beani5003

Recipes 

hi,
i've never seen this before in any other batches of wine that i've made, worried that it might be Flowers of Wine, any ideas or suggestion?
thanks in advance

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What contemptible scoundrel has stolen the cork to my lunch?

Daze

Recipes 

what kind of wine is it??

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- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

beani5003

Recipes 

its mango thats from rubicon juice, couldn't afford to get that ammount of mangos needed lol

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What contemptible scoundrel has stolen the cork to my lunch?

gratus fermentatio

Recipes 

Tough to tell from the pic, looks like yeast & foam to me. You might check this out for more info, scroll down for flowers of wine: http://winemaking.jackkeller.net/problems.asp
Regards, GF.

beani5003

Recipes 

thanks, its settled down a bit now, but foam on the top is still there, but its probs nothing, but theres a 4 inch deep layer at the bottom of the 'john thats cloudy, i dont undertand cause i've added pectolase, maybe its cause mangos are a pulpy fruit?

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What contemptible scoundrel has stolen the cork to my lunch?

Yooper

Recipes 

Yes, I would expect that that the lees would be full of the pectin and pulp of the fruit. If it's slowed down, I'd rack to another vessel and top up a bit and see how it goes.

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Daze

Recipes 

it kind of reminds me of a keeved cider. If the mangoes were high in pectin and solids than the co2 could float them just like in a keeved cider.

__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

beani5003

Recipes 

thanks eveyone, put my mind at rest, as long as a dont have to dump it, should i transfer it to another 'john asap, or can i wait to my other 'john becomes free? (i set both off at the same time.)

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What contemptible scoundrel has stolen the cork to my lunch?