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
just checking if the date here is right, did you really leave this in the secondary for a year and a half? is that required? any additional notes on this one? thanks
it took a very long time to clear, then I back sweetened it, and it clouded up.
And a few other wines needed more attention…
Great thanks. I made up a five gallon batch of the mojo last night.
Yea! keep us posted and lets compare the notes.
You will like it!