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Wow, I was just logging in to reply to this thread with an almost IDENTICAL comment! At one point I made a six gallon batch, but when I realized that I added sugar in kilogram measures instead of lb measures (which is a little over twice as much, BTW), I made a second batch with no sugar as a...

I have found that the mango pulp is hard to get a good OG reading from, due to the suspended solids. I ended up finding my pulp brand online, then checking on their website what Brix level they promise. Once the particles settle you can get good quality readings. I have a batch that I put on...

I always use bentonite - helps with fermentation as well as being the first step in clarification. That mango nectar is probably puréed mangoe, so you are going to get a lot of particulates… You'll absolutely want to check SG before adding sugar. Sent from my iPhone using Home Brew

I always use bentonite - helps with fermentation as well as being the first step in clarification… Sent from my iPhone using Home Brew

My understanding is that cane sugar (sucrose) is somewhat sweeter, you'll have to look at the recipe and scale accordingly. I think that corn sugar is 3/4 the sweetness vs. sucrose.

Corn sugar is Dextrose, a pretty simple sugar. It ferments fast and clean -- I suppose this is why it's favoured for priming carbonation in beer bottles. Cane sugar is Sucrose, which is a little more complex and the yeast has to work a bit harder to process it -- it's cheaper, though...

It does come around fairly quickly, but be prepared to wait out its separation (some of the pulp will float, some will sink, LOL). Canned mango pulp is often in the section of the grocery store where you find things for Ramadan or Eid. :)

I used a product which is "100% juice" -- pulped berries in water. As such, I got a large volume of sediment -- so, patience is a virtue with this one. Having said that, it's been a delight! :)

This came out very well, BTW... It's a little acidic at bottling time, but I can really see the aging potential. Surprisingly viniferous, very fruity...

Cost of ingredients: $20.26 3 L pure Açaí juice 1 341 mL can of Welch's 100% Red Grape Juice Frozen Concentrate ~500g brown sugar 1 tsp acid blend (use one with no citric acid, if possible) 1 tsp yeast nutrient 1 tsp yeast energizer 1/2 tsp tannin 2 tsp pectic enzyme 1 tbsp cocoa powder 1 tsp...

I found that there was no filter, screen or other contraption which would allow me to filter the mango pulp - it would jam everything I tried! I ended up making two batches, so when I was ready I racked them to two 5 gal carboys, the at second racking I racked the clear wine from both carboys...

Hi! I've always like making "interesting" wines, so I've been following this thread with interest! When I saw the pictures I was convinced to try this recipe, so a little over a week ago I decided to take the leap and start a batch for myself. I have some observations but first, let me describe...