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Banana Vino

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

Reply to
Tee Doubleyou
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My guess is there was something omitted by mistake from the recipe. I would rack it to secondary as soon, if not before, fermentation ceased.

Reply to
Greg Cook

Banana Wine

One Gallon Imperial

Ingredients:

1 Imperial Gallon 4 lbs over-ripe bananas (with skins) 1/4 lb raisins Juice from 1 lemon and 1 orange 3 lb sugar Yeast and Yeast nutrient

Instructions: Chop up Bananas and put into a cloth bag (cheese cloth will probably do).

Add bag and 1 gallon of water to a saucepan.

Bring to a boil and simmer for 1/2 hour.

Pour out liquid and squeeze the cloth bag (when cooled) to remove as much of the juice a possible.

Add fruit juice and sugar.

When liquid has cooled to 20-25C, pour into a fermenter, and add yeast (as per yeast package directions) and nutrient.

Affix an air lock. Rack after 10-14 days and add chopped raisins.

Rack off the raisins after four months and leave for a further six months before bottling. ==============================================================

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

Reply to
godfrey

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