The forager
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Is it possible to use dried bananas (with the skin) to add body to a wine? Will it have the same result as fresh?
Yes it will.Thanks. I dried them myself as I dry many foods, using a dehydrator. A lot of people advise adding skins to the wine to add body and I have done it myself.
It’s more the dried aspect I am asking about. Will it give the same body to the wine?
So one dried banana added to say Pear wine would cause a haze?Yes it will.
However, generally when vinting with bananas you should pretreat the must using pectinase and amylase to hydrolyze the pectin and starch in the bananas. If you are using little banana-by-volume, you can get away without this ... however if you end up with haze (or even a gloppy haze - pectin) in your wine, you'll know why.
You can also use these enzymes to treat after fermentation if you get haze ... you would treat the wine, bulk age to let the haze precipitate out, and re-rack.
Pectin problems are more common. Starch haze is a bigger problem with bananas that are not absolutely ripe. And both are a much bigger issue when vinting straight banana wine.
like I say, it depends on the volume of the wine.
So one dried banana added to say Pear wine would cause a haze?
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