These are from a batch a few months ago. I’ve been working on my filtering process to get pulp out. There’s a pretty big tradeoff that comes with clarity. The taste and texture suffer a lot.
After the pictured batch I did an experiment involving two simultaneous small batches. In one I pre-strained as much pulp out as I could and used a decent amount of pectic enzyme. In the other I did no clarification effort at all.
The first was OK. A little thin. A tiny bit off from oxygen exposure from handling it so much.
The second, thick one was undrinkable. The yeast cling’s to pulp and is very noticeable in the taste.
So my recent efforts are to try to land in a stable spot somewhere in between. Ferment on the lees, then strain and filter in one pass if possible. So far I’m not having luck properly getting the fruit fibre out.
I’m curious what mango tastes like with all the sugar fermented off. I feel like it would be gross but evidently I’m wrong.
I usually backsweeten to about an SG of 1.018, though it is totally drinkable dry. My current batch is showing 0.998 but still taste’s sweet, I guess because it isn’t filtered yet and has some stuck in pulp.
It’s been a pain in the ass tbh. But I’m determined because it’s so good.
If it wasn’t so expensive I’d give it a go. I’ve done cider - dead simple - and added fruit to a very light ale but never tried any other fruit. You’re just using juice in bottles but I haven’t looked to see if we even have it without preservatives.
We’ve got a brand here that sell’s “mango nectar”. It’s pasteurised and preservative free and It’s a very thick juice. I don’t have the equipment to process raw fruit.
Yeah I learned this fermenting lemons. With the sugar gone it tastes like kitchen cleaner!