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Old 02-04-2012, 10:21 PM   #1
Lawnboard
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Jan 2012
flagstaff, AZ
Posts: 7


so i made a banana wine today and had a lot of left over banana mush that i strained out and didnt want to waste (it is really sweet). i added water to this mush and pitched a lallemand nottingham ale yeast in it. im not sure what it is going to taste like but i will leave it on primary for 5 days and rack to a 1 gallon carboy, maybe 2 depending on how much liquid there is. the link for the banana wine so people can see how the mush is created. http://www.homebrewtalk.com/f25/bana...8/#post3755023




 
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Old 02-04-2012, 10:27 PM   #2
Marlowefire
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Aug 2011
Dahlonega, Ga
Posts: 235
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That banana aroma and flavor are going to be gone by the time it ferments. I use wlp300 at 74f for banana aroma in my beers.

 
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Old 02-07-2012, 04:46 AM   #3
Lawnboard
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Jan 2012
flagstaff, AZ
Posts: 7

hmmm, well it is an experiment. one that im not super dedicated to but i will see how it goes.

 
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