How to Make Wine from Fruit - Banana Wine Recipe - Cheapest Wine Ever- Banana Wine Part I
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- Опубліковано 12 січ 2022
- This is how you make wine from fruit. This banana wine recipe is easy to make and the cheapest wine you can make because bananas are available all year long. This is the only wine recipe you will ever need to make any fruit wines. This video concentrates on the making of wine directly from fresh picked fruit or frozen fruit. (Bananas) It is relatively simple once you know the equipment you need and the necessary ingredients and the process of turning fruit into wine.
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It is a great hobby and if you like wine, you can not beat homemade wine that you have made. You can share with your friends or just keep it all to yourself. Once you get the equipment and ingredients you can make wine from .50 cents per bottle to 3.00 dollars per bottle which is cheap.
But it's really not about the savings, its about the taste. Literally this recipe is the best Fruit Wine I ever have tasted and have been told by others that as well.
So if you are just starting out in the hobby, give it a try it really is not that hard to do yourself. You don't need a lot of fancy equipment, even though it makes it easier sometimes. I've seen people make wine out of soda bottles, milk jugs and everything in between.
Feel free to reach out to me anytime and I will gladly help you along in your hobby, because that is what this channel is all about. Share How To videos of things I have learned over the years to make life easier. Work smarter not harder as they say.
Part 2 will be racking, filtering, finishing and bottling Wine
WINE SUPPLIES LISTED BELOW
Ingredients for 5 Gallon batch of finished Banana Wine
18 pounds fresh or frozen fruit (Bananas in this case)
10 pounds of Sugar
6 Campden Tablets
4 Tsp Yeast Nutrient
3 Tsp Acid Blend
1.5 Tsp Wine Tannin
3 Tsp Pectic Enzyme
1 Package Wine Yeast
Optional Ingredients When Bottling Wine and Filtering (Video 2 will go into this)
Bentonite (Helps Filter particles out of wine for clarity
Potassium Sorbate (Used if Back-sweetening wine) Stabilizes wine when sweetening
5 Additional Campden Tablets when Bottling
Wine from Fruit Part I
• How to Make Wine from ...
Wine from Fruit Part II RACKING
• How to Make Wine from ...
Wine from Fruit Part III FILTERING
• How to Make Wine from ...
Wine from Fruit Part IV BOTTLING
• How to Make Wine from ...
How to use Hydrometer
• How to Use Hydrometer ...
How to Sanitize
• How to Sanitize Homebr...
*MY AFFILIATE DISCLAIMER:*
This post may contain affiliate links which means I may receive a commission for purchases made through links.
WINE SUPPLIES with Amazon Links that will help the channel. Thank You
STAR SAN SANITIZER
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32 Ounces
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RED STAR WINE YEAST
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5 GALLON STARTER WINE KIT
amzn.to/3msOJc5 - Навчання та стиль
After just 21 days, I bottled my banana wine. I used bentonite and stirred for 3 days and racked to another carboy. I used super clear and within 24 hours the wine was clear and beautiful. It has a great.taste that I know will only improve with aging. Thanks again for the recipe and step by step video!!!
Thanks Mike. Enjoy that banana wine. 👍👍👍❤️❤️❤️🍷🍷🍷
Thanks for the share, you actually show people how to do it the fool proof way, anyone can do this because of how you teach it, great video, I think you are the Best HomeMade Wine maker out here on UA-cam.
Thank you so much for your kind words. We Do try and make it fun and show you our techniques to make it fool proof. 🍷🍷👍👍♥️♥️
Finally got started on this recipe today! Can't wait! I'll check back in several months from now to tell everyone how it went. :)
Can't wait for you to try this👍👍
Love your videos, thanks!!, waiting the second part :))
Awesome and thank you for watching. More coming soon. 😁😁👍👍🍹🍹
Somewhere in one of my wine making books I learned about adding bananas to country wines to add body.
Also glycerine (from the pharmacy) can be added to improve the "legs".
Beans for nitrogen
Love all the videos my new favorite is banana wine thank you 😊
Yes banana wine is amazing. 🍌🍌🍌🍌
Very nice job!
Thank you so much😁😁
Great video.
That's beautiful jug of wine. You make it look so easy. I'm making my first banana wine and using your recipe. I know it will turn out great. Thank you for your videos
You will love the banana wine. Thanks for commenting and subscribing. Live taste test Friday if you can make it.👍👍
How many pounds of bananas do you need for 1 gallon?
