Banana Oat: Messy and Reckless

Discussion in 'Special Interest Wines' started by brcfarmer, Aug 8, 2018.

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  1. Oct 24, 2018 #21

    Brigitte

    Brigitte

    Brigitte

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    Oh wow. Cool to know. Do you know if her added the peanut powder with primary or later on?
     
  2. Oct 31, 2018 #22

    brcfarmer

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    I've never gone that route, so I can't offer any useful technical advice as to powdered peanut butter, but I'd try something like that in a second. I know that something about the oil content in peanut products can spoil a batch, but there's supposed to be significantly less oil in the powdered stuff. I mean, it could be as simple as suctioning it off the top before racking, so I wouldn't advise against trying...and even if I did, you should try it anyway.
     
  3. Nov 1, 2018 #23

    tradowsk

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    @Brigitte He wouldn't tell me, said he didn't want to reveal his secrets, which I understand haha
     
  4. Nov 2, 2018 #24

    Brigitte

    Brigitte

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    There isn’t much oil in the powdered PB. Only a gram or so in a serving. I put a little of the powdered goodness in a glass of wine and stirred it in ..
    Taste great. Wine went cloudy of course. Lol
     
  5. Nov 2, 2018 #25

    Brigitte

    Brigitte

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    I understood totally. I wouldn’t give away secrets like that either..
    I made a triple berry (raspberry blueberry blackberries). I had added cocoa nibs for about a week during secondary. When I bottled it I had 3 bottles of a chocolate liqueur. It is very sweet. A desert wine .. in 375 ml bottles. Well I took a glass and added about 1/4 tsp powdered PB and wow. The roundness of flavor and the gaming of the raspberry tartness was amazing. Considering dumping all those bottles back into a carboy and adding PB powder .. getting it to clear however. Hmmmm.
     
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  6. Nov 7, 2018 #26

    Brigitte

    Brigitte

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    Labelpeelers has a PB purée. I am ordering some and going to give it a whirl !!
     

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