I had fermented mango wine weeks back. After a week I did my first racking to remove pulp. The Brix value is not moving down so assuming fermentation is over, I'm planning to bottle it. Initially, after a week, it was very sour then sourness got reduced and it was tasting bitter. Now it tastes flat.

Can I add sweetened, thinned homemade mango juice to give it a flavour?

Also, can I add metabisulfite and sorbate together? I haven't used any of them yet.

If I can use them together how much should I use for approximately 3-3.5 litres of wine with back sweetening?

How should I use them?


Yes, you can add them together.

Use 1/4 teaspoon per five gallons to add 50 ppm. Can throw juice, metabisulfite, sorbate and bottle.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.