Macho Mango Wine

Mango season is here

All types of mangoes, starch, Doo-douse, Julie, calabash, 

cutlass, long ,  You name it , We have it in Trinidad & Tobago

The mango is a juicy stone fruit  consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. The mango is native to South and Asia, or from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. The centre of diversity  is in India. It is the national fruit of India, Pakistan, and the Philippines, and the national tree of Bangladesh. It has been introduced in the Caribbean by indentured labourers

Make Mango wine

                                             Just get

                                                                                                                                         

 3-4 lbs fresh mango  2 1/2 lbs finely granulated sugar 
7 1/4 pts water 
1 1/2 tsp acid blend 
1/2 tsp pectic enzyme 
1 tsp yeast nutrient 
1/4 tsp tannin 
Wine yeast

Method: 

Bring water to a rolling boil,

·         Peel mangoes and remove the flesh from the see

·       Slice and dice the flesh. Pour diced flesh in nylon straining bag, tie bag and put in bucket,

·       pour in the water, mash the flesh with your hands or a sterilised potato masher.

·       . Add acid blend, tannin and yeast nutrient. 

·       Cover and allow to cool to room temperature.

·       Add pectic enzyme, cover bucket and set aside for 12 hours. 

·       Add yeast and recover the primary.

·        Squeeze bag two to three times daily for ten days.

·       Drip drain bag, squeeze gently to extract extra juice and discard pulp .

·       Allow wine to settle overnight, and then strain into fermenting vessel.

·        Top up and fit airlock.

·       Stabilise by placing in a cool place where it will not be disturbed.

·         Strain again after 30 days and again every two months for six months.

·         Stabilise, sweeten to taste, wait ten days, and strain into bottles.

 Age this wine a year before drinking.

 Serve chilled or over ice.


Alcohol Sales to person's under the age of 18 years is an offense in Trinidad & Tobago

Wine from the fence

Sipping smooth taste of Hibiscus wine

Before the invention of wire and concrete fences , the hibiscus branches were planted into the ground on the land boundary or roadside. The shoots from these branches were trimmed into the shape of a wall. This did not only gave the appearance of a green wall it did in fact formed a barrier because of the close growth of branches. The hibiscus wall also bears flowers, the flowers can be collected and made into wine

Hibiscus Flower Wine 

It’s easy to make

Get the Ingredients it’s all local
1-2 oz dried hibiscus flowers 
2 1/2 lbs sugar 
7 pt water 
1 1/2 tsp acid blend 
1 tsp yeast nutrient 
1 pkg yeast 

Method: 
-Boil the water and sugar, stirring occasionally until sugar is dissolved.

·        Place hibiscus flowers into a cotton cloth tied over a container, with the centre of the cloth over the centre of the container in a basin shape.

·        Pour boiling sugar water over flowers add the acid blend  and stir in all ingredients except the yeast.

·        Cover until water cools to room temperature.

·        Squeeze flowers to extract maximum flavour and then discard flowers .

·        Add activated yeast, and stir.

·        Strain into fermenting vessel, top up with water and fit airlock.

·        Stabilise by placing in a cool place where it will not be disturbed.

·        Ferment 30 days then strain into clean fermenting vessel, Refit airlock

·        Strain again after additional 30 days.

·        Fill into clean sterilize bottle.

Serve with ice

Have you ever tasted it, taste it you might like it 


Alcohol Sales to person's under the age of 18 years is an offense in Trinidad & Tobago

Pommecythere wine

A Rural Christmas Gift

Great tasting wines

Taste the Pommecythere

In the rural areas fruits are in abundance, the population is united in agricultural pursuits.

In the festive time they display their skills to create Wines at cheap prices.

Pommecythere Wine a favorite
Easy to Make

Just take

3-4 lbs ripened Pommecythere 

2 1/2 lbs finely granulated sugar 

7 1/4 pts water 

1 1/2 tsp acid blend 

1 tsp yeast nutrient 

Method: 
Peel the pommecythere, cut the flesh away from the seeds, and slice and dice the flesh
Mash the flesh with your hands or a potato masher. Dissolve sugar in boiling water and pour over mashed fruit. Add acid blend, and yeast nutrient. Cover and allow to cool to room temperature.

 strain into fermenting vessel.

 Stabilise by placing in a cool place where it will not be disturbed

Strain  again after 30 days and again every two months for six months Stabilise, sweeten to taste,

 wait ten days, and  into bottles. 

Then add  ice and drink

Alcohol Sales to person's under the age of 18 years is an offense in Trinidad & Tobago