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It’s November already and hardly 52 days left to Christmas :).... Like I asked in one of my last year’s post have you started your Christmas
preparations like soaking fruits for Christmas cake or making wine etc? This
year I don’t need to soak much fruits as I have some left over from last year but
wine I need to check if there is enough to last till Christmas ;).... And if in case you are looking for a nice
Christmas cake or wine please check my old posts.... Now we will proceed to
today’s wine recipe…. This wine was made after a phone conversation with my
neighbor and cousin Saira.... during one of our chats the topic of wine making came
up and we got the idea of Mango Wine..... for a week Mango wine was in my mind and I
was thinking how it would taste etc..... so on my next grocery shopping I bought a
kilo of ripe mangoes.....Since my Guava Wine was a huge hit I decided to follow
the same recipe and after the fermentation period I gave a bottle to my cousin
to taste and according to her husband this is my best trial :)..... I am waiting for
next summer so that I can buy some Indian Alphonso Mangoes and try this wine
one more time.... I know it’s not mango season now, but if you are a wine lover
and whenever you get hold of some good quality mangoes do try this I am sure
you will love it.....
Homemade Mango Wine Recipe / Manga Wine
Cooking time – 10 minutes
Ready in 42 days
Yield –about 5 liters
Ingredients:
Ripe Mangoes / Manga – 1 kg
Sugar – 1 ¼ kg (or more depending upon the sweetness of mango)
Boiled cooled water – 4 liters
Yeast – ½ tbsp
Kalkandam / Rock Sugar – 250 gm
Method:
- Wash and wipe mangoes with a clean cloth.
- Peel and dice mango into small pieces.
- Put diced mango pieces, sugar, water and yeast into a clean sterilized bottle/ bharani; mix well and cover the bottle with a clean cloth or with lid little loosely.
- Stir this mixture for 21 days.
- After 21 days strain the mixture through a clean cheese / muslin cloth into a clean dry vessel.
- Clean and sterilize the bottle / bharani or use another sterilized bottle and pour the strained wine and add kalkandam / Rock sugar mix well until kalkamdam / rock sugar dissolves.
- Keep this again for another 21 days and thereafter strain the wine again and pour it into clean dry bottles.
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I love the props you have used.. Simple recipe, but am sure would be refreshing.
ReplyDeleteSwapna what is the sugar measurement? Kilo or spoon? Sorry am such an amateur at this wine making business I have no clue:-(
ReplyDeleteNisha it's kilo, just edited the post... Thanks for pointing it to me dear :)....
DeleteSwapna what is the sugar measurement? Kilo or spoon? Sorry am such an amateur at this wine making business I have no clue:-(
ReplyDeleteWoww, you rock, mango wine am hearing for the frist time..
ReplyDeleteThanks for this recipe swapna..came across this post while googling wine recipe and mango wine caught my attention..
ReplyDeleteJust a question, do you think it would be possible to make this wine with mango pulp instead of real mangoes? If yes, any suggestion on the quantity i should put?
Hi Sruthy, I only made it with fresh mangoes... But you can give it a try with mango pulp... just add 750 gms of mango pulp instead of 1kg mangoes and also reduce the amount of sugar according to the sweetness of the pulp.... do let me know how it turns out if you try it with pulp :)
Deletethanks for this wonderful recipe. Do you think it would be possible to subsitute mango pulp instead of real mangoes? If yes, in what quantity?
ReplyDeletehello i am so thankful to come across this site and thank you so much for sharing this recipe.. btw i am not familiar with rock sugar and i dont think i can find it locally but anyway is there any substitute for it? tnx so much
ReplyDeleteIt is very sour-is there any way I can overcome this at this late stage-it is already bottled?
ReplyDeleteHi Gita what happened to you this time? Did you use sour mangoes? Hope it has not become sour like vinegar. If not try adding more sugar and check. All the best
DeleteI made it quite a while back-last mango season in fact. My husband says that they were not sour mangoes. The wine is bottled-should I try adding sugar now? I think this happened during a phase where I tried adding less sugar-in one case (grape) the wine went bad :(. My bad! LOL. Anyway, I really want to salvage the mango wine-just give me courage-may I add more sugar? I did add kalkandam but even that has not helped. It can't have turned to vinegar as the bottles are green.
DeleteYes Gita you can add more sugar and rebottle the wine. Let me know how it turns out
DeleteHi. Im a big fan of wine. I have read many of your blogs and it has helped me a lot in my cooking. I have a question, what is the correct temperature for wine preparation? As im in Delhi is it good to make wine during the summer months? Awaiting your reply. Regards, Augustine Sebastian.
ReplyDeleteHi There, after the wine is bottled and corked does it continue to mature, is that why you wait a long time to drink. After the bottle is opened how long will the wine last?
