TiaChica's Banana & Mango Wine

[tiachica]

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

[ohbeary]

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?.

[tiachica]

I am just following the recipe. :-)

[sarraceniac]

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.

[tiachica]

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.

[Two_Sheds]

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

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