Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Banana Wine

Reply
 
Thread Tools
Old 09-22-2012, 12:22 AM   #251
joetownhound
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Brandon
Posts: 44
Liked 1 Times on 1 Posts
Likes Given: 3

Default


Quote:
Originally Posted by Kihoju View Post
Long time lurker, first time poster, with a couple of questions: since where I am I can't find any acid blend or pectic enzyme, what can I use to substitute them? Or can I avoid to put them in the mix? And, as for the yeast, I only have Lalvin EC-1118 or a White Labs WLP-550 [regained from a belgian style beer I made], is any of these two more recommended? Thanks in advance, and, BTW, this forum is great
Was told by my LHBS that it could be found at Walmart (they was out). It is used to make jam I think so look for it in the canning section. Hope this help. I'm speaking of the pectic enzyme.
joetownhound is offline  
 
Reply With Quote
Old 09-22-2012, 12:25 AM   #252
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,997
Liked 6220 Times on 4432 Posts
Likes Given: 1670

Default


Quote:
Originally Posted by joetownhound View Post
Was told by my LHBS that it could be found at Walmart (they was out). It is used to make jam I think so look for it in the canning section. Hope this help. I'm speaking of the pectic enzyme.
Actually, it's NOT used to make jam! It's the exact opposite of what they put in jam. They want the pectin in jam to thicken it, so they add pectin. Pectic enzyme breaks that pectin apart, and is used for wine making.

You can leave out the pectic enzyme, but do NOT sub it with pectin, no matter what!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline  
2
People Like This 
Reply With Quote
Old 09-22-2012, 01:07 AM   #253
KBentley57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Birmingham
Posts: 244
Liked 25 Times on 21 Posts
Likes Given: 8

Default


Also, just a note for everyone else. Raisens expand, possible causing a mess. How would I know? ....
KBentley57 is offline  
louie0202 Likes This 
Reply With Quote
Old 09-22-2012, 01:40 AM   #254
louie0202
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Montgomery
Posts: 287
Liked 7 Times on 7 Posts
Likes Given: 64

Default


Next time I would do a 5 gallon batch...its like someoneonce told me, why only do 1 gallon in case its really good....so I did 2.....but thats only 8 - 9 bottles :P
__________________
On Tap: American Cream Ale (AG), Random Beer (AG)
Primary #1: French Saison (AG), Orval Clone (AG), The Number Eight (AG), Argentine Malbec, Belgian Blonde (AG)
louie0202 is offline  
 
Reply With Quote
Old 09-22-2012, 10:23 AM   #255
joetownhound
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Brandon
Posts: 44
Liked 1 Times on 1 Posts
Likes Given: 3

Default


Quote:
Originally Posted by Yooper View Post
Actually, it's NOT used to make jam! It's the exact opposite of what they put in jam. They want the pectin in jam to thicken it, so they add pectin. Pectic enzyme breaks that pectin apart, and is used for wine making.

You can leave out the pectic enzyme, but do NOT sub it with pectin, no matter what!
Thinks for the correct information have to inform the girl at the LHBS of her misguided information.
joetownhound is offline  
 
Reply With Quote
Old 09-22-2012, 10:55 AM   #256
Kihoju
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Rome
Posts: 5
Default


Quote:
Originally Posted by Yooper View Post
There isn't any sub for pectin enzyme. It just helps break up the pectin so the wine clears better and the bananas break up better. For acid blend, it's added for some tartness. It's a blend of malic, tartaric, and citric acid. You could leave it out, and then try some lemon juice later on if you feel it needs some aciity.

The EC-1118 would be great for this wine.
Oh well, in this case I think I can only wait more time to let it clear... There is not a single shop that sells pectin enzyme in my area. And thank you for the fast answer, your recipes rock

Ps. I've read that someone put some campden tablets in it, are those necessary?
Kihoju is offline  
 
Reply With Quote
Old 09-22-2012, 02:21 PM   #257
Swifty
HBT_SUPPORTER.png
Feedback Score: 4 reviews
Recipes 
 
Join Date: Sep 2011
Location: Salina
Posts: 265
Liked 4 Times on 4 Posts
Likes Given: 98

Default


Yooper, or other experienced person,

I lost track of time with my wine and haven't added raisins. It's been three or more months. Should I still or ride it out n see what I get? I did rack a third rime.
__________________
Brewing up a better quote!
Swifty is online now  
 
Reply With Quote
Old 09-22-2012, 02:23 PM   #258
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,997
Liked 6220 Times on 4432 Posts
Likes Given: 1670

Default


Quote:
Originally Posted by Swifty View Post
Yooper, or other experienced person,

I lost track of time with my wine and haven't added raisins. It's been three or more months. Should I still or ride it out n see what I get? I did rack a third rime.
You could see how it is. I talked to Homercidal, and once he added the raisins, fermentation didn't restart. That would be my only concern with adding them this late- that fermentation wouldn't restart.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline  
 
Reply With Quote
Old 10-07-2012, 02:51 PM   #259
cardtarget
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Durham
Posts: 14
Liked 1 Times on 1 Posts

Default


I made a three gallon batch of this last Sunday and just racked it. I used 8 pounds of sugar for three gallons, so slightly more than in the recipe... Champagne wine yeast. Tasted it after a week and I don't think there is a chance I'll be able to wait two years. It tasted pretty decent after a week!

It's in secondary now. Thanks for the recipe!
cardtarget is offline  
Hollie Likes This 
Reply With Quote
Old 10-16-2012, 04:23 PM   #260
Hollie
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 86
Liked 12 Times on 7 Posts
Likes Given: 74

Default Here's mine.






Hollie is offline  
2
People Like This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First time wine brewer-banana wine? Ky-Ale Wine Making Forum 7 03-18-2014 12:07 AM
Banana wine with some vanilla...? Pbh187 Wine Making Forum 2 05-03-2009 12:30 PM
banana wine for blending. fun_ny_farm Wine Making Forum 3 01-30-2009 02:31 AM
banana wine question Muntzster Wine Making Forum 4 10-15-2006 03:31 PM
Ginger & Banana Wine Brew chick Wine Making Forum 5 03-04-2006 10:03 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS