Comment on I love mango
plactagonic@sopuli.xyz 1 day ago
Just this week someone brought keg of beer that was fermented with some fruit puree. We got it for free because it was just the bottom of the tank where everything sunk. I wouldn’t say I prefere it but it wasn’t at all bad - pretty much alcoholic food than drink.
Maybe if you want to land somewhere in between you can try to backsweeten with fruit puree the clear batch?
SGforce@lemmy.ca 1 day ago
Clear some fruit like mango is really hard. The pulp is thin strands of fibre that clog filters instantly or pass straight through. I have a few contraptions I’m working on to see if I can get a more convenient method, but the only guaranteed way to get it clear so far was using a very tight nylon mesh bag and hand squeezing it. I need something easier for larger batches.
Arcka@midwest.social 1 day ago
Fining might be part of the solution too and is usually easier than filtering. You could try using positive and negative charged finings in turn to see which works better.
plactagonic@sopuli.xyz 1 day ago
Winemakers use flocculants and other means to bind that kind of impurities. Look in to it - bentonite clay comes to my mind right now.
You want to make the filtering step as easy as possible so use this, let it sit, decant only the clear liquid from top and than use filter on it.
SGforce@lemmy.ca 1 day ago
That’s like half the batch.