I have 1 gallon of mango wine that's been sitting around for a few months now. This is my first wine (I do homebrew beer though) so I kept things simple:
Fermentation took of fine, and seemed strong. It started to clear up during/after fermentation, but it stopped after the top ~2 inches got clear. That top layer is perfectly clear, but the rest looks like fruit pulp-soup. A mango bisque if you will.
What will help clear the rest of this up? More pectin enzyme? Racking it to another container and letting it sit longer? Racking it through a mesh filter? None of the above?
Thanks,
- Paul
- Mixed mango juice with sugar water
- Added pectin enyzme
- Let sit for 24 hours
- Add yeast
Fermentation took of fine, and seemed strong. It started to clear up during/after fermentation, but it stopped after the top ~2 inches got clear. That top layer is perfectly clear, but the rest looks like fruit pulp-soup. A mango bisque if you will.
What will help clear the rest of this up? More pectin enzyme? Racking it to another container and letting it sit longer? Racking it through a mesh filter? None of the above?
Thanks,
- Paul
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