MANGO WINE

Ingredient:
1. Mango 3 kg
2. Sugar 800 gram
3. Water 4 liter
4. Lime 1 pc
5. Yeast 1 teaspoon
6. Pectic enzyme 7 grams

Making wort:
1. Wash 3 kg mango and cut into big chunk.
2. Boiled 4-liter water.
3. Add mango slices into the boiled water.
4. Add 800-gram sugar into the boiled water.
5. Turn off stove and let rest until achieved room temperature with lid on.

Yeast pitching:
1. When wort cooldown to room temperature, transfer wort into fermenter
2. Add 7 gram of pectic enzyme and let rest for 1 hour.
3. While waiting check initial OG (take note)
4. After 1 hour, pitch 1 teaspoon of yeast.
5. Make sure the lid tightly close.
Fermentation process:
1. After 24 hours mango slices will start to float and small bubble produced, start of the
fermentation.
2. After fermentation start, shake fermenter twice a day.
3. After 4 days move the liquid only into another fermenter tank
4. After 10 days in the new fermenter, recheck the final OG (take note).
a. Alcohol content(initial OG-final OG)/7.5+0.5= NN% alc/vol
b. Measure the alcohol content.
Bottling the wine:
1. Bottle the wine, add 8 gram per liter wine.
a. 1L bottle  8 grams
b. 500 mL bottle  4 grams
2. Wait for 2-4 weeks for maturation before tasting.