I live in Miami and have been making mango wine for the past 15 years
or so and as a result, haven't touched commercial wines since.
Mango is a great fruit to make wine from and planning to widen my
knowledge with Mead wine and sharing stories with other winemakers.

"miami-mangowine" wrote in message
ups.com...
I live in Miami and have been making mango wine for the past 15 years
or so and as a result, haven't touched commercial wines since.
Mango is a great fruit to make wine from and planning to widen my
knowledge with Mead wine and sharing stories with other winemakers.

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? Anything you need from the above?
DAve

Casey Wilson wrote:
"miami-mangowine" wrote in message
ups.com...
I live in Miami and have been making mango wine for the past 15 years
or so and as a result, haven't touched commercial wines since.
Mango is a great fruit to make wine from and planning to widen my
knowledge with Mead wine and sharing stories with other winemakers.

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

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

"miami-mangowine" wrote in message
ups.com...
I live in Miami and have been making mango wine for the past 15 years
or so and as a result, haven't touched commercial wines since.
Mango is a great fruit to make wine from and planning to widen my
knowledge with Mead wine and sharing stories with other winemakers.

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

"Ray Calvert" wrote in message
. net...
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

"miami-mangowine" wrote in message
ups.com...
I live in Miami and have been making mango wine for the past 15 years
or so and as a result, haven't touched commercial wines since.
Mango is a great fruit to make wine from and planning to widen my
knowledge with Mead wine and sharing stories with other winemakers.

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.
http://sarwg.jackkeller.net/index.asp

They do have memebers all over the state.

Ray


I know what you mean about not having many winemakers around. It is beer
country. You might
"Quixote" wrote in message
...
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

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

"Ray Calvert" wrote in message
t...
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.
http://sarwg.jackkeller.net/index.asp

They do have memebers all over the state.

Ray


I know what you mean about not having many winemakers around. It is beer
country. You might
"Quixote" wrote in message
...
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