Rivenin said:Here it is this morning after some stirring.
Looks god awful, but smells awesome!
Here is my finished product, bottled on Sunday 4/22/12.
This one had about 1lb of golden raisins and 3lbs of dried apricot.
How did your banana wine turn out with the apricot addition? Do you detect the apricots? How does it mix with the banana flavor?
BANANA WINE (2) [Heavy Bodied]
3-1/2 lb. bananas
1 lb. chopped golden raisins
2 lb. granulated sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 gallon water
wine yeast and nutrient
Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years. [Adapted from passed-on recipe, source unknown, taken from Jack Keller's site]
I was going to.make this but in my preparations I've noticed that the recipe is for only 1gallon? Any particular reason? I find 1-2 years a hell of a long time to wait for what, 2-4 wine bottles worth?
You must have an extremely efficient harvesting method, or be a little over the 1 gallon mark. 1 gallon = 3785ml or 5.04 750ml bottles. If you can manage to keep your transfer/trub loss to 35ml per batch I would be very interested to know what your methodology is?You can multiply by 2, 5, 10, whatever, to make the size batch you'd like.
1 gallon makes approximately 5 bottles of wine.
You must have an extremely efficient harvesting method, or be a little over the 1 gallon mark. 1 gallon = 3785ml or 5.04 750ml bottles. If you can manage to keep your transfer/trub loss to 35ml per batch I would be very interested to know what your methodology is?
You top up at every racking, so there is no volume loss.
Carlo Rossi jugs (my preferred 1 gallon fermenters) are 4L.
timcadieux said:I was going to.make this but in my preparations I've noticed that the recipe is for only 1gallon? Any particular reason? I find 1-2 years a hell of a long time to wait for what, 2-4 wine bottles worth?
Leadgolem said:You must have an extremely efficient harvesting method, or be a little over the 1 gallon mark. 1 gallon = 3785ml or 5.04 750ml bottles. If you can manage to keep your transfer/trub loss to 35ml per batch I would be very interested to know what your methodology is?
Yooper said:You top up at every racking, so there is no volume loss.
Carlo Rossi jugs (my preferred 1 gallon fermenters) are 4L.
You say in one of your earlier posts not to top up with water becuase the taste was never quite right?
I said to never top up with water? That doesn't seem right. I must have been drinking.
Yup, right here (https://www.homebrewtalk.com/f79/banana-wine-33636/index5.html#post1815872)
So, just to be clear, it *IS* ok top top off to the full volume after each racking?
Um, that wasn't me that said that. That was someone else, giving their opinion.
You certainly don't want to add a half gallon of water to a one gallon batch- but for topping up an appropriate amount, water is fine.
Make sure you match your fermenter size to your batch size, so that if you have a three gallon batch you have a 3 gallon carboy.
For larger amounts that need topping up, use a similar wine. Since there are few similar commercial wines, a sauvignon blanc or other dry white wine would be fine.
Um, that wasn't me that said that. That was someone else, giving their opinion.
You certainly don't want to add a half gallon of water to a one gallon batch- but for topping up an appropriate amount, water is fine.
Make sure you match your fermenter size to your batch size, so that if you have a three gallon batch you have a 3 gallon carboy.
For larger amounts that need topping up, use a similar wine. Since there are few similar commercial wines, a sauvignon blanc or other dry white wine would be fine.
Really overripe- on sale for $.19/pound. Then I froze them for a while, until I could deal with them. They were black!
As bananas ripen more of the starch in them is converted to sugar.Do the bananas have to be overripe or can ripe bananas be used?
Would it be a mistake to start this in a glass carboy with an airlock? Stirring wouldn't be an option, but it's fruit fly season right now and I'm not sure I could keep them out if I just cover a pot with a towel.
I started a 2-gallon batch in a 3-gallon carboy, so there's lots of headspace. It's been fermenting furiously, but I'm going to put it in gallon jugs in a couple days once it settles down. There's a thick layer of floaties on top, should I try to stir it in? I can see how it's a concern in an open container, but is it a problem in a carboy with an airlock as well? Not sure which would potentially be more harmful, to disturb it by opening it up to air or just leave it alone...
Im one day into a 1 gallon batch and I did not get the sugar dissolved very well. There is a solid 1/4 inch of sugar stuck to the bottom of the glass jug. Since I am at the Stir every day phase, would it hurt to shakee the hell out of it to release the block of sugar? o2 would be okay currently, yes?
You can stir, but I wouldn't worry too much about it. I'd be more concerned about the darn fruitflies so if it's fermenting, I"d probably leave it be.
You can shake it up. The yeast should find the sugar anyway, but you can stir/shake it up to dissolve it better as well.
Just realised it only says 'wine yeast'..can u be more specific?
Just realised it only says 'wine yeast'..can u be more specific?
Just like everyone says, I can't believe the swill that I started with ends up looking like this. It's liquid gold, man. I bottled it this week -- now comes the two year(ish) waiting cycle. It's very hot, right now, but I trust it will mellow nicely.
When to add the chopped raisins? Not in the first post.
** EDIT **
Sorry, I decided to actually read the entire first post and now I'm a little less stupid. Thx
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