does it need to be in a dark place??
My banana wine is fermenting at 3 months, but I used beer yeast, and it still is very sweet, recently I received wine and champagne yeast, should I put one in my wine? or is it too late?
Yooper,
The Og was 1,098 and now it stop in 1,022.
so i made this in march of this year, in between moving my house, school and starting a new job all i have really done is keep the airlocks full of cheap vodka.
i just realized that my banana wine is still on the golden raisins, so i have only racked it once. what bad can come of it sitting on the raisins for almost a year?
should i add anything when i rack it off the raisins?
ok cool, it is beautiful Cristal clear golden color, i cant wait for a taste of this. i dont have a corker so is it ok if i rack it and wait longer to bottle?
it smells amazing, will post a new pic tomorrow
I changed the technique up a bit, and I cut bananas FAST (pastry chef)... so they didn't have much time to brown. I figure the browning has to be a big contributor to the darker color. Also, ours were just ripe, not overripe like I was hoping.
What resulted - before yeast - was something that I bet would make some great, if ugly, banana daiquiris!
We did add a couple big scoops of banana mush to the primary, and THAT is floating and blackened. The liquid under it looks like the photo above, though.
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