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I used (previously frozen) Mango that I ran through with a food processor. I made essentially a puree as I read that Mango will break down so much in the straining bag that it was not really worth it (not much pulp comes back out in the bag). Given how thick it is I expect to lose a significant...

I was going to both, but figured I would just wait until tomorrow. I didn't know if there was a 'formal' answer on what was 'the right way' ;) Maybe I am just expecting more 'supposed to be this way' black and white than I am finding and overthinking things. ha.

So I decided to try a mango wine experiment (meaning, first non-kit) after reading a few recipes . The one thing I am not quite grasping is, if I do the 24 hour 'wait' for a camden tablet to do its thing before I add yeast (and I assume yeast nutrients?) when do I take SG? Today? Tomorrow before...

Oh thanks for that! I was thinking I might try some in a 1 or 3 gallon as an experiment, only loss is time I guess and it isn't that big overall. Do you recommend using something to clear it (similar to what the wine kits use) or just let it sit for best results. (still new to the pros/cons on...

Googling whether my freezer burned peaches were worth trying in a wine, after the comments on the thread I am not gonna waste my time. Then I joined the forums.

Just a hello from me since I am stalking the forums. (Heck, I didn't realize forums were still a thing until I was googling and came across the site!) My current level of new: 1 Kit down (bottled 2 days ago, Cab Sav. Wild Grapes from Amazon) I have read "Joy of Home Wine Making" 10 or so times...