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  • Banana

    Jack Kellers recipe

    BANANA WINE [DRY]

    • 4 1/2 lbs peeled bananas
    • 1/2 lb banana skins
    • 1 1/2 cups (12 oz) white grape concentrate
    • 1 3/4 lbs finely granulated sugar
    • 2 tsp citric acid
    • 1/8 tsp grape tannin
    • 6 1/2 pts water
    • 1 tsp yeast nutrient
    • white wine yeast

    Mash the bananas and finely chop the skins, placing both in primary. Meanwhile, bring water to boil and in it dissolve sugar completely. Pour water over fruit and skins and cover primary. When cool, add all remaining ingredients except yeast and stir well to dissolve. Add activated yeast and recover primary. Ferment vigorously for two days and strain through muslin into secondary. Attach airlock and ferment to dryness. Rack, top up, and refit airlock. Allow 90 days for wine to clear. If it does not clear on its own, add amylase according to its instructions. When clear, rack again, top up and refit airlock. Age 2 months, stabilize, and refit airlock. After final 30 days, rack into bottles and allow 3 months rest before drinking. [Jack Keller's own recipe]
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  • #2
    Banana Wine

    Recipe By Terry Neive

    For 1 gallon

    4 1/2 lb. bananas including peel WASHED!! and sliced.
    1 (11.5 oz) welchs 100% white grape concentrate
    1 3/4 lb. granulated sugar (SG to 1.090)
    2.5 tsp acid blend (TA .65)
    1 tsp yeast nutrient
    1/8 tsp grape tannin
    1/2 tsp. pectic enzyme
    6 1/2 pts water
    1-campden tablet
    Champagne wine yeast

    Slice the bananas and skins into 1/4" slices discard stems. Meanwhile, bring water to boil and in it dissolve sugar completely. Add bananas with skins to the boiling water and simmer for 30 minutes. Pour bananas and water through a straining bag into primary. Tie straining bag and leave in primary and add campden tablet (for larger batches use 2 bags if necessary). When cooled to room temp, add all remaining ingredients except yeast and stir well to dissolve. 12 hours after that add activated yeast. Ferment vigorously for two to three days then remove straining bag of pulp. Squeeze bag (with sanitized rubber gloved hands) to extract as much juice as possible and add juice back to primary. Discard bag with pulp. Continue primary fermentation until SG reaches 1.010, about 5-8 days depending on the yeast you use) then rack to secondary. Attach airlock and ferment to dryness. Rack, and stir in 1 campden crush per gallon, then top up carboy and refit airlock. Proceed to clear. Keep topped up with airlock in place. Age 2 months, stabilize with 1/2 tsp potassium sorbate per gallon, top up and refit airlock. After 60 days, taste, if you want a sweeter wine make a sugar syrup and sweeten to taste. When wine is completely clear add 1 crushed campden then rack into bottles and allow 6 to 10 months rest before drinking but it will be better in a year. [Adapted from Jack Keller’s Recipe]


    You will find that I made several changes to the original recipe to fit my needs

    Starting must was - 5 gallon batch - SG 1.090
    Acid blend to TA .65
    PH 3.41
    You can use 1/4 tsp of Potas meta for a five gal batch instead of campdens. If you are making 5 or 6 gallons use no more than 1/2 tsp tannin total.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

    Comment


    • #3
      On an earlier recipie, Red Chocolate wine, in a discussion about bannana skins, you said not to put them in because it imparted a bitterness, yet both of these have the skins. Is that because this is a purely bannana wine?

      Comment

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