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.
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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!
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?
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.
Edit: actually, I might post pictures of my redneck jank filter later if I’m over the embarrassment. It’s ugly.
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.
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.
That’s like half the batch.
You might look into people attempting to clone the production beer called Mango Cart and see what theyre doing. Mango Cart is fantastic and tastes more like actual mango juice than it tastes like any kind of beer whatsoever. It has no pulp but it also isnt clear
If you have access to ripe and fresh mango, try making mango melomel. Mead at OG 1120 infused with mango, 200g/L at secondary. Stuff was really good with average Houston store-bought mangos, chunks. No problems with sediment this way, it settles down naturally quite well.
Interesting. Thanks
