Recent content by robbieburton

Thanks man , pitched the yeast hours ago way in the am

No it was really fresh when I cut it, it just took on a sour taste after sugar and three days in the bucket with no tlc ! Not a newbie just no experience with mango

A smaller batch doesn’t solve the issue. The issue was that it was really sweet when I chopped it , sat in the bucket for almost three days with three pounds of sugar added & then took on a tart taste. I went ahead and pasteurized it and pitched my Premier Cuvée. I just couldn’t find it in me to...

I’ve been making wine and beer for years but new to mango and I left my mango pulp in the bucket a day or two longer than planed due to circumstances. It was really sweet but now is tart with sweetness in the background. Would it still be ok to add my yeast and continue or should I dump it ?

Can I keep the rice wine going by just adding new rice to the spent rice after straining or will it turn to vinegar ? Been fermenting 12 days & has a fairly strong alcohol smell

The spent rice after fermentation , can I use it to keep fermenting new rice by just adding more or will it turn to vinegar