Recipe for mango wine (from dried mangos)

Match weight to weight of fruit.

Stephen SG

I have never made it but C.J.J. Berry suggests that you use as recipe for fresh fruit but substitue dried fruit at 1 to 4.

Be careful as most dried fruit are loaded with sulfites as preservatives and consequently can be very difficult to ferment.

Ray

Harry,

Ray is correct. Use a rough 1 to 4 conversion for dried fruit. To be exact, one needs to fine-tune the ratio for each fruit, but 1:4 works close enough. Also, as Ray said, be especially aware of any preservatives used in the fruit. If it says, "sorbic acid," forget it. You will never get the necessary fermentation. But "ascorbic acid" is okay....

Jack Keller, The Winemaking Home Page