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Mango wine - too sweet
<De-lurk mode engaged>
Hi. I am brewing some mango wine and took a sample the other day. It was very flavorful, sparkling (still a bubble or two in the lock) and terribly sweet. We made it from 11.5 kg of fruit, 18 litres of water, 6kg sugar, Pectin enzyme. Will adding more water allow it to ferment further ? I failed to take an initial SG (unforgivable I know, but it was very thick with fruit). Currently 1.050 - how can I get it down ? Perhaps only good for distilling ? |
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