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Old 11-04-2012, 04:25 PM   #1
wohlichen
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Default scum on top of mango wine

i made this wine on oct 30 sat in the primary for 24 hrs and added yeast
i was out of town for a few days and just opened the primary this morning to stir the wine and it had a nice layer of yellow scum sitting on top
i'm not sure if it is just mango pulp or if it is contaminated
[IMG][/IMG]
i ended up skimming the scum off the top and degassing anyhow the gravity is only down to 1.080
i don't know if it didn't drop more because i havn't been here to stir it or if something else is going on
thanks for any input
my recipe follows

2 quarts organic natural mango nectar
1 can of orchard apple rasp concentrate
2 quarts of water
1 lb and 6 oz of sugar brought the gravity to 1.092
1campden tab
1 3/4 tsp acid blend
1/2 tsp pectic enzyme
1/4 tsp tanin
1 tsp yeast nute DAP

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Old 11-05-2012, 01:34 AM   #2
Honda88
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what kind of yeast did you use?

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Old 11-05-2012, 07:33 AM   #3
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That looks like pulpish dense stuff hun. I get that even with fresh strained fruits. Then again I am only on my 7th batch ever. Personally I would have just punched it down :-)

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Old 11-05-2012, 05:12 PM   #4
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thanks for the replies i used EC-1118 yeast

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Old 11-06-2012, 01:09 AM   #5
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I started a 1G batch of mango wine following a recipe online and I have had a lot of this scum on my wine and still have it after almost a month. I want to rack it to secondary but not sure if I should. Can anyone tell me how to fix this and if I should rack it. I looks very pulpy and think. My wine is also a similar color to yours as well. I have gotten some mango concentrate in case of need for back sweetening.

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Old 11-06-2012, 01:12 AM   #6
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Quote:
Originally Posted by ncnewwinemaker View Post
I started a 1G batch of mango wine following a recipe online and I have had a lot of this scum on my wine and still have it after almost a month. I want to rack it to secondary but not sure if I should. Can anyone tell me how to fix this and if I should rack it. I looks very pulpy and think. My wine is also a similar color to yours as well. I have gotten some mango concentrate in case of need for back sweetening.
Rack when you get to 1.020 or below. Stir until then, to break up the crud. Stir twice a day or so, vigorously.
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