The most inportant thing with a banana wine is to use overripe bananas. His bananas were either ripe or under ripe. When I made a banana wine I fermented it with the skins in the wine to try get more nutrients and tannins.
@@Brewbitz be taking the fruit bags out tomorrow. Tasted it this morning, kinda stout. It's like boom boom boom. Alcohol, ripe banana and bitter but I'm just a week into it. That banana flavor is great.
Great video! Interestingly enough, I just bottled a test batch of banana mead. Somehow in over 30 years of making my own wines, meads and ciders I’d never attempted a banana recipe. My recipe was a little different. I used 1/3 bananas with peel (organic ones because I’m not a fan of pesticides) and 2/3rds peeled bananas. I used a larger proportion of fruit. I boiled up the bananas with the citrus and let them sit on pectic enzyme in a brewing bag for 24 hours once the mix had cooled down. Then, the whole lot got to meet the nutrients, honey and yeast. 24-48 hours later, I removed the brewing bag and fruit. Then I let it all ferment out, topped up with apple juice sweetened with honey to the same gravity as the initial gravity as the bananas. Total contents of my fermenter once I’d removed the brewing bag was around 4,5 litres. Once my brew started clearing, I racked, then I allowed it to sit more until crystal clear. Then I back sweetened my stabilised concoction with palm sugar and some to continue the tropical theme… and gave myself a heart attack because it turned so hazy… but time took care of that. I found it lacked tannin, so I added some because let.s face it: it was already hazy, the tannin might help, and it certainly would help the flavour. The final product is around four months old now and a small preliminary tasting made me really happy. It tastes like flambéed baked bananas. It’s going to be amazing in a year. Some people complain about ‘banana peel taste’ in a lot of banana wines and meads. None of that here. Really happy with the end result!
thankyou gentlemen for this video. i like your wine videos as they are clear and easy to follow and you explain the steps well. i look forward to making this one
Hi Davin and James Thanks for the uploads especially the wine series, the information is really good, very helpful and enjoyable to watch. It is also quite interesting when you talk about how finings actually work 🧐(i didn't know that).If you have any more wine making science to add your videos then I'm all for it.. Thanks again Christian
I have added a little cinnamon to mine should be interesting me thinks. I had no lemons or oranges so i used 2 Clemontines and 2 small limes and chucked in a Persimmon just because it was there WHOOHOO!
Sounds great! Recipies are always made your own when you have to make a substitution. I've had some great Eureka moments from not having the same ingredient as the recipe.
I made an experimental banana wine few months back from banana juice in a carton. I've never seen sediment like it, filled nearly half my 2L demijohn. 😂
Hi I'm new to brewing, love your videos and your explanations. I'd like to get into doing the fruit ones but wondered. Do you have a list of all items I would needs such as tablets etc?. Also can these be done in fermenting buckets (22 ltr) or would you advise Demi John's, I don't have any as I bought a kit, was thinking that if could be done in fermenting buckets I could try to make a few before committing to more kit etc?. Thanks again
@@Brewbitz Thank you so much for the reply. My banana wine has been brewing for one week. I'm waiting on the sparkling wine idea until next time. Looking forward to having the naysayers enjoy this wine (they're not so keen on the idea of BANANA wine, where I love any banana-flavored treat).
Perfect timing for this video. I am about to make some Raspberry wine and was considering using up some old bananas in the blend too. I have 3bs of Raspberrys, how much banana would you suggest to use? Your raspberry video suggests just letting them sit in the water for a week. Would chucking thr sliced banana in with it be okay too or should I boil it first as you have here? Thanks for keeping me occupied during lockdown!
And her I was thinking that only muricans and a two other 3th world countries calculated with "pounds" and stuff like that while the civilized world uses the kilogram as a standard measurement.
