MANGO WINE how to make it at home 🥭 Easy recipe for beginners
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- Опубліковано 18 тра 2023
- This is the new version of my Homemade Mango Wine. For this recipe you will need:
Mango 3 kg
Lime 1
Sugar 800 g
Water 4 litres
Yeast 1 teaspoon amzn.to/3pMMPYR
Don't forget to share your experience by leaving a comment 👍🏼
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Happy 400k subs!! You deserve it. Can't wait to try the new recipe.
Thanks you Jen 🥳🍾🤩🎉
Spectacular video! It makes me jealous of your warm climate with such an abundance of fruits to enjoy for wine making!
Very hot water 😬 thanks for your support 🥳
You’ve got one hell of a nice channel. Wonderful ideas that I can’t wait to try.
Keep us updated 😉 thanks 🙂
Really like your channel. Very interesting recipes and your natural manner makes it even better.
Thanks buddy for your support 🤗
I checked the composition of mangoes and tried to find their density, I took several fruits and got the average result of 2 litres = 1.8 kg of mangoes, so 1 kg is 1.111 litre and 3 kg = 3.33 litres.
Also, on average, there's 14.3% of sugar in a mango.
There are lots of useful yeast nutrients (minerals, vitamins) in mangoes, up to one important nutrient which is nitrogen, there's no nitrogen, so I definitely would add some DAP (Di-Ammonium Phosphate) to the wort (most) together with the yeast (MAX 0.125 gr/litre).
My calculation comes very close to the results obtained by Andrea :
- Sugar= 0.8 kg + 0.143 x 3 kg = 0.8 kg + 0.43 kg = 1.23 kg;
- Total volume: 4 litres + 3.33 litres = 7.33 litres;
- Alcohol 1.23 ÷ 0.017 ÷ 7.33 = 9.9 % ABV...
DAP to be added : 7.33 Lit x 0.125 gr/Lit=0.92 gr
Thanks for this information 👍🏼🥭😎
I can’t wait to try this 🤤
Bravo 🥳 keep us updated 😉
Another excellent video. But two quick suggestions. I might add pectic enzyme to the fruit a few hours before you pitch (add) the yeast. The pectic enzyme will help extract more juice AND will break up the pectins in the fruit so that you have a much clearer wine when you are ready to bottle: pectins create a haze that is very difficult to remove without the enzyme.
My other suggestion would be to add the sugar while the temperature is hotter. Looks like you had no problem getting the sugar to dissolve but if anyone in the US is using table sugar, that may take a great deal of stirring to get the sugar to dissolve well.
Thanks Bernard for the advice 👍🏼 I should check if I can find the pectin enzyme here in Italy
@@Spectacular-cuoredicioccolato It's perhaps known as pectolase.
Ok 👍🏼 thanks 🙂
I agree on both remarks, it's even risky to add the sugar when the preparation is at room temperature, it can cause some contamination. Pectin enzyme: pectinase, pectolase.
Ok 👌🏼 grazie 🤩
Mango wine! Delightful!❤❤
🥳 spectacular 😉
Gonna try it now. Its mango season here in the philippines now so its kinda cheap. Ive also been thinkin about makin lemon, tomato wine since there is such a waste of these produce when the market price drop and the farmers would rather throw them away than to spend more on the transportation.
Your video is helpful. Thank you.
Keep us updated 🥳🍾
Spectacular 🎉
Thanks 😊
Thank you for this video sir 🥂
Thanks for watching and sharing the video
I recently found your channel and I am loving everything about it! I was so excited to try this that my mangoes and lime are already on the stove cooling down. :D I do have one question, how sweet is this wine after opening? If I want it drier, should I leave it to ferment longer on the second or first fermentation? Thanks so much, great channel.
Thanks ☺️
Don’t worry 👍🏼 if you follow this recipe you will have dry wine 🍾
This is my favorite channel on youtube. I love your videos so much. Is there honestly anything you don't know how to do? 😊
Thanks Jemilaa for your support 🥳
Many thanks for your video! 👍👍👍
I (living in a northern country) do mainly practice some apple wines making. And, watching your and some other similar videos, I decided to test my proven "apple-technology" on such an exotic fruit for us...
