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Old 06-22-2010, 09:20 PM   #1
ZuiQuan
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Default Banana wine help please.

I just started a batch of banana wine and have some questions...

My original gravity was 1.120, and I used Red Star Cotes de Blanc Champagne Yeast. On my hydrometer it says the estimated ABV is 18%. Does anyone know if Cotes de Blanc will go all the way to 18% ABV? I think I might have read somewhere that it will finish at around 14-15%

What I should expect my final gravity to be, and also how to calculate ABV using original and final gravities?

Here's my recipe:

2gal water
2lbs bananas
juice from 2 oranges
1 sliced lemon
5lbs sugar
yeast energizer
yeast nutrient

I added bananas,orange juice & lemon to the water and brought to a boil, then simmered for 30 minutes. Then I removed it from the heat and added the sugar. Once the must cooled to around 80degrees, I added the nutrient,energizer & yeast.

It took about a day and a half but now the airlock is bubbling like mad.

Lastly, I took the recipe from this book:

http://www.amazon.com/Folk-wines-cor...7240614&sr=1-3

The book doesn't say how long this needs to age. It just says to let ferment for 21 days, the rack to a secondary until clear. Any ideas how long I should let it go. Probably at least 1 year right?


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Old 06-22-2010, 09:44 PM   #2
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Cotes de blanc isn't champagne yeast to my knowledge. Champagne yeast will go to 18% if happy. I'm not sure about cotes de blanc.

For aging and racking guidance, check out my banana wine recipe.


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Old 07-01-2010, 03:28 AM   #3
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tasted mine yesterday and it is way better than the first batch at this stage. will bottle soon .. don't plan on back sweetening at all... It needs JUST a little and I think aging will be enough.
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Old 07-01-2010, 03:33 AM   #4
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Cotes de blanc will only go to about 13%. you need a stronger yeast for 18%. you can let it ferment out, then add a neutral champagne yeast, like montrachet, to get it the rest of the way up without changing the flavor profile
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Old 07-01-2010, 11:37 PM   #5
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Quote:
Originally Posted by lumpher View Post
Cotes de blanc will only go to about 13%. you need a stronger yeast for 18%. you can let it ferment out, then add a neutral champagne yeast, like montrachet, to get it the rest of the way up without changing the flavor profile
If Cotes de Blanc will only go to around 13% will it end up more of a sweeter dessert wine? Would this be OK, or should I find a champagne yeast that will ferment it dry?

I've never actually had banana wine, but a banana dessert wine doesn't sound like a bad thing.

I've never made any wine before so I'm not sure what to expect.
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Old 07-02-2010, 03:13 AM   #6
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yes, it will end up sweeter. if that's what you want, go for it and happy drinking


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