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|
|Secondary Fermentation||2017-07-22 4:52 PM||°F|
|Clearing||2017-09-16 9:00 AM||—||°F|
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.