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Old 04-21-2012, 02:43 PM   #1
fatbloke
 
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Just got 11lb of banana "topped and tailed", chopped into 5mm slices and boiled/simmered for about 30 minutes. I'm gonna hit it with some sulphite once it's cooled, then it will probably need pectolase, amylase or both.

Do I need both ? Can I use them at the same time or do I need to use one then the other ?

It's gonna be made into a 2 gallon (imp a.k.a. 4.55 litres per gallon) batch.
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Old 04-21-2012, 04:46 PM   #2
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I only used pectolase on mine, I boiled like you but just sqeezed all the liquid out rather than putting the banana in directly. Cleared fine, though I've not opened a bottle yet, its just hit a year old. I guess amalase would help get the sugars out from the starches? I've not used it on anything so can't comment on its use.

 
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Old 04-21-2012, 06:33 PM   #3
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Quote:
Originally Posted by Insomniac View Post
I only used pectolase on mine, I boiled like you but just sqeezed all the liquid out rather than putting the banana in directly. Cleared fine, though I've not opened a bottle yet, its just hit a year old. I guess amalase would help get the sugars out from the starches? I've not used it on anything so can't comment on its use.
It's what got me thinking i.e. whether any of the starches came out in the boil or whether they were broken down by the boil.......

It's in the fermenter now, with 6lb of local wild flower (from Paynes). I've sulphited it so it's not gonna get pitched for the next day or so, hell I might just hit it with both the pectolase and amylase tomorrow anyway.

Dunno what gravity it's at yet either, so I'll have to test before I pitch the yeast (probably going with 71B)........
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Old 04-21-2012, 11:55 PM   #4
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Sounds good! I've got a load of honey from paynes before, not used the wild flower yet but used their orange blossom for my banana mead and have some of their others on the go as traditionals.

 
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Old 04-25-2012, 02:17 AM   #5
dummkauf
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never made it, but you might want to look at this thread: http://www.homebrewtalk.com/f30/my-b...elomel-155755/

 
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Old 04-25-2012, 02:29 AM   #6
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Check out Yooper's banana wine recipe. I made a mead version, be prepared for a VERY long aging.

 
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Old 04-25-2012, 03:38 AM   #7
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So far, I rehydrated the yeast with GoFerm stirred and pitched, there was a slight show of bubbles (after 12 hours), so stirred and added the nutrient and energiser but 24 hours after that, its still not fermenting properly, so I'm suspecting that the sulphites hadn't dissipated enough and the yeast is still being inhibited.......

Bugger!

Ah well, I'll just keep aerating for now............
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Old 04-25-2012, 08:08 AM   #8
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Hey oldmate, how long did yours take to age in the end? Mine has just reached a year old, I've not opened it yet but was planning too, should I wait longer?

 
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Old 04-25-2012, 02:16 PM   #9
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Quote:
Originally Posted by Insomniac View Post
Hey oldmate, how long did yours take to age in the end? Mine has just reached a year old, I've not opened it yet but was planning too, should I wait longer?
Hasn't finished the ferment yet (the banana one that is), but I've got a few traditionals that are 4 years old........waiting for me to get my finger out my backside and bottle them.
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Old 04-25-2012, 08:59 PM   #10
Zbay
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How hard do you guys think a banana, strawberry mead would be to pull off? I've read that strawberries are a pain to work with because of the falvors are easy to blow out the airlock. What do you think would be the best yeast selction for this little project? I was thinking about some d-47 because of the type of flavors. Well thanks before hand guys and hope to hear your thoughts soon.

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