
WATER: Enough to bring your 'must' up to 5 gallons.
ASCORBIC ACID: ¼ teaspoon per racking (prevents oxidation)
POTASSIUM SORBATE: 2½ teaspoons at end of fermentation. Stops the fermentation process.
BENTONITE: Used to clarify wine at the end of fermentation.
DO NOT PUT MANGOS IN A BLENDER!
1. Peel, pit, then cut into large chunks. Gently squeeze into a 5 or 6 gallon size (or larger) open-top fermenter that has been cleaned and sterilized. Do not use a coloured plastic garbage bin because of lead pigment in the plastic.
2. Add sugar, tannin, pectic enzyme, yeast nutrient, acid blend water, and 5 teaspoons 'stock' sterilizer solution. Follow sterilizer package instructions carefully.
3. Cover fermenter top with a nylon cloth or cheesecloth.
4. For 24 hours let fruit pulp sit, except for 4 or 5 thorough stirrings with a long-handled spoon or paddle. This kills germs.
5. Now add 'champagne' yeast or wine yeast.
6. For next 4 days let 'must' ferment. Stir thoroughly twice a day.
7. Next, strain fruit pulp through a fine-mesh nylon bag. Throw pulp away. Put liquid into an air-tight fermenter (with an airlock).
8. Allow wine to ferment for about 3 more weeks.
9. Take a hydrometer reading. If it reads 1.000 Specific Gravity, the wine is finished. If the reading is 1.001, 1.002, 1.003, or higher, let it ferment for another few days until you get a reading of 1.000.
10. Next, add potassium sorbate to stop fermentation.
11. Immediately add bentonite, and let it sit for 7 - 10 days.
12. Syphon into another container.
13. Add ascorbic acid.
14. Discard layer of yeast left behind.
15. Sweeten to taste, if desired.
16. Syphon into bottles.
17. Cork bottles.
18. DRINK SOME OF YOUR WINE IMMEDIATELY!
19. Hide the rest.
DATE: November 1983
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