I’m experimenting with mango wine and produced different batches using fresh local mangoes.
My latest batch has little or no smell to it. It basically smells like alcohol and the bouquet is otherwise weak with faint fruit aroma.
- 12L of fresh mango pulp (Mamuang Kaew cultivar)
- 6L of fresh water (reverse osmosis)
- 1800g of white sugar
- 6 tsp bentonite
- 12 tsp pectine enzyme
- 3 tsp campden.
Initial ABV 1.080. Fermentation in controlled environment between 20° and 22° Celsius. Rack after 1 month, rack after another month, clear last cloud with 2 tsp of bentonite. Final ABV 0.990 Wine now 4 months old.
What can I do to increase bouquet in my next attempt?