Bannana wine

Discussion in 'Wine & Cider Brewdays!' started by Haggisathome, May 26, 2019.

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  1. May 26, 2019 #1

    Haggisathome

    Haggisathome

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    after not having much luck with my planned elderflower picking I decided to ask the local fruit and veg shop if they had any damaged fruit for sale .... walked away with 7.8 kg of very ripe bananas. Found a recipe and well off I went . It’s my first banana wine and decided to make 2 gallons , so far this morning it’s looking good and the yeast has just been pitched in

    8 lbs bananas ( chopped with skins )
    200g sultanas
    4 lbs sugar
    2 tsp pecto
    2 tsp citric acid
    Water up to 2 gallons

    Sg= 1090

    Wish me luck

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  2. May 26, 2019 #2

    kelper

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    If you have any left over, freeze them. They make a wonderful ice-cream like dessert.
     
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  3. May 26, 2019 #3

    Dutto

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    Here's one from my "List of Things to Do". It's a CJJ Berry recipe:

    2 kilos bananas - peeled
    1/4 kilo banana skins
    100 ml grape concentrate
    1 lemon
    1 orange
    1.5 kilos sugar
    4.5 litres water
    yeast and nutrient
    Amylozyme (To break down any haze in the finished brew.)

    The instructions are:

    "Use black or spotted bananas, whatever you can scrounge.
    Place bananas and fruit peel into a cloth bag and put the bag, tied up, into a large saucepan or boiler with the water.
    Bring to the boil, then gently simmer for half an hour.
    Pour the hot liquor over the sugar and fruit juice, and when the cloth bag has cooled squeeze it with the hands to extract as much liquor as possible.
    When all the liquor is lukewarm 21 degrees C add the amylozyme and, 24 hours later, the yeast.
    Cover closely.
    Leave it in a warm place for a week, stirring daily, then pour into a glass jar and move to a cooler place; it will be a thick-looking mess, like a lot of soapsuds.
    Keep the jar closed with a piece of cellophane and a rubber band, or stopper it with cotton wool (so that it can easily be cleaned in case of foaming over), and in a couple of months it will have a large sediment at the bottom.
    Siphon off, then add the grape concentrate.
    Fit an airlock and siphon of again after four months; by then it will have started to clear.
    Leave a further six months before sampling.
    It improves the longer you keep it."

    It looks like this particular wine is a "Long-Term" project! Enjoy. athumb..
     
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  4. May 26, 2019 #4

    stz

    stz

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    Good luck. Every single thing I've brewed with bananas ended up tasting boozey, like I'd put too much sugar in something.
     
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  5. May 26, 2019 #5

    Clint

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    Stz...sounds like you have cracked it!
    Does all wine making take so long?
     
  6. May 26, 2019 #6

    Chippy_Tea

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  7. May 26, 2019 #7

    Clint

    Clint

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    What could I do with say,5kg of mixed raspberries, gooseberries,Tay berries and currants...off my allotment?
     
  8. May 26, 2019 #8

    Drunkula

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    When I got back into homebrewing the first thing I made was banana wine. It looks like rancid puke after 5 days. I had no idea about temperature control so just left the fermenter in the corner of the room.

    It's pretty bloody awful.

    Still have about 8 of the bottles left from the original 30 and 3 years later it still makes you screw up your face even if you mix it with pop. I'm sure it can be done right, though. It is nothing like a light chardonnay that I've heard someone mention.
     
  9. May 26, 2019 #9

    Slid

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    You look like the sort of guy who might enjoy a fruit crumble?

    The rest of the fruit you could add to a pale sort of a beer, or a pale sort of a wine?

    As beers go, Saison might be a try?
     
  10. May 26, 2019 #10

    Clint

    Clint

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    I do very much enjoy a fruit crumble and during the since passed winter I feasted heartily on them...much tastier knowing my fruit cost bugger all!
     

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