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k benzoate Thanks, I'll check out that mango reicipe.

E.C.Kraus just did an article on this in their newsletter, it is worth a read. Your CO2 idea is mentioned. [email protected] Later

I was looking at some mango juice at the store that I was hopeing to use to make wine, when I noticed on the label that it had potassium benzoate as a preservative in it. They keep it in a cooler with other fresh juices. I am wondering though if this will inhibit yeast growth? I also saw...

Thanks Thanks Luc, need to get my acids staight.

Gatoraide I just made a gallon of wine out of gatoraide for a couch potato sports fan friend of mine, have no idea how it will turn out. Plan to test it out on him when he's not looking.

I was wanting to make a fun wine for on the beach this summer, and thought a mango wine would be just the ticket. Cannot find a recipe though. If anyone has one I would like to give it a try. Thanks, Oxyoke

Apparently the optimal pH is between 3.4 to 3.8, and the pH can be adjusted anytime before or after fermentation. I answered my own question because by the number of views it looked like there was some interest and would like to double check my information. I would still like some info...

I got some wine pH test strips but need to know what the optimal pH is for wine. I was also wondering if the pH can be adjusted at anytime during production. Also anything on using citric acid as a preservative/antioxidant. Thanks alot, Oxyoke