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Old 07-17-2012, 05:24 AM   #231
LazyEye
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Apr 2012
SoCal, CA
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ok, this is definitely something on the list. After reading most of the thread how could you not grow curious just to taste this? I tried ed's apple wine a few years back and it was amazing.



 
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Old 07-17-2012, 10:50 AM   #232
WhoDey78
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May 2011
Bloomington, Indiana
Posts: 40


I used two mesh bags and a turkey fryer pot (7-8 gallons) for my 5 gallon batch. Barely enough room.
Quote:
Originally Posted by Radegast
For the people making 5-6 gallon batches, what kind of a pot do you need for that many bananas? I'm having trouble visualizing it. I have a large mesh bag I've used for MIAB that can hold 10 pounds of grain comfortably in my 4 gallon stock pot. Would that be sufficient? Has anyone tried straining during the first rack instead of after the boil? I know it'd be a PITB, but I'm not sure I can strain 21 pounds of banana all at once.



 
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Old 07-17-2012, 06:52 PM   #233
TripleHopped
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Aug 2009
, AZ
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Quote:
Originally Posted by Radegast View Post
For the people making 5-6 gallon batches, what kind of a pot do you need for that many bananas? I'm having trouble visualizing it. I have a large mesh bag I've used for MIAB that can hold 10 pounds of grain comfortably in my 4 gallon stock pot. Would that be sufficient? Has anyone tried straining during the first rack instead of after the boil? I know it'd be a PITB, but I'm not sure I can strain 21 pounds of banana all at once.
I made a 6 gallon batch in my 8+ gallon turkey fryer pot. It was filled to the top. You could always do two split batches.
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Old 07-18-2012, 09:39 PM   #234
cacaca86
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Apr 2012
Buffalo, Ny
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Quote:
Originally Posted by LazyEye
ok, this is definitely something on the list. After reading most of the thread how could you not grow curious just to taste this? I tried ed's apple wine a few years back and it was amazing.
Whats the recipe for that? Sounds good..

 
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Old 07-19-2012, 08:55 AM   #235
Swifty
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Salina, Ks
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I started with this:



Did this:



and this:



and made a couple of these:

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Old 07-21-2012, 06:51 PM   #236
Radegast
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Jun 2011
Henrico, Virginia
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I was just at the store. I weighed some bananas. I had no idea how dense they were! One bunch is 3 pounds? This won't be nearly as hard to fit in one pot as I thought!

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Old 07-22-2012, 12:22 AM   #237
Rowdy
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Nov 2009
Brick, New Jersey
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Yea the bananas I get are about a pound each. Not too hard yo fit in a decent sized pot. I did have a heck of a time fitting em all in a kneehigh lol
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Old 08-05-2012, 12:56 AM   #238
Johny123472
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Dec 2011
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I am looking for a banana wine recipe that uses frozen bananas and not boiling them. Does anyone have any directives?

 
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Old 08-08-2012, 09:10 PM   #239
LoneTreeFarms
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Mar 2010
Fort Dodge, Iowa
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okay i have a question on this one, i just scored 25# of bananas for $2. half the recipes i see say to leave the skins on and half say to peel and puree the bananas. either way i'm to boil the batch and muslin bag what i can.

my question is why leave the skin on? does it add anything to the wine?
if i freeze this lot before using should i peel it first? i can't imagine putting black banana skins in a wine mix but you never know.

a quick answer would be great since i'll be trying to tackle this tonight or tomorrow.

thanks
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Old 08-09-2012, 12:19 AM   #240
WesleyS
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May 2012
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I made mine with the skin on because that's what the recipe in the original post called for. I froze my bananas for a few days before I made the wine and the skin was black, but the fruit inside was still golden yellow. There weren't any off flavors from the black skins when I tasted the must before pitching or when I tasted it when transferring to secondary. So, I don't think there are any bad effects from leaving the skin on.



 
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