Banana wine

I am hoping someone can help me with my banana wine. I have made it for many years with no problems at all and the wine clearing to a golden colour on its own.

Any suggestions are most welcome.

Many thanks.

Paul

You stabilized it, so fermentaion isn't stirring it up, so that's fine. But is most of the sugar gone? If its very sweet, the dense sugar may really slow down settling.

Another problem may be starch, if the banannas were too green. When I made a mixed berry port, I added some bananas and brown rice. I made sure I added amylase at the start, just to be sure you got rid of the starch before fermentation.

If you add it now, after stabilizing, you might break up the haze, but you'll add even more sugar -- maltose to be specific. And your wine might end up tasting like unfermented wort.

If you poke around the google archive of this group, you'll see that some people have used the spin cycle of their washing machine as a home-made centrifuge. That could help you compact some hopelessly floating pulp.

Thanks for the advise. Tomorrow i will check the SG. And also test for starch. I will put the results on here.

Thanks again Paul

I second the starch bit. Use amylase to see if it will clear.

It is starch i tested with iodine.

How do i get rid with this Amylase?

I can get some tomorrow.

Thanks Paul

Just get some amylase enzyme and follow the directions on the bottle for tsp/gallon. Alternately you could use beano.

When I make banana wine I just add amylase at the beginning before fermentation as part of the procedure.

You should add more than the instructions on the package suggest, maybe as much as twice as much. The alcohol in your wine will prevent the amylase protein from working well. Same would apply if you're adding pectinase after the wine is made.