I started this off this morning, and when the bananas and the liquid were simmering in the pan, I realised I’d run out of brewing sugar and only had ordinary sugar. As I live about 25 minutes or so from a Wilco, I did a mercy dash and managed to get some, and turned off the heat, leaving the bananas in the liquid, as I didn’t think I’d be too long. However, by the time I got home (I got sidetracked) two hours had passed. The liquid was still very warm, so I removed the bananas and added the two sugars as shown in your video. The thing is, the liquid is a bit darker than the one on your video. I’m assuming it’s going to be OK, and I’m currently waiting for it to go down to 20 degrees, so I can add the pectolase, yeast and yeast nutrients. I should imagine the wine will turn out darker as well, but what are your thoughts on it?
@@Brewbitz Thank you. It’s really going well in the bucket at the moment. I’ll probably move it into a demijohn on Saturday, as that will be 8 days since I put it in the airing cupboard.
@@sauravbasu8805 it turned out flipping lovely, albeit 16.2%! It’s a drink that has to be respected but is really nice when chilled and poured over ice.
Hi, great vid and used this recipe many times now with great results. one question tho if i may.If i double the ingrediants, i assume i double the yeast, nutrient and pectolase?
This what i do. Grab an empty 2 liter soda bottle clean it reall good. Fill with warm water (not too hot it'll kill the yeast) Dump 3 cups of sugar in it (the more sugar you use the more alcohol you are going to get). Shake up the bottle to dissolve all the sugar. Dump whatever fruit you want inside the bottle. Your choice and as much as you want in side of it (the more smashed up the fruit, the better). Twist the cap on the bottle just enough to where air can get out but no air can get in. You want the cap on and twisted but not too tight. Leave the bottle in a closet or any dark place undisturbed for weeks to months. Your choice. The longer you let it ferment the better tasting drink you'll make.
Hello, again! I recently bottled my wine after following all the timing suggestions. One concern: It had a strong alcohol taste prior to bottling. Is this normal while tasting pre-bottled wine or did I screw up? 😂 I could taste a bit of banana and the orange as well, but the alcohol taste was strong.
my banana wine is too cloudy, I did not have the access to pectin may be thats why? is there any way to clear in this if you have not added pectin in the start?
Hi. Here is a link to the pectolase - www.brewbitz.com/collections/pectolase You can add it at anytime, even after the fermentation has ended. But first of all, read our guide which will help answer some regular brewing issues - www.brewbitz.com/pages/brewing-problems-trouble-shooting-faqs Another blog to read is the one for wines not clearing - www.brewbitz.com/blogs/news/finings-are-not-clearing-the-wine In here are most of the reasons a wine wont clear. Have a read and if you suspect it is still a pectin haze, then in the Pectin section it tells you how to remedy this. Cheers & happy brewing Davin
It helps extract the colours, flavours, etc from the fruit. I would also imaging there are also some chemical interactions taking place due to the heat. Try making it without the boil and see how it turns out.
Evening, brilliant video, I’m new to this wine from fruit stuff and have only done from kit previously, I’m just wondering before I start what you used the Camden tablets for for this wine? I seen them at the beginning but didn’t see when you added them/what they do. Cheers
You rack a couple of times here (after primary fermentation, after checking reading on hydrometer, into demijohn then straight into bottles). Would you add twice, once fermentation has completed and you add the fermentation stopper and a second time before bottling? Ta!
Rack from the primary fermenter in to the demi-john Once fermentation is complete, rack off the sediment and the fermentation stopper then finings. Once crystal clear rack off again and then bottle. Hope this clarifies.
@@Brewbitz sorry if I'm being dense (entirely possible), I specifically mean when/how many times are you adding the campden tablets? Is it only when bottling?
