So I started a banana wine about a month ago.
~12 pounds Dole organic bananas (on sale because of a few brown spots)
Bananas were prepared like YooperBrew's recipe but scaled up to 3 gallons with a couple of extra pints of water added. This filled up my 4.5 gallon SS brewpot.
5 pounds plus 2 and 1/2 cups sugar
3 tsp Yeast nutrient (DAP)
3 tsp acid blend (citric, malic, tartaric)
1/2 tsp tannin
1 packet (5 grams) Red Star's Montrachet
Water up to 3 gallons
After one month....
Smells like banana liquor but tastes like a bitter green banana. Went from 1.099 to below .990 in two weeks. Then added sparkloid after a month in primary. Its pretty clear but not all the way there since the clarifying agent was only added about 12 days ago.
In the end my real question.....
I want to age this for a month or 6 with some vanilla beans then back sweeten. What quantity of vanilla beans do people use (if they do) in this type of situation? If anything I could make my own vanilla extract and fortify the wine with it.
Any ideas/tips/brainstorming would be appreciated