New_Guy_Brad
Member
- Joined
- Mar 17, 2012
- Messages
- 76
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Small back story (ill post my recipe below) my mango wine got stuck and after a week was only down to 1.072 S.G and stayed there for 3 days. So i added 2.5 tsp more super ferment and pitched 1118 yeast. Well the next day there seemed to be foam across the top, i thought awesome it worked great but when i went to stir it i realized it was like a solid wafer type thing over the entire top and it kinds chunked up into what you see in the pic below when i was stirring.
So what is the thing across the top?
Should i remove the chunks?
Ok my recipe
4 gal
368oz Arizona tea's Mucho Mango all natural beverage. (no preservatives no sorbate no nothing in it)
yeast- K1-1116
Super ferment- 3.25 tsp
Acid blend- 3 tsp
pectic enzyme- 2.25 tsp
k-meta 1/4 tap
Sugar- 16 cups
Starting S.G 1.100
(feel free to comment on my recipe as well i had a thread asking for advice that i bumped a few times with no responses at all so this was the best i could guess being new to wine making)
So what is the thing across the top?
Should i remove the chunks?
Ok my recipe
4 gal
368oz Arizona tea's Mucho Mango all natural beverage. (no preservatives no sorbate no nothing in it)
yeast- K1-1116
Super ferment- 3.25 tsp
Acid blend- 3 tsp
pectic enzyme- 2.25 tsp
k-meta 1/4 tap
Sugar- 16 cups
Starting S.G 1.100
(feel free to comment on my recipe as well i had a thread asking for advice that i bumped a few times with no responses at all so this was the best i could guess being new to wine making)