Mango wine

[robbieburton]

I’ve been making wine and beer for years but new to mango and I left my mango pulp in the bucket a day or two longer than planed due to circumstances. It was really sweet but now is tart with sweetness in the background. Would it still be ok to add my yeast and continue or should I dump it ?

 

[homebrewer_99]

I'd only dump it if it went bad.

You didn't say how much mango you had. Why don't you just make a smaller batch?

 

[robbieburton]

A smaller batch doesn’t solve the issue. The issue was that it was really sweet when I chopped it , sat in the bucket for almost three days with three pounds of sugar added & then took on a tart taste. I went ahead and pasteurized it and pitched my Premier Cuvée. I just couldn’t find it in me to dump 3 1/2 gallons ! Thanks for the input

 

[homebrewer_99]

A smaller batch doesn’t solve the issue. The issue was that it was really sweet when I chopped it , sat in the bucket for almost three days with three pounds of sugar added & then took on a tart taste. I went ahead and pasteurized it and pitched my Premier Cuvée. I just couldn’t find it in me to dump 3 1/2 gallons ! Thanks for the input

OK, that makes sense. We put sugar on fruit from our garden and it makes a syrup. We just don't let it out for 3 days.

It was probably already fermenting when you cut it.

 

[robbieburton]

No it was really fresh when I cut it, it just took on a sour taste after sugar and three days in the bucket with no tlc ! Not a newbie just no experience with mango

 

[AkTom]

Not sure, pitch the yeast and go. I’m thinking you’ll be fine.

 

[robbieburton]

Thanks man , pitched the yeast hours ago way in the am

 

[RPh_Guy]

Sounds like Lacto went to town on it, unless you added sulfite.