Birthday Banana Wine

[OneCerebralSamurai]

I was going to ask what is meant by fruit shops. In addition has ANYONE attempted blending this banana wine with other fruits OR stabilizing and back sweetening with other fruits for a tropical sweet wine? I'm thinking about putting 3 batches together one following the given recipe, another blending fruit and finally back sweetening the last. Ideas thoughts advice and warning welcomed

I hope you get some ideas...

I recently transferred a batch of banana wine to secondary, and it was the most horrid thing I've ever created. SG = 0.986 and no, that's not a typo. Tasted like kerosene. I added more sugar and some more bananas... I expect to have to fiddle with it some, but I'm hoping for a not-totally-dry wine with pronounced banana flavor/aroma. I might consider blending this (after at least 6 months bulk aging) if it doesn't turn out good.

 

[Cjacquette81]

LMAO @ kerosene!!!!! I have read that this will take roughly two years to mellow which is why I want to mass produce that way if I like it I have plenty while the next batch is going if I don't like it I will be a lesson earned. What are you considering blending it with. My only thoughts so far have been berries (raspberry strawberries and kiwi)

 

[mayberry]

I fortified my banana wine with a banana-infused brandy and have taken no great care to prevent oxidation. I'm working for a sherry-style result. Recently I added two pounds of honey after stabilizing. It still tastes hot, with a sharp punch on the nose. But the exhale is smooth with a touch of banana that breezes across the back of the tongue. I'm hoping that the aromatics of the honey with accentuate the fruitier flavors. I can already tell this one is going to be very good, but time will be key. There's a lot of mellowing needed.