Do you freeze bananas?

[rshosted]

Just a quick question. I am using bananas in my wine. Do you freeze them?

Also do you boil them, then add to the must?

If you do boil, is that with the skins?

Thanks,
Ryan

 

[MedPretzel]

Just a quick question. I am using bananas in my wine. Do you freeze them?

You can, but you don't have to.

Also do you boil them, then add to the must?

I've put them in my boiling water to extract more flavor (paradoxically, but it works)

If you do boil, is that with the skins?

Thanks,
Ryan

I didn't boil them with the skins. I just put them in the primary along with the banana mush....uh.... must.

 

[Curt]

rshosted,


If you freeze them they almost liquify when thawed out but they turn very dark in color so you might not want to use them in a white or blush wine.

 

[txclifton]

I put 16 medium size bananas in a cab/merlot kit. I sliced
the bananas, skins and all. I boiled them to kill the wild
yeasts.



I would suggest you not use the skins in any part of your project
unless you want it to smell and taste like bananas. I
learned from Maui Joe that the oils in the skins will giving a lasting
taste and smell.



I'm not real fond of the wine, but it's a huge hit with my friends.



Cheers,



Doug

 

[ms.spain]

It really depends on what you want from the bananas in your wine. If you arejust wanting to add some body to a wine that has another primary fruit/juice, then I say just add a few mashed bananas to the mix. BUT, if you want to make a banana wine, or want the flavor to contribute to the wine, I suggest simply slicing them up(unfrozen), skins and all, and simmer for 30 minutes.Cool, and add to the primary.