JDWebb
Well-Known Member
In the fermenter right now... (I made some adjustments to the process in red)
Primary Fermentation:
2 cans Alexander’s Merlot
1 can Alexander’s Red Zinfandel
9 lbs honey (I used a very floral wildflower from my local beekeeper)
1 ½ lbs very ripe bananas cut in 1” pieces (skin on)
8 oz dried Montmorency cherries
Wyeast 4946 (high gravity yeast to 18%ABV)
Boil the bananas and cherries in 1 gallon of water for 5 minutes, let cool to room temp.
Fill the fermenter with 3 gallons of water.
Add the grape juice and honey and mix well.
Add the boiled bananas and cherries including the liquid and stir in gently so as not to destroy the bananas.
Add 2 ½ tsp yeast energizer (honey has little to no nutrients)
Starting gravity should be 1.160+, whatever it is, go with that. Mine was around 1.170
It may start off slow, my pitch temp was 73ºF, after it started, I slowly took the temps down to 68º.
Aerate first 2 days, and stir.
Stir to degass gently until gravity hits 1.060
Secondary Fermentation:
When the gravity hits 1.042, rack to secondary leaving bananas and cherries behind, add 3 lbs more of honey and continue fermentation.
Tertiary Fermentation:
When gravity hits 1.020, prepare a carboy and add
2 lbs Blackberries lightly crushed (freeze first)
2 lbs mixed sweet & tart cherries lightly crushed (frozen)
3 lbs honey Add the honey and stir gently, you don’t want to introduce oxygen into the must at this point.
Continue fermentation until it quits.
Aging:
Rack to fresh carboy
Add 750 ml brandy or cognac to kill yeast.
4 oz brandy/cocgnac soaked French Oak cubes
Age for 1 year. (this is the hard part!)
Primary Fermentation:
2 cans Alexander’s Merlot
1 can Alexander’s Red Zinfandel
9 lbs honey (I used a very floral wildflower from my local beekeeper)
1 ½ lbs very ripe bananas cut in 1” pieces (skin on)
8 oz dried Montmorency cherries
Wyeast 4946 (high gravity yeast to 18%ABV)
Boil the bananas and cherries in 1 gallon of water for 5 minutes, let cool to room temp.
Fill the fermenter with 3 gallons of water.
Add the grape juice and honey and mix well.
Add the boiled bananas and cherries including the liquid and stir in gently so as not to destroy the bananas.
Add 2 ½ tsp yeast energizer (honey has little to no nutrients)
Starting gravity should be 1.160+, whatever it is, go with that. Mine was around 1.170
It may start off slow, my pitch temp was 73ºF, after it started, I slowly took the temps down to 68º.
Aerate first 2 days, and stir.
Stir to degass gently until gravity hits 1.060
Secondary Fermentation:
When the gravity hits 1.042, rack to secondary leaving bananas and cherries behind, add 3 lbs more of honey and continue fermentation.
Tertiary Fermentation:
When gravity hits 1.020, prepare a carboy and add
2 lbs Blackberries lightly crushed (freeze first)
2 lbs mixed sweet & tart cherries lightly crushed (frozen)
3 lbs honey Add the honey and stir gently, you don’t want to introduce oxygen into the must at this point.
Continue fermentation until it quits.
Aging:
Rack to fresh carboy
Add 750 ml brandy or cognac to kill yeast.
4 oz brandy/cocgnac soaked French Oak cubes
Age for 1 year. (this is the hard part!)
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