Mango, Orange and Pineapple Carton Juice Wine Recipe

Mango, Orange and Pineapple Carton Juice Wine Recipe

This carton Orange, Mango and Pineapple Wine Recipe is so easy to make as it is just using juice from the tetra pack cartons that you can buy in a supermarket.

This makes an amazingly tropical white wine full of delicious fruit flavours, with the mango and pineapple shining through, and a gentle acidity and light sweetness, balanced by the acidity and a good body.

Serve Chilled

Next time you are at the supermarket, find the cartons of juice, you don't need to buy them from the refrigerator section, the ones near the lemonade / cola aisle will be perfect - just check the ingredients to make sure they don't contain a "preservative", as this will stop it from fermenting.

Most cartons of juice are pasteurised so will be perfect. You need 1 carton of pineapple juice, 1 carton of orange juice and 3 cartons of Mango Juice Drink.

The Mango Juice Drink isn't all mango juice, usually it has been mixed with apple juice to make a drink rather than an actual juice.

Ingredients:-

1 Litre Carton Pineapple Juice
1 Litre Carton Orange Juice
2.5 Litre Carton Mango Juice Drink
675g sugar - 50% Supermarket (granulated) sugar and 50% Brewing Sugar
1 tsp All purpose white wine yeast
1 tsp Yeast Nutrient
2 tsp Pectic Enzyme
1 tsp Tannin
Fermentation Stopper
1 Crushed Campden Tablet
Finings

Scroll down to see what equipment we'll need.

Equipment:-

(We have a fruit wine starter kit if needed for £25)
Brewing Bucket
Demi-John with Air-Lock
Siphon
Steriliser
Hydrometer
Thermometer
Bottles
Corks
Corker

Scroll down to see how to make this recipe.

Method:-

1 - Pour the sugar into the brewing bucket, then pour on the cartons of juice and stir.

2 - Stir in the Pectic Enzyme, Tannin and Yeast Nutrient.

3 - Leave at room temperature until the liquid reaches 18-22°C

4 - Check the gravity with a hydrometer and make a note of the reading

5 - Pitch the yeast.

6 - Loosely put the lid on and put it into a warm cupboard (20°C) for 7 days

7 - Siphon the wine into a sterilised Demi-John & pop in the airlock.

8 - Put this back into your warm place (20°C) until no more bubbles pass through the airlock. Approx 2-4 weeks. Don't rush this step even if it finishes earlier.

9 - Once fermentation is complete, check with a hydrometer it should be below be below 1.000. Ideally around 0.996. If it is not this low, then put it back in the warm place for another week and test again.

10 - Rack off into a clean sterilised Demi-John being careful not to disturb the sediment in the first demi-john.

11 - Add the fermentation stopper to the wine (as per the instructions on the packet). Add 1 Crushed Campden Tablet. Now replace the airlock.

12 - Swirl the wine around in the demi-john. You will notice lots of bubbles and gas being released. This is trapped CO2. This needs to be removed to aid the clearing process.

13 - Swirl the wine around in the demi-john 3 more times, swirling for 30 seconds and then leaving to settle for 10 minutes in between swirlings.

14 - Put the demi-john somewhere cool for 2 days (preferably below 18°C) to allow the Fermentation Stopper to kill any remaining yeast - swirling 3 times daily.

15 - After 2 days, add the Finings (as per the instructions on the packet), then put the demi-john somewhere cool and where it won’t be disturbed for 2 weeks (preferably below 18°C) to allow the wine to clear.

16 - Once clear, take the final hydrometer reading. This will tell you the ABV % of your finished wine.

17 - Bottle and ideally leave for 3 months for its full flavour potential to be reached.