Banana wine difference?

[catfishhoward]

I made 1 batch that I mashed just the banana with no skins and I squeezed the bag hard to get all the juice out and then my ac went out and it fermented at around 82 degrees and it has a cloudy color and I did another batch where I put the skins in with the bananas and just lightly squeezed the bag and it was fermented at 74 degrees and is really clear.

Does anyone know why one is cloudy and 1 is not? Is it because I mashed and squeezed the crap out of the mess bag of the cloudy one releasing more pulp? Both are only about 3 weeks old and smell about the same (alcohol / yeast smell).

 

[PRM]

We have a couple of variables to consider here. First is the different temperature with which the wine fermented and second we have the different process used to create the must. Without running an experiment and controlling one of these variables we won't know definitively what caused the haze.

I would wager the difference is based on the process you used to make the must. Based on some quick googling, banana peels have large quantities of pectin and depending on how ripe the bananas we're, the amount of pectin released could be different. (see source link below.)

Now we have another variable to consider, how ripe we're the bananas when you made each batch? If the bananas we're overripe, more pectin would have been released into the must especially in the first and hazy case where you squeezed the fruit pulp to extract as much liquid as possible.

If you're looking to correct the first batch and haven't bottled yet, I'd suggest adding some pectic enzyme to try pulling some of the pectin out of the wine.

Hope this helps.

Source for info on pectin in banana peels: (I only ready the abstract and the first few paragraphs of the paper) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5306033/

 

[PRM]

Just re-read your post an noticed you didn't add the peels in the first batch. I still think the mashing heavily would have released more pectin into the must.