Saturday, 3 November 2012

Homemade Mango Wine Recipe / Manga Wine


Manga Wine Recipe

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..... 
Kerala Manga Wine

Homemade Mango Wine Recipe / Manga Wine
Cooking time – 10 minutes
Homemade Wine Recipe 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.
Manga Wine


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57 comments:

  1. Nupur3 November 2012 at 01:26

    I love the props you have used.. Simple recipe, but am sure would be refreshing.

    ReplyDelete
  2. My Kitchen Antics4 November 2012 at 03:47

    Swapna what is the sugar measurement? Kilo or spoon? Sorry am such an amateur at this wine making business I have no clue:-(

    ReplyDelete
    Replies
    1. Swapna4 November 2012 at 08:10

      Nisha it's kilo, just edited the post... Thanks for pointing it to me dear :)....

      Delete
  3. My Kitchen Antics4 November 2012 at 03:47

    Swapna what is the sugar measurement? Kilo or spoon? Sorry am such an amateur at this wine making business I have no clue:-(

    ReplyDelete
  4. Priya Suresh4 November 2012 at 17:28

    Woww, you rock, mango wine am hearing for the frist time..

    ReplyDelete
  5. Unknown28 October 2013 at 15:47

    Thanks for this recipe swapna..came across this post while googling wine recipe and mango wine caught my attention..
    Just 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?

    ReplyDelete
    Replies
    1. Swapna28 October 2013 at 21:47

      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 :)

      Delete
  6. Unknown28 October 2013 at 15:57

    thanks for this wonderful recipe. Do you think it would be possible to subsitute mango pulp instead of real mangoes? If yes, in what quantity?

    ReplyDelete
  7. ndaynaj24 January 2014 at 18:34

    hello 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

    ReplyDelete
  8. Gita Madhu22 March 2014 at 05:01

    It is very sour-is there any way I can overcome this at this late stage-it is already bottled?

    ReplyDelete
    Replies
    1. Swapna22 March 2014 at 11:04

      Hi 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

      Delete
    2. Gita Madhu25 March 2014 at 08:46

      I 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.

      Delete
    3. Swapna25 March 2014 at 10:38

      Yes Gita you can add more sugar and rebottle the wine. Let me know how it turns out

      Delete
  9. augustine s. g.13 April 2014 at 12:01

    Hi. 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.

    ReplyDelete
  10. bajanwineo18 May 2014 at 16:38

    Hi 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?

    Thank you

    ReplyDelete
  11. bajanwineo18 May 2014 at 16:40

    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?

    ReplyDelete
    Replies
    1. Swapna11 June 2014 at 21:14

      Yes it will mature and wine can be kept for years if stored properly!

      Delete
  12. Unknown23 June 2014 at 11:59

    Hello! :) I put down a simple version of this 2 weeks back, will be interesting to see how it goes. Thanks for the inspiration! :)

    ReplyDelete
  13. Unknown6 January 2016 at 21:41

    For 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

    ReplyDelete
    Replies
    1. Swapna10 January 2016 at 13:40

      Yes you can use thorth mundu or cotton cloth too

      Delete
  14. Unknown6 January 2016 at 21:42

    Can we store filtered wine in the bottles ?

    ReplyDelete
  15. dJ30 January 2016 at 19:10

    Hi Swapna,

    Thanks 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

    ReplyDelete
    Replies
    1. Swapna5 February 2016 at 22:06

      Hi Dileesh,
      Wine will have a fermented smell.
      Kalkandam will give the wine a very nice taste. After 21 days wine will settle and age to perfection.

      Delete
  16. Marilyn13 March 2016 at 16:54

    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?

    ReplyDelete
    Replies
    1. Swapna14 March 2016 at 22:43

      You 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 :)

      Delete
  17. Wendy19 March 2016 at 11:10

    Hi Swapna
    I'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

    ReplyDelete
  18. Wendy19 March 2016 at 11:16

    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.

    ReplyDelete
  19. arlenepingale20 May 2016 at 14:07

    Ripe mangoes? U mean Yellow Mangoes? Not Kairi right?

    ReplyDelete
  20. arlenepingale23 May 2016 at 04:46

    Love your wine recipes. They turn out perfect. Thank you so much. My request is for apple wine recipe.

    Regards
    Arlene

    ReplyDelete
  21. Unknown15 September 2016 at 18:47

    Hi! I would like to ask if I will mix it everyday for 21days? or after 21days I will mix it?

    ReplyDelete
  22. Unknown15 May 2017 at 19:20

    hi 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?

    ReplyDelete
  23. Unknown15 May 2017 at 19:22

    i mean after changing to the new vessel can i add the 2 litre more water to the same?

    ReplyDelete
  24. Unknown4 June 2017 at 13:32

    Yeast used here is dry yeast or active yeast?

    ReplyDelete
  25. Unknown7 June 2017 at 08:56

    Hi swapna
    I am trying my first batch .should I add rock sugar as solid or powdered or in dissolved form?
    Regards

    ReplyDelete
  26. Unknown7 June 2017 at 08:57

    Hi swapna
    In which form should I add rock sugar?
    Powdered or solid form .
    Waiting for ur reply.

