"Do you have a recipe for mangosteen wine?" Gordon Black, location unknown
Mangosteen (Garcinia mangostana) is considered by many to be one of the best tasting fruit there is, period. For this reason, the mangosteen is often called "Queen of tropical fruit." A native of Thailand and the Asian tropics, the fruit have a hard rind and segmented, sweet, juicy pulp. I have been unable to obtain the fuit in Texas, so I made my mangosteen wine from "Mystic Zotics" mangosteen juice from Thailand. It is one of the best white wines I have ever made.
The recipe below initially makes a little more than a gallon. After primary fermentation, I transferred the wine to a 4-liter jug. When I racked the first time, I racked the wine into a standard U.S. gallon jug.
Combine bottles of juice in primary and add sugar. Stir very well to dissolve. Add acid blend, pectic enzyme, yeast nutrient and tannin, stirring well. Cover primary and set aside for 10-12 hours. Add activated yeast and recover primary. Stir daily until vigorous fermentation subsides. Transfer to secondary and affix airlock. Rack after 45 days, top up and reattach airlock. Rack every 60 days until not even a light dusting of sediment forms between rackings.. Stabilize and set aside 4 months. Dissolve 1 crushed Campden tablet in ½ cup of wine and stir into secondary. Reattach airlock and wait 2 days before bottling. This wine is ready to frink immediately. [Author's own recipe.]
My thanks to Gordon Black for this request.