- Sep 12, 2011
- Reaction score
I started a banana/pawpaw/mango wine on the 19th of October. I peeled and simmered 15 pounds of ripe bananas and poured the hot banana sauce over 10 pounds of pawpaw pulp in a 5 gallon paint straining bag. I added 2 quarts of mango nectar, a quart of spring water, 2 tsp pectic enzyme, 4 tsp yeast nutrient, 2 tsp energizer, 1 tsp citric acid, 8 ounces of orange juice, and sprinkled Lalvin 71B yeast. It started working quickly, was creating some foam and I could tell the fruit was being broken down. I found what might have been a gnat on the fermentation bag on the 21st. I went to check the specific gravity on the evening of the 22nd and add some sugar and the foaming had ceased. I added 2 pounds of sugar and some spring water. I thought it smelled a little sour, so I tasted it. The vinegar taste and smell are noticeable. So, it looks like I made 2 mistakes. Letting a fruit fly or gnat get to it, and I didn't do an initial k-meta dose since I was cooking the bananas. This is my first failed wine in 90 batches over the last 8 years. When I found the gnat, could I have sprayed the spot where he was with a sanitizing solution of k-meta and citric acid and stopped this?