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HeavyBrew · 11-11-2010, 08:25 PM

Quote:

Originally Posted by Revvy

Sorry I don't have the recipe, I didn't make the wine. The banana wine I used was made by my nephew who was the vitner of his homebrew/winemaking club. he hasn't made wine in a couple years much to the chagrin of my family. But I have 1 bottle left. I think Yooper has a recipe on here.

Yes she does;

Yooper's

wine recipe.

Thanks!

lustreking · 12-08-2010, 07:21 PM

Revvy,

I'm going to make a batch of these for Christmas. After the rum treatment, can I freeze them, or is it better to wait until closer to Christmas to make them?

**Revvy** · 12-08-2010, 07:26 PM

Quote:

Originally Posted by lustreking

Revvy,

I'm going to make a batch of these for Christmas. After the rum treatment, can I freeze them, or is it better to wait until closer to Christmas to make them?

Normally (which this year I haven't done) I start them out a month in advance (Turkeyday weekend) and get them soaking in the rum and wine. I wrap them up in plastic and tinfoil and let them "cure."

I dose them a few times during the couple weeks.

I don't freeze them or anything. The alcohol acts as a preservative.

lustreking · 12-08-2010, 08:56 PM

So how much rum would you say is added to a batch during the spraying process?

**Revvy** · 12-08-2010, 11:48 PM

Quote:

Originally Posted by lustreking

So how much rum would you say is added to a batch during the spraying process?

A lot.

Sorry buddy, it's not one of those things I measure. Part of it's charm is that it is seriouslly boozy.

**Revvy** · 12-13-2010, 02:30 AM

I just did 26 loaves, and hope to knock off about the same amount tomorrow. I alterred the recipe somewhat, adding some more complexity to to the spice blend, and doing something funky with the rum.

To the above spice blend, add 3/4 tsp each of Ground Cloves, Nutmeg AND white pepper. Yes, you heard me WHITE PEPPER. It adds a bit of a bite and a savory note to it.

I also made an infusion with some of the rum. (Since I make multiple batches, I did this amount, but only use the 1/4 cup listed per batch.)

I took 1.5 cups of rum and placed in a saucepan. I took 1 tbs of sweet orange peel (the kind we get form making wits) and made a "bouquet garnier" with some cheescloth (a little packet, like a tea bag) and added it to the rum. I brought the rum up slowly on the stove til it was somewhat warm, and let the orange steep for about a half hour, and turned the stove off and let it cool before taking the orange bundle out. Evidently I didn't warm it enough to boil away the alcohol, since I tasted some and it tasted like it still had alcohol in it.

It tastes and smells awesome. In fact I will probably do some for drinking sometime.

**Revvy** · 12-17-2010, 08:33 PM

So 52 loaves this year. And I started passing them out today.

Tsuyako · 12-23-2010, 08:45 PM

Man Revvy that sounds so awesome! Thanks for sharing!

organ · 11-25-2011, 10:55 PM

Just gotta pick the liquor up and I'll be set to make a batch or two. Thanks for the recipe.

**Revvy** · 11-26-2011, 12:28 AM

Yeah. I gotta start making my batches up for the season. *groan*