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Dsking416

Mango brandy

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So I started fermenting a test batch of Mango Brandy the other day and planned to add more mangos during the fermentation as the rest ripened. I have 400 more... Well it only took one day to ferment. I did the math according to the the expected sugar content of a mango compared to the volume of juice, as I don't have an Anton parr yet. I used k1-v1116 hydrated in go ferm. The SG should have been 1.058. I have a reading of 7% alcohol. The goal was 8%. The question is... I know that the reading is incorrect because it still has sediment in it. Any suggestions?

I hope to only inoculate one more time as I will store a large batch in the fridge while waiting for the rest to ripen. 

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Update: The ferment is going great and the yeast is coming back aggressively every time I add more fresh mango juice. Usually just two days between adding juice. I have one more juice session left and no need to inoculate as the yeast is going great and finishing the fermentation overnight every time. I severely under pitched compared to the sugar content and it is still aggressive and vibrantly fermenting while gaining little to no heat during the fermentation. 

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That sounds about right. Quick 'close enough' conversion is

(SG - 1) * 1000 / 4 = Brix

So 1.058 = 14.5 Brix

Full conversion should be half the Brix as percent alcohol, which would be about 7% in this case. Did you not take an original gravity when making the original must?

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We juiced the mangoes but it still left too much fiber to get an accurate reading. 

 

The distillate is amazing I can't wait to do it in 1320 gallon batches with a juicer made specifically for mangoes.

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