Howdy,
I'm making a 5 gallon batch of Jack Keller's banana wine 2 (my first fruit wine) and have a couple of questions:
-- Should I use staggered nutrient additions (as with my meads)? See comparatively little mention of it.
-- Yeast. Planning on using Lalvin 71b. In the mead world, it's known for producing great melomels quickly. 2 packets for a 5 gallon batch?
-- See various approaches to degassing. Better to, or no effect?
-- Hoping to bottle-carbonate a few bottles. Any sparkling banana reviews?
General advice also great.
Thanks all! Will also be doing rhubarb, chocolate/strawberry.... any other winning recipe suggestions welcome too!
I'm making a 5 gallon batch of Jack Keller's banana wine 2 (my first fruit wine) and have a couple of questions:
-- Should I use staggered nutrient additions (as with my meads)? See comparatively little mention of it.
-- Yeast. Planning on using Lalvin 71b. In the mead world, it's known for producing great melomels quickly. 2 packets for a 5 gallon batch?
-- See various approaches to degassing. Better to, or no effect?
-- Hoping to bottle-carbonate a few bottles. Any sparkling banana reviews?
General advice also great.
Thanks all! Will also be doing rhubarb, chocolate/strawberry.... any other winning recipe suggestions welcome too!