Does anyone have a recipe for mango wine that is made from dried
mangos? I have no idea if you can take one of Jack's recipes for
fresh mangos and convert it somehow...?

Thanks in advance,
Harry

Match weight to weight of fruit.

Stephen SG

"Harry Colquhoun" > wrote in message
om...
| Does anyone have a recipe for mango wine that is made from dried
| mangos? I have no idea if you can take one of Jack's recipes for
| fresh mangos and convert it somehow...?
|
| Thanks in advance,
| Harry

Match weight to weight of fruit.

Stephen SG

"Harry Colquhoun" > wrote in message
om...
| Does anyone have a recipe for mango wine that is made from dried
| mangos? I have no idea if you can take one of Jack's recipes for
| fresh mangos and convert it somehow...?
|
| Thanks in advance,
| Harry

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 Colquhoun" > wrote in message
om...
> Does anyone have a recipe for mango wine that is made from dried
> mangos? I have no idea if you can take one of Jack's recipes for
> fresh mangos and convert it somehow...?
>
> Thanks in advance,
> Harry

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
http://winemaking.jackkeller.net/

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
http://winemaking.jackkeller.net/