Hi there Yooper . . . .. in the recipe it said to use 1-1/4 tsp. acid blend , would it be okay to use an orange and a lemon in place of the acid blend ?
Many thanks from New Zealand
Thanks for that Yooper . . . . . . .Sure, or leave it out and see if you need to add some flavor via acid later.
Looking for clarification on this step: “Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar.”
So I understand to catch the banana drippings, but what is the “liquor”? Can I use Rum or Vodka and how much?
When Yooper says “Pour into secondary fermentation vessel”, doses she mean siphon, so no oxygen is added?
3 options I can think of. Pasteurize the bottle, campden tabs/ pot sorbate in the bottles, store the bottles in the fridge. Campden is probably the easiest.
Did you wait the requisite 2 years to taste it?I think I made a wrong move when making this. It tasted horrible.... I wish you can easily buy this in the grocery. Im into bananas.
Would Wyeast 1388 (Bray's One Month Mead) work here? Possibly slice aging time needed?
How did you get it to clear in the carboy? Mine only cleared onced bottledYes, that's exactly what mine looked like! But, I promise it will be a pale golden yellow color and beautifully clear when done. Here is a picture of bottling day at my house (both in the front are banana wine):
How did you get it to clear in the carboy? Mine only cleared onced bottled
How long roughly? I waited 8 month in the carboy I had to bottle it before it turned to vinigar can you restart it while its murkyI didn't do anything special at all- just time and gravity.
How long roughly? I waited 8 month in the carboy I had to bottle it before it turned to vinigar can you restart it while its murky
Sulfite don't they burn the yeast? Or change the flavour? I heard if I had added more pectin enzymes it would have cleared quicker anyways thanks for the helpIt won't turn to vinegar at all if you keep it topped up and airlocked. Vinegar comes from infection. You can use sulfites in the carboy as needed to prevent oxidation.
If it sat 8 months without clearing, that's a very long time. Often you can place it some place colder and it will clear quickly.
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