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Mine has a floral almost fruity start and a tangy acidic finish. Its still pretty young though, Tasted good at bottling time, ill let it sit in the bottles another 3 months or so and try it then.

Finally got around to bottling this batch. Finished at 1.012. It has a very acidic finish, hoping that will mellow with a bit more age. If I make it again I'd definitely leave out the acid blend until the very end if it needs it.

I've been having some problems moving from partial extract brewing to BIAB, all my beers tasted fine but they were all finishing with much higher gravity than I inteneded. They usually were getting stuck about 1.020 - 1.026. I figured this was due to me not getting my mash temps exactly right...

I posted earlier about my attempt to strain some of the mango pulp out with a strainer bag in the primary. I wouldn't waste your time trying that doesn't seem to of helped the amount of Mango pulp. Here's a pic of mine after 1 month. Looks like the same amount of pulp as others have posted.

I use a hydrometer to take measurements. From the reading I've done my issue is because I haven't nailed my strike temp yet. For this batch it was up near 160 for the first 5-10 minutes until i got it cooled down. The calculators I'm using to calculate it have been way off so far, i get...

Yes I pitched twice, the starter went for a full 48 hours before pitching and was very active. I double ground my grains which I have been doing since my first BIAB batch came out really low efficiency. I used whitelabs WLP400 yeast and the fermenter is currently about 68 degrees Faherenheit...

I made this BIAB and overshot the OG: 1.052 but fermentation seems to be stuck. Its down to 1.030 and won't budge. I bought another vial of yeast, made a starter and pitched it. I stirred it every day for a week and still nothing. I'm thinking of pitching drying a package of coopers yeast...

Finally got around to starting myself a 6 gallon batch. Following FF500's advice I left the acid blend out, and used 20 cups of sugar. To try and remove some of the stuff that was clogging up peoples siphons when racking after i mixed everything together with the stir stick, i moved to a...

The thermostat for the BM23 is super easy to replace. A couple screws and two wires, and making sure the capilary tube is in the right place. I can't say for sure without pictures but if your thermostat is missing and those two hanging wires would plug into the back of it. If the wires are...

This is the fastest its been fermenting since I started it, so it is very promising. This yeast is suppose to be slow anyway so I'm thinking another 6-10 weeks until its done but at least its making progress. Looking forward to tasting the finished product. Thanks again for the help! I'll...

Still bubbling away steady for a week now. Checked gravity and its down to 1.070. Hoping the yeast stays strong enough to finish the wine off. Check it again in a week or two.

Haven't checked the gravity yet but there is airlock activity so its restarted hoping it keeps going and finishes up. Post gravity after this weekend when I check it again. Thank you Arpolis, appreciate the help! Question though, should I add more acid blend at the end now since I added...

I tried to check the PH with the test strips. They were pretty hard to read because the color of the wine sticks to everything and it instantly made the blue pad purple and it was hard to discern what shade of yellow/green it was underneath having never use them before. As near I could tell it...

Ok I'll check it and go from there. Still fairly new at winemaking and this is one of the first non kit wines I've done. Not that familiar with PH and appropriate levels yet. I will definitely be taking your suggestion of adding acid blends after fermentation has completed from now on.

Going to pick up some ph test strips and potassium bicarbonate tonight from the homebrew store when i stop to get some grain for this weekend. I'll check the ph and then add bicarbonate if it seems higher than it should be. This might be the issue as I read about similar issues with a Mango...

Was finishing up another wine so I took a gravity reading. Still at 1.084. Fermenting extremely slow. Temp is up to 61.3 F. Anyone have any experience with cote des blancs yeast? This is my first time and I've read it's very slow fermentation but this slow has me worried.

Thermostat replaced and kegerator is officially back in business.

Just wanted to say thanks again. I connected the thermostat wires together and the beast lives! Just have to track down a thermostat now or rig a temp controller to it and I'm back in business.

Here's a pic. Then tend to not be oriented right when I upload from my phone.

Took a gravity and temp reading on 5/2. We're at: 1.088 57.7 Fahrenheit Still tasting pretty good. Very sweet and fruity. Nice rich pink color. Going slow but this yeast strain is slow and the temp is lower than I'd want but it hasn't warmed up here in pa yet. It's still fermenting...