iVivid
Junior Member
- Joined
- Oct 15, 2013
- Messages
- 142
- Reaction score
- 59
I've made a Cape Gooseberry and Banana wine. The bananas were frozen so they have broken down; the ferment is about half way (1.040 ish) and smells great. There is tho; this abundance of fluffy stuff (banana) - you couldn't call it pulp - and also I added chopped white raisins to the mix (just for fun, you know). So I have this wine that will probably settle out with about a third lees - is there any way I can compact them as they look like they will not settle well.
I didn't add amalayse, not sure if I should have but I do have some.
Are bananas very starchy?
I do have bentonite, but unsure about adding it half way through?
I do have extra of the must in the fridge for topping up. YAY!
It's only a 5 litre batch, but they are precious Cape Gooseberries and represent hours of picking!
I didn't add amalayse, not sure if I should have but I do have some.
Are bananas very starchy?
I do have bentonite, but unsure about adding it half way through?
I do have extra of the must in the fridge for topping up. YAY!
It's only a 5 litre batch, but they are precious Cape Gooseberries and represent hours of picking!