Sour banana wine? Bottling in about 30 minutes

[sonofgrok]

So I have a banana wine (my first banana wine) that I am prepping to bottle this morning. After transferring to the bottling bucket, I took a sip and it is strongly sour. It is not really like an infected sour just very sour.

Its been in the secondary for 6 months.

To be honest I don't really remember how I made the wine. There were a ton of bushels of bananas. I pureed them in the food processor about half peeled and half not. Added a couple cups of sugar. OG was out of the question because of all the solids. And pitched yeast... maybe Montrachet, maybe EC1118. Most likely the EC1118. Primary was 3-4 weeks.

I have never had to toss a batch of anything but is this even worth bottling and wasting the corks?

 

[novalou]

So I have a banana wine (my first banana wine) that I am prepping to bottle this morning. After transferring to the bottling bucket, I took a sip and it is strongly sour. It is not really like an infected sour just very sour.

Its been in the secondary for 6 months.

To be honest I don't really remember how I made the wine. There were a ton of bushels of bananas. I pureed them in the food processor about half peeled and half not. Added a couple cups of sugar. OG was out of the question because of all the solids. And pitched yeast... maybe Montrachet, maybe EC1118. Most likely the EC1118. Primary was 3-4 weeks.

I have never had to toss a batch of anything but is this even worth bottling and wasting the corks?

Do not pitch it. Take a sample and sweeten it. See if the sugar balanced out the sourness.

 

[sonofgrok]

Ok, just gave that a whirl. Still pretty sour. It tastes like slightly banana-y lemonade.

 

[sonofgrok]

4 cups sugar and some cinnamon in the 5 gallon batch (hello sugar carbs) seems to have made it drinkable. I guess I'll go ahead and bottle it and see how time treats it.

 

[Yooper]

4 cups sugar and some cinnamon in the 5 gallon batch (hello sugar carbs) seems to have made it drinkable. I guess I'll go ahead and bottle it and see how time treats it.

It sounds infected with lactobacillus. Watch for bottle bombs.

Hopefully you stabilized it before you sweetened it- if not, do NOT bottle!

 

[WVMJ]

Is there any chance you degassed? Its still prety young, I know nanner clears fast but that does not mean its ready to bottle. WVMJ

 

[sonofgrok]

It sounds infected with lactobacillus. Watch for bottle bombs.

Hopefully you stabilized it before you sweetened it- if not, do NOT bottle!

Used potassium sorbate and metabisulfate... on the lower end though...

Hopefully if it does pressurize it will push the corks out instead of bottle bombs? I usually do really dry wines with no back sweetening. I will crack a bottle in a couple days to check.

 

[sonofgrok]

Is there any chance you degassed? Its still prety young, I know nanner clears fast but that does not mean its ready to bottle. WVMJ

I was planning on bottle aging it longer but I as expecting it to be better at this stage with room for improvement.

 

[sonofgrok]

So I decided to dump all the bottles yesterday but didn't get around to it. This morning POP goes the weasel. Bottle ejected cork and pour/sprayed banana concoction all over the brew room. Do you ever tire of being right Yooper?

 

[Yooper]

So I decided to dump all the bottles yesterday but didn't get around to it. This morning POP goes the weasel. Bottle ejected cork and pour/sprayed banana concoction all over the brew room. Do you ever tire of being right Yooper?

Damn, I sure wish I was wrong about that. Darn it!