Just wondering if there is a better way to check SG on a must prior to
It seems to me that the crushed fruit would cause a quite inaccurate
My mango at first try was 1.120, I strained it & it checked at 1.098 but
still had some small fruit particles in it. (is this method ok?)
Opinions on my recipe would also be appreciated.
18 lbs Mango ~ diced, frozen, thawed & crushed
4.5 cans Welches White Grape Concentrate (spilled some)
4.5 lbs Sugar
Water to 5 Gal.
1 1/4 tsp Tannin
60 drops Pectic Enzyme
5 tsp Yeast Energizer
TA .75 w/ no added acid (surprised me)
2 pkt. Red Star Cote Des Blancs
I used one of Jack's award winning recipes but modified it to what I had