ReplyDeleteThank you
Hi There, After the wine is bottled and corked does it continue to mature, is that why you wait so long to drink it. After a bottle is opened how long will the wine last?
ReplyDeleteYes it will mature and wine can be kept for years if stored properly!
DeleteHello! :) I put down a simple version of this 2 weeks back, will be interesting to see how it goes. Thanks for the inspiration! :)
ReplyDeleteFor straining can i use 'thorthe munde '? Because i cannot find muslin cloth in Kochi. Or is there any other term for muslin cloth in malayalam ? So that the shop people understand
ReplyDeleteYes you can use thorth mundu or cotton cloth too
DeleteCan we store filtered wine in the bottles ?
ReplyDeleteYes!
DeleteHi Swapna,
ReplyDeleteThanks for the recipe; Trying this now
It is 21 days now; Should I taste the wine for any particular taste before straining ? to make sure fermentation is done ?
Why add kalkandam again to strained wine ? Is this to increase alcohol content ? Does the wine continue to ferment during 21-42 day period ?
Thanks
Dileesh
Hi Dileesh,
DeleteWine will have a fermented smell.
Kalkandam will give the wine a very nice taste. After 21 days wine will settle and age to perfection.
Sounds delicious. Couple of questions: what can I substitute for Kalkandam sugar? (I live in Colombia and that is not avaialble.) Leo can I assume you are using Brewers yeast, not bread yeast?
ReplyDeleteYou can completely omit Kalkandom and instead increase sugar quantity. I am using bakers yeast as brewers yeast is not available in this country I live :)
DeleteHi Swapna
ReplyDeleteI'm just wondering whether the strained off pulp has any uses. It seems a waste for it to go down the drain. As it smells so good I thought it might make some nice cocktail style drinks with lemonade or mineral water. Do you think it would be safe for a couple of days, what with all the alcohol in there? I think there would be a lot of goodness in there as a plant fertilizer if its not safe for people. Wendy
Hi Swapna. I've just strained my first batch. Watching the mango pulp disappear down the sink made me wonder if the fermented pulp is ok to use for making cocktail type drinks for a couple of days with mixers like lemonade or mineral water. I hate waste! In your experience would this be a safe way to use. If not, I might use future lots as a plant fertilizer with all that yeast and pulp it should be pretty good. For the user asking about Kalkandom, I found it at the Asian supermarket labelled as lump sugar. Thanks.
ReplyDeleteRipe mangoes? U mean Yellow Mangoes? Not Kairi right?
ReplyDeleteYes yellow mangoes :)
DeleteLove your wine recipes. They turn out perfect. Thank you so much. My request is for apple wine recipe.
ReplyDeleteRegards
Arlene
Hi! I would like to ask if I will mix it everyday for 21days? or after 21days I will mix it?
ReplyDeletehi sawpna, i did the mango receipe today but I could only fill about 2 litres of water for the 1kg mango and 1kg sugar. could i change the vessel to a bigger one tomorrow and pour the contents to the new jar ? will this affect the process or damage the wine?
ReplyDeletei mean after changing to the new vessel can i add the 2 litre more water to the same?
ReplyDeleteYeast used here is dry yeast or active yeast?
ReplyDeleteHi swapna
ReplyDeleteI am trying my first batch .should I add rock sugar as solid or powdered or in dissolved form?
Regards
Hi swapna
ReplyDeleteIn which form should I add rock sugar?
Powdered or solid form .
Waiting for ur reply.
Hi swapna, will the mango wine mature in peak summer in 10 days. Almost 42° in delhi
DeleteHi swapna, will the mango wine mature in peak summer in 10 days. Almost 42° in delhi
DeleteHi Swapna, Thank you for this easy recipe.
ReplyDeleteI made it once in 2014 and even though my proportions were bit off ( 3/4th kg sugar for 1.5 - 2 ltr water and 750 gms of cut mango) it turned out strong but a beautiful color and still gorgeous in taste. I had to serve it in small portions though >_< coz of the immediate kick people would get. Haha!
I've put a 2nd trial for 3 ltrs today, 2017; with a bit more accurate portions (I think I added few extra mango pieces just in case ;) ) and will wait to see how it turns out... Ive also kept a 500 mls seperate and added a cinnamon stick to it. Something tells me it will infuse well with the mango and the flavour profile will match. But lets see! Now for a wait of 42 days... Thanks once again!
Dear Swapna
ReplyDeleteIt is day 8 of the first 21 days of the mango wine recipe. And I find the taste getting sour by the day. I suspect that the mangoes I made them with were sweet and sour in the first place. Is there anyway I can prevent the souring, by adding sugar now?
Shilpa
Hi Shilpa, sorry for the delay in replying as I was on vacation. Hope your wine turned out good. if you feel the wine is sour, you can add more sugar.
Delete