just placed a banana wine into primary. this is my first venture into wine and i did it because i had a bunch of extra 1 gallon glass bottles. i decided upon banana because its cheap and interesting. i followed this recipe http://scorpius.spaceports.com/~goodwine/bananawine.htm but changed the recipe to 3 gallons and added belgian candi sugar to up the gravity. i didnt really follow the directions but i will post what i did.
ingredients:
10 lbs bananas
10 cups granulated white sugar
5 cups dark brown sugar
6 lemons
5 cups golden raisins
4 campden tablets
3 tsp yeast nutrient
1 packet lalvin EC-1118 yeast
instructions:
-peeled bananas and set aside all peels
-chopped bananas and added to 20qt kettle with 18 cups water
-chopped 1/2 of the banana peels and added them to the kettle
-turned on heat and added sugar and lemon juice (with pulp and seeds)
-brought mix to a boil and added lemon rhinds
-allowed rhinds to be in boil for 15 minutes
-removed lemons and continued boil for 30 minutes
crushed 4 campden tabs and added them to the primary (6.5 gallon plastic ale pale) with 5 cups raisins
-strain in banana must and allow to drip
-pour warm water over pulp and allow to drip (i did this 5 times and had to stir it with a spoon to get water flowing)
-heated 2 lbs of amber belgian candi sugar in water (boiled) and added it to mix
-add cold water to bring to 3 gallons and cover lightly
-leave covered for 5 days stirring 2x daily
-on 6th day do not stir, allow sediment to settle, prepare to rack to secondary.
that is as far as i have gotten. i plan to follow the rerack process of 3 weeks and then every three months for a year. and then to bottle and allow to age for at least 6 months. maybe ill try one before it has aged too long.
my OG was 1.090 with a 12% potential alch. i plan on a dry wine. with the left over strainings i plan on making an experimental beer. https://www.homebrewtalk.com/f164/banana-beer-301209/
ingredients:
10 lbs bananas
10 cups granulated white sugar
5 cups dark brown sugar
6 lemons
5 cups golden raisins
4 campden tablets
3 tsp yeast nutrient
1 packet lalvin EC-1118 yeast
instructions:
-peeled bananas and set aside all peels
-chopped bananas and added to 20qt kettle with 18 cups water
-chopped 1/2 of the banana peels and added them to the kettle
-turned on heat and added sugar and lemon juice (with pulp and seeds)
-brought mix to a boil and added lemon rhinds
-allowed rhinds to be in boil for 15 minutes
-removed lemons and continued boil for 30 minutes
crushed 4 campden tabs and added them to the primary (6.5 gallon plastic ale pale) with 5 cups raisins
-strain in banana must and allow to drip
-pour warm water over pulp and allow to drip (i did this 5 times and had to stir it with a spoon to get water flowing)
-heated 2 lbs of amber belgian candi sugar in water (boiled) and added it to mix
-add cold water to bring to 3 gallons and cover lightly
-leave covered for 5 days stirring 2x daily
-on 6th day do not stir, allow sediment to settle, prepare to rack to secondary.
that is as far as i have gotten. i plan to follow the rerack process of 3 weeks and then every three months for a year. and then to bottle and allow to age for at least 6 months. maybe ill try one before it has aged too long.
my OG was 1.090 with a 12% potential alch. i plan on a dry wine. with the left over strainings i plan on making an experimental beer. https://www.homebrewtalk.com/f164/banana-beer-301209/