My first post.
I am making 3 galloons of mango wine according to a recipe I found on Jack Keller dot com.
My concern is that the recipe requests that I leave the fruit and nylon straining bag in the primary pail for 10 days. I am concerned about this time frame. I am afraid it is too long for both the fruit to be in there and for primary fermentation. What are the risks here? Is there another method of gauging the time frame rather than just using a flat 10 day period?
I am at day 1.5 now; S.G. was 1.097 and it already at 1.074. I am new to making wine from scratch but I have never seen must ferment like this. It is going gang busters! I did start the yeast 18 hours ahead of time.
MrWrong
I am making 3 galloons of mango wine according to a recipe I found on Jack Keller dot com.
My concern is that the recipe requests that I leave the fruit and nylon straining bag in the primary pail for 10 days. I am concerned about this time frame. I am afraid it is too long for both the fruit to be in there and for primary fermentation. What are the risks here? Is there another method of gauging the time frame rather than just using a flat 10 day period?
I am at day 1.5 now; S.G. was 1.097 and it already at 1.074. I am new to making wine from scratch but I have never seen must ferment like this. It is going gang busters! I did start the yeast 18 hours ahead of time.
MrWrong