Hi, just joined the group!

How about starting with the general steps for making mango wine. I would be particularly interested in how to collect the maximum amount of mango meat from that darn pit. Do you ferment the pulp or press the juice out? ...or maybe press the juice then toss the pulp back into the fermenter???

Regards,

Casey

Yes! Tell us more! I have made Peach Mango wine from fruit, and now have my first Mango wine. It was kind of too dry, so after bottling I figured out it needed a tablespoon of sugar to make it better.

So this is exciting to have an expert or at least an experienced person doing Mango wine.

I don't make mead, so can't help there.

I have made Pumpkin, Cranberry, Peach Mango, Mango, Apple, Blueberry and Strawberry. The first four were WAY to dry, and not sweet enough. The Apple, I got better. The blueberry is very good. The strawberry is great. Oh, and I'm working on Elderberry and Papaya - first is great but not ready to bottle for months, and the Papaya is so cloudy, I have to do something.

Any of that help? Anyth>> I live in Miami and have been making mango wine for the past 15 years

Not to say you have come to the wrong place as this is a great group. But if you are interested in making Mead you really should visit our sister group, rec.crafts.meadmaking. I routinely visit both and make both. I do know that Mango Mead does come up on that group every now and then. (which technically is Mango Melomel)

After 15 years you really do need to widen your horizons. You must now be considered an expert at Mango wine. You should try your hand at some different wines for variety. Incidentally, I plan on building my retirement home here in south Texas this year and do plan on planting some mango trees. I do see them growing and producing around here. They are a beautiful tree.

Ray

Hey another south Texas wine maker :^). There don't seem to be too many wine makers down around where I am (Corpus Christi area), but surely a lot of beer makers. Corpus has a liquor store that has a lot of beer making supplies with a smattering of wine supplies also. You should definitely look for a source of wild Mustangs grapes. The vines already have green fruit on them. I had 5 gallons started last year, was about 6 months along with before a fatal accident with a cracked carboy... It was tasting very good too. Oh well, going to make 10 gallons this year to make up for it. I was using the traditional recipe off Jack K's site, using natural yeasts. I was brand new, and I know more now so will probably either try another batch wild and one with commercial yeast, or just use commercial all around. Have not decided yet. I also made a couple of gallons of yellow prickly pear, and a gallon of mead, all in the bottle. Last year the heat was no problem as I was in fermentation with it all, but now with it all bottled I need to come up with a better storage solution before it really heats up. Thinking about an external thermostat on an upright freezer that is sitting unused at the moment.

Quixote

Yes, the Houston area. I have tried the wild mustang grapes several times but was never satisfied. Also, it is the only fruit I have ever run into that I have an alergy to. I get what looks like acid burns where every they touch me. They do make excelent jelly.

You might check in with the San Antonio Regional Wine Guild.

They do have memebers all over the state.

Ray

Yep, Mustangs are very acidic, never handle them without rubber gloves. It is not just your sensitivity. I agree with the jelly, also. I was very pleased with the results, as far as they went, and I have an overgrown lot next door with a very old vine. They are tedious to pick because the clusters are so small, if you can call them clusters. Will check out the guild. Thanks...

Quixote