truvr
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- Joined
- Jan 16, 2013
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I've made several batches of EdWort's original recipe. This time I decided to try a variation. I subbed 2 gallons of the apple juice with 6 liters of mango "nectar" and 3 cans of apple juice concentrate instead of 1 pound of the corn sugar.
I mixed this concoction on top of the yeast cake from my previous batch. Montrachet is usually such a gentle giant, but this time the airlock blew out twice running juice onto the floor. The interesting bit is this brainy layer that formed on top. I'm not sure if it is just solids from the mango juice or some other fermentation byproduct. Any ideas?
I mixed this concoction on top of the yeast cake from my previous batch. Montrachet is usually such a gentle giant, but this time the airlock blew out twice running juice onto the floor. The interesting bit is this brainy layer that formed on top. I'm not sure if it is just solids from the mango juice or some other fermentation byproduct. Any ideas?
