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After 7 days of fermenting in a bucket and just five days in a carboy, the lees has dropped and it's starting to clear. Looking at a bubble every six sec or so now. Has been at 68 degrees the whole time. Sent from my iPhone using Home Brew

Thanks buzzerj! We will be sure to keep everyone posted!

We used 4.5 cups per gallon instead of 6 cups and left the acid blend out to keep the ph from getting too low in order to make it easier on the yeast.

After 7 days of fermenting in the bucket we checked the SG and it was 1.018. Went ahead and racked into a 6gallon carboy. Still chug chugging away. Tastes like a "heavy on the vodka" screwdriver at the moment. Welchs grape juice wine on the left. Mango on the right.

My wife and I started a 6 gallon batch of this tonight. We used... 6 - 30oz cans of Swad Kesar mango pulp 27 cups of granulated sugar 3 tsp of pectic enzyme 6 tsp of yeast nutrient 1.5 tsp of wine tannin 1 package of Lalvin K1-V1116 yeast Followed the original recipe except for the amount of...