Sparkling Mango Wine - Homebrew

[@hendrikkroes6486]

Cheers mate, how much sugar did you end up using when bottling to carbonate? I can't for the life of me find a reliable online calculator for wine. Thanks in advance

[@Ibodnano]

Always take the hydrometer reading BEFORE adding brewing yeast

[@DH-wq6np]

It really doesn't matter

[@michaelkrausee]

Why won't you add Citric acid into the wine as an "Acid blend" it really improves the character found in wine.... The Harshness/Brightness and sourness is needed in all wines.... As it gives a sting on the tounge when drunk. And add A Bag of Black Tea as Tannin for the wine boil it in hot water and add it to the wine for mouthfeel......

[@barefootchef9917]

I've just started adding acid blend and tea bags to my later wines it was hard to source acid blend here. They definitely add a bit more body and sour notes to the wine. Check out my pumpkin wine recipe 😁

[@danasherrod2648]

@@barefootchef9917 why was it hard to add the acid blend and black tea for the tanning?🤔 Just add it that's all🤷

[@barefootchef9917]

@@danasherrod2648 I meant it's hard to find acid blend and tannin where I am

[@myshinobi1987]

​@@danasherrod2648 he literally said "hard to source"...not "hard to add".

[@Ibodnano]

did you say that tea bag/citric acid should be added to ALL fruit wine recipes?

[@myshinobi1987]

If I wanted to make x4 the recipe, would I also have to multiply the amount of yeast by 4? I have this exact same Lalvin champagne yeast sachet in my fridge but the guy in the brew shop said it can make 23 litres of 4-5% alcohol ginger beer if I used 1kg of dextrose.

[@barefootchef9917]

No the amount of yeast you add will multiply anyway. The 5g is a minimum really. So for a bigger batch you can still use 5g sachet. The yeast doesn't really keep too well so if you are using a bigger 10g sachet add it all anyway it will just speed up the start of fermentation.

[@adityakailash8391]

Can I use dry instant bread yeast for this wine

[@barefootchef9917]

Yes but you world expect to get a little less alcohol using bread yeast

[@ORIGINALJRL]

Did you add any more sugar before bottling to have more carbonation? Or does it stay carbonated after fermentation is done?

[@barefootchef9917]

With this I just bottled slightly before terminal gravity was reached at 1.000 to allow for carbonation but you need to be very accurate with your reading. It's probably better to let the fermentation finish completely and then add a specific amount of sugar to carbonate.

[@myshinobi1987]

​​@@barefootchef9917 is it advisable to use those carbonation sugar drops that come in a packet? I think you use one for ever 375ml of liquid. Or would you use a specific calculator?m

[@barefootchef9917]

@@myshinobi1987 yes drops are fine but check the instructions (there's different sizes) and use the correct size bottles. Otherwise use a sugar Calculator and add the correct amount.

[@myshinobi1987]

Does it turn out sweet? I think I'd prefer a sweet mango wine than a dry one.

[@hendrikkroes6486]

You can always backsweeten wine but have to add a stabilizer if you plan on aging or you'll reactivate whatever yeast is left and they'll multiply and affect the taste

[@RaviTomar__]

This video was made with some love ❤...thanks for the effort 👌...how can the alcohol content be boosted in this recipe ?

[@barefootchef9917]

Thanks. You just increase the amount of sugar used but you will need special yeasts to get higher alcohol.

[@RaviTomar__]

@@barefootchef9917 but increasing sugar will make it taste more sweet right

[@barefootchef9917]

No as long as the yeast is able to covert the sugar to alcohol it won't taste sweet. The problem is most yeasts can only ferment up to around 10% then they die out leaving the drink sweet. You need a special yeast that can ferment higher. There are a few available look for specific wine yeasts or turbo yeast

[@RaviTomar__]

@@barefootchef9917 thank you so much...

[@myshinobi1987]

Lol

[@arijitgaming3604]

If I add instant dry yeast how much alcohol cent should be

[@barefootchef9917]

You should get somewhere between 6-8% ABV but its difficult to tell without testing the wine with a hydrometer. Fleischman's bread yeast is a brand which can tolerate high alcohol content apparently but i haven't used it myself. You might need to add more yeast after the first fermentation stops to get it to ferment again (Don't add too much yeast) . Just give it a try I'm sure it will turn out fine. 😁

[@arijitgaming3604]

@@barefootchef9917 I'm thinking abt same things.thnk u

[@TamilArasan-1103]

any other way ,because i dont have yeast ,without yeast can we make this?

[@barefootchef9917]

You can make your own yeast. Although the results can be somewhat inconsistent. It's in the video here. kzbin.info/www/bejne/g3nJomeYoN2GqMk

[@TamilArasan-1103]

@@barefootchef9917 k thanks bro

[@sathishwarrior4022]

Can we add brown sugar or sugarcane juice?

[@barefootchef9917]

Yes both can be used to substitute the sugar in the recipe.

[@Dave_en]

Feel free to substitute ingredients in the recipe once you know the basic principles. Sugarcane juice might not work but I'm sure about brown sugar.

[@Utkarsh_dubey.]

Plz mention the quantity, How much do we need to take the material ....

[@barefootchef9917]

Check the description all the quantities are there. Cheers

[@Nursevivian6]

What if I don't have an airlock

[@barefootchef9917]

Make one!! kzbin.info/www/bejne/pJmucqKigcqWerc

[@skn2625]

Kya isko garm karne ki zarurat hoti hai

[@barefootchef9917]

No it doesn't need to be heated

[@miguelsoledad6514]

what equipment is used for bottling and where can i buy it?

[@barefootchef9917]

I'm using a siphon for homebrew ( search for this in online stores). But you can just use a plastic hose and use gravity.

[@Dave_en]

Just buy an aqarium air pipe 1.5m in length and siphon off the clear wine just over the sediments. No need to buy expensive equipment to enjoy your homemade wine. The final result will be same irrespective of apparatus used.

[@toxi_14]

✨✨

[@KinkyKokonuts]

What makes it carbonated? The mangoes? I make grape wine almost the same way and it does not come out carbonated

[@barefootchef9917]

It's because it's bottled before the fermentation is finished and a little sugar is added again. It causes a second fermentation in the bottle which adds carbon dioxide. You can do the same with grape wine if you don't let the fermentation completely finish before bottling.