StillSmart

Just found a 850 gram tin of mango pulp in cupboard, contains >>>

MANGO 92%

SUGAR 5%

CITRIC ACID

AND WATER
No other chemicals or colours etc....
Anybody think this would make a good wash ?? or should i keep with tomato ??

Might make a nice desert wine
Q

Yep, i thought of that actually, i looked up a mango wine recipe and it takes a year to mature apparently, i found 2 tins and put them in a demijon some sugar, nutrient, and some pectolase, i just tasted the mango ands its very sweet, so i shouldnt have added extra sugar i dont think, oh well!! i will run it anyway, its probably gonna be a very sweet brew then, but the tins were at the end of there shelf life and needed using, i will just leave it a long time to mature i think !!

I would ferment it out as much as possible if its still to sweet bang it through the still, if the sweetness is ok clear it and leave it a couple of weeks before drinking, usually a year is said because it will be best after a year but ok way before.

Yep i will leave for a while, i used a dessert/high alcohol yeast as an experiment, as i have never used one before, so theres a lot of sugar and nutrient, only hope the yeast holds out to eat it all !!

I didnt have a spare brew belt so i wrapped demijohn in a old wool jumper and stook it in an old rucksack with airlock, couldnt believe it was bubbling within 10 minutes....

Heres hoping for a result !!
I have made a tomato wash, which has been going just over a week, its slowed down now, i added a lot of ginger as another experiment