Mango pulp wine...help!

[Pajwines]

Hey guys I need a some guidance. I started this batch of mango pulp wine 4/15 and fermentation has slowed quite a bit...bubbles every 45 to 60 seconds. The pulp is still a ways from completely separating. Should I pitch more yeast? Decrease/increase the temperature? Or just leave it be? All suggestions are welcomed! Thanks!

 

[bernardsmith]

What was the initial gravity? What is the gravity today? What yeast did you pitch?

 

[JimRausch]

OK, I'll be the one to say it: "Bubbles mean nothing". Get a SG reading and you'll see where you are in the fermentation process. You have plenty of visual evidence of fermentation, so no need to pitch more yeast. And it looks like your bottle temp is 71 which is fine for most of the yeast strains we use. RDWHAHB!
By the way, I see this was your first post. Welcome to the forum!

 

[TheBluePhantom]

Interesting texture. Did you use pectic enzyme? And what do you mean by separating, are you waiting for the yeast to drop?