Mango wine.

[Devlyn]

I started this one yesterday.
Four mangoes, peeled and chopped
The zest and juice of a lemon
Four pounds of sugar
Two gallons of water
Two Campden Tablets
2 tsp yeast nutrient
Packet of wine yeast

First I peeled and chopped the mangoes, zested and juiced the lemon, then brought one gallon of water and the four pounds of sugar to a boil and poured it over the fruit to set the color. The other gallon of water and the crushed Campden tablets went into the primary fermenter then the cooled fruit/sugar solution. I pitched half the yeast this morning, and will add the rest tonight.

[Devlyn]

The first pitch took and there is already motion in the ocean of mango wine. The second half of the yeast should really get things going now.

[DriftingCrow]

That sounds delicious!

[Ms. OBrien CVT]

Sounds yummy.  Can't wait to try it.

[Yukari-sensei]

Let me know how this turns out. I have a large mango tree heavy with fruit in my backyard that I could use!

That and I'm tired of turning it into preserves and chutney.

[Devlyn]

I made a small batch of this before, it comes out great! And strong, by the way. I set the color, but I'm kind of regretting it, the early batch was clear as water. I think the clear batch looked better. This wine works great in sloppy joes, pulled pork, or bbq sauce. Here are a couple recipes. http://winemaking.jackkeller.net/reques57.asp

Jack Keller has the best winemaking site out there in my opinion. Hugs, Devlyn

[Yukari-sensei]

Thank you Devlyn, I'll probably be sharing the recipe with my father (our family braumeister). Maybe I could make it into a bonding experience. I look forward to the results!