Mango Wine tastes sour after primary fermentation

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avnthk

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Hi Guys,

This is my first attempt to brewing and the first post on the forum as well.

So I am try to brew mango Wine as it's mango season in India.

My ingredients

1.5 Kg of Mangoes fully ripe
1 kg of sugar
3.5 liters of water
250 grams of Grapes
1 small lemon

As it's really difficult to get professional yeast here, I added activated yeast on one day later. The yeast packing had wine as one of the application.

I put pieces of mangoes half with skin and half without skin. One mango stone as well. I also left lemon skin inside the fermentor. This was as shown in an online recipe I watched on YouTube.

I didn't have any instruments to measure initial gravity so didn't measure.

After 7 days today when I'm about to shift it to other carboy, I tasted it and it tastes sour. What could be the issue ?

I kept an airlock which was bubbling as well so I'm considering oxidation is not the reason.

Has it gone bad? Can it be salvaged? Please advise.
 

Jag75

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Hello and welcome to HBT. I'd love to help but I have no experience making wine. There is a wine section that you could assist you better . Mods might move you over .

 
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