3 to 4 pounds per gallon.
Love your videos as well, they are very detail and informative.
Can we have the strawberry and kiwi recipe?
The ingredients are exactly the same as the small batch recipe video. Thr only difference is the fruit. I used 2.5 pounds of strawberries and 1.5 pounds kiwi. That's what is nice about the recipe it is the same for most fruit wines. If you make it i want ti hear about it. Lol thanks for watching. ♥️♥️😁😁
Thank you!!!!!
Thanks for watching and please subscribe👍👍
friendly comment , try adding the tanin, acid and pectic enzyme 24h after the campden tablet as it will affect it
Use spring clamps on the bucket to hold the bag
To secure the bag to the bucket, take a string that's cut 4 inches shorter than the distance around the bucket. Tie each end to (the same) rubber band. String will be tensioned and will hold the bag tight.
Great tip. 👍👍
So you think banana wine is the cheapest wine to make, huh? Lol. We just cracked open a bottle of our Blackberry wine from your recipe, and it's awesome. Here in washingron State, we can walk down the street and pick more than we can carry. Last year, in about 4 hours, we picked 30 lbs of berries. Made the Wine and jam from it. This year we will be picking 50 lbs. Thanks for your videos. Love em.
That's awesome. Wish I had that kind of fruit access. Blackberry wine is great. 👍👍
Probably a good thing to tell people to put The primary fermenter in a plastic tube in case it wants to bubble over and make a mess.
Love your videos and presentation. As a viewer from India, i request you to include measurements in Kilograms/grams, Liters/millilitres in your videos as text or in the description. Keep making these lovely videos.
Good job sir. Love from India
Thank you. 👍
Great VDO
Thank you so much. 👍👍😁😁🍷🍷
Started my first batch of banana wine using your recipe. I pitched my yeast around 5 P.M. and by the next morning my airlock was really working overtime. I stirred the yeast in that afternoon and by nightfall, the airlock looked like a boiling pot of water!!! Thanks for the great recipe and keep up the good work!!! Can’t wait to taste this amazing wine.
You will love that stuff.. 😆
How was it ?
Thanks for sharing a recipe that doesn’t involve boiling and mashing the bananas. I’ve been looking for one of those for quite a while. Boiling breaks down the fruit so much I felt I’d be left with too much loss. Having lived in Southeast Asia, I knew banana wine can be made without boiling the fruit (and it’s delicious!).
My very first foray into home brewing was over 30 years ago and it was a mead. It was the start of a love story and it’s grown into a passion.
Thank you for advocating the use of proper sanitisation procedures, a hydrometer, nutrients and the importance of balancing your flavours (tannins, acid etc). Home made wines, ciders and meads don’t need to be over-complicated, you don’t need expensive ingredients or equipment, but working safely and getting the best possible end product for the investment you’ve made definitely is important IMHO.
I hink I’m going to make this one. I might make a base batch and finish it in various ways: a sweeter version with a touch of cinnamon and vanilla, a ‘plain’ version that’s a little on the dryer side that I might oak. And plenty of time to let it age and mellow: I’ve read that banana wine needs time to really shine.
Thanks for commenting and you have some great ideas. I love the cinnamon touch. you are right boiling just kills and alters flavors that are needed for wine. This recipe is perfect and is one of my favorites. Please keep in touch and can't wait to hear about it when you make it. 👍👍♥️♥️🍷🍷😁😁
@@HowToDoneRight - Thank you! I will! I’ll first have to wait for a fermenter to free up. I’ve currently got a strawberry wine, a blueberry mead and a blackberry mead on the go. Strawberry still bubbling but starting to slow (simple overload of fruit, addition of pectic enzyme, acidity adjustment and and wine tannin at pitch, cider yeast for fruity flavours), taken off the fruit just two days ago. Meads were no-water meads, racked off the fruit and then again off the sediment once, will need to be racked again in a few days and hopefully ready for balancing and bottling. Unless I get an urgent request from a friend for a specific brew, banana wine is next on the list.
I’m off to binge watch more of your videos. At least there’s one perk to being on sick leave due to an acutely pinched sciatic nerve: time to watch home brewing videos!
Edit: Oh wow… you’ve pinned my comment. I’m honoured!
Great video! I love banana wine! Have you tried using a chip clip or clothespin to keep your mesh bag from falling in? Thank you!