Hiya, I have made a banana wine and I need help pretty please. I made in fermenting bucket like you, except I left the bananas in bag with in must for 1 week while everyday stirring the mash. Then syphoned into 2 demijohns. I used 6lb bananas 4lb sugar (3lb of brown sugar and 1 lb of granulated white sugar) 4oz of raisins. This was done 2nd August. OG was 1.080, checked on 16th August as it had stopped bubbling and gravity reading was off markings, it was above 0.990 on clear part of hydrometer. its clear and I havent touched it until last week, thought I would taste it. I like a sweet wine and this is anything but. Its still sitting in demijohns, if I rack off into bottles will it taste good in 6 months or do I need to back sweeten, if so, how much sugar do you suggest, (I wont hold you responsible lol) I am a newbie brewer. I have used less sugar then you, you used 3lb for gallon, I have used 4lb for 2 gallons. should I mix another 1lb of sugar into each demijohn? or is it a knackered ruined brew, BOOOO HOOO Thanks Jo
Hi Jo. There are many different ways to make a Banana wine, you’ve just used a different method to me. At 0.990 it appears that your fermentation has completed. It’s now a matter of waiting for it to clear. So feel free to follow the steps as per our video, and leave it to clear and then bottle. In six months time if you find it is not sweet enough, then you can add sugar to taste as you drink it. Happy brewing
@@Brewbitz hi. Its crystal clear, it has been for weeks. I thought I could just back sweeten it in demijohn rather then mess around sweetening every glass, is that possible or have I gone past that stage? Thanks again
@@JosExotics you can backsweeten at any point. If you like a dry wine you're set. If, like you said, you like sweet wines, I'd either stabilize your wine and then backsweeten or just throw another pound of sugar in (+ ~0.046 spgr pts) take a hydrometer reading and leave it under airlock. Keep doing that 'til it doesn't fermemt the last bit of sugar added.
So I've just started this recipe a few days ago. Did you find the fermentation was slow to start on this? It's been 3 days and I've only just started getting bubbles, but no foam yet. I started a blueberry wine at the same time and that's properly going. Both batches are using the same yeast. I'm asking as I was wondering whether I should add more yeast or not.
Just got to the stage where I was about to add fermentation stopper, however the hydrometer reading was no where near 0.99 more like 2.0?? Have I done something wrong I have followed this method as closely as I can?. I'm going to leave it a while longer see if that helps, perhaps my room wasn't warm enough?
The most inportant thing with a banana wine is to use overripe bananas. His bananas were either ripe or under ripe. When I made a banana wine I fermented it with the skins in the wine to try get more nutrients and tannins.
Just put yeast to 40lbs 20gal. The smell is amazing. Very excited.
Wow. Thats a lot of bananas!
@@Brewbitz be taking the fruit bags out tomorrow. Tasted it this morning, kinda stout. It's like boom boom boom. Alcohol, ripe banana and bitter but I'm just a week into it. That banana flavor is great.
Great video!
Interestingly enough, I just bottled a test batch of banana mead. Somehow in over 30 years of making my own wines, meads and ciders I’d never attempted a banana recipe.
My recipe was a little different.
I used 1/3 bananas with peel (organic ones because I’m not a fan of pesticides) and 2/3rds peeled bananas. I used a larger proportion of fruit.
I boiled up the bananas with the citrus and let them sit on pectic enzyme in a brewing bag for 24 hours once the mix had cooled down. Then, the whole lot got to meet the nutrients, honey and yeast. 24-48 hours later, I removed the brewing bag and fruit. Then I let it all ferment out, topped up with apple juice sweetened with honey to the same gravity as the initial gravity as the bananas. Total contents of my fermenter once I’d removed the brewing bag was around 4,5 litres.
Once my brew started clearing, I racked, then I allowed it to sit more until crystal clear.
Then I back sweetened my stabilised concoction with palm sugar and some to continue the tropical theme… and gave myself a heart attack because it turned so hazy… but time took care of that. I found it lacked tannin, so I added some because let.s face it: it was already hazy, the tannin might help, and it certainly would help the flavour.
The final product is around four months old now and a small preliminary tasting made me really happy. It tastes like flambéed baked bananas. It’s going to be amazing in a year. Some people complain about ‘banana peel taste’ in a lot of banana wines and meads. None of that here. Really happy with the end result!
Cheers
I would love a strawberry wine video!