    ReplyDelete
    Replies
    1. Unknown9 June 2017 at 14:58

      Hi swapna, will the mango wine mature in peak summer in 10 days. Almost 42° in delhi

      Delete
    2. Unknown9 June 2017 at 14:58

      Hi swapna, will the mango wine mature in peak summer in 10 days. Almost 42° in delhi

      Delete
  27. Karren Simon24 August 2017 at 23:51

    Hi Swapna, Thank you for this easy recipe.
    I 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!

    ReplyDelete
  28. Unknown14 July 2018 at 18:16

    Dear Swapna
    It 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

    ReplyDelete
    Replies
    1. Swapna31 August 2018 at 20:04

      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
  29. Unknown8 March 2020 at 08:22

    Hi there,
    after the 42 days and bottled one batch it has come out like vinegar....what should I do?
    My Partner is a chef and suggested more sugar. If so how much per 750ml bottle?
    We live in Far North Queensland in very hot weather but have cold room if needed.
    CHEERS
    Viki & Chef Andy

    ReplyDelete
    Replies
    1. Swapna17 March 2020 at 15:34

      Hi,I am so sorry to tell you if the wine came out like vinegar you have definetely not followed the recipe or tips as it is... you must have used wet utensils or something else.... once it is like vinegar you can only use it in cooking or discard it, you cannot consume it as wine.... anyways try adding little bit of sugar in one bottle and see how it is... Better luck next time dear!

      Delete
  30. Namrata18 June 2020 at 12:09

    After 21 days when we keep the liquid again after straining the pulp for 21 days..do we have to cover the jar airtight?

    ReplyDelete
    Replies
    1. Swapna18 June 2020 at 18:42

      Not airtight, keep the lid slightly loose.

      Delete
  31. Amod28 June 2020 at 15:06

    Can I use palm jaggery instead of palm suger....

    ReplyDelete
  32. Manu12 September 2020 at 17:34

    Hi Swapna,

    It came out nice - beautiful color, nice smell. I feel it’s sweeter than what I want. Is there anything we can do no to reduce sweetness

    ReplyDelete
    Replies
    1. Swapna13 September 2020 at 17:01

      Hi Manu,
      Glad to hear it came out well. Sweetness will reduce with aging.. but if you want to have it immediately add some boiled and cooled water to just one bottle and keep the rest of the wine for aging :)... or else you can make another batch with less sugar and later mix both wines...

      Delete
  33. Manu12 September 2020 at 17:36

    Hey Swapna

    It came out well. But slightly sweeter. How to reduce the sweetness?

    ReplyDelete
  34. Blackcat writer11 June 2021 at 10:34

    So I bottled it in a bharani on june 7 ,but it couldnt take 4 litres..so i went with what i filled. The mangoes are at the top.. should i remove some of it..how much room to leave at the top. Also i felt it was a teeny bit sour so added some sugar today.. any auggestions pl

    ReplyDelete
  35. Blackcat writer11 June 2021 at 10:38

    Hi swapna.. i bottled the wine on june 7 but the bharani couldnt fill 4 litres so a little left over. The mangoes are near the brim. Should i remove some of it. How much room should i leave at the top pl. I also felt today that it was a teeny bit sour so i added some sugar.. any advice.. am closing the bharani loosely...Or should i just cover with a cloth.

    ReplyDelete
    Replies
    1. Swapna13 June 2021 at 17:45

      I am sorry for replying late..
      You have to leave one fourth room at the top of the wine bottle... If your bottle is small please divide the mixture in to two bottes... This wine become sweeter after adding kalkandam, so please wait until the wine is fermented and add more sugar later if necessary....

      Delete
    2. Blackcat writer22 June 2021 at 09:01

      Thanks a lot. Ants attacked the bharani and so i had to filter the wine earlier.anyway smells highly fermented. Have added kalkandam and i hope for the best now

      Delete
  36. James16 June 2021 at 22:14

    Hi swapna, thanks for the recipe, I'm trying for the first time. After all the processes are complete and the wine is ready should I store in corked airtight bottles, or Mason jars?
    And should I keep it refrigerated or just at room temperature?
    Thanks

    ReplyDelete
    Replies
    1. Swapna18 June 2021 at 00:04

      Hi, You can store wine in any glass bottles, if you are using corked bottles leave one fouth of the bottle empty. If you like to have cold wine you can refrigerate it otherwise just keep it at room temperature. Do let me know how your wine turns out :)

      Delete
    2. James30 July 2021 at 12:47

      Finally finished my first batch. I absolutely love it. I added a little pineapple with the mango in the first step and I think maybe too much sugar for the second fermentation because it's a little too sweet, but still tastes great. Good and strong too, having fun sampling it 😂. I'm going to start on another batch asap.
      Thanks so much for the recipe and the extra advice. I will recommend to all my friends.

      Delete
  37. Mike18 January 2022 at 09:38

    hi Swapna,

    great blog will give it a try.
    couple of questions:
    1. most of the recipes call for stirring, doesn't that harm, I brew beer and we actually put airlock for limiting contact with oxygen and any likelihood to convert to vinegar or contamination. will these recipe work if I put in jar with Tight lid and airlock and give a slight shake instead of stirring?
    2. most bakers yeast will die around 8/9% alcohol, so r these recipes going around that alcohol levels?

    cheers!!

    ReplyDelete

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