Overboard as usual
- Jul 15, 2012
- Reaction score
Last batch I had 113 gallons and got almost 12 gallons of finished wine. I do add some apple juice since it’s hard to dissolve sugar in that banana goop.Wow!!! That’s a lot of bananas!!! So you’re starting with peeled bananas, and just add sugar and yeast? How much finished wine will that make?
I don’t use peels sine bananas are highly sprayed with pesticides.So I’d reckon that about 80 # would yield a 6 gallon carboy worth if the proper amount of AJ was added. Just curious, I’ve read that some use the skins too, any wisdom to share?
Possible that the banana hasn’t broken down into to the mix yet and you just measured the apple juice BRIX?I’m just a little confused, checked brix last night and with no sugar added it was 23.2. First time I actually checked the brix on the banana. I now know why it’ll knock your socks off if you’re not used to it, I usually add sugar and then it ferments dry so it’s really stout.