Just the recipe that I was looking for as I have the bananas ready. Thanks Davin & James😁
Cheers. Happy brewing.
thankyou gentlemen for this video. i like your wine videos as they are clear and easy to follow and you explain the steps well. i look forward to making this one
Watched a heap of vids and this is the best one… thnx.
Cheers
Hi Davin and James
Thanks for the uploads especially the wine series, the information is really good, very helpful and enjoyable to watch. It is also quite interesting when you talk about how finings actually work 🧐(i didn't know that).If you have any more wine making science to add your videos then I'm all for it..
Thanks again
Christian
Thanks. Glad you enjoy them
It a different, i am going to give it a go
I have added a little cinnamon to mine should be interesting me thinks. I had no lemons or oranges so i used 2 Clemontines and 2 small limes and chucked in a Persimmon just because it was there WHOOHOO!
After thought has anyone tried to make a Persimmon wine? i think it would be nice combined with peaches.
Sounds great! Recipies are always made your own when you have to make a substitution. I've had some great Eureka moments from not having the same ingredient as the recipe.
I made an experimental banana wine few months back from banana juice in a carton. I've never seen sediment like it, filled nearly half my 2L demijohn. 😂
hehehe - it will settle
I've made a version of this and it's amazing omg!
Personally I like to use my own "suction" myself ;)
I really appreciate this video, i learnt something new from it
Keith Floyd of brewing!! 👏🏼🌈🍻
I’ll take that!!! Showing your age Matthew.
Great video :)
Thanks!
did you use it on your hair👍😊👍❤
The dangers of vigorous de-gassing!
🤣
🤣🤣🤣🤣🤣🤣
It's called "Hint of Seagull". ;)
Hi I'm new to brewing, love your videos and your explanations. I'd like to get into doing the fruit ones but wondered. Do you have a list of all items I would needs such as tablets etc?. Also can these be done in fermenting buckets (22 ltr) or would you advise Demi John's, I don't have any as I bought a kit, was thinking that if could be done in fermenting buckets I could try to make a few before committing to more kit etc?. Thanks again
Can you pasteurized your wine, that kill your yeast and prevent future fermentacions?
I dont think it would be a good idea. It will alter the taste and feel.
Thank you for this video! I was wondering if it was possible to make this a sparkling wine. Would you simply avoid the shaking process?
You would need to follow my elderflower champagne video. Do not add fermentation stopper and do not degass.
@@Brewbitz Thank you so much for the reply. My banana wine has been brewing for one week. I'm waiting on the sparkling wine idea until next time. Looking forward to having the naysayers enjoy this wine (they're not so keen on the idea of BANANA wine, where I love any banana-flavored treat).
Perfect timing for this video. I am about to make some Raspberry wine and was considering using up some old bananas in the blend too. I have 3bs of Raspberrys, how much banana would you suggest to use? Your raspberry video suggests just letting them sit in the water for a week. Would chucking thr sliced banana in with it be okay too or should I boil it first as you have here?
Thanks for keeping me occupied during lockdown!
Hi. Boil them first and use the banana water as some of the water for the raspberry wine. Itll add a smoothness to the raspberry wine
And her I was thinking that only muricans and a two other 3th world countries calculated with "pounds" and stuff like that while the civilized world uses the kilogram as a standard measurement.
The USA is still using imperial measurements. At least here in the UK we use lots of different standards to measure things.
Haven't any brewing sugar so do i reduce the 3lb of normal sugar. ??? Love your brewing recipes. Many thanks
Hi. Yes you can use all supermarket sugar if thats all you have.
Thanks. Do i reduce the amount or use all 3lb. Thanks again.
@@marty5661 Hi, yes, if you dont want it quite as strong, then reduce from 3lb to 2 1/2lb
Hope this helps
Many thanks. Will be starting it soon. 😎😎
I started this off this morning, and when the bananas and the liquid were simmering in the pan, I realised I’d run out of brewing sugar and only had ordinary sugar. As I live about 25 minutes or so from a Wilco, I did a mercy dash and managed to get some, and turned off the heat, leaving the bananas in the liquid, as I didn’t think I’d be too long. However, by the time I got home (I got sidetracked) two hours had passed. The liquid was still very warm, so I removed the bananas and added the two sugars as shown in your video. The thing is, the liquid is a bit darker than the one on your video. I’m assuming it’s going to be OK, and I’m currently waiting for it to go down to 20 degrees, so I can add the pectolase, yeast and yeast nutrients. I should imagine the wine will turn out darker as well, but what are your thoughts on it?
