Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Mango Pulp Wine

Reply
 
LinkBack Thread Tools
Old 03-19-2014, 12:20 AM   #191
FF500
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 23
Liked 3 Times on 2 Posts

Default


We actually didn't end up adding any acid blend at all. We added enough sugar to bring the batch from .990 to 1.006, but that's just where my wife thought it was sweet enough. Not sure how much sugar it took. Def recommend the recipe that we tried with maybe a little less sugar to begin with unless you are looking for a hot wine.


Sent from my iPad using Home Brew

__________________
FF500 is offline  
 
Reply With Quote Quick reply to this message
Old 03-19-2014, 09:43 PM   #192
Xantus954
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Pittsburgh
Posts: 129
Liked 10 Times on 10 Posts
Likes Given: 13

Default


Quote:
Originally Posted by FF500 View Post
We actually didn't end up adding any acid blend at all. We added enough sugar to bring the batch from .990 to 1.006, but that's just where my wife thought it was sweet enough. Not sure how much sugar it took. Def recommend the recipe that we tried with maybe a little less sugar to begin with unless you are looking for a hot wine.


Sent from my iPad using Home Brew
Thanks! I'm sure the hotness will age out, might take the better part of year though
__________________

_____________________________________________

Ever heard the saying "dont s&$*@ where you eat"? I also wouldn't brew where I s%$&@. But ultimately it is your call. lol
-Sonofgrok

Xantus954 is offline  
 
Reply With Quote Quick reply to this message
Old 05-16-2014, 01:17 PM   #193
Keithww
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: San Antonio
Posts: 121
Liked 8 Times on 5 Posts
Likes Given: 9

Default


Has anybody used fining agents with this like Bentonite at the start or Sparkalloid once fermentation has stabilized? I'm thinking about making this with the nectar from Costco and that looks like about 2.2 times the sugar of the cans, so I will add less sugar.

__________________
Keithww is offline  
 
Reply With Quote Quick reply to this message
Old 05-16-2014, 01:23 PM   #194
sgx2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 10
Default


I always use bentonite - helps with fermentation as well as being the first step in clarification…


Sent from my iPhone using Home Brew

__________________
sgx2 is offline  
 
Reply With Quote Quick reply to this message
Old 05-16-2014, 01:24 PM   #195
FF500
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 23
Liked 3 Times on 2 Posts

Default


When do you use it and how much for a six gallon batch? We just started our second batch.


Sent from my iPad using Home Brew

__________________
FF500 is offline  
 
Reply With Quote Quick reply to this message
Old 05-16-2014, 01:26 PM   #196
sgx2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 10
Default


I always use bentonite - helps with fermentation as well as being the first step in clarification. That mango nectar is probably puréed mangoe, so you are going to get a lot of particulates…

You'll absolutely want to check SG before adding sugar.


Sent from my iPhone using Home Brew

__________________
sgx2 is offline  
 
Reply With Quote Quick reply to this message
Old 05-17-2014, 01:01 PM   #197
buzzerj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: San Jose
Posts: 188
Liked 14 Times on 14 Posts
Likes Given: 2

Default


Did you do anything different with this second batch FF500? I have to get a batch going myself. I'm using white grape concentrate in mine.

__________________

When I root, I root for the Timbers!

buzzerj is offline  
 
Reply With Quote Quick reply to this message
Old 05-17-2014, 01:36 PM   #198
FF500
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 23
Liked 3 Times on 2 Posts

Default


With this batch we added less sugar to begin with. Last time we got about a 15% ABV, this time we are going for a 12-12.5% ABV. WE USED 20 cups instead of 27 cups of sugar. My wife is still enjoying a bottle from our last batch. I think she has 3 bottles left. However, we took your advice and decided to mix a couple gallons of our last batch with some grape and strawberry and my wife says it's the best wine she's ever tasted. And she's a wine drinker! Lol.


