Hey Guys and Gals! A tropical white wine from pineapple and mango. Makes one gallon.
Ingredients
Step 1
2 lb pineapple, peeled, cored and chopped
2 lb ripe mango flesh, chopped
2.25 lb sugar
1 gallon water
1 tsp acid blend
1 tsp yeast nutrient
1 tsp pectic enzyme
1 Campden tablet, crushed
Step 2
1 pack white wine yeast
Directions
1. Put the fruit in a straining bag in the primary fermenter and mash it.
2. Dissolve the sugar in hot water and pour over the fruit. Cool, then add everything except the yeast. Wait 24 hours.
3. Hydrate the yeast in 4 oz of warm water for 15 minutes, add it, take a hydrometer reading and fit an airlock.
4. Ferment on the pulp 5 to 7 days, stirring daily.
5. Remove the bag. Siphon into a secondary carboy and let it finish, weeks to months.
6. Rack every two to three months until clear. Mango takes its time. Sweeten to taste once it is still.
7. Bottle and age 6 to 12 months.