Sparkling Mango Wine - Homebrew

Ingredients Mango 1kg Yeast 5g Sugar depends on fruit but I used (175g) Water 500g Important note for the bottles is that they must be designed to take the pressure of carbonated drinks!! Old soda bottles are good even if plastic. Sanitation Before brewing I sanitised the jar, sieve, jug & bottles etc in a 5 gallon bucket with one teaspoon of household bleach for at least 30 minutes. The amount of sugar depends on the natural sugars occuring in the fruit. Measure the Specific Gravity after you blend the pulp and add sugar to get up to the start gravity of 1.070 - 1.090 (normal finished ABV will be 10-13%). Finish Gravity should be 0.990 (for dry wines) to 1.005 (for sweet wines). I used the ferment calc app to work out how much sugar to add https://barefootrecipe.com/post/mango...