HB_in_Subic
Member
- Joined
- Jan 17, 2015
- Messages
- 50
- Reaction score
- 11
This is my 5th batch of Mango wine. The first 4 have had zero issues and I am getting the hang of what everything should look like during the initial fermentation (first 10 days). Last night when I went to perform the daily degas on my 5th batch at day 9 this is what I found. It is a clear film that is trapping bubbles on the top. Sanitization practices, recipe preparation and daily care was done the same as the other previous batches. The only difference of note was that I ran out of Pectic Enzyme for this batch and used the skin of a Papaya (got this from Jack Keller's web site as a suitable substitute). Other than this everything else appears normal. The batch has been at 0.994 since day 6 and is a lower ABV version (7%).
I did thoroughly clean this skin before I peeled it with water and small amount of bleach mix.
Any idea if this is an infection or just a bi-product of using the papaya skin (won't be doing that again)??
I did thoroughly clean this skin before I peeled it with water and small amount of bleach mix.
Any idea if this is an infection or just a bi-product of using the papaya skin (won't be doing that again)??
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