I do not accept the use of sugar (sucrose) and large volumes of water in wine-making. And I do not think that would be needed in case of mango.
So... few days ago I bought about 7 kg of mangoes, separated their pulp from the seeds, crushed it in a blender.
Then I left it under the pectinaze enzyme (at the rate of 5 g of the enzyme per 10 kg of pulp) for a day, checked the sugar content of the juice that came out with a refractometer (it showed 18% brix which is very good!) And fermented the wort with the yeast "Browin Vinistart Complex".
Today, on the second day of active fermentation, I separated the wort from the pulp (got about 90% of liquid yield, BTW)and put it under a water seal until the end of the primary fermentation (I think it will take another 3-4 days). The own sugar in the must is enough to make wine with 10.1% of alcohol. But I wish it be 12.5%, so I will need to add 5.4% of dextrose or fructose (but by no means sucrose!), from the weight of the wort after the primary fermentation (I can share a detailed calculation formula, if you wish).
Further... according to the standard wine-making process... with first degustation after 3-4 months, no earlier 🙂
Spectacular 🥳👍🏼🍷 keep us updated 🍾
Merci pour la recette!!!!!
Grazie 🤗
My Chef ,
Great to see more fruits we have in our country that you use for making wine,
We actually have 3 types of Mangoes 🥭, we have the kidney ( that first one) you’ve cut on the video, then we have the Ox heart which can easily grow larger than your hand, the finally we have another one but the name I’ve forgotten already, the skin is green when it’s ripe and still having nice orange color flesh inside but it has a peculiar different taste than the conventional one you’ve shown in this video !
Thanks my friend, have a blessed week,
Ciao ciao
Spectacular 🤗 thanks for sharing this information 👍🏼🥭
Now you should make the wine 😉
In the Trinidad and to ago we have over 300 types of mangoes
300 ? 😱👍🏼🤩🥳 spectacular
Superb bro❤ spectacular again
Thanks 👍🏼 Zany 🥳🍾
Spectacular 👌
Thanks 🥳🍾
Good idea.
Thanks 🙏🏼🤩🍾
❤SPECTACULAR 🎉
Thanks 🥭🤩👍🏼
All the way from east africa, i really like your channel, always tried your recipe and they work spectacular. Kudos.
Mwita hizo fermenter unazitoa wapi bana?
@@mln3426 nimenunua, online zipo nyingi tu
@@nyamburi254 Jumia ama Kilimall ama? Kindly okolea na link.
@@mln3426 jumia
Thanks Mwita 🥳🍾 big hug 🤗 from Italy
Nice video! Are the mangos the same type from the mango wine two years ago? Can you taste a difference between boiling the mangos and using the mangos without boiling?
Same quantity but every time it will be similar but different 😉🍾
Hello! Inspired again by you, and decided to make a Bacupari wine (Bacupari is a fruit from a species of the genus Garcinia from Brazil, and a bit similar to mangosteen, also a Garcinia species), and I ended up boiling the water + sugar without the fruits and poured over the fruits while still hot in a bucket where they are macerating until they reach room temperature for addition of the yeast. I did this because they have quite a big seed, and it would be a bit hard to extract the pulp, and I just wanted to extract the flavors and aromas, and not so the fibers and pectins. But, do you think I should have boiled the fruits along with the water + sugar?
You can use both techniques 😉👍🏼 bravo
Keep us updated
I really liked. In Brazil are so many differents kind of mangos.
But i don't have de same equipament...
You can make it 😉 ua-cam.com/video/6YMqbpjRVUc/v-deo.html
Very very spectacular👍 😇
Thanks 🥳🍾👍🏼
I'd like to make 20 litres or even 2x 20 litres because I have 4 25-litre containers that can be used as fermenters, but I may not have enough bottles to use the 4 fermenters. Another concern, it's very hot now and I live uphill on solar power, so I don't have air conditioning, and yeast do not like high temperatures except the Kveik yeast, but they normally use it for beer...
