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johnsnownw · 01-20-2012, 09:30 PM

So, for my next cider I'll be making a test 1 gallon batch. Recipe as follows:

80 fl oz cider
33.8 oz Looza Banana Nectar
.6lbs light brown sugar
Safale S-04 Yeast
1 Tsp Yeast Nutrient

Let ferment out, then rack to 2nd carboy and cold crash.

Anything not look right?

Daze · 01-20-2012, 10:38 PM

I personally would use fresh bananas. one of the best wines I ever made was banana and brown sugar. I would do the bananas and brow sugar in a primary with just enough apple to cover them then rack them off and add the rest of the cider and let it ferment out. just a thought

johnsnownw · 01-21-2012, 12:48 AM

Quote:

Originally Posted by Daze

I personally would use fresh bananas. one of the best wines I ever made was banana and brown sugar. I would do the bananas and brow sugar in a primary with just enough apple to cover them then rack them off and add the rest of the cider and let it ferment out. just a thought

I appreciate the suggestion, Daze. I've thought about it, but I want to attempt this with the nectar. I was under the impression that if I used the bananas (whatever form) in the primary that much of the banana flavor would be fermented out. Is this untrue?

GinKings · 01-21-2012, 01:11 AM

I also prefer fresh fruit. I've never had Looza banana nectar, but I'd guess that it's more sugar and water, than it is banana.

Daze · 01-21-2012, 01:40 AM

fermenting is fermenting primary or secondary. if you are back sweetening with it that would be something different but remember when back sweetening a concentrate will work better than a juice because juice will dilute everything including the ABV and only add a minimal amount of sweetness. concentrate on the other hand will deliver maximum flavor and sugar with a minimum of dilution.

Pith · 01-21-2012, 03:11 AM

a) Putting bananas into a less vigorous fermentation (eg secondary) will mean that less aroma and flavour compounds escape with the CO2. But I wouldn't worry too much about it. I'm sure you'll get a pleasing result whatever you do.

b) The banana wine recipes I've seen have suggested that you slice fresh banana without removing the skin at all. Do some research into that method, I think Yooper made the Banana wine thread.

c) Another option to consider would be to use a "Hefeweizen" beer yeast. Hefeweizen is a style of wheat beer that is known for having banana esters and clove phenols, so that might be either a replacement of or a complement to the banana in your recipe. Ferment as warm as you can, ie warmer than room temperature. Not sure if that's going to be possible up there in your American January winter, but if you ferment in the room that you keep your fireplace or furnace, you might be okay. I did a 24C/75F fermentation of a wheat wort with Safbrew WB-06 and got lots of banana. Just ask your LHBS store for a hefeweizen (heh-feh-vai-tsen) yeast. The only thing to consider is that it's a very stubborn flocculator, and you'll have to crash cool for a long time to get it to flocc.

liquidavalon · 01-21-2012, 04:55 AM

Please keep us up to date with the process and outcome. I have always wondered what banana cider would taste like!!!

johnsnownw · 01-21-2012, 03:50 PM

Thanks again guys, for the information and suggestions. Since this is a test batch I think I'm still going to try it with the Nectar, and if I don't like the outcome I'll try using fresh fruit.

As for the suggestion of Hefeweizen yeast, unfortunately there is little chance of keeping temperatures within 10 degrees of the optimal number. I live in a 100+ year old drafty house. However, thanks for the suggestion, as I should have thought of using a Hefe yeast, myself.

I will keep this thread updated, don't worry!

johnsnownw · 01-21-2012, 09:19 PM

Just edited my recipe to show what I ended up doing, I'll also include a picture for reference:

We'll see how it goes.

johnsnownw · 01-22-2012, 04:33 PM

Update:

The air-lock began bubbling 5hrs after the yeast was pitched. Seems quick.