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
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
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