Thank you. Yep that will work. I just like to do it the hard way. Lol
so when would you say is the best stage to to do a taste test? I'm trying this looks like a fun thing to try. And thank you great video's.
You can taste at each stage. Should be very dry if your yeast has worked effectively. But when backsweetening is most important to get where you want it. 👍👍🍷🍷
I love your videos.. I have made a batch of blueberry and pineapple both turned out delicious. My question is would it be possible to backsweet using a sugar substitute (stevia)??
I get alot of questions on that and yes you can. However no one has tested aging for long periods of time. I would just drink in a year or so. 👍👍
I'm putting this recipe to the test as we speak! Fingers crossed.
🍌🍌🍌it's bullet proof. I'm out and need to Make more. A Favorite. Keep me posted.
@@HowToDoneRight Count on it. My potential alcohol matched yours. waiting the 24 hours to pitch yeast. Fun fact... bananas first came to the USA through Philadelphia. Little did I know, I often drive by the dock street location in Philly where they learned to ripen them to spec using ethylene gas...
Interesting fact.
I recently went to a small winery in Rose City Michigan, I had the most wonderful experience drinking maple syrup wine. It had a rich butter taste without any maple syrup flavors, it did have a roasted nut back flavor. It tasted like what my imagined the Harry Potter series butter beer to taste like. Warm, rich, sauteed butter with maple nut back tones. We have an immense amount of maple syrup up here in Michigan, so I will definitely be trying this "new" flavor at home. I'm mentioning this flavor on this feed because I'm thinking with the maple syrup and banana mixed together I might come up with a flavor similar to banana nut bread. As usual I love your videos.
I would just have to reduce my sugar add due to the natural sugars in the pure maple syrup. If you are interested in the process of maple syrup making give a phone call to the only winery in downtown Rose City. Btw Rose City...not really a "city" by most standards. But a beautiful small winery.
OMG... That's sounds amazing. If you make that you have to let me know hows it turns out. Im thirsty now. 😁😁😁👍👍👍
I may have to put on my list of places to travel to with my other channel alongforthejourney... lol😁😁😁
How did it turn out?
@@J1WE I haven't bought any fruit for my wine so far. I am using up my wild pickings from last season currently. I have 6 gal carboy of wild blueberries, a 6 gal carboy of wild black berry/ wild razz berry/ wild strawberry mix, and a 6 gal of wild cranberry going now. Cranberry you ask? Yes sir and unbelievable color bright red pink it made my whole house smell fabulous and my 28 year old daughter who hates wine.... Wants to drink it before it's done. It is tart, very rich cranberry flavor with bold notes of Christmas at grandmas house . I'm going hide this from all my friends. Mine! Mine! Mine! .... But I will post when I make this. It's on my wish to make list.
A tip to try next time. Slice the bananas into the mesh bag. Skip the bowl. 👍👍👍
I am a big advocate of using as few pieces of equipment necessary to get the job done.
Work smarter not harder.
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.
Great tip. Thanks for commenting and passing good info along.👍👍
U could do 2 or 3 at a time..
Lay them lateral side by side.
and slice. The knife is long enough..1 stroke..same effort and mechanicall manual energy😊. Using the arm😊
Great tip👍
I use heavy rubber bands to prevent the mesh bag from faalling in the bucket!!
I LOVE your channel and have been binge watching. My first batch was from before I found you and it was a Jack Keller recipe for pear. I have a pear tree and I added muscadines from our garden as well. I want to do this one next. Would you be willing to share your ingredients measurements for a 1 gallon batch? I want to be precise as I’m nervous and I only have the materials for gallon batches thus far. I would really appreciate it. Thanks for such detailed and informative videos. I’ll try the skeeter pee after the banana 😂
Actually I have been scrolling all of your replies and you already answered that question somewhere else. I got it!! Thanks so much!!
Thanks for watching and supporting out channel. I do try and put 1 3 and 5 gallon recipes in all my wine videos. 😊😊❤️❤️🍷🍷
Subbed and liked. What happens if you boil/burn the sugar and still add it anyways?
Welcome to the channel. You could kill some necessary microbes and perhaps get some off taste. But i wouldn't worry about it too much if you did. You may create something special. 😁😁
Great video! I see other recipes call for simmering the bananas before adding them into the fermenter. Why don´t you simmer them?
Good question. It is just not necessary. Your fermenting for 7 to 10 days and that will bring out all of the flavor of the bananas. Simmering can give you an off taste too. Not necessary to cook any fruit in wine making. Great question. 👍👍👍
1 st. I have a suggestion for you about holding your mesh bag on your bucket, invest in a bungee cord, rap around the bucket after placing your mesh in place.