Yes 👍🏼 but me too I have done it at 29*C degrees 😬🍾
Can we put the wine in fridge right after bottling it?
I've ways had this doubt though i never tried making wine before but ever intending to.
But this time I'm going to. It's mango season in India and the harvest is sweeter than last 2 years. Amazing video!!
If you want sparkling wine you need to store at room temperature for 2 weeks
You are legend bro
😂👍🏼 thanks buddy 😉
I wonder how Guava would taste as wine? I will try and report to you.
Thanks 🙏🏼 keep us updated. I can not find guava in my area
@@Spectacular-cuoredicioccolato If you are still in Thailand, the name in Thai is farang, like the name they give to foreigners... The best variety is Jim Dju. (u sound like exercitu in Italian) The problem I see here is the material, you need a grinder and a press like for apple cider.
Did you try?
@@HammyBabe not yet, quit busy... I might start next week. will keep you updated.
@@bernarddeham4787 get a potato ricer. Super versatile tool, and costs only $5 us in Thailand.
hey squished Sunkist is the most delicious juice ever. Would you like to try wine it please, i wonder how it will be. the pure Sunkist water.. i don't think it needs sugar because it's already super sweet and delicious. but you r the pro.. would you do it please 🤤
Follow this video 😉 ua-cam.com/video/7xLsdDOp6v4/v-deo.html
Hello! We love your videos. Gonna try making this wine as we have a great mango season here. However, we aren't getting fresh red grapes. Can we use raisins instead for the wild yeast? What quantity should we add and any other suggestions for substituting raisins for grapes?
Best
Do you have apple? You need fresh fruits if you want wild yeast
@@Spectacular-cuoredicioccolato, yes... We are getting apples here. How much do you suggest we use apples for this wine?
1 apple 👍🏼 it’s only for the wild yeast
Would adding more sugar at the beginning make the final wine sweeter? Would it also raise the alcohol content? Say if I used 1000g?
Yes 👍🏼
Extra sugar will increase the ability of the yeast to create alcohol up to its limit (say 12 to 13% roughly) unless specifically high alcohol yeast is used , reaching this limit or beyond will leave excess sugars and rule out later fermentation in the bottle ( no fizz ) . Generally the higher the alcohol content , the less taste in your wine . In summary , having an extra glass of lovely10% wine is a lot easier than trying to produce an enjoyable 18% wine ( i speak after years of mixed results ) 😅
Thanks Adrian for the explanation 👍🏼🙂
3:00 When I add yeast to a wash, I always activate them first, and aerate strongly with a wisk because at the beginning yeast need oxygen for their reproduction/multiplication.
Thanks for the advice 👍🏼
Love your work mate, and good idea!
But those mangos that you used look like they could have sat in the sun to ripen a bit more. Mangos that are really ripe and full of flavour are squishy when you cut them. You might get more flavour then.
Like the idea of using for aperol spritz!
Yes 👍🏼 my ones were little be green because I want to post the video now that is the best season 😉
Very nice
Thanks 🥳🍾
Congrats your good
Thanks ☺️ 👍🏼🥳
Could you make flavor simple syrup, such as strawberry, vanilla, cherry, orange, pineapple etc. I don’t drink, but i love make mocktail drink for summer.
Follow this recipe and you can use it for your recipe if you skip the water and the alcohol
ua-cam.com/video/jg3pDL2orp8/v-deo.html
1:17 "not green" One of the best, most popular variety here is the kieow savoey which means more or less green tasty, dark green outside, orange and sweet inside...
Ok 👍🏼 thanks 🙂
did the sugar at the end make it carbonated or was that just for sweetening?
Carbonated 👍🏼🍾
I'd like to see a how to make papaya wine video. It'd be awesome
I will make it this winter
@@Spectacular-cuoredicioccolato yesss!!
1:38 I would add the sugar directly to be sure it's perfectly dissolved.
Ok 👍🏼
hi there .another question.should i keep my wine in Refrigerator after bottling them ?here in thailand room temprature about up to 34 c and get warmer!!!did hot like this damaging my win?plz let me know should i keep them in Refrigerator or not
Room temperature 👍🏼 I was in Pattaya when I done this video
Do you wash the fruit with just water? Or do you put somthing in the water to clean The fruit?
