Hello,
> I am looking for a personal opinion on a banana vine which I am
> planning to make, and on the recipe I would like to use. Is banana
> vine usually made sweet or dry? What is a color of such vine? Taste?
> Any special problems with making it? What kind of PA should I start
> with (before adding yeast)?
>
> I found a recipe on Jack Keller's excellent site but there is a thing
> I do not understand.
> That recipe is for Banana Vine (1) [ Heavy bodied] adapted from C.J.J.
> Berry's First Steps in Winemaking and it says, quote:
>
> "...When liquor cools to to 70 degrees F., add yeast and nutrient.
> Cover and set aside in warm place one week, stirring daily. Move to a
> cooler place (60-65 degrees F.) and ALLOW TO SIT INDISTURBED FOR TWO
> MONTHS. Siphon liquor off sediment into secondary fermentation vessel,
> add chopped raisins, and fit airlock..." and of quote.
>
> Is it possible that this vine should be kept in a primary fermentation
> vessel for TWO months, covered only (with what? a piece of cheese
> cloth?) without an airlock?
>
> Thanks for all inforamtion and advice.
> Tee Doubleyou
You might try rec.crafts.winemaking for advice. We just drink it.