peaches9324
Senior Member
- Joined
- Aug 22, 2009
- Messages
- 721
- Reaction score
- 72
7 oz banana chips soaked in 1/2 quart 80 proof vodka to up the alcohol later
20# very ripe bananas made into banana soup with:1.5c w & 1.5 c sugar
20#very ripe pineapple cored previously frozen and put in large straining bag
and mixed w/1tsp pectic enzyme at time of freezing
2 tsp bentonite shook really good in 1/2c warm water ; I put it in a small pint jar and shake it every once in a while until completely dissolved, while I'm getting the ingredients going in.
3tsp of regular pectic enzyme (see note below)
2 tsp yeast nutrient to start (follow your own schedule)
2.5 tsp yeast energizer
1 tsp ascorbic acid
1/4 tsp k-meta
water to 3 gal
sugar to sg 1090 after I got all the fruit in, sugar plus more water = 4.5 gal
cover let sit for 18 to 24 hrs
cote de blanc starter: hydrate yeast w/ pinch sugar and pinch yeast nutrient or yeast energizer in warm NOT HOT water cover w/plastic wrap wait a good hour or when its all foamy
temp stayed around 69 - 72 Fahrenheit
NOTE
I used 0.24g Lallzyme C-Max and
4g of Booster Blanc in exchange for the regular pectic enzyme
after sg hit 1.000 added can of dole pineapple and vodka and banana 3 days later it hit .995 now all I need is a lil patience can't wait to taste it in 3 mos when I do an addition of k-meta
20# very ripe bananas made into banana soup with:1.5c w & 1.5 c sugar
20#very ripe pineapple cored previously frozen and put in large straining bag
and mixed w/1tsp pectic enzyme at time of freezing
2 tsp bentonite shook really good in 1/2c warm water ; I put it in a small pint jar and shake it every once in a while until completely dissolved, while I'm getting the ingredients going in.
3tsp of regular pectic enzyme (see note below)
2 tsp yeast nutrient to start (follow your own schedule)
2.5 tsp yeast energizer
1 tsp ascorbic acid
1/4 tsp k-meta
water to 3 gal
sugar to sg 1090 after I got all the fruit in, sugar plus more water = 4.5 gal
cover let sit for 18 to 24 hrs
cote de blanc starter: hydrate yeast w/ pinch sugar and pinch yeast nutrient or yeast energizer in warm NOT HOT water cover w/plastic wrap wait a good hour or when its all foamy
temp stayed around 69 - 72 Fahrenheit
NOTE
I used 0.24g Lallzyme C-Max and
4g of Booster Blanc in exchange for the regular pectic enzyme
after sg hit 1.000 added can of dole pineapple and vodka and banana 3 days later it hit .995 now all I need is a lil patience can't wait to taste it in 3 mos when I do an addition of k-meta
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