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Old 11-16-2012, 01:22 PM   #101
dale1038
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Sep 2008
Louisville, KY
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Yes.

 
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Old 11-16-2012, 07:10 PM   #102
firepie
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Feb 2011
Cottam, ON
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10 mins after i stir it, it comes back up. Would doing this 2 times a day be enough?

 
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Old 11-17-2012, 03:42 AM   #103
BrewinHooligan
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Dec 2011
Mesa, AZ
Posts: 5,117
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I never bother stirring, once it's done fermenting everything will drop to the bottom.
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Old 11-17-2012, 12:56 PM   #104
dale1038
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Sep 2008
Louisville, KY
Posts: 428
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Quote:
Originally Posted by OClairBrew
I never bother stirring, once it's done fermenting everything will drop to the bottom.
In my 1 gallon test batch I didn't push the cap down. It dried on top and wouldn't sink. Just my experience.

 
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Old 01-16-2013, 04:56 PM   #105
CRZ
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Jan 2012
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If I were to substitute the 6 cups of white sugar with a proper amount of honey, would this turn into a mead?
I bought everything to make this wine a while ago but had no time. I came into some honey and would like to try to do my first mead.

 
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Old 03-12-2013, 09:38 PM   #106
lpsumo
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Oct 2012
Posts: 75
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This is looking... good...?

I made my own pulp by blending up fresh mangoes, we'll see how it goes
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Old 03-16-2013, 11:07 PM   #107
buzzerj
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Jun 2012
San Jose, California
Posts: 434
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Quote:
Originally Posted by CRZ View Post
If I were to substitute the 6 cups of white sugar with a proper amount of honey, would this turn into a mead?
I bought everything to make this wine a while ago but had no time. I came into some honey and would like to try to do my first mead.
To make a mead you would have about 3 pounds honey per gallon only no cane sugar added. The EC-1118 yeast should dry it out nicely. If you do try to make a mead of this be sure to add yeast nutrient (Go-Ferm for the yeast and Fermaid K for the must are recommended). Honey has next to no nutrients in it so yeast need to have some nutrients to multiply during the lag phase.

A lot of you guys are having trouble fully fermenting this mango wine. You are complaining that you can't get fermentation to start, you have slow fermentation or your fermentation gets stuck with your gravity at 1.020 to 1.050. I think what's happening is that your making it real hard on your yeast to ferment the sugars. The problem seems to be too much acid. Test the PH level, if your pH is under 3.5 the yeast will not perform well, if it's under 2.5 your fermentation will stop. In such cases add calcium carbonate (not sodium carbonate)1/2 teaspoon at a time with stirring to raise the pH to at least 3.8. Test the pH until you get above 3.8. Don't add any acid blend until fermentation is completely finished and then only add acid to taste. Make it easy for your yeast to ferment the must and you'll have good fermentation. Adding acid reduces the potential for good fermentation so just add any acid blend after fermentation is completed.

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Old 05-08-2013, 11:52 PM   #108
thadeus_d3
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Feb 2011
Cleveland, OH
Posts: 253
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I just bought a 6 pack of mango pulp for $12.99 at the local Indian grocer! This will be one of the cheapest wines I've made (after banana wine). I hope it tastes as good as I envision.

 
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Old 05-15-2013, 08:19 PM   #109
Kdog22
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Apr 2013
Spring, TX
Posts: 331
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Quote:
Originally Posted by CRZ View Post
If I were to substitute the 6 cups of white sugar with a proper amount of honey, would this turn into a mead?
I bought everything to make this wine a while ago but had no time. I came into some honey and would like to try to do my first mead.
A mango pulp melomel sounds fantastic!

Maybe i'll do this in a 1 gallon test batch..

 
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Old 05-15-2013, 08:21 PM   #110
Unibrow
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Jun 2011
Cleveland, OH
Posts: 446
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Quote:
Originally Posted by CRZ View Post
I came into some honey and would like to try to do my first mead.
This just don't sound right....
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