Sent from my iPad using Home Brew

__________________
FF500 is offline  
 
Reply With Quote Quick reply to this message
Old 05-17-2014, 04:48 PM   #199
buzzerj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: San Jose
Posts: 188
Liked 14 Times on 14 Posts
Likes Given: 2

Default


That sounds great FF500. You have to keep that pretty lady happy and well stocked. You may want to consider producing several batches a month for straight up Mango Pulp wine and for blends. She deserves only the best and now she knows you can make it. You've really set up her expectations and now you got to deliver consistently and in adequate volume. It seems like what was a hobby is now going to be a requirement. But for her, I'd do it definitely. You lucky dog!

Now Bentonite is used when the wine is fully fermented but still shows a lack of clarity. Some use it earlier just after primary fermentation is finished (I don't). If possible, I cold condition wines when aging and this usually clarifies them well. Bentonite is a gray clay granular compound which has negatively charged anions which specifically remove proteins in suspension. When used, you mix 3 tablespoons Bentonite in one pint of boiling water and stir it up. Blending for 1-2 minutes is even better. Then cover it and let sit for 12 hours (if you can wait that long as the bentonite swells). You mix/blend it until it's creamy and put one to two tablespoons of that slurry per gallon of wine (depending on the clarity of the wine). It works even better if the wine is cooled. When possible I cold condition my wine on the basement floor as the colder wine assists in the electrostatic action that clarifies the wine. If you can have the wine at 45-50 degrees F, it works much better. Also stir the wine gently, not to add any oxygen, but to thoroughly mix the Bentonite throughout the whole wine volume. Also stirring again every several hours after addition helps to get the Bentonite back suspended so it can bond to even more protein particles. I let it sit for a couple weeks and rack off it. It should work fine for you. Bentonite won't affect the color of your wine. Some fining agents (like Polyclar) can strip color from your wine.

Another clarifier is Sparkolloid. It is a positively charged clarifier which will also bond with tannin, phenols, yeast cells and bacteria to pull them out of solution. With Sparkolloid you add 1 tsp. per gallon of wine to 2 cups of boiling water and boil for 5-10 minutes or let simmer for 15-30 minutes until it shows a smooth creamy consistency then add it to the wine while still hot and stir it in to mix well with the wine. Then let it settle and work for 1-2 weeks and carefully rack off it. Sparkolloid won't affect your wine's color.

Super-Kleer K-C is a two stage liquid product that uses both positive cations (Chitosan) and negative anions (Kieselsol) to clarify wines. This comes in two packets. You add the Kieselsol from the packet directly into your carboy and stir it in gently. The Chitosan is dissolved into 1 oz. of warm water then added to the carboy with gentle stirring. This stuff works for a 6 gallon carboy full of wine in 48 hours. This doesn't affect wine color but Chitosan is from the shells of shellfish so if anyone you are making the wine for has an allergy to shellfish, I'd suggest you don't use Super-Kleer to be safe. If your wine doesn't clear from Super-Kleer, you didn't use pectic enzyme prior to primary fermentation. Be sure to use pectic enzyme with fruit wines to remove any pectin hazes later. A little prevention is worth a lot of cure later.

Hope this helps.

__________________

When I root, I root for the Timbers!

buzzerj is offline  
 
Reply With Quote Quick reply to this message
Old 06-01-2014, 11:39 AM   #200
JosephF
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2014
Posts: 3
Likes Given: 1

Default


I've followed the original recipe –and it’s amazing! - but I now want to make a lower alcohol version to have as a longer refreshing drink, at around 6%. I wanted to get people’s thoughts on what would be the best way of doing this. I was thinking I could:

• Make a version with maybe twice as much mango pulp (2 cans per gallon) and then dilute it once it’s made
• Follow the existing recipe (although with less sugar) but halt fermentation early with potassium sorbate or something similar?

I’m new to wine making so maybe neither would work! Any thoughts greatly received.
Joseph

__________________
JosephF is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mulberry Wine Wade E Wine 1 06-27-2014 11:00 AM
Cranberry Wine Wade E Wine 3 07-02-2011 05:49 AM
Plum Wine Wade E Wine 0 12-09-2009 03:28 AM
Pineapple wine Wade E Wine 0 12-09-2009 03:27 AM
My Red wine mr_clean Wine Making Forum 0 08-10-2009 05:12 AM