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Old 05-01-2011, 02:04 PM   #1
Mar 2011
Fort Collins, Co
Posts: 2

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.

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?


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