Hi guys fairly new to all this but I've made a few turbo ciders now and enjoying it I've watched out for the potassium sorbate & metabisulphite in the added juice I've put in the primary. Question is could I literally ferment any juice that doesn't have these two preservatives? I've got some mango juice without these wonder if I could ferment a full demijohn of just mango juice?
Flavoured cider help?
- Thread starter tomplum
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Generally speaking, you can ferment just about any fruit or vegetable juice. Some have antimicrobial characteristics that'll make it more difficult. And some may taste god-aweful.
Mango has been used successfully in meads, so I'd imagine it can taste pretty good by itself as a wine.
Mango has been used successfully in meads, so I'd imagine it can taste pretty good by itself as a wine.
I tried the mango and only problem was sediment was floating all over the place in big chunks actually looked like sick ha. Is there anything I can use to sink all of this I left it long enough and was fully fermented?
