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.
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.