Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > My Banana Cider Recipe, what do you think?
Reply
 
LinkBack Thread Tools
Old 01-20-2012, 09:30 PM   #1
johnsnownw
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Minneapolis, Minnesota
Posts: 424
Liked 52 Times on 40 Posts
Likes Given: 10

Default My Banana Cider Recipe, what do you think?

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?

__________________
Lindisfarne Brewing

Check out my friends art, or don't, whatever http://www.jvandike.com

Last edited by johnsnownw; 01-21-2012 at 09:24 PM. Reason: Updated Recipe to actual.
johnsnownw is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2012, 10:38 PM   #2
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 652
Liked 16 Times on 13 Posts

Default

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

__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 12:48 AM   #3
johnsnownw
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Minneapolis, Minnesota
Posts: 424
Liked 52 Times on 40 Posts
Likes Given: 10

Default

Quote:
Originally Posted by Daze View Post
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?
__________________
Lindisfarne Brewing

Check out my friends art, or don't, whatever http://www.jvandike.com
johnsnownw is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 01:11 AM   #4
GinKings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Bridgewater, NJ
Posts: 589
Liked 12 Times on 12 Posts

Default

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.

__________________
GinKings is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 01:40 AM   #5
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 652
Liked 16 Times on 13 Posts

Default

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.

__________________
Daze is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 03:11 AM   #6
Pith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Blue Mountains, NSW
Posts: 328
Liked 5 Times on 5 Posts
Likes Given: 1

Default

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.

__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
Pith is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 04:55 AM   #7
liquidavalon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Salem, Oregon
Posts: 151
Default

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

__________________
liquidavalon is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 03:50 PM   #8
johnsnownw
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Minneapolis, Minnesota
Posts: 424
Liked 52 Times on 40 Posts
Likes Given: 10

Default

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!

__________________
Lindisfarne Brewing

Check out my friends art, or don't, whatever http://www.jvandike.com
johnsnownw is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 09:19 PM   #9
johnsnownw
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Minneapolis, Minnesota
Posts: 424
Liked 52 Times on 40 Posts
Likes Given: 10

Default

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.

__________________
Lindisfarne Brewing

Check out my friends art, or don't, whatever http://www.jvandike.com
johnsnownw is offline
 
Reply With Quote Quick reply to this message
Old 01-22-2012, 04:33 PM   #10
johnsnownw
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Minneapolis, Minnesota
Posts: 424
Liked 52 Times on 40 Posts
Likes Given: 10

Default

Update:

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

Check out my friends art, or don't, whatever http://www.jvandike.com
johnsnownw is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First cider recipe inchrisin Cider Forum 2 10-14-2011 01:30 PM
What do you think if this cider recipe? MGAZ Cider Forum 16 07-14-2009 05:14 AM
where to buy cider recipe kit? pcolson Cider Forum 8 08-25-2008 04:45 PM
Cider recipe questions!! - (recipe and bottling) mturtle Cider Forum 11 06-13-2008 07:58 PM
Need a cider recipe... Pyro Cider Forum 3 10-14-2007 02:18 PM