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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Banana wine
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Old 01-14-2013, 01:42 AM   #11
Brann_mac_Finnchad
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Waxwader: What was the recipe you used? I'm planning on starting one tomorrow...

Saramc: I don't suppose you know what the purpose of including the skins is? I would think it would add less tasty elements--I mean, there's a reason you don't eat the peel...
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Old 01-14-2013, 03:28 PM   #12
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Here is the recipe I used


3# bananas including peel from every other banana.
1/2# golden raisins
2# sugar
1/2 tsp yeast energizer
1/2 tsp pectin enzyme
1 tbs acid blend
1/4 tsp wine tannin
1 pk Montrachet yeast
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Old 01-14-2013, 03:33 PM   #13
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Quote:
Originally Posted by waxwader
Here is the recipe I used

3# bananas including peel from every other banana.
1/2# golden raisins
2# sugar
1/2 tsp yeast energizer
1/2 tsp pectin enzyme
1 tbs acid blend
1/4 tsp wine tannin
1 pk Montrachet yeast
As soon as I transfer this one to the secondary I'm going to try this one again. This time I will only add enough sugar to get to approx 1.085 gravity.
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Old 01-19-2013, 10:49 PM   #14
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Quote:
Originally Posted by waxwader View Post
As soon as I transfer this one to the secondary I'm going to try this one again. This time I will only add enough sugar to get to approx 1.085 gravity.
Good idea. you might try a yeast with some different characteristics, though. Then you have the option of blending the wines at the end to increase complexity. Just a thought.
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Old 01-19-2013, 11:20 PM   #15
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Update: I racked to the secondary and the gravity readings were 1.014 and falling from 1.029 24 hrs earlier. Yeast lasted a whole lot longer than I expected.
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Old 01-20-2013, 12:24 AM   #16
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Quote:
Originally Posted by Brann_mac_Finnchad View Post
Waxwader: What was the recipe you used? I'm planning on starting one tomorrow...

Saramc: I don't suppose you know what the purpose of including the skins is? I would think it would add less tasty elements--I mean, there's a reason you don't eat the peel...
The skins are nutrient loaded. When you use skins that are well spotted with black they do not impart any bitter aspect. Just cut off the top and the bottom. If you have a nutrient poor must, toss in a few uber ripe banana peels. I now keep them in the freezer. Plus they do add banana flavor and are packed with enzyme, which is one reason you find wines made with banana skins clear so rapidly.
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