Hello everyone, I’m Franz Joseph Mendoza a food chemist here at FruttyWine

Factory. And you are now watching my video about Mango wine making. Here in
FruttyWine we make sure that our products are not only tasty, but also safe and
healthy. For our wine, we choose our freshly picked fruits and vegetables grown in
our local farm here in Philippines. Straight from the orchard, our fresh produce are
cleansed very well before undergoing fermentation. You know that fermentation
encourages the growth of good microorganism while preventing the growth of
spoilage-causing bacteria. To demonstrate this process, ill be showing you some
video clips of step by step procedure on making mango wine and the chemical
changes happens on different stages.

Here are the Instructions…

 Pour the mango into the blender.
 Add all the ingredients, except the yeast. 
 Cap it and turn on the blender to incorporate all the ingredients and help
dissolve the sugar.
 Dissolve the yeast in a few tablespoons of water and allow it to activate
for at least 5 minutes.  Pour it into the prepared mango juice.
 Fun Facts!
 Yeast is living, single-celled organisms and is found everywhere. The
scientific name for the active dry yeast, that commercial and home
bakers use, is called Saccharomyces Cerevisiae (sa-krow-mai-suhs 
she-ruh-vi-see-ay) , otherwise known as “sugar-eating fungus.” 
 Fermentation often happens through the work of tiny living things called
yeasts, bacteria, and mold. These living things create substances
called enzymes. The enzymes break down food into chemicals.
 When we add yeast to mango juice, the yeast eats the juice’s sugar
turning it into alcohol and release carbon dioxide gas. Beer is another
drink made through the fermentation caused by yeast.
 On the contrary, many types of microorganisms can cause food
problems. The microorganisms that can cause food-borne illness are
called pathogenic microorganisms. These microorganisms grow best at
room temperatures (60-90°F), but most do not grow well at refrigerator
or freezer temperatures. Pathogenic microorganisms may grow in foods
without any noticeable change in odor, appearance or taste. Spoilage
microorganisms can grow well at temperatures as low as 40°F. When
spoilage microorganisms are present, the food usually looks and/or
smells awful.
 Now let’s continue with Mango Wine making…
 Use a cheese cloth to seal the bottle for fermentation.
 Allow the mango wine to ferment for 4 to 6 weeks at room temperature. 
It'll take longer in cool weather, but watch for when fermentation has
 pretty much stopped and bubbles are no longer moving through the
water lock for 5+ minutes at a time.
 Slowly pour off the mango wine into another jar through cheesecloth or
any sieve, leaving behind any mango pulp.
 Finally, Bottle in the mixture and allow it to age for at least 2 weeks,
preferably longer.
 Well, that’s the end of our presentation. Thank you very much…
Questions may now be entertained.