My Banana Melomel - Page 2

bubbachunk · 11-20-2011, 02:40 PM

Quote:

Originally Posted by Insomniac

Wow, good to see its come out ok! I remember using this thread as insperation for my own attempt at this. I decided to age mine in the bottle so is rather untested but I had a small amount left over after bottling that I kept in the fridge under a vaccuvin wine saver. The banana has just about come back, though as you said its subtle, more like an after taste, but its still not smooth yet. That said it did ferment quite warm so I'm expecting it to need lots of aging!

Glad to hear someone else was as mad as me to try it also! I think I may do it again with a larger concentration of bananas though

Quote:

Originally Posted by bigbeergeek

Nifty. Why include the skin?

It is a variation of this: http://www.homebrewtalk.com/f79/banana-wine-33636/

I just figured that if I was going to age it for two year might as well make it a mead!

Four · 11-21-2011, 08:02 PM

Looks awesome. I did the same thing but i used 3.3lbs of wheat LME, turning it into a bananna hefe-braggot.

Rocky71 · 05-23-2012, 03:45 AM

Quote:

Originally Posted by Four

Looks awesome. I did the same thing but i used 3.3lbs of wheat LME, turning it into a bananna hefe-braggot.

That sounds awesome. I would think if you used the right yeast and fermented it warm you would get banana notes without using bananas but the yeast may die off before it's done.