Hey! Sorry its taken so long to get these pics up.
I tried to follow Berrys recipe as much as possible! Page 136 I think (depends what revision of the book you've got)
Got rest of ingredients ready:
>> 1.8kg Banana (less than Berry's 2.0kg suggestion)
>> 250g Banana skins (tried to avoid the tops though)
>> 1tsp Citric Acid (to replace the juice of one lemon that Berry suggests)
>> Juice of 1 Orange
> >150ml white grape concentrate (slightly more than Berry suggests, purely by accident :lol:)
>> 1.1kg of sugar (again less than Berry, it seems to oversweeten the wine). 800g initially, then another 300g added.
>> 1tsp Amylase (to break down starch to help yeast ferment it, and apparently helps wine to clear later on - presumably because of the lack of starch)
Peeled the black/spotted bananas. Weighed them all up after peeling and came to 1.8kg (0.2kg off what Berry suggested). But nevermind!
Made sure everything was sanitized!
Got a straining bag to boil the bananas, and banana skins in.
There they are all bagged up!
It was then boiled for 30 minutes. Problem is, my saucepan is only 5litres, and the damn thing kept overflowing! The must still smells bananary though, I dont think I lost much water.
Whilst it was boiling (and overflowing) I added the orange juice, 800g of sugar and citric acid.
I added the boiled (and now banana flavoured) water to the mix. (It was at this point I realised that Berry says to put the white grape concentrate in the wine after a few months :lol: , not before fermentation - but I'm sure it wont hurt anything)
After the boiled banana mush had cooled, I squeezed any remaining juices out of it for at least 10 minutes.
I was then left with this lovely mixture: :lol: . I added water to make up 1gallon, then the amylase.
SG turned out to be 1.072. I added another 300g of sugar, this brought it up to 1.100 which (hopefully) should provide a 13% wine - who knows. May add sugar at a later date if it is too dry.
Oh, and after the amylase did its work after 24hours, I added the yeast and nutrient. 1tsp of each.
--- and thats about it!