nasv
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- May 29, 2007
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hey everyone!
If I can still get my hands on fresh mango this late in the summer, I'm thinking of trying my hand at a gallon batch of mango wine, but slightly sweet.
To achieve the slightly sweet, I was thinking of starting with a very high SG of around 1.110 and using a lower alc tolerance yeast such as Montrachet. My thinking is that the fermentation will end at around 13.5% alcohol and the SG will still be stuck somewhere between 1.005 and 1.010, hinting at the residual sugar remaining and leaving me with a slightly sweet or off-dry wine.
Does this sound right? Or is my logic flawed (like it's better to back-sweeten instead)?
Just wondering, thanks!
-Nico
p.s. has anyone tried making a wine from mango?
If I can still get my hands on fresh mango this late in the summer, I'm thinking of trying my hand at a gallon batch of mango wine, but slightly sweet.
To achieve the slightly sweet, I was thinking of starting with a very high SG of around 1.110 and using a lower alc tolerance yeast such as Montrachet. My thinking is that the fermentation will end at around 13.5% alcohol and the SG will still be stuck somewhere between 1.005 and 1.010, hinting at the residual sugar remaining and leaving me with a slightly sweet or off-dry wine.
Does this sound right? Or is my logic flawed (like it's better to back-sweeten instead)?
Just wondering, thanks!
-Nico
p.s. has anyone tried making a wine from mango?