Mango Wine tastes sour after primary fermentation

[Orval]

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

 

[avnthk]

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

Thanks for the great support.

Just to confirm, I should add 270mg/L of sorbate and 70mg/L of metabisulfite after I add the mango juice. Later I should bottle it. Is that right?

 

[Orval]

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 weight of cold water, not directly in your wine!

 

[avnthk]

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 weight of cold water, not directly in your wine!

Thanks, Orval.

 

[bernardsmith]

Hey guys,

It's been 3 weeks. 8 days in primary fermentation and remaining in secondary. The Brix value has not moved for a week. Hence, I'm assuming the fermentation is over and it's time for bottling, isn't it?

Also whatever queries I posted earlier related to wine being sour and bitter, that everything has gone and it has become completely bland. It doesn't even give mango flavour. So shall I add a little, homemade mango juice for flavour before bottling? Of course, I will have to add potassium sorbate. (Unfortunately I haven't used metabisulfite once)

Waiting for your advice guys.

Regards,
Avnish

Two quick thoughts. When active fermentation has ended that may not be the time to bottle but to bulk age. Bottle only after the wine has cleared bright and you can read a newspaper through the carboy. If it's not yet clear then sediment will drop and that will spoil the appearance (and perhaps the taste) of the wine. Wine generally can take months and months before it's ready for bottling.

The other thought is that country wines generally need back sweetening to bring forward the flavor of the fruit. Not a lot of added sugar AFTER you stabilize but some and you may need to bench test to see how much THIS wine needs. The amount of sugar needed is dependent on the acidity, the strength of the flavor, the mouthfeel you want and the like . You also want the wine to have an appropriate amount of acidity (NOT pH but TA) . Taste your wine and if it tastes bland you may want to add acidity. Again, bench test. If you don't have access to different wine acids (or acid blend) you might add the juice from a lemon...

 

[avnthk]

Two quick thoughts. When active fermentation has ended that may not be the time to bottle but to bulk age. Bottle only after the wine has cleared bright and you can read a newspaper through the carboy. If it's not yet clear then sediment will drop and that will spoil the appearance (and perhaps the taste) of the wine. Wine generally can take months and months before it's ready for bottling.

The other thought is that country wines generally need back sweetening to bring forward the flavor of the fruit. Not a lot of added sugar AFTER you stabilize but some and you may need to bench test to see how much THIS wine needs. The amount of sugar needed is dependent on the acidity, the strength of the flavor, the mouthfeel you want and the like . You also want the wine to have an appropriate amount of acidity (NOT pH but TA) . Taste your wine and if it tastes bland you may want to add acidity. Again, bench test. If you don't have access to different wine acids (or acid blend) you might add the juice from a lemon...

Thanks Bernardsmith

 

[Skyline225]

Hey guys,

It's been 3 weeks. 8 days in primary fermentation and remaining in secondary. The Brix value has not moved for a week. Hence, I'm assuming the fermentation is over and it's time for bottling, isn't it?

Also whatever queries I posted earlier related to wine being sour and bitter, that everything has gone and it has become completely bland. It doesn't even give mango flavour. So shall I add a little, homemade mango juice for flavour before bottling? Of course, I will have to add potassium sorbate. (Unfortunately I haven't used metabisulfite once)

Waiting for your advice guys.

Regards,
Avnish

That lemon is driving pH down, but so is the mango. Test your pH. I did a cranberry orange blossom that made it down to 2.8. It finished just fine with the addition of additional CaCO3. Some wine tannin will give you a more finished flavor. In regards to the mango flavor, you can add some mango juice concentrate if you stabilize with metabisulfite for a couple days. If you don't want to increase the gravity and add too much sweetness, try an amoretti mango natural flavor extract. They are amazing. Good luck!

 

[avnthk]

Hello guys,

I have bottled my wine. It came to approximately 4 liters. It has become quite clear and but has not left its yellow colour completely. It has a little sweetness, sourness and bitterness which you get accustomed with as you gulp a little more. I am not sure of the high alcohol percentage because after drinking approximately 350 ml I was a little light but not very high. Also I was terribly sleepy which was something new in my alcohol experience. I mixed a little metabisulfite which was a little unutilised when we had it. This started binding with oxygen in the body causing sleepiness.Is that a possible explanation?

But great start and thanks for supporting me throughout the initiation. I'm starting my new batch in a few days. Litchi, pear,plum and banana are in option. You may advice any other fruit.

 

[bernardsmith]

Hello guys,

I have bottled my wine. It came to approximately 4 liters. ...
I was terribly sleepy which was something new in my alcohol experience. I mixed a little metabisulfite which was a little unutilised when we had it. This started binding with oxygen in the body causing sleepiness.Is that a possible explanation?

A far more likely explanation is that you drank a great deal of ethanol too quickly. Your wine was probably around 15 or 16% ABV . Three hundred and fifty ml is more than half a US pint and at 15% ABV (the equivalent of about four times the amount of ethanol in a beer so depending on how quickly you downed that amount of alcohol my money is on intoxication rather than a problem with the K-meta.