Yeah, went through that a couple of months ago with a one gallon batch of Mango/Pineapple. Right now it's getting pretty doggone clear and looks to be a real treat come spring.The yeast might eat through some of it, but probably not a whole lot. Like G259 said about peach, and what we've had with our mango wines, it you loose some volume due to the heavy lees. We use a nylon painters mesh bag for the fruit, and then squeeze out as much as we can (which will leave still a lot of much finer particles to rack again).
You could either transfer it to a bucket, or else put a pan under it and wait for it to slow down.Well, got home to this, airlock blew off and foaming like crazy, should I get rid of this or wait till the foam is manageable and reintroduce the airlock? Ugh!
If you ferment in a bucket, make sure you leave some headspace or you will still have a mess on whatever you are fermenting on. Bet you can't guess who has learned this the hard way. LOL, Arne.I get that now. From now on I will do my fermentation in a bucket. Live and learn. [emoji6]
Yup, sounds right!Racked pineapple wine into a clean and sanitized one gallon carboy, initial SG was 1.072 and it’s now at 1.002. If I’ve calculate this correctly, I have 9.17% ABV. Is this right? (1.072-1.002)x131=9.17%ABV
Yes, although you do not need the potassium sorbate unless you are planning to backsweeten this wine.Also, I topped up with the same juice I started with to within 2” of the stopper and expect more fermentation. When the fermentation is finished, do I then rack into another carboy, add Potassium Metabisulfate, Potassium Sorbate then allow to sit/clear?