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TiaChica's Banana & Mango Wine

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  • TiaChica's Banana & Mango Wine

    Hallo Grapes,

    This is the recipe I settled for:

    1.3kg of peeled banana
    225g banana skin
    in a cheese cloth, boil with 3l of water and pulp of 3 Mangos.
    Pour hot juice into primary fermenter over
    1kg of sugar
    juice of 1 orange & one lemon
    Cool to allow you to press remaining juices out of cloth.
    Then add
    pectin
    amylase
    nutrient
    yeast (I chose a high alcohol yeast)

    It will look something like below.

    Stir daily for a week, then pour into secondary with airlock and move to a cooler place.
    Siphon off sediment after two months,
    then add 100g chopped raisins.
    Fir airlock and rack after 4 months
    Attached Files
    Last edited by tiachica; 09-03-2010, 10:01 PM.
    http://onegardenersadventures.blogspot.com/ updated 10-03-2010 with homebrew pics & allotment pics

  • #2
    The last nana wine I made was an 8kg freebie, stewed the nanas with only 3 skins, made up to SG1080, nutrient and Sautern yeast, 5 gal batch, still had too much skin taste even after 6months, impatient? probably.
    The late addition of raisins?, could they have gone in with the nanas or is there a beneficial effect of adding them later?.
    Last edited by ohbeary; 15-03-2010, 01:30 AM.
    Eat well, live well, drink moderately and be happy (hic!)

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    • #3
      I am just following the recipe. :-)
      http://onegardenersadventures.blogspot.com/ updated 10-03-2010 with homebrew pics & allotment pics

      Comment


      • #4
        From 50 years ago when i used to make my own wine (I was too young to buy it at the off licence) I seem to remember that adding the raisins later is to give them a better a chance of working. The 'lower' alcohol level is achieved, then in go the raisins and they can boost it right up to 14 or 15%. POW.
        Why didn't Noah just swat those 2 greenflies?

        Why are they called apartments when they are all stuck together?
        >
        >If flying is so safe, why do they call the airport the terminal?

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        • #5
          Right, it had its 2nd racking with a wonderful bouquet, but awfully sour, not just dry anymore. Still fermenting too!

          This one needs a lot longer.
          Attached Files
          http://onegardenersadventures.blogspot.com/ updated 10-03-2010 with homebrew pics & allotment pics

          Comment


          • #6
            Originally posted by sarraceniac View Post
            the raisins ...can boost it right up to 14 or 15%.
            Yes, so can sugary water - I top up with apple or grape juice to slightly raise the SG

            Originally posted by tiachica View Post
            Right, it had its 2nd racking with a wonderful bouquet, but awfully sour
            My blackberry tasted sour all the way through; mixing it with elderberry wine saved it. I've already got 2.5 lb blackberries in the freezer, waiting for the elders which will be another month at least

            Nice & clear there Tia
            Last edited by Two_Sheds; 09-08-2010, 08:01 AM.
            All gardeners know better than other gardeners." -- Chinese Proverb.

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