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Old 01-27-2012, 01:54 AM   #31
johnsnownw
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Update:

Well, interesting. I just bottled after letting it cold crash. It is still sour/tart, but mellowed out a bit. There is a small amount of banana flavor, but it's more like the flavor of the smell of ripe bananas (if that makes sense)..still no apple. The smell is still mostly of alcohol but also ripe banana.

I've decided not to pasteurize (last gravity reading was 1.002), and I'm just going to let it bottle age for a few months in the basement. We'll see what the end result happens to be, but I'm slightly more optimistic.
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Old 01-27-2012, 07:38 AM   #32
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Hmm. Good luck. 1.002 is fairly dry. I don't know if there will be enough sweetness to counteract the sourness; maybe you can dilute with lemonade or that fizzy apple drink if it's too sour.

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Old 02-19-2013, 11:25 PM   #33
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UPDATE:

I decided to crack one open a few weeks ago (Forgot to update). The sour flavor has mellowed a bit, but not a lot. Still pretty sour, still tastes like over-ripe banana without much apple.

At this point I would not recommend this method.
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Old 02-20-2013, 05:02 PM   #34
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What is the idea behind leaving the bananas in the peels?

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Old 02-20-2013, 08:46 PM   #35
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Quote:
Originally Posted by stormyday View Post
What is the idea behind leaving the bananas in the peels?
If you use uber ripe bananas, to the point peel is 75% dark, fruit is soft and getting translucent but not brown you impart so much banana flavor. Plus the peels are loaded with nutrients. I also think the peels expedite clearing, just from watching my batch. If you do opt for a wine, be prepared to age a minimum of one year, 2-3 even better.
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