2 nd. tip you could use smaller zip ties, they come in different sizes.
Now for the question, ( all of your additives that you use are chemicals with preservatives, ) is there a way to make wine naturally because sulphur and nitrates are bad for your body, and also other stuff.
Have a very sensitive stomach.
This video will give you some substitutes if interested. ua-cam.com/video/a_nadvqSR5E/v-deo.html
great video, I'm definitely trying this recipe this weekend, isn't the potential your taking just the sugar water not necessarily the sugars in the banana's, would it be wise to shoot a few points low since the yeast will convert the sugars in the bananas into alcohol along with the sugars in the water?... I would love to see what your end abv turned out to be...you've convinced me to make different fruit wines that I would never think about like bananas...thanks for the video's
Thanks so much for watching. Yes it should be taking into account the sugar in the fruit... whenever i make wine when get potential alcohol as long as final reading reaches 1.0 sg it almost always comes out to the potential i did up front. You will love the banana wine. Yes it's a fun hobby and try different fruits for sure. 😁😁🥂🥂👍👍
The fruit will add more sugar.
...........hold the mesh bag in place with a bunge cord when filling.
try using clothes pegs that you would normally use to hang your clothes on the washing line to dry, they'll hold your mash bag in place on the brewing bucket.
Great tip. 👍👍😁😁🍷🍷
I just had to watch this video again just to make sure I haven't forgotten anything crucial as I'm making 3 gallons of banana wine today! I've seen the newest video on clearing agents too, but then went back since the clarity of information you provide is amazing, love it!! 👍
I'm currently waiting for the pectic enzyme to finish doing its thing, and in about an hour I'll pitch the yeast...everything else is already in.
Btw, I went a bit different route. I boiled the bananas as that helps extract the sugars they have in, so my gravity measurement will be more accurate. Also, I didn't need to use metabisulfate, since the boiling disinfected the bananas.
Another deviation from this recipe was mixing white and brown sugar plus adding honey. From what I've heard that should be awesome!
I used 4 pounds of sugar - half white, half brown, 1.2kg of honey, which is just over 2.5lbs, and altogether 5.2kg ~ 11.5lbs of bananas. For 3 gallons tho it should be enough.
Don't even know the starting gravity yet, lol! I'm about to measure it.
Happy Easter to you and your family if you celebrate!
If not, all the best just in general!
That is going to be a great batch of banana wine. I love your changes and want hear about that wine when it's done. 👍👍
@@HowToDoneRight Will update you
Didn't you Make a rose petal or hibiscus wine. Have you tasted that yet.
@@HowToDoneRight Yes! Rose petal wine is incredible given it's almost a year old but still has an aroma and flavor of fresh roses. Not too much, it's not parfumey. It is actually surprisingly good, most surprising of it being its good body, which I was most worried about.
The hibiscus I regularly add to my viking blood and mixed berries mead so after quite a few years of making it it's become a sort of tradition and I've perfected it. The first couple of those meads were just too sweet, as I would start it at the gravity of like 1.135 with yeast that couldn't handle that, but nowadays they're always a great hit.
The latest mixed berry and hibiscus mead, I've made only 2 months ago so honestly I have not tried it yet...it's in the secondary currently
I have got to try the rose petal wine. It sounds amazing and even smells like roses is surprising me. 👍
Thank you so much for your amazing videos, I am wondering if food grade quaternary ammonium coumpounds is effective for sanitation since star san and amazon services are not available in my country..
Watch this video. I made for those who may not be able to get certain things. ua-cam.com/video/a_nadvqSR5E/v-deo.html
This is appreciated, thanks
Aaahhh…okay, I just heard you say you have a six gallon bucket. Thank you!
Thanks for supporting our channel. I want to hear about your first taste test. You will be amazed. 👍👍🍷🍷
Great video! My question is about moving loaded carboys. I've heard horror stories of carboys breaking if just using a neck handle. Do you carry them that way or do you use milk crates? Recommendation? Thanks so much for your great videos
Knock on wood have never broke one. Used the neck handle on 5 gallon carboys many times no issue. I've switched to 3 gallon so I kind of balance by neck and put hand under carboy to carry. Milk crate Is a good option for sure. Thanks for watching the channel. 😁😁👍👍🍷🍷
@@HowToDoneRight Thanks- that is very reassuring. All I have is 3 gal carboys - making banana wine tomorrow and can't wait!
