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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...

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?

I am trying to fix a batch of mango wine that I made with fresh fruit on 12/23. It took a couple of days before I had fermentation (using EC 1118). I made a bunch of mistakes (I jumped in without really grasping what really needs to be done). I have already stabilized it with KMeta and Potassium...

Hello all, New to making wine. I have been home brewing the last year and ran across a recipe for Mango wine. So I have crossed over to trying to make wine. I started the batch on 12/13/14 and just moved it to secondary a couple of days ago. I topped it off with Moscato (White). So far...