Hi. The darkness will go and it will be yellow in the end, but it will go through some weird looking stages.
@@Brewbitz Thank you. It’s really going well in the bucket at the moment. I’ll probably move it into a demijohn on Saturday, as that will be 8 days since I put it in the airing cupboard.
@@garywhitbread9584 How did it turn out ?
Awesome!!!
@@sauravbasu8805 it turned out flipping lovely, albeit 16.2%! It’s a drink that has to be respected but is really nice when chilled and poured over ice.
Hi, great vid and used this recipe many times now with great results.
one question tho if i may.If i double the ingrediants, i assume i double the yeast, nutrient and pectolase?
Hi. Thanks. Glad you like it. And yep. Just double up.
Hi , I've put orange and lemon juice in the pot with banana's by mistake, then boiled . Will this make a difference. Thanks
Hi. Yes, it will change the flavour of the finished wine, but it will be fine. Let us know how it turns out.
Will do thanks
This what i do.
Grab an empty 2 liter soda bottle clean it reall good.
Fill with warm water (not too hot it'll kill the yeast)
Dump 3 cups of sugar in it (the more sugar you use the more alcohol you are going to get). Shake up the bottle to dissolve all the sugar.
Dump whatever fruit you want inside the bottle. Your choice and as much as you want in side of it (the more smashed up the fruit, the better).
Twist the cap on the bottle just enough to where air can get out but no air can get in. You want the cap on and twisted but not too tight.
Leave the bottle in a closet or any dark place undisturbed for weeks to months. Your choice. The longer you let it ferment the better tasting drink you'll make.
I think thats more akin to the way it is made in prisions.
Hello, again! I recently bottled my wine after following all the timing suggestions. One concern: It had a strong alcohol taste prior to bottling. Is this normal while tasting pre-bottled wine or did I screw up? 😂
I could taste a bit of banana and the orange as well, but the alcohol taste was strong.
Hi. It is a strong wine. Let it mature.
six months ?? im at the wrong end of 55 years old lol .
Trust me. 6 months and it will blow your mind!
my banana wine is too cloudy, I did not have the access to pectin may be thats why? is there any way to clear in this if you have not added pectin in the start?
Hi. Here is a link to the pectolase - www.brewbitz.com/collections/pectolase
You can add it at anytime, even after the fermentation has ended.
But first of all, read our guide which will help answer some regular brewing issues - www.brewbitz.com/pages/brewing-problems-trouble-shooting-faqs
Another blog to read is the one for wines not clearing - www.brewbitz.com/blogs/news/finings-are-not-clearing-the-wine
In here are most of the reasons a wine wont clear. Have a read and if you suspect it is still a pectin haze, then in the Pectin section it tells you how to remedy this.
Cheers & happy brewing
Davin
@@Brewbitz Thanks Davin, this is very helpful.👍
im gonna try this 1
Can you please spell for me the 2 powder thinks I trying catch the name but can't get it 😔 thanks in advance
why you have to boil the banana?
It helps extract the colours, flavours, etc from the fruit. I would also imaging there are also some chemical interactions taking place due to the heat.
Try making it without the boil and see how it turns out.
Evening, brilliant video, I’m new to this wine from fruit stuff and have only done from kit previously, I’m just wondering before I start what you used the Camden tablets for for this wine? I seen them at the beginning but didn’t see when you added them/what they do. Cheers
You’ll need them when racking / bottling.
@@Brewbitz nice one thanks 😊
You rack a couple of times here (after primary fermentation, after checking reading on hydrometer, into demijohn then straight into bottles). Would you add twice, once fermentation has completed and you add the fermentation stopper and a second time before bottling? Ta!