Only water 👍🏼
After the first fermantion , should I add another yeast
No because the yeast is already inside
This is the third recipe of yours that I am trying.
After racking the mango wine, it has become very inactive but my gravity is still high (initially gravity 1069, gravity when racking was 1020) so there is still lots of sugar to eat. Can I add some more sparkling wine yeast to continue the fermentation?
Yes 👍🏼 add half teaspoon and let me know if the fermentation starts again
@@Spectacular-cuoredicioccolato It started again, but not super active. I put it in the sink with some warm water which helped.
I live in Canada so it is cooler in my apartment now, the fermentation is just a bit slower.
How are you clean fermentation bottle and spigot?
😉👍🏼 check this ua-cam.com/video/NuiWl8Tl24k/v-deo.html
Thank you for sharing. I followed all the steps and the first container fermented well. But after moving everything to a second container, I don’t see bubbles in my airlock anymore. Can you tell me if I should have done something differently, or is everything okay?
It can happen. Wait few days and after check the final gravity. Are you sure that is close properly?
Thank you for the reply. I will wait few more days and check.
@antontrifonovs8046 👍🏼
Hi, is it possible to do it without the lime? Or can i use lime juice?
Yes 👍🏼 lime juice or you can use a lemon 🍋
@@Spectacular-cuoredicioccolato great thank you for replying because that'd what I used.
😉👍🏼
yesh.... this like good time. this time mengo session in india 👍👌
one request plz.. add details of Yeast which specially best for different types of fruit for defferent best yeast. like best results and test
EC1117 is a great yeast that they use for champagne for instance. There is also a Rhone yeast thats maybe better for more tropical fruits.
Yes 👍🏼 right season
Try this one Yeast for wine amzn.to/3pMMPYR
@@Spectacular-cuoredicioccolato i use lalvin wine yeas actually i don't know it's best or not.
It will be fine 👍🏼
@@denisdendrinos4538 must be a typo, it's EC1118...
Should we separate the skin and core of the mango or not?
Yes 👍🏼
Eu amo esse italiano
Grazie ☺️
Watching from Papua New Guinea
Thanks ☺️ big hug 🤗 from Italy
Hello Andrea, thank you for your great videos. I’m a German, living in bali and i want some more European stuff so i gonna start to make some of ur recipes. But im wondering if the temperature (at the moment 32 degree Celsius - during the fermentation process reduces the alcohol or any other negative things during the fermentation? Would love to get some infos about temperature etc. especially for country’s with a hot climate. Best regards from Bali - Marcel
I done this wine in Thailand 😉 same temperature
Have you found the yeast?
@@Spectacular-cuoredicioccolato nice! I totally forgot that :D Yeah i found a yeast. It’s from Red Star and it’s for sparkling wine, Cidre etc. I hope it works. I will start to make it today.
Im middle in the process of fermenting my mangos. It’s still very very active. It bubbles every 10-20 seconds. Is it necessary to put it in a second fermentor without the fruits? Or you doing this just because of the missing functionality of your first airlock? Or can i keep it until the bubbler stop and bottle it then? Best regards from Bali
@marcelh731 yes 👍🏼 put in the second ferment
@@Spectacular-cuoredicioccolato perfect. Thank you :)
uuuhvino!
Bravo 👏🏼😂👍🏼🥳
I wonder how much Mango flavour would come across if you did a pot distillation of the wine in a larger volume?
After the fermentation the mango flavor is very little. If you are able to make the distillation let us know I am curious 👀 about too 👍🏼
What type of yeast is that? and where can i get one?
YEAST : amzn.to/3f6UcRv
amzn.to/32SCNau
WINE YEAST : amzn.to/3fa7Lzq
How many liters is your fermentation bucket, please?
