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Old 12-14-2013, 01:31 PM   #11
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The pectin helps to settle out the banana solids. Without it you end up with even more trub/lees/banana jelly than we already have.
When do you add it?
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Old 12-14-2013, 01:33 PM   #12
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When do you add it?
After straining into the primary fermenter.
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Old 12-16-2013, 03:47 PM   #13
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Here are the ingredients of the banana wine I made.
6 Gallon Batch
30lbs bananas with peelings
12 qts welches white grape juice
10 lbs sugar
2.5 gallons water
1/2 tsp tannin
12 tsp acid blend
3 tsp yeast nutrient
acid level 3.5
OG 1.100
2/17 - Sliced bananas with peels, boiled for 30 minutes with grape juice. Dump contents into primary, add sugar and stir until disolved. Add water until you get to 6 gallons and then let cool. Add pectin enzyme, campden tablets, acid blend, yeast nutrient.
2/18 - pitched yeast
2/24 - gravity .032 racked to secondary
3/17 - racked off of gross lees, .990, added water to top
6/29 - racked, added sorbate, potassium metabisulfite
7/03 - added simple syrup to bring up to 1.014
added 2 cinnamon sticks
7/10 bottled ph 3.5 FG 1.014

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Old 12-16-2013, 03:50 PM   #14
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Originally Posted by dEMOiSEllE74 View Post
Here are the ingredients of the banana wine I made.
6 Gallon Batch
30lbs bananas with peelings
12 qts welches white grape juice
10 lbs sugar
2.5 gallons water
1/2 tsp tannin
12 tsp acid blend
3 tsp yeast nutrient
acid level 3.5
OG 1.100
2/17 - Sliced bananas with peels, boiled for 30 minutes with grape juice. Dump contents into primary, add sugar and stir until disolved. Add water until you get to 6 gallons and then let cool. Add pectin enzyme, campden tablets, acid blend, yeast nutrient.
2/18 - pitched yeast
2/24 - gravity .032 racked to secondary
3/17 - racked off of gross lees, .990, added water to top
6/29 - racked, added sorbate, potassium metabisulfite
7/03 - added simple syrup to bring up to 1.014
added 2 cinnamon sticks
7/10 bottled ph 3.5 FG 1.014
Wow, that was a low OG. Did you take that reading before adding the 10# sugar? I ask because it is listed before the step of adding the sugar. I figured with the grape juice and larger quantity of banana it would be higher than mine.
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Old 12-16-2013, 04:50 PM   #15
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It was after the addition of sugar. Of course, I can tell you. The sludge of bananas that resulted from the mixture. Could have thrown my readings off. The final wine though was smooth, with almost no alcohol flavor. I came up with a 14.4% abv. Honestly one of the best batches I have made, besides my Plum wine.

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Old 12-16-2013, 06:16 PM   #16
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The pectin helps to settle out the banana solids. Without it you end up with even more trub/lees/banana jelly than we already have.
Now I am confused. You added pectin to your wine, and demoiselle74 recipe says add pectin enzyme.
Which do I add?
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Old 12-16-2013, 07:40 PM   #17
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Pectin a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, especially in apples, currants, etc., and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel.


Pectic Enzyme is recommended for all fresh fruit wines. Add the Pectic Enzyme to the juice prior to the fermentation process in order to enhance the clarification process.


Sorry meant Pectic Enzyme..

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Old 12-16-2013, 08:57 PM   #18
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Originally Posted by dEMOiSEllE74 View Post
Pectin a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, especially in apples, currants, etc., and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel.


Pectic Enzyme is recommended for all fresh fruit wines. Add the Pectic Enzyme to the juice prior to the fermentation process in order to enhance the clarification process.


Sorry meant Pectic Enzyme..
Same here.
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Old 12-16-2013, 11:50 PM   #19
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Wow, that was a low OG. Did you take that reading before adding the 10# sugar? I ask because it is listed before the step of adding the sugar. I figured with the grape juice and larger quantity of banana it would be higher than mine.
Just did the math and it's accurate.

12.23 grams of sugar per 100 grams of bananas.
30lbs bananas = 13,607.7711 grams
13,607.7711 / 100 = 136.077711 * 12.23 = 1664.23041 grams of sugar or 3.669lbs of sugar per 30lbs bananas
10lbs + 3.669 = 13.669lbs sugar

Per a brix chart I looked at.
1.100 gravity would equate 2.4lbs sugar per gallon. 6 gallons would be 14.4lbs sugar. Which is pretty darn close, I don't have the sugar content on the grape juice. Didn't feel like looking. I would still say, including the juice. It would be spot on.
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