Rack from the primary fermenter in to the demi-john
Once fermentation is complete, rack off the sediment and the fermentation stopper then finings.
Once crystal clear rack off again and then bottle.
Hope this clarifies.
@@Brewbitz sorry if I'm being dense (entirely possible), I specifically mean when/how many times are you adding the campden tablets? Is it only when bottling?
Can you advise why the yeast nutrient sometimes has a brown colour after a while in the container ?
Hi - nope never seen that happen. Contamination with a coffee spoon?
@@Brewbitz I only ever use sterilised plastic measuring spoons so no idea why this happened
Would you need to add Amylase to this?
No.
Hiya, I have made a banana wine and I need help pretty please. I made in fermenting bucket like you, except I left the bananas in bag with in must for 1 week while everyday stirring the mash. Then syphoned into 2 demijohns. I used 6lb bananas 4lb sugar (3lb of brown sugar and 1 lb of granulated white sugar) 4oz of raisins. This was done 2nd August. OG was 1.080, checked on 16th August as it had stopped bubbling and gravity reading was off markings, it was above 0.990 on clear part of hydrometer. its clear and I havent touched it until last week, thought I would taste it. I like a sweet wine and this is anything but. Its still sitting in demijohns, if I rack off into bottles will it taste good in 6 months or do I need to back sweeten, if so, how much sugar do you suggest, (I wont hold you responsible lol) I am a newbie brewer. I have used less sugar then you, you used 3lb for gallon, I have used 4lb for 2 gallons. should I mix another 1lb of sugar into each demijohn? or is it a knackered ruined brew, BOOOO HOOO
Thanks
Jo
Hi Jo. There are many different ways to make a Banana wine, you’ve just used a different method to me. At 0.990 it appears that your fermentation has completed. It’s now a matter of waiting for it to clear. So feel free to follow the steps as per our video, and leave it to clear and then bottle. In six months time if you find it is not sweet enough, then you can add sugar to taste as you drink it.
Happy brewing
@@Brewbitz hi. Its crystal clear, it has been for weeks. I thought I could just back sweeten it in demijohn rather then mess around sweetening every glass, is that possible or have I gone past that stage? Thanks again
Patience is good. It will age in the bottle and will improve.
@@Brewbitz lovely, thank you. Not having aged anything yet. I wasn't sure how much it could improve 👍
@@JosExotics you can backsweeten at any point. If you like a dry wine you're set. If, like you said, you like sweet wines, I'd either stabilize your wine and then backsweeten or just throw another pound of sugar in (+ ~0.046 spgr pts) take a hydrometer reading and leave it under airlock. Keep doing that 'til it doesn't fermemt the last bit of sugar added.
So I've just started this recipe a few days ago. Did you find the fermentation was slow to start on this? It's been 3 days and I've only just started getting bubbles, but no foam yet. I started a blueberry wine at the same time and that's properly going. Both batches are using the same yeast. I'm asking as I was wondering whether I should add more yeast or not.
aLotOfMisinformationItsOnline.DidWineWithCheap,MinimalIngredients.Faster?MoreYeastIsFaster.AndMoreTemperature.maybeOver25degrees.
should i of added a campden tablet ? the recipe did not mention this ?
These will be used when racking off.
Just got to the stage where I was about to add fermentation stopper, however the hydrometer reading was no where near 0.99 more like 2.0?? Have I done something wrong I have followed this method as closely as I can?. I'm going to leave it a while longer see if that helps, perhaps my room wasn't warm enough?
Just give it more time in the primary fermentation, more time can only benefit your brew, a week is too short.
2.0? Please watch our video on how to use a hydrometer.
can"t i just throw banana in a bender, ferment and strain? Why not?
Try it and see what mess you get and how difficult it is to strain.
Hi, when did you use the campden tablet please
Hi. That comes at the racking stage.
@@Brewbitz Thanks a lot..cheers
I don't cook wine fruit.
In the name a Jesus what happened you’re hair