5 liters
hello, why do you put the whole lime instead of just the juice? thank you and nice video
You can do both ways if like lime you can add skin too 😉🍾
Where did I find the airlock and Hydrometer, please can you assist me
AIRLOCK : amzn.to/3f8YYxO
Homemade Bubbler Air lock
ua-cam.com/video/7j2wifgUOkg/v-deo.html
DENSIMETER: amzn.to/3kEcD1c
look's yummy !!
congrats for the 400k !!
do you try wine with flowers ?
like roses for exemple
Thanks 🎉🍾🥳
Not yet maybe in the future 🙂🌹🌷🌺
Any link to the pot you use to heat the water and fruits?
No sorry 😬 it’s a thai pot for steam rice
@@Spectacular-cuoredicioccolato, that at least leads me on a path. Thank you for your response.
😉👍🏼
❤😊
🤩👍🏼🍾
CAN i use this recipe with apples ?
Follow this recipe ua-cam.com/video/AcF6e2nyItg/v-deo.htmlsi=k4WcDWz57caieYXj
The wine is so beautiful i just want to come and taste it 😂
Thanks ☺️ you are welcome but now I am back in Italy
@@Spectacular-cuoredicioccolato no I just said that to let you know how good looking it is, I didn't mean to really come to your house 😅😁
Why not ? 🙂
@@Spectacular-cuoredicioccolato I would love to ! But I'm in Iran sadly , about 3 months later I will come to Italy 🇮🇹 to study in college (genetics) 😁then I would love to see you sir !
Spectacular 🤩 which city?
Alex Ross asked a question about the sugar. 0.017kg sugar/ litre give you 1% ABV. Assume the volume of your mangoes is 3 litres, we have 0.8÷0.017÷7 = 6.72, in other words, the value you calculated 9.3 means that the 2.6% (9.3-6.7) come from the sugar in the mangoes. If we use 1000g of sugar, the value would be 2.6+8.4=11 (8.4=1÷0.017÷7)
The value I don't know is the volume of the mangoes, hence the 3 litres I arbitrarily took for the calculation.
Thanks for the explanation 👍🏼🤩
Hi . I love your desire of making wine . I want to make my first wine ever i need answer pls .
Can i don't use yeast ?
does making wine blind you ?
How to be sure that wine doesn't have methanol in it that makes people blind. Thanks.
What tips or kind of wine do you want to make?
Where do you take this information about methanol and becomes blind?
@@Spectacular-cuoredicioccolato just making your recipe of mango but i cant find proper yeast in my country or i can use raisin instead . Can i use raisin in your mango recipe ?
i just heared that home brewing and people that just made mistake in recipe and mold got formed on top of the components and they get blind .
I totally trust in you but i want to be sure hundred percent . Thank you so much
@@Spectacular-cuoredicioccolato and i want to pasteurize my wine ? Can i put the wine bottle in 70 degree Celsius in 10 minutes.?
And why people during process of blending grape wine they just seperate grape from its straw . ?
Thanks
@mrfixer212 Follow this video 😉
Homemade YEAST for WINE, BEER and BREAD - How to make YEAST from scratch
ua-cam.com/video/XzPaINFECzQ/v-deo.html
@mrfixer212 I never pasteurized it , sorry
They remove it because is bitter
Question: Will the bottles explode because you have capped them??
Yes 👍🏼
@@Spectacular-cuoredicioccolato I am confused! So I shouldn't put them in the bottles as you instructed?? I will be making this in a very hot climate with little equipment. So any help would be appreciated. Ciao for now!!
خیلی عالی بود ممنون...عاشق اون دست چرخوندنتم 🤣 بعد تست نوشیدنی.موفق باشی دوست من
💐
Grazie 😂👍🏼
How long we store this wine ?
1 year
🥰🥭🥭🥭
🥳👍🏼🍾
If the mango is 12 kg, is the water 13 L or 16 L?
16
Hi i dont find thé fermentation jar you use😢
😉👍🏼 ua-cam.com/video/6YMqbpjRVUc/v-deo.html
Question : why do you add sugar?
I watched your video to make wine with grapes, and for this you did not add sugar, because sugar is already in the grapes, right? But the mangoes are also naturally rich in sugar. So, why do you add in this case? Thank you!
