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myakkagldwngr · 07-22-2010, 11:51 PM

Walmart had the bananas get down to 49 cents so I bought enough to do three gallons. I let these get ripe, but not to the point of turning black.
They were pretty soft,,,
how ripe do you usually let yours get before putting them in the primary?

Tom · 07-23-2010, 12:12 AM

Till they get those brown sugar spots on the skin. Oh, and use then too.

IQwine · 07-23-2010, 12:23 AM

Like this, Tom????

Tom · 07-23-2010, 12:43 AM

Perfect

**jtstar** · 07-23-2010, 01:13 AM

Thank you for posting your question because I was just wondering the same thing today

Wade E · 07-23-2010, 02:12 AM

Yep and if your not ready to use them at that point freeze them at that point.

Tom · 07-23-2010, 02:32 AM

YES FREEZE them

I just got a case 25#? of bananas that were over ripe for the store but they looke like the picture above.

All I did was cut the top and bottom and sliced in thirds leaving the skin on. I got about 5#'s in a 1 gallon zip lock bag.

I will ust these for banana soup as needed

myakkagldwngr · 07-24-2010, 12:39 PM

That was about how mine looked. After I let them sit for 24 or 36 hours I went to add some sugar and the yeast only to find they were fermenting on their own, strongly.
I went ahead and added the yeast and sugar.

**seth8530** · 07-25-2010, 07:29 AM

You prob should of sulfited.. Hopefully the yeast you added will either take over or those natrul yeasties are some meanie beasties ... aka NINJA yeast! good luck man and keep us posted. Pics?