Recent content by dEMOiSEllE74

The main reason is that any excess lees can cause off flavors. Not quick enough on the response. What they said...lol

Just did the math and it's accurate. 12.23 grams of sugar per 100 grams of bananas. 30lbs bananas = 13,607.7711 grams 13,607.7711 / 100 = 136.077711 * 12.23 = 1664.23041 grams of sugar or 3.669lbs of sugar per 30lbs bananas 10lbs + 3.669 = 13.669lbs sugar Per a brix chart I looked at. 1.100...

Pectin a white, amorphous, colloidal carbohydrate of high molecular weight occurring in ripe fruits, especially in apples, currants, etc., and used in fruit jellies, pharmaceuticals, and cosmetics for its thickening and emulsifying properties and its ability to solidify to a gel. Pectic...

It was after the addition of sugar. Of course, I can tell you. The sludge of bananas that resulted from the mixture. Could have thrown my readings off. The final wine though was smooth, with almost no alcohol flavor. I came up with a 14.4% abv. Honestly one of the best batches I have made...

Here are the ingredients of the banana wine I made. 6 Gallon Batch 30lbs bananas with peelings 12 qts welches white grape juice 10 lbs sugar 2.5 gallons water 1/2 tsp tannin 12 tsp acid blend 3 tsp yeast nutrient acid level 3.5 OG 1.100 2/17 - Sliced bananas with peels, boiled for 30...

Honestly, I can't remember. I use them often though. They are great for mouth feel. If you use regular raisons instead of golden raisons. Expect brown tones to be added to your wine. I'll post my notes Monday night. When I get home. Ohh, expect an excessive amount of gross lees at the...

I made a banana wine earlier this year. It turned out really well and everyone gave very positive feedback. I'll get my recipe book from work on Monday and post my notes. I can tell you. I am a huge advocate of open bucket fermentation. The oxygen is beneficial at the beginning and stirring...

It's a batch of skeeter pee

That's the only way I do it. Is open bucket fermentation. As long as your must and equipment are sterile. Everything will be okay. There is enough co2 created to create a barrier for protection. You will want to rack it into your carboy when the gravity is around 1.040 to 1.030 and place your...

Here is a recipe I just finished doing. I am new to wine making, but after racking and clearing. It taste really good, and even better with a little back sweetening. I am bulk aging at the moment, before bottling. It's on the left. Before you say anything, I know my temps are high. I...