Search results

Sorbate will prevent any further fermentation, add only 35 mg/L metabisulfite and 270 mg/L of sorbate, add your juice, let it settle for a couple of days for further clarification (cold place if possible) and after that you can bottle your wine. Dissolve the potassium sorbate in 4 to 5 times its...

You can do so, potassium sorbate max 270mg/L!

I wouldn't add mango juice, this will restart the fermentation (sugar) without adding that much of flavour... We recommend Potassium metabisulfite to avoid sodium, but if you are not suffering under a sodium (table salt) diet, sodium metabisulfite will do the job! MAX 70mg/L. In your case, as I...

Great, thanks, I was just looking for something like that! I mean the initial design without rinsing gimmicks...

I notice you drilled holes up to the top of your strainer basket, when you lift your basket, you must lift it step by step to avoid splashing wort all around, or not? My first idea was to drill holes in the bottom and on the side up to some 5-6", what do you recommend? I just received my pot...

In my long post, I mentioned the acid in your juice without explaining how to get that information. Ideally you would need some basic lab equipment, and some practice... Ideal materials: 500 ml wide mouth Erlenmeyer flask and a 250 ml beaker -a mason jar or similar could do the job...

In fact you can rack after the fermentation is complete and the wine clear, I think I mentioned 4-6 weeks though. Also, bare in mind my other posts related to Potassium metabisulfite an malo-lactic fermentation, although I'm not sure this plays a big role with mangoes, the acidity comes mainly...

A short overview of fruit wine making process A hydrometer allows you to know approximately the sugar content of the juice, and therefore the degree of alcohol at the end of fermentation. Thus, if it indicates a density of 1.057 at 20ºC, the sugar level is around 140 g / l, which corresponds to...

This is the malo-lactic fermentation I mention in my post, this isn't restricted to cider, although malic comes from the Latin word malus which means apple. That fermentation is also wanted in grape wines. In our case, there's also malic acid in mangoes, depending upon the degree of fruit...

If your wine undergoes a malo lactic fermentation, I would avoid potassium sorbate which can react with lactic bacteria and give some off-flavour… Sodium metabisulfite is good enough to stabilize your wine though. On the other hand, if the brix value reduces, it means the alcoholic fermentation...

Sodium metabisulfite is something you use before fermentation, in order to eliminate unwanted bugs, if you add some (0.5g/litre), this will prevent further contamination but won't change the taste. It's difficult to advise from afar... What you could do is adding some sugar (+/- 45g-120g/litre...

Do you follow the sparging approach of do you right away use the total correct amount of water ?

This seems to be the malo-lactic fermentation I mentioned in my reply. Bitterness may come from the lemon you added.

That's exactly what I have in mind, KISS! When I see some 3v settings, the first thing that comes to my mind is:” there must be a brew material seller sponsoring this…” It’s like an arms race! Indeed, I’m impressed by some of those 3v settings, but there’s a difference between a hobby and a...

What kind of sour taste? If it's like vinegar, then you got some contamination, and you could get some good vinegar... If it's like a very dry white wine, this is normal, there's no residual sugar. I'm not sure whether a mango wine will have a malo-lactic fermentation, just wait a while. In the...

I'm taking the opportunity to ask a question. Did anyone consider inflating a gym ball inside the strainer basket to press all liquid from the spent grains in the bag? Similar to a pneumatic wine press ...

I'm about to build one as well, and definitely BIAB! But my winch will be on a separate gantry crane on casters. In your configuration, how can you remove your basket?

For my boiler lid I made a silicone gasket, I put petroleum jelly to prevent the silicone from sticking to the pot. I don't see any reflux condenser nor VM valve, it's a fractioning still then, not a compound still?

In fact I'm on the same road, but from the other side. I have a still and noticed that making whisky or beer does not differ that much. So my plan is to use my boiler to brew my wort which will then be pumped into my existing fermenter, both are 100-litre SS vessels each (Ø 50cm x 50cm high)...

Personally, I do not recommend that YouTube channel! He advertises his products and therefore has his own perception of what is true and what isn't true, e.g. using copper or stainless steel...