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?
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?