nikolai
New Member
We are making the Mango pulp wine. We have ~6 gallons in a 6.5 gallon carboy and we are using Lavlin EC 1118 yeast.
We started things up 4 weeks ago, and fermentation has proceeded steadily at a temperature of around 15 degrees C /60 Fahrenheit (ambient house temperature).
The krausen has fallen, there is about 4 inches of mango pulp lees on the bottom, and it is releasing one bubble through the airlock every 5 seconds.
Questions:
What effects does using the lowest recommended fermentation temperature have? Effects on flavor? Effects on ability to metabolize sugars? Anything else?
What factors determine when to rack into a secondary? Has it sat on the lees long enough that we should rack it even though it is still actively fermenting?
Thanks!
We started things up 4 weeks ago, and fermentation has proceeded steadily at a temperature of around 15 degrees C /60 Fahrenheit (ambient house temperature).
The krausen has fallen, there is about 4 inches of mango pulp lees on the bottom, and it is releasing one bubble through the airlock every 5 seconds.
Questions:
What effects does using the lowest recommended fermentation temperature have? Effects on flavor? Effects on ability to metabolize sugars? Anything else?
What factors determine when to rack into a secondary? Has it sat on the lees long enough that we should rack it even though it is still actively fermenting?
Thanks!
