Tennessee Brew
Well-Known Member
- Joined
- Jan 30, 2021
- Messages
- 83
- Reaction score
- 22
Made my first banana wine and I used the peels as well. We brought everything to a boil, dropped in the mashed Banana and simmered about 30 minutes. This was a poor mans style, no reading taken but we used about 2 1/4 lbs of white granulated sugar and fermented with Fleischmann's bread yeast. It came out really tart and lacked the Banana flavor I was looking for.
So I am thinking, did it go too high and basically kill the flavor? Did I cook it too long and kill the flavor? Did the yeast mess with the flavor?
So now considering doing another but I've heard that just crushing the Banana and adding it to the water (not cooking it) might give a better flavor? Of course I will boil the water to make sure its sterile then cool.
We used the last batch and just made a Frankenwine, added some flavors and its actually good so I'm not unhappy with the result and it does have some kick. I just want that Banana flavor. Next one will be done with proper OG and FG
So peel or no peel, cook or no cook?
So I am thinking, did it go too high and basically kill the flavor? Did I cook it too long and kill the flavor? Did the yeast mess with the flavor?
So now considering doing another but I've heard that just crushing the Banana and adding it to the water (not cooking it) might give a better flavor? Of course I will boil the water to make sure its sterile then cool.
We used the last batch and just made a Frankenwine, added some flavors and its actually good so I'm not unhappy with the result and it does have some kick. I just want that Banana flavor. Next one will be done with proper OG and FG
So peel or no peel, cook or no cook?