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I think mine went so quick due to the large amount of yeast slurry (almost 1 gallon) from the Mango wine. I agree on racking it or putting an airlock on it if you are going to be gone.

Mine finished dry in 5 days but I pitched it on a 1 gallon slurry of Mango wine. I had to add the first sugar break nutrients at 36 hours and then at 60 hours for the last. My batch finished dry at 0.990 at 5 days from 1.086 SG. When the gravity approaches 1.01, only stir slowly to release...

You also need to aerate the must daily. When it gets closer to 1.02 in gravity a gentle stirring to release the CO2 in solution (degassing). When the gravity gets to 1.06ish, add some more nutrient and energizer, and again at 1.03ish. Did you use any pectic enzyme for the strawberries? Did...

I have used the Pear one and it turned out good. I did not like the way that it was packaged as it was difficult to open without opening the syrup bag. Here is the instruction sheet that you will find inside http://www.brewersbestkits.com/pdf/Cider%20Recipes/apple_cider_instruct.pdf

I am hoping the same Julie. I can do this easily with a mason jar. Today I just skimmed the top and left it to settle. Tomorrow I will rack to the secondary.

Thanks for the vote of confidence sour_grapes...

This is my 5th batch of Mango wine. The first 4 have had zero issues and I am getting the hang of what everything should look like during the initial fermentation (first 10 days). Last night when I went to perform the daily degas on my 5th batch at day 9 this is what I found. It is a clear film...

Active fermentation can spike the temperature in the first few days. After that it cools down on it's own. You might want to invest in one of these to assist http://www.amazon.com/dp/B001D6IUB6/?tag=skimlinks_replacement-20

I would be careful with the priming sugar. 5 ounces might be too much. I have never used more than 4.5oz...

This is from a mango wine that finished at 16% using EC-1118 fermented at 74F constant. I also step fed the must at the 1/3 sugar breaks achieving FG (0.988) in 9 days. If I use this for skeeter pee, is 300ml enough for a 5 gallon batch or should I try to scale back the recipe for 1 gallon...

Thanks for the advice. I will use it on the skeeter pee which was already on my list to make.

I have a bottle of untreated mango wine about half full of lees and the rest wine. It has been in my refrigerator for almost a month. Is there any advantage in using these lees for my next batch of mango wine? Or is it better to just use some fresh yeast?

Last night I blended the two batches. Batch #1 was at 0.992, #2 @ 1.04! I did a test blend in a glass of 2:1 (dry to sweet) and once the wife approved the taste, took a gravity reading. I then transferred the dry wine into the bottling bucket, followed by the sweet wine until it was at the...

Check out this thread http://www.homebrewtalk.com/showthread.php?t=216092 I made two batches of Mango wine now and suggest to leave out the acid blend until you are ready to stabilize. Also you need to let this must sit overnight and add Potassium Metabisulfit and Potassium Sorbate to it to...

I agree to taste it once a week to reaffirm what has been told to you and how to recognize where it is at. Even with a 3 weeks ferment and 3 weeks bottled it doesn't always work out correctly. Hence, the value of a hydrometer.

Yes but when you start having "hallway sex", she says "FU" as she pass you in the hall you know it's over. If you are saying the same thing out the front door, that is considered "public sex". Either way you are screwed. Been there, done that. This one won't end that way I am sure

I would put 1 in the fridge now. Let it sit for 24 hours so that the CO2 goes back into solution. Then try it. If anything it will give you an idea as to where it is in the carbing process. Some beers can be ready in 2 weeks, some 3. It will also give you a taste as to whether it needs to sit...

If you keep the corn sugar or table sugar to 10% or less of the bill it will not thin out the beer but give you about a 1% boost in alcohol. I use it all of the time and my beers are not thin. You do not realize that it's a 6% beer until it goes down.

Not really. Been together 13 years.. I wouldn't call that new. This is my 2nd marriage and refuse to repeat the mistakes that I made with the first one.

That stuff doesn't work in my household. I do my things (earn the $, traditional male activities, BBQ, cook dinner once a week, heavy lifting, repairs (house, vehicles), pay the bills, etc.), she does her's (housekeeping, laundry, dishes, cooking, grocery shopping). We sat down and discussed all...