Lizerdking
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- Feb 17, 2011
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Getting ready to start the first batch (5 gallons)... I've been reading extensively, I'm going to list out what I'm planning and let you all chime in and tell me what i'm missing or can expect
Starting with a banana slurry/soup:
I'm going to boil down 5# of banana's using the recipe on here, the only modification i'm planning is adding a couple pounds of raisens and a dozen peppercorns to give it more flavor.
My Must:
10 Cans Welches concord
mixing with 3 gallons of water and stirring to aerate it out a bit
Mixing in the banana slurry and an additional 2# of blackberries
Then adding the remaing 2 gallons (having inverted 6# of sugar in it) until i get a sg of 1.095-1.105 (a little plain water here as well to get up to 6 gallons of must)
Then mixing in 1/4 tsp potass metasulfite and 5 tsp yeast nutrients
Letting it sit about 12 hours and adding in the activated yeast mixture
@ 3 days i plan on stirring it up and pushing down any sort of fruit cap i accumulate
and around 5-7 days start checking sg to see if it gets to about 1.02, once it does it gets strained into the secondary
secondary it stays in until sg is <= 1.0 and fermentation has stopped, then it gets racked.
re-rack every 30-60 days or so until it stops leaving lees, add extra potass metasulfite every other racking...
once it's clean, do a final rack and add 2.5 tsp potass sorbate and 1/4 tsp potass metasulphite, and bulk age it for a month or more.... then move to bottles for final aging...
Anything I'm missing, screwed up, should watch out for?
I'm looking for a deeper red with some berry/peppery undertones... I like red zins, malbec, cabs, syrah/shiraz, and any blend of the above... Am i going to wind up with anything similar when this finishes?
I'm thinking about adding some oak chips to the must to get some woody flavors, but i haven't decided on that for sure yet...
Starting with a banana slurry/soup:
I'm going to boil down 5# of banana's using the recipe on here, the only modification i'm planning is adding a couple pounds of raisens and a dozen peppercorns to give it more flavor.
My Must:
10 Cans Welches concord
mixing with 3 gallons of water and stirring to aerate it out a bit
Mixing in the banana slurry and an additional 2# of blackberries
Then adding the remaing 2 gallons (having inverted 6# of sugar in it) until i get a sg of 1.095-1.105 (a little plain water here as well to get up to 6 gallons of must)
Then mixing in 1/4 tsp potass metasulfite and 5 tsp yeast nutrients
Letting it sit about 12 hours and adding in the activated yeast mixture
@ 3 days i plan on stirring it up and pushing down any sort of fruit cap i accumulate
and around 5-7 days start checking sg to see if it gets to about 1.02, once it does it gets strained into the secondary
secondary it stays in until sg is <= 1.0 and fermentation has stopped, then it gets racked.
re-rack every 30-60 days or so until it stops leaving lees, add extra potass metasulfite every other racking...
once it's clean, do a final rack and add 2.5 tsp potass sorbate and 1/4 tsp potass metasulphite, and bulk age it for a month or more.... then move to bottles for final aging...
Anything I'm missing, screwed up, should watch out for?
I'm looking for a deeper red with some berry/peppery undertones... I like red zins, malbec, cabs, syrah/shiraz, and any blend of the above... Am i going to wind up with anything similar when this finishes?
I'm thinking about adding some oak chips to the must to get some woody flavors, but i haven't decided on that for sure yet...
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