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I've never done freeze distillation but I think you freeze the whole liquid, which may mean it freezes all sediments along with liquids. When you start melting it, the sediments break free again. If this is the case, the process is very different from cold crashing.

Both can work, please read Simple Ways To Beating Homebrew Haze | MoreBeer I hope you use pectin enzyme to make sure all fruits are fully dissolved.

The way I do is (applicable for wine & ciders etc): Rack them twice - once after a month and then after 3 months, I put in for cold crashing & rack it off. If you age more than 3 months, then cold crash around that time for 1-2 weeks. After that I leave the wine in bottles and decant/filter on...

For wines, racking from time to time is the usual thing along with use of finnings like egg whites, food grade clay (bentonite), gelatin etc. Or you can simply cold crash it for 2 weeks, all suspended things will settle down and you can siphon off an inch or two above the bottom, leaving the...

Best to buy mango which ripens on the tree - the sweetness is at different level as compared to maturing in paper etc. To find if mango is ripe - first clue is in colour, colours will be more pronounced (red, yellow, orange - depending on variety of mango. Some varieties can be all green but...

Hello, I use a water pump bought from aliexpress. The pump does the job quite well. I use BIAB method for it & have SS grain mesh basket. I have been using a lot of wheat of late, especially the sweet varieties and it's easy to work with them - head retention is very good and green malts...

If you calculated the amount of priming sugar correctly, it should be no problem. Besides, you're using good heavy bottles. As a precaution, don't keep them in a hot place. You can think of containing them in a carton or something, if that will make you feel safe. You could use soda bottles in...

While it is true that during elections, free booze is given to poor people, it is usually good stuff. After all you don't want your potential voters to turn sick or worst - dead. The people who die are always victims of adulterated stuff. They add methylated spirits to increase the volume & ABV...

Hello fellow brewers. I made an all wheat beer with Ekuanot hops & a mango. The wheat was malted at home & I had run out of all my malts. Here goes: Batch size: 21 Litres Wheat malt: 4 KG Jaggery powder(Gur/Gud): 1/2 KG. The powder smells very sweet & nice. It is rich in nutrients as well. So I...

I feel sorry for the couple, like them I too like to have a drink or two. I think they used questionable ingredients and not malts & hops and didn't brew any beer. The malts & hops are only available from Home brew shops in SA and there are many of those. Some of them also deliver home. Due to...

Wasn't needed, if you had simply put some small sized chunks in the freezer. In two days flat - all the cell walls would have been broken releasing all the sugars.

Please don't heat the mangoes & don't add any water, you'll lose the aroma and flavours & make the beer thin. The freezing will take care of many things. Then remember, the yeast are super active in fermenter, they will take care of everything along with active CO2 in the fermenter. You won't...

I'm suggesting based on personal experience, done multiple times. But do what you feel safe with. Gurgaon. And you Pune? Just guessing.

The amount of maaza for priming would be a few millilitres per bottle, doesn't make any difference. I wouldn't worry much about it and also, the yeast would be super active too. I never had problems. For the hop you're using, I don't have any experience, so no idea. Only thing you must do is...

Yes, that would work. Alphonso would be fine. Maaza was a good addition, didn't use any other priming sugar. But I did add bit of Citra for dry hopping to accentuate the mango flavour. I added them for 3 days & then went for bottling. Best beer was with 100% Pale ale malt.

I've used both in the past. Best is to use frozen stuff as it breaks the walls of the fruit cells to release all goodness. Which Mango variety are you planning to use? I have even used Maaza to good effect while bottling, as priming sugar.

There are bunch of calculators on Home Brewed Beer Calculators - Brewer's Friend

Sounds okay, the additional sugar will help carb it up again & also bump up ABV by 0.5% approx. Good luck.

I tighten to the extent where I'd not be able to turn it easily. In any case, after 2 days, you have to tighten them again as gassification will make them loose. I usually tighten them after 2 days & then after another 5 days.

The flavour is probably gone with CO2. While fermenting, the room must be smelling nicely of ginger. You could still make a tea from ginger and add it while bottling.