Oh my you will love it. The 3 gallon are easier to carry for us older folk. Lol keep me posted as you progress in that banana wine.
Love your videos! My parents and I are using your recipes to do our flavored wines. We have been trying to decide what area of the country you live in?! One of us say Florida, one says Midwest and other is Canada. We are from central California 😊 we’d love to know! Keep up the videos. You’re very entertaining 👏🏼👏🏼👏🏼
Thanks so much... I love to hear from subscribers.. unfortunately your all wrong we are from Pennsylvania.. but I do have a sister in California and hoping to move to Florida if that counts.. thanks for supporting us😁😁🍷🍷🍷🍷❤️❤️❤️
@@HowToDoneRight yeah we had that as a possible guess! Thanks for responding and we are watching the Kahlua video as we speak! Happy holidays!
You too... and don't miss the Baileys... one of the best things I made on this channel.
That banana pulp can go into the compost pile.
Great video!!! I am doing this step by step asap. Question for ya, after you use the mash bag, can you/do you clean it and re use it or are they throw aways? Thank you from a new subscriber
Welcome to the channel. Oh yeah you can reuse them. Just wash and sanitize each time. 👍👍😊😊
@HowToDoneRight thanks so much for the quick response!! Starting this batch next week..
I have 2 buckets fermenting now. It looks like Taco Bell toilet water lol. It took me hours to set it all up (I employed tips from a few different sources including Todd's).. The banana wine was my most complicated effort to date. I dont want to wish my life away but I cant wait til next year!
Love it. Toilet water.. it will clear up nicely and that banana wine will be amazing👍👍
Great video!!! Can this banana wine be a 30 day using bentonite and super clear?
Absolutely.
Use a sanitized bungee cord to go around bucket to hold mesh bag while you load it with fruit. Just a thought.
Awesome tip. Love it👍👍👍🍫🍫
Really enjoy all your videos BTW
Thank you so much. You made my day.. lol😁😁👍👍
use cloth's pins/pegs to stop bag from falling in bucket
Great tip.... I'll bring that up in next video about to record. 👍👍😁😁 but that would make it to easy.. lol
This might be a silly question but how can an initial hydrometer reading be accurate if everything isn't homogenised and you have different levels of sugar I the solution and fruit? Is it an approximation that the ratio is similar in both?
Great question and I'm no scientist. I use it as a
An estimation. The sugar is in the juice of the fruit so for more precise measurements you would need to juice the fruit. But that gets messy when dealing with wine making. 👍👍🍷🍷
Have you considered trying either clothes pins or those heavy duty plastic paper clips to hold the mesh bag on the bucket? :)
Yeah. I like a challenge though😁
cloths pins for mesh bag
Hi. Love your vids. RE the banana wine, why does everyone boil the bananas at first? You are one of a few wine makers who does not boil the tar out of the fruit. I cannot find an answer on the net.
Great question. Alot of people boil there fruit in wine making thinking it is necessary. It's a waste of time and just not needed. It just breaks it down to much then you will have to rack it so many more times to get all the fine particles out. DON'T DO IT... lol great question though. 😁😁🍷🍷👍👍
Hello, we really need the final part for the plump and pineapple wine.
Lol. Hopefully next week it will be ready. Thanks for watching😁😁👍👍♥️♥️
I have just watched this and was wondering if I could use frozen bananas without their skins. Our bananas are homegrown and are a little smaller. We freeze without the skins for muffins etc. however would love to try your recipe. Cheers from NZ
Oh yeah frozen fruit is perfect. Skins not needed will still be great wine. 👌 be sure to use a mesh bag for that banana. Links in description.
Just a friendly suggestion...If you were to drape the muslin bag over the bowl, and then flip the bowl, the contents would easily transfer to the bag and then place the bag into the bucket.
Great tip and suggestion. I may try that next time.. but I love it....😁😁🍷🍷👍👍
@@HowToDoneRight BTW ... I think your videos are excellent and you truly show a passion for wine making. I'm inspired.
Thank you! We hope you will give it a try for yourself! We want to hear how it goes if you have questions we are here!!🍷😁
Why add Camden tablets in the begining? Id use those to stop the fermentation at the end when it's time to rack and clarify the batch.
Campden tablets in the beginning kill wild yeast in fruit. Wild yeast can cause issues.
