6 Gallon recipe
28 lbs – Ripe Bananas
1 tsp – Ascorbic Acid
2 – White Grape Concentrate
11 lbs – White Table Sugar
11 tsp – Acid Blend
3 tsp – Yeast Nutrient
1/4 tsp – K-Meta
1 1/2 tsp – Yeast Energizer
5 3/4 Gallons – Water
1 Sachet Red Star Cotes Des Blanc Yeast
Pour 1 gallon of warm water in a 7.9 gallon primary bucket or bigger.
Add K-meta, Yeast Energizer, Yeast Nutrient, Grape Concentrate, and
Ascorbic Acid and stir well. Put all fruit in fermenting bag and squeeze
over primary to extract most of juices and then put bag in primary.
Pour the 1 gallon of boiling water with all dissolved sugar over fruit.
Fill the rest of the way with remainder of room temp water and check SG,
it should have a SG of around 1.085 give or take a little, if more then
add a little more water, if less then add a little more dissolved sugar
in small amount of water as sugars from fruit can vary a little. Let
sit for 12 hours with lid loose or with a cloth covering bucket with
elastic band or string tied around so as that not to sag in must. After
those 12 hours add your Pectic Enzyme and wait another 12 hours while
also adjusting your must temp to around 75 degrees. After those twelve
hours, pitch your yeast either by sprinkling yeast, dehydrating yeast
per instructions on back of yeast Sachet, or by making a yeast starter a
few hours prior to the 12 hour mark. At this point either leave primary
lid off with the cloth again, place lid on loose or snap the lid shut
with airlock. Punch down cap twice daily to get all fruit under the
liquid level. When SG reaches 1.015, rack to 6 gallon carboy and let
finish fermenting with bung and airlock attached. When wine is done
fermenting, (check a few days in a row to make sure SG does not change
and SG should be around .998 or less) you can stabilize by adding
another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your
wine thoroughly. You can now sweeten your wine if you like by using
simple syrup which consists of 2 cups of sugar and 1 cup of boiling
water or by using a juice or frozen concentrate. I typically take 2
quarts of an alike juice and simmer on stove at medium heat with lid off
until its 1/3 its original size and let it cool to room temp and then
add slowly to taste. Be careful not to over sweeten. At this point you
can use a fining agent or let it clear naturally. Once clear, rack into
clean vessel and bulk age more adding another ¼ tsp of k-meta at 3 month
intervals or add ¼ tsp k-meta and bottle age for at least 3 months and
enjoy. Longer aging will give you a better wine so save a few bottles
till at least 1 year mark so you can truly see what this wine can aspire
to.
28 lbs – Ripe Bananas
1 tsp – Ascorbic Acid
2 – White Grape Concentrate
11 lbs – White Table Sugar
11 tsp – Acid Blend
3 tsp – Yeast Nutrient
1/4 tsp – K-Meta
1 1/2 tsp – Yeast Energizer
5 3/4 Gallons – Water
1 Sachet Red Star Cotes Des Blanc Yeast
Pour 1 gallon of warm water in a 7.9 gallon primary bucket or bigger.
Add K-meta, Yeast Energizer, Yeast Nutrient, Grape Concentrate, and
Ascorbic Acid and stir well. Put all fruit in fermenting bag and squeeze
over primary to extract most of juices and then put bag in primary.
Pour the 1 gallon of boiling water with all dissolved sugar over fruit.
Fill the rest of the way with remainder of room temp water and check SG,
it should have a SG of around 1.085 give or take a little, if more then
add a little more water, if less then add a little more dissolved sugar
in small amount of water as sugars from fruit can vary a little. Let
sit for 12 hours with lid loose or with a cloth covering bucket with
elastic band or string tied around so as that not to sag in must. After
those 12 hours add your Pectic Enzyme and wait another 12 hours while
also adjusting your must temp to around 75 degrees. After those twelve
hours, pitch your yeast either by sprinkling yeast, dehydrating yeast
per instructions on back of yeast Sachet, or by making a yeast starter a
few hours prior to the 12 hour mark. At this point either leave primary
lid off with the cloth again, place lid on loose or snap the lid shut
with airlock. Punch down cap twice daily to get all fruit under the
liquid level. When SG reaches 1.015, rack to 6 gallon carboy and let
finish fermenting with bung and airlock attached. When wine is done
fermenting, (check a few days in a row to make sure SG does not change
and SG should be around .998 or less) you can stabilize by adding
another ¼ tsp of k-meta and 3 tsps of Potassium Sorbate and degas your
wine thoroughly. You can now sweeten your wine if you like by using
simple syrup which consists of 2 cups of sugar and 1 cup of boiling
water or by using a juice or frozen concentrate. I typically take 2
quarts of an alike juice and simmer on stove at medium heat with lid off
until its 1/3 its original size and let it cool to room temp and then
add slowly to taste. Be careful not to over sweeten. At this point you
can use a fining agent or let it clear naturally. Once clear, rack into
clean vessel and bulk age more adding another ¼ tsp of k-meta at 3 month
intervals or add ¼ tsp k-meta and bottle age for at least 3 months and
enjoy. Longer aging will give you a better wine so save a few bottles
till at least 1 year mark so you can truly see what this wine can aspire
to.