Stressbaby
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I have bananas growing in the greenhouse and now have a banana flower. The weight is about 13.3 ounces. This is a common ingredient in Thai cooking. I thought, what the heck? Try a gallon of wine.
This reportedly oxidizes very quickly. Every recipe says basically you have to slice and immediately put them in either vinegar water or lemon juice water. Here is the recipe I've come up with:
One banana flower
3 bananas without skins
One can Welch's grape concentrate
Juice of 1 lime
Acid blend to ~7g/l
28g lemongrass
~1.75 pounds of sugar to get to 1.085
1t yeast nutrient
1t pectic enzyme
1 pack K1-V1116
Water to 1 gallon
Bring lemon juice and 2 quarts of water to boil. Add chopped banana flower, sliced bananas without skins, and lemongrass, simmer for 1/2 hour. Strain solids and add to primary with sugar. Add remaining water and grape juice, Campden tab. When cool, add 1t pectic. After 12 hours, adjust acidity, sugar if needed, and then pitch yeast.
Thoughts or feedback?
This reportedly oxidizes very quickly. Every recipe says basically you have to slice and immediately put them in either vinegar water or lemon juice water. Here is the recipe I've come up with:
One banana flower
3 bananas without skins
One can Welch's grape concentrate
Juice of 1 lime
Acid blend to ~7g/l
28g lemongrass
~1.75 pounds of sugar to get to 1.085
1t yeast nutrient
1t pectic enzyme
1 pack K1-V1116
Water to 1 gallon
Bring lemon juice and 2 quarts of water to boil. Add chopped banana flower, sliced bananas without skins, and lemongrass, simmer for 1/2 hour. Strain solids and add to primary with sugar. Add remaining water and grape juice, Campden tab. When cool, add 1t pectic. After 12 hours, adjust acidity, sugar if needed, and then pitch yeast.
Thoughts or feedback?
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