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Old 05-30-2012, 12:33 AM   #211
TheManchesterMorgue
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May 2012
Manchester, LANCS
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Found this link while comparing banana wine recipes in a few places.

http://www.bananas.org/f6/banana-wine-my-style-25.html

The poster suggests a method of treating the bananas using a pressure cooker and a packet of complete enzyme before fermentation which they claim hugely accelerates the clearing process. There's an explanation of the science behind this included in the post.

Was wondering if anyone had any thoughts on how effective this might be? Really interested in trying to make this recipe but was wondering if there might be any means to reduce the wait-time until drinking. Obviously happy to wait as long as necessary mind but the method sounded interesting and might make the recipe more accessible to those wanting to try it but put off by the wait period?

 
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Old 06-18-2012, 10:04 PM   #212
Sirthomas42
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Mar 2011
Olympia, WA
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I made a batch of this that I'll bottle soon. Started it back in December, and I just racked it for probably the last time. It's a crystal clear golden brown color. And it tastes fantastic -- a little hot from the 14% abv, but no bitter peel taste. Just tasty tasty banana flavor. Can't wait till the alcohol mellows out a bit!!
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Pendergrast Family Wines: Bottling in memory of Thomas and Glennadene Miller

Primary: Spiced Apfelwein, Banana, Habanero Mead, Mango Wine, White grape-Raspberry

Secondary: Apfelwein, Choco-cherry Mead, Plum Mead, Blueberry-Vanilla Mead, Mixed berry wine+mead, Cherry Wine

Bottled: Too many to list!

 
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Old 06-19-2012, 03:17 AM   #213
daugenet
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May 2010
SC
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so is there a commercial version of this i might find somewhere by chance? I am going to have to make a batch of this.

 
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Old 06-19-2012, 12:56 PM   #214
Homercidal
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I tasted some of my first batch this weekend with friends. A couple of the ladies claimed it was "very alcoholic", but one of them noted an apple flavor as well and she drank the glass. I didn't think it was all that strong, but I am use to drinking RISs and Barleywines and whatnot and it was no worse than that (And these are the same ladies that don't mind knocking back some shots of schnapps and whatnot either...)

I reminded myself that the wine was made last fall and was still pretty young, but there was enough sediment due to not having a proper rack that I didn't want it to sit for several more months in the bottle. I actually thought it didn't taste too bad and I don't care much for wine at all.

The second batch is still sitting there with raisins added. Doing NOTHING! Why won't that thing ferment?? I can't believe the small amount of sulfites from the raisins is keeping the added yeast from working. I've added Montrachet and Cotes de Blanc after adding the raisins to try and get it going and it still does nothing.

 
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Old 06-19-2012, 01:18 PM   #215
WhoDey78
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May 2011
Bloomington, Indiana
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Could it be the yeasts have met their alcohol tolerance levels?

 
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Old 06-19-2012, 01:59 PM   #216
Homercidal
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Quote:
Originally Posted by WhoDey78 View Post
Could it be the yeasts have met their alcohol tolerance levels?
I guess that may be possible. I did not take a OG reading and the recipe should not be any different from the fir st batch, which did well.

I guess I could try and find a yeast that will not have a problem at high alcohol levels and see what happens. I thought the wine yeasts should be fine, but maybe dropping them directly into a high alcohol environment is the problem.

What yeast could I pitch that might do well? Maybe also make a starter?

 
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Old 06-20-2012, 05:59 AM   #217
Swifty
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Sep 2011
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I scored 60 lbs of bananas for 15 bucks. I made 3 primary buckets of slurry so we'll see! I'll pitch it tomorrow morning.

What a mess, but it sure will be neat when it stops looking like cat puke!
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Old 06-20-2012, 05:28 PM   #218
Sirthomas42
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Mar 2011
Olympia, WA
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Yeah, it's crazy to think that what looked like baby poo 8 months ago is a great clear golden brown color now. God I'm hoping it's mellowed by Christmas, I want to drink it so much!
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Pendergrast Family Wines: Bottling in memory of Thomas and Glennadene Miller

Primary: Spiced Apfelwein, Banana, Habanero Mead, Mango Wine, White grape-Raspberry

Secondary: Apfelwein, Choco-cherry Mead, Plum Mead, Blueberry-Vanilla Mead, Mixed berry wine+mead, Cherry Wine

Bottled: Too many to list!

 
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Old 06-21-2012, 12:08 AM   #219
Swifty
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Splashed from one bucket to the other, pitched and rolling. My garage smells wonderful.
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Old 06-22-2012, 02:51 PM   #220
Helly
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Just tasted mine after 2 months in secondary. Encouraging but it's going to take a while to really shine.

 
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