Only because it’s difficult to extract the juice so for mango I have to add water and sugar
@@Spectacular-cuoredicioccolato Thank you for your answer. Maybe one of these days I will try without adding water and sugar. The best way to know is to try!
Keep us updated 😉👍🏼
5:04 Do not fear too much the contamination with acetobacter, vinegar bacteria. If you work carefully, there will be a protective layer of CO2 , produced by the yeast, above your wine because CO2 is heavier than air.
Ok 👍🏼 thanks
What about those of us who leave in Africa ur channel is being watched around the world not just south and west America
I know 🤔 do you have some specific request?
114 Well, I live in Thailand, and now our ripe mangoes are about to be picked. We have about 50 trees and 12 varieties...I can play with flavour, acidity and sugar content...
Spectacular 🤪🥭
I wonder to know how you calculating alcohol percentage?
I show it in the video.
I will make a specific video in few weeks 😉 click on the bell to not miss the video
@@Spectacular-cuoredicioccolato waiting
😉👍🏼 ok perfect
What are the measurements of your ingredients??
I show them in the video and under the video
mr wine man, im making banana wine but it is weird.. the airlock is not bubling, but im sure the fermentation is happening, because there are alot of buble in the wine.. im sure the dispenser is air proff and tight, what is hapening? is it okay? there is no white moldy things or anything, everything look fine , only the airlock is not bubling as it used to be.. please give me some enlightment.. its been 2 days
If the fermentation is running means that the air is going out from different hall 😬
@@Spectacular-cuoredicioccolato hi, what it's like a banana wine with no sugar, i mean like pure banana only.. is that good, have u tried?
I never tried 😬 but it will be less alcohol but similar taste
@@Spectacular-cuoredicioccolato hi mr wine again,, remember me,, that time that is not bubling, well i found that the container i am using was leaking, but its not the air that is leaking, but the liquid at the cran.. because of that, i move the brew to another container,, it was fine at the begining, the airlock is bubling, the liquid is getting clearer.. but now there is white buble like soft white things on the top of it.. is that okay or shoul di throw it away? please give me an enlightment.. the airlock is bubling.. but im afraid it's dangerous..
Yes 👍🏼 it’s foam, I showed it in the video 😉 it’s normal
3:51 Yeast EC1118...
Yes 👍🏼 if you have it
คุณอยู่ที่ประเทศไทยใช่ไหม
I was and you?
is it alcoholic or non?
Yes 👍🏼 I explain it at the end of the video
🍾🍾🍾🍾🍻🍻🍻🍻🍻👏👏👏👏👏👏👏👏👏👏🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
🥳👍🏼🍾 spectacular
Why is there some white mold on my mango wine?
Are you using the airlock?
@@Spectacular-cuoredicioccolato yes ,All steps like you,..did is possible my container or bottle wet and is get mold cuz of wetting?
@rockkorn send me the picture on instagram, are you sure it’s mold?
@@Spectacular-cuoredicioccolato i sent for you on instagram
Its best to use Filipino Mangoes
Yes 😉 if you stay in the Philippines
I am a little concerned: I was told repeatedly that the skins of mangoes contains a compound similar to that of poison ivy, and that people sensitive to or allergic to poison ivy can get a violent reaction to it. Drinking a wine made with mango skins could therefore be dangerous to them. What are your thoughts on that?
I don’t know, it’s the first time that I hear about mango allergy 🤔 sorry
I made it , my mangos were extra sweet and I added 1kg sugar. It turned out to be 16.5 % 🤣
🥳🍷 very strong 🤪
I wonder you waited all those days just to test in one day😂
Please drink with moderation
It's okay to drink wine without any grapes.
Yes 👍🏼
We have a lot to about high-value products that would be of interest to you? We have sent you an email inviting you to take a look.
About what? I received many mails everyday
Ma perché non spiegare in Italiano, hai paura che qualcuno non ti capisca? Non ti preoccupare l’Italiano è conosciuto in tutto il mondo
Ecco fatto 😉 ua-cam.com/video/sq4HirTAUeA/v-deo.html
i added your ig but cant sent a photo
Send me a message and after you can send me the photo