I am really into the country wine thing. Surprised to see everything that you can turn into a wine. That being said I decided on brewing a small batch of Banana wine. Recipe below
Banana wine
3 lbs Bananas
1 1/2 cups light raisins
5 cups sugar
2 campden tabs
1 teaspoon nutrients
water to one gallon
1 package yeast I used leven EC 1118
I also added some starch enzyme to help break down some starches
1/15/10 Primary Ferm OG 1.128 with a PA 18%
1/23/10 already in the secondary Fermenter SG 1.064
2/7/10 already down to .990!! and very cloudy
I know that this wine can take a year to clear. Tom I planned the 3 Ps on this one but can not believe it is done with fermentation already! My question is I plan on moving this to the basement to clear out of the way. I was wondering if it is ok to change the bung to a solid one or leave the air lock on it. As this is going to take a while I thought it would be like bottling it let the rest of the sedement drop, open it up and transfer it to their real bottles after clearing. What are your thoughts?
PS tastes like jet fuel but I know that will age out too!
Banana wine
3 lbs Bananas
1 1/2 cups light raisins
5 cups sugar
2 campden tabs
1 teaspoon nutrients
water to one gallon
1 package yeast I used leven EC 1118
I also added some starch enzyme to help break down some starches
1/15/10 Primary Ferm OG 1.128 with a PA 18%
1/23/10 already in the secondary Fermenter SG 1.064
2/7/10 already down to .990!! and very cloudy
I know that this wine can take a year to clear. Tom I planned the 3 Ps on this one but can not believe it is done with fermentation already! My question is I plan on moving this to the basement to clear out of the way. I was wondering if it is ok to change the bung to a solid one or leave the air lock on it. As this is going to take a while I thought it would be like bottling it let the rest of the sedement drop, open it up and transfer it to their real bottles after clearing. What are your thoughts?
PS tastes like jet fuel but I know that will age out too!