For this wine, I’m trying out “Vintner’s Best Mango Fruit Wine Base” which cost $38.99 at my local winemaking supply store – All Seasons Gardening & Brewing Supply Co. near downtown Nashville.
It’s just a big 1 gallon jug of syrup. Much less fanfare than the boxed wine kits, though those seem very targeted towards beginners or people that want to have everything pre-determined for them.
This could be a nice, simple, less expensive wine or could at least be simple way to embellish fresh fruit wines. This is a test run. Yeast: Lalvin K1-V1116.
| Status | Date | Specific Gravity | Fluid Temp. | Air Temp. |
|---|---|---|---|---|
| Pitch Yeast | 2017-07-04 1:00 PM | 1.074 | °F | 78°F |
| Primary Fermentation | °F | °F | ||
| Secondary Fermentation | 2017-07-22 4:52 PM | °F | ||
| Clearing | 2017-09-16 9:00 AM | — | °F | |
| Second Clearing | ||||
| Tertiary Clearing | ||||
| Quaternary Clearing | ||||
| Quinary Clearing | ||||
| Bottling |
Primary Fermentation
Pretty simple preparation. Pour the syrup into your primary fermenter. Top-up with clean, filtered water. Add yeast. I actually added 4 cups of sugar in the form of simple syrup to bump the specific gravity up a bit.