started 2/22/10
- 7 pounds mandarins peeled
- 24 oz. chardonnay juice concentrate
- 1/2 gallon orange juice
- 2.5 tsp. tartaric acid
- 5# (+-) sugar dissolved in water
- banana
- 2 tsp. pectic enzymes
- 1 cup chocolate powder (dissolved in the warm sugar water
- Yeast- EC118
SG. 1.080
PH: 3.8
preparing the mandarin oranges
orange juice and oranges
added chocolate
secondary- 3/8/10
Bottled 12/29/11
