My girlfriend is a big fan of moths and mango juice. Coincedently moths love mangos. Enough reason for me to make a sweet mango wine. 
I'll be step feeding the must until it's dry, then fortify it with vodka 2,5% ABV higher and lastly backsweeten with sugar and mango concentrate. What I want to create is something inbetween a sagiko mango juice drink and a berenzen liqour. I hope to get some input from people who have experience with mango.
My recipe:
10 liters concentrated mango juice
50gr. of raisins
4x 595gr. sugar (each step)
1l vodka (45%)
Total sugar content: 3520gr of which 2650 fermented~ leaving ~87gr\l residual.
Above estimations are corrected with mango-juice or vodka to taste.
I'll be step feeding the must until it's dry, then fortify it with vodka 2,5% ABV higher and lastly backsweeten with sugar and mango concentrate. What I want to create is something inbetween a sagiko mango juice drink and a berenzen liqour. I hope to get some input from people who have experience with mango. My recipe:
10 liters concentrated mango juice
50gr. of raisins
4x 595gr. sugar (each step)
1l vodka (45%)
Total sugar content: 3520gr of which 2650 fermented~ leaving ~87gr\l residual.
Above estimations are corrected with mango-juice or vodka to taste.
