by Darwin award » Sun Feb 07, 2016 11:27 am
OK,
I've just completed the cuts + combination of 2 x 30 ltr runs of Mango wash, I used just the flesh (I have read elsewhere best to include the peels as well for full flavor)...I didn't freeze the flesh either...added ~ 3Kg of white sugar and fermented with White wine yeast "QA23"...
I ran both through the bubbler with 4 plates, nice and slow, post cuts, I got ~1.2 ltrs at 90% from each, I was expecting low yield so no problem there....I've diluted down to 64% which gives me a whopping 3.4 ltrs after all that peeling, fermenting and stilling :laughing-rolling:
Again, low yield was kinda expected, the thing is, the flavor isn't strong, it's clean and nice off the still and maybe I cut the tails too hard, but, what do you think? Oak it? I'm tempted, but I don't want to loose the mild mango taste to a wood flavor....maybe oak half and see how it goes?