Hi Everyone,
Once month ago I started a batch of 1 gallon of banana wine using the Dwarf Cavendish banana cultivar.
The recipe followed was :
1.2 kg of ripe Cavendish banana
800 gr of granulated sugar (I don't know what was the SG at this point)
Juice of 2 ponkan orange (with zest)
Juice of 1 lemon
1/2 cup of raisins
Lalvin 71B-1122
No campden at this time.
I started on the 20th of August
After 7 days in the a a 1.5 gallon bucket, I transferred it to a gallon carboy.
The fermentation continued for at least 3 weeks and slowed to totally stopped last Friday.
At this time (this morning ) the SG is around 1.000 / 0.99 something (sorry I didn't get my coffee at this time and was rushing to work).
there is a good 1.5 cm of waste at the bottom.
It taste dry but yeasty.
Is it the good time rack ? or should I wait more ?
At this point should I add 1 campden tab ? Of later before bottling ?
Thanks in advance for your answers
Have a great day!
Once month ago I started a batch of 1 gallon of banana wine using the Dwarf Cavendish banana cultivar.
The recipe followed was :
1.2 kg of ripe Cavendish banana
800 gr of granulated sugar (I don't know what was the SG at this point)
Juice of 2 ponkan orange (with zest)
Juice of 1 lemon
1/2 cup of raisins
Lalvin 71B-1122
No campden at this time.
I started on the 20th of August
After 7 days in the a a 1.5 gallon bucket, I transferred it to a gallon carboy.
The fermentation continued for at least 3 weeks and slowed to totally stopped last Friday.
At this time (this morning ) the SG is around 1.000 / 0.99 something (sorry I didn't get my coffee at this time and was rushing to work).
there is a good 1.5 cm of waste at the bottom.
It taste dry but yeasty.
Is it the good time rack ? or should I wait more ?
At this point should I add 1 campden tab ? Of later before bottling ?
Thanks in advance for your answers
Have a great day!