Jumex Nectar

Anyone here use these before? (archived posts only brought up one thread where Jack K and Ben from Honeycreek, said they were good - at least juice wise, I have nectar they may be different things).

I have been eyeing these juices at the store for some time (they are sold in the Mexican ethnic aisles here). They are nectars, juice with sugar syrup added to balance flavor, so I figured they would be a rough approximation flavor intensity wise for wine.

Pbutting by they were one sale (12oz can) so I decided to try my hand at a jumex wine. I chose the mango flavor. It is 30% juice (by volume I suppose). Other interseting flavor they had that I might try in the future are tamarind, guava and guanabana. They also have the standard peach, pear, apple and plum.

Here is the recipe I came up with. It was impossible to measure the SG of the nectar. Since it was basically pureed fruit the pulp was very fine in solution. So I added extra pectic enzyme.

11 cans Jumex mango nectar 1-2 lb sugar 1 tsp acid blend (I kind of wonder if I should have used citric) 1 tsp pectic enzyme (I used twice the reccomended amount)

I am very interested in trying to get this wine to work. I hear mango wine is wonderful, but buying mangos and making wine out of them is a very expensive thing to do here in Nebraska.