Preparation of scion material The best scion material is obtained from the tips of mature (rounded) shoots with prominent buds (called tip wood) immediately before the August (winter) growth flush. Tip wood is prepared two or three weeks before use by removal of leaves from the scion, leaving 1 cm of petiole (leaf stem) remaining. The graft stick is cut from the mother tree when required and should be about 6-8 cm long. If not used immediately scions can be stored, wrapped in a moist towelette and plastic bag, in a cool, dark position for periods up to seven days. Ref: Terry Muller
We are successful in bringing mango to bloom without chemical. I used eggshell and vinegar and of course OHN. http://www.agribusinessweek.com/make-your-own-ohn/ Ref: Jojie - Philippines
In Vietnam there are 130 varieties of Mangoes and they can manipulate the tree to produce flowering at any time of the year. To induce flowering from the vegetative state to reproductive growth, they water stress and use chemical fertiliser. We stop fertiliser or use just a minor dose of nitrogen to make the roots weaker. If this does not produce results, then we cincture the trunk. Sheryl What stage of plant growth do you cincture? A. After fruiting we promote new growth to get new flushing, then we consider when we want the fruit and from that point we count back to the time we apply this technique and it’s used 6-7 months before we want to have fruit. Sheryl So you cincture the trunk 30cm from the ground ie 2-3 months before flowering and Coaltar is used as a growth retardant in conjunction with this process and is applied directly on the tree trunk. Our Mangoes give 2 crops per year - one main crop and then a minor crop.
Because of the tropical climate in Malaysia, you can graft Mango and Chempedak all year round. The scion wood is quite long at about 8 inches – 20cm. If the scion is too short on the mango the success rate is low. You can graft anywhere – either in the green or at the brown hardened off stage. Wrap the graft then put a long plastic cover over the graft Ref: Mr. Zahar - Agricultural Park in Kuantan
Mango Wine Recipe Congratulations to Leigh Boileau for taking out a First for your class at the RNA Show. It was a really well balanced Mango wine. A winning Mango wine is a very difficult feat to pull off as it’s so hard to get a good balance. So from all of the Brewers, 'Well done Mate', and I hope we see a lot more club entries into the RNA Show next year. Ref: Tony Bilborough
Boil 3.5 L of water. While boiling the water, prepare 1.5 kg of mangoes by peeling, slicing and dicing. Liquefy the fruit using a blender. If there is no blender available, you can put the mangoes inside a straining bag, place it inside the fermenting bucket, then mash the mangoes using a potato masher. When the water boils, add 1.3 kg of sugar to the water. Stir the hot water to make it absorb more sugar. Once all the sugar has been dissolved the liquid substance will become syrupy. Let it cool a bit, then pour the liquid on the mashed mango inside the fermentor. Add ¼ tsp tannin, 1 ½ tsp acid blend, 2 Campden tablets and 1 tsp yeast nutrients together with the mixture in the fermentor. Cover the fermentor and leave it at room temperature for 24 hours. Then add ½ tsp pectic enzyme. Leave it again for 12 hours. Add 1 tsp wine yeast. Let yeast do its work for 10 days. Squeeze the straining bag 2-3 times a day for ten days. On the tenth day, squeeze the straining bag till dry then discard the bag and the pulp. Let everything settle overnight. Siphon the concoction to the secondary fermentor. Minimize the transfer of lees from the primary to the secondary. Air lock the secondary and leave it for 30 days. Rack the wine every two months for six months or until wine has no more lees. Bottle and age.
Sheryl The Club has equipment that you can borrow courtesy of Judy Walker – contact Sheryl.
We also have preserving equipment you can have the loan of courtesy of Noreen Lehmann.