Mango wine Processing

In a huge mango harvesting season we have to fight often with more then 1 ton of Mango a day, which are broken and cannot be sold as fruits anymore. It needs then a method of conservation. It is not possible to cook them all at one day and sterilize them in glasses. The investment would be around 200.000 USD to make it. And this is not double, because the machine would get used then only maybe 30 days a year.

Out of this we use the alcoholic fermentation. To be safe with the strong baketerials in the tropics, we go for an alcoholic contend for more then 16 %. The scientists said, that 15 % is absolutely enough to be safe.

Also body emulsions often are conserved with alcohol, but only with 12 % alcohol.

The traditional Process of wine making in Europe

The old process of making wine in Europe was a manual process. The grapes have been harvested and washed. Then the people walked barefoot on the grapes to press out the juice. The wine came in Containers and were closed, that only the air could go out and nothing could enter. After 8 weeks the fermentation was done and the wine was filtered with a cloth and then given to the barrels. After a few month the wine could be bottled. Everything was done by hand.

Our Process of making the Mango Wine

We followed the traditional process. The fallen down mango we collect them all. With this process already we interrupt the replication of the insects. They cannot bread their eggs in the mangos anymore. Out of this, we get much less worms in the next season. After we started this, nobody work with insecticides in the Mango Forest in Silimalombu anymore. Now we have pure organic mangos. And the people don´t get the health risks of spraying the chemicals with no protection to the huge Mango trees with high pressure pumps.

The Mangos are getting washed then in Water of the Lake Toba. Since 2016 the Lake, we assume,  is permanently illegally  treated with Polyaluminium Chloride (PAC)  to reduce the phosphates and Nitrates in the Lake to keep the PH at a neutral level. A side effect of this, that with this also there are no or nearly no Escherichia coli bacterial anymore.

Even the Escherichia coli bacterial die by an alcoholic concentration of more then 12 %.

After cleaning the Mango we squeeze out the juice in a stainless steel drum with the 18/10 quality from an old washing machine. We make this with rubber boots , we directly bought them for this usage. With pure feet is not possible to open the Mango with the seeds.

Then we fill the juice in recycled chemical drums, where before only has been sodium lauryl ether sulfate inside, which is also used in toothpaste. The drums after we take out the rest of the chemical to use it for cleaning our dishes we clean the drum in the lake.

To get the right yeast fermentation we add no baking yeast and sugar to the juice, that the alcoholic fermentation can start instantly. With this we only get Ethanol and no Methyl alcohol. And the alcohol contend is getting in two weeks already more then 12 %. After 2 or 3 days we open the drums and test if the juice has enough sugar, that the alcohol is getting more high then 16 %. for this we have a tester to show this.

After 1 and two weeks we check again the drums and if still is getting something wrong, then the juice is getting vinegar. Which is then also one of our products.

After 6 month the wine or the vinegar is then ready for filtering. For this we also make it in the traditional way. We filter it with a cloth. This take around 5 days, until one drum is filtered.

We give the wine back to clean drum and let it clear up for at least for one month. Then we fill the wine in recycled beer bottles, which are waste from the hotels in Tuktuk. We give the old bottles in bags for 3 days to the lake and then we wash them at the beach with sand and water. We don use any chemicals or detergents for the process.

We dry the bottles then in the strong sunlight. After this we can directly fill the wine with a small pipe directly from the drum. The bottles are getting closed with bottle caps. With this the bottles are sealed for 30 years and more. The sealant is foamed Polyethylen, which is totally safe for the alcohol and for the acid of the wine or vinegar. There is no reason, to give less then 30 years expiry date for the final product.

Same like Port wine or Sherry or other sweet wines with more then 17 % can stay for 100 years and more. And even getting better and better and better as older they are.

The strong alcohol make the the wine safe for nearly and endless time, if the bottles are getting stored dry and dark.

There is in our view no hygienic risk anymore, what can happen in our production. For this also we can show you our process in our HACCP Concept, what we follow. And out of the HACCP we are always happy if somebody show us a more efficient and more safe procedure to process the Vinegar and the wine.

We are following all of this to offer you a totally safe toilet cleaner, where you can be sure, you not import any sickness to your toilet. The wine and the vinegar are so safe produced, that the whole world would drink it. But in Indonesia, we have to say to you: Don´t drink it! It is only for the toilet. And we are proud to offer the most expensive toilet cleaner of the world