Banana wine

[Scottyburto]

I'd imagine you're right and it's egg powder and therefore more akin to a thickener than actual egg. Might end up with a richer mouthfeel with no actual egg flavour.

 

[Tess Tickle's Brewery]

I'd imagine you're right and it's egg powder and therefore more akin to a thickener than actual egg. Might end up with a richer mouthfeel with no actual egg flavour.

I don’t think it’ll be noticeable at all to be honest, there’s so little of it and it’s in a 12L batch. Will let you know though if it’s grim when it’s done

 

[Trevor1946]

I wouldn't advise mashing the bananas unless you want a cloudy wine.

I have always mashed the banana's and have always had clear wine. Never a problem

 

[Tess Tickle's Brewery]

I have always mashed the banana's and have always had clear wine. Never a problem

Well that’s great that you’ve managed that. Personally I don’t want to take the risk of a possible starch haze. That reminds me, forgot to add Amylase to my brew, darn it!

 

[johncrobinson]

Just add the amylase now,Like pectolase can be added at any time.

But the nearer to the start the better.

Good luck.

 

[Tess Tickle's Brewery]

Just add the amylase now,Like pectolase can be added at any time.

But the nearer to the start the better.

Good luck.

Will do, thanks John. Ooh actually, please can you tell me how much to add? I haven’t a clue. I have a 12L batch. The only one I could get was the still spirits glucoamylase. Don’t even know if I’ve got the right one.

 

[johncrobinson]

Normally 1 level teaspoon per gallon,Its not very critical as enzymes are not consumed as such in the reaction.
They work fastest at warm NOT hot temperatures.As they are destroyed by heat.
This also applies to the pectic enzymes as well.

Yes they come under all sorts of fancy names and whilst they may differ slightly,They do in fact do much the same thing as far as the winemaker need be concerned.

 

[Tess Tickle's Brewery]

Normally 1 level teaspoon per gallon,Its not very critical as enzymes are not consumed as such in the reaction.
They work fastest at warm NOT hot temperatures.As they are destroyed by heat.
This also applies to the pectic enzymes as well.

Yes they come under all sorts of fancy names and whilst they may differ slightly,They do in fact do much the same thing as far as the winemaker need be concerned.

Great stuff, thank you. That’s roughly what I’ve put in, about the same as I would do of pectolase.

 

[Subtle Duck]

The batch of banana wine ive got on the go at the moment got mashed, 60 mins at 65°c (no joke). All the bananas were chopped up with the skin still on. From what I've read, bananas contain amylase so thought I'd treat them like grain. Came out very sweet and is clearing nicely.

 

[Tess Tickle's Brewery]

The batch of banana wine ive got on the go at the moment got mashed, 60 mins at 65°c (no joke). All the bananas were chopped up with the skin still on. From what I've read, bananas contain amylase so thought I'd treat them like grain. Came out very sweet and is clearing nicely.

I think some people are misunderstanding me - I am talking about mashing with a potato masher that is not advisable, not mashing as in what beer-makers do lol

 

[Subtle Duck]

I know, I mashed with a potato masher after the mash as well. Just thought that a temperaturw mash would convert alot of the starch.Then strained through some muslin. Taken a little while to clear but can almost read a book through it now

 

[Tess Tickle's Brewery]

I know, I mashed with a potato masher after the mash as well. Then strained through some muslin. Taken a little while to clear but can almost read a book through it now

Each to their own - I certainly don't agree with that method and won't be doing mine that way, but if it works for you, more power to you. I would love to see the finished product and compare it to mine when it is finally done.

 

[Subtle Duck]

I like the idea of lemon curd, love to know how it turns out in the end

 

[Tess Tickle's Brewery]

I like the idea of lemon curd, love to know how it turns out in the end

LMAO we just cross posted the same thing

 

[Tess Tickle's Brewery]

I like the idea of lemon curd, love to know how it turns out in the end

Will let you know what it's like. The naysayers have no right to judge as they haven't tried it themselves (with lemon curd).

 

[Gerryjo]

My attempt at Banana wine went to the drain as it was highly potent of solvent and a real burning alcohol sensation so shall have to try again sometime.

 

[Tess Tickle's Brewery]

My attempt at Banana wine went to the drain as it was highly potent of solvent and a real burning alcohol sensation so shall have to try again sometime.

Oh no Gerry that's sad! They say it's worth it so we shall find out lol

 

[Subtle Duck]

Mine started like that, after 2 months and a rack into a new container it's settling nicely into a good dessert wine

 

[Subtle Duck]

Probably still needs a month or 2 bulk aging before it gets bottled

 

[Tess Tickle's Brewery]

Mine started like that, after 2 months and a rack into a new container it's settling nicely into a good dessert wine

Sounds lovely. Dessert wines are my favourite. Huge sweet tooth here.