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
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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

what kind of yeast did you use?

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

thanks for the replies i used EC-1118 yeast

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.

ncnewwinemaker said:

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.

Click to expand...

Rack when you get to 1.020 or below. Stir until then, to break up the crud. Stir twice a day or so, vigorously.