OK, I have my first ever batch of wine sitting in a 1-gal glass carboy. It was Mango-Banana, with real fruit in a strainer bag.
Well, it seems most of the mango pulp worked it's way through the bag and into solution - so that when it's started to settle, almost 1/2 the volume of my jug is thick pulp. So, I won't be getting 5 bottles...maybe 3, max. What should I do here? Rack the 3 bottles into another 1 gal jug (what about too much airspace?), or should I let it finish fermenting, then shake it all up - and fill 5 bottles with a thick mango-y drink? Would keeping the pulp in it make it taste bad? I presume it's also full of yeast too. Bad to drink? Just not sure.
I'd like to have 5 bottles, but 3 good bottles is better than 5 bad ones...
Well, it seems most of the mango pulp worked it's way through the bag and into solution - so that when it's started to settle, almost 1/2 the volume of my jug is thick pulp. So, I won't be getting 5 bottles...maybe 3, max. What should I do here? Rack the 3 bottles into another 1 gal jug (what about too much airspace?), or should I let it finish fermenting, then shake it all up - and fill 5 bottles with a thick mango-y drink? Would keeping the pulp in it make it taste bad? I presume it's also full of yeast too. Bad to drink? Just not sure.
I'd like to have 5 bottles, but 3 good bottles is better than 5 bad ones...