Thank you Banana wine tastes great but what are you going to do with banana pulp
Discard the pulp.
What do you wash your fruit with
Just water is fine. The campden tablets will sanitize the fruit
Any changes if u use plantains ??
No... same procedure and process. Enjoy that wine.
Another question.
What happened if I don't use mesh bags.?
You just may have extra rackings so not a big issue. Just a little more work. Great question👍👍
May i ask what you put in the waterslock? Sanatizer? Or just water?
Just water is fine. 👌
I’m sorry for asking such a lame question, but I am so very green to winemaking and have a lot of questions…how many gallons is the bucket that you’re using? I just watched your video on making 5 gallons of pineapple wine like 6 times but didn’t get the bucket size either. Thank you in advance for answering me!
No problem. I have a couple of buckets. It's actuality 6.5 gallons I think I have an 8 too. Here's a link of one I have. amzn.to/3VTouy3
Ok I am missing something that I need clarification on I was making the banana wine and in the beginning the S.G. was. 1.080 then after yeast worked off (approx 3 weeks) it was at 0.990. after I racked 2 times it is still at 0.990. What do I need to do to adjust the S.G. and abv? And when should that be done
That's abv of 11.81 that's perfect. Abv is adjusted when start wine day 1. Get a potential alcohol. The final reading is when fermentation is done before going to carboy. Racking wine that is to filter wine and remove sediment. Many wine videos on that process of adjusting abv.
What's the soundtrack that you use in your intro?
That is called Yes I Am... by Zach Sorgen.. great song 👍👍
Hi I have a batch of wine in secondary fermentation. Is it too late to add the pectic enzyme, acid blend and wine tannin at this point. Wine
That should be fine. Just slowly stir it in. You don't want to add too much oxygen.
@@HowToDoneRight Thanks very much I really appreciate that!!
There are bucket size rubber bands that might help. 🙂
Do you need the secondary vessel?
Yes you need a carboy to eliminate headspace.
Hi Todd, I just got my primary for my banana wine going. I have a 6-7 gallon bucket and I could only get my potential alcohol down to 13.5%. My specific gravity was like 1.102. I couldn't add any more purified water as I am only about an 1.5" away from the top of the bucket. Making a 5 gallon batch . Any feedback would be great. My wife Laura and I are drinking a bottle of Pineapple wine as I type this. Yum!!
Awesome. As you rack you can add additional water... I would let it go at 13.5.... adding water and then backsweeten will bring down perfectly... Great job... LOVE PINAPPLE. 🍍🍍🍍🍍
Thanks for your advice!@@HowToDoneRight
The bubbles in the carboy wont affect quality?
Not at all.
Hey, i want to ask something. If you measure it at 12% alc, it is only for the sugar water right? What about the sugar from the banana?
The sugar for the banana Is minimal. It will affect a little but not as much as you think.
I have mine running right now! I used kv1-1116 yeast, but I had to use 2 bags cause my bags were smaller than I thought. Wonder if a person added amylase would it make more alcohol? I am at 5 days with yeast and still bubbling away happily.
Sugar increases abv.
@@HowToDoneRight lol yes but since bananas are starchy and amylase converts starch to sugar I just wonder what difference it would make. Thanks for your great videos! I would not have considered banana wine or fresh mint wine or a few others without your knowledge! Starting my mixed mint patch as soon as the snow is gone!
Bring me some mint. Lol. I could just eat that stuff. Lol. If you try that let me know. 👍👍
Curious about the acidity. I’m making my first batch of homemade wine, and I am using your recipe for 1 gallon of banana. Do you find that the acidity for this wine could be a little more acidic, or is the flavor and finish good enough with only 1/2 tsp per gallon? When I checked acidity, I got a 5 pH and a TA of 0.15, I know you try to keep it simple, but was curious of your thoughts on the acid.
Banana wine will not be acidic at all. Chasing a ph level is not needed. Stick to the basics keep it simple or you are asking for trouble. Lol I have won awards on my wine. ua-cam.com/video/0Z0ZH03CP4E/v-deo.htmlsi=G7dHeYDdpqcFXCgA
My very first batch of banana wine just completed its primary fermentation phase, and I racked it into the carboy on Saturday. I overfilled the carboy a bit, and a little of the wine has come up into the bubbler (which I filled with properly diluted Star San). Is this a problem, and if so, what should I do about it?
Remove bubbler sanitize and wash and take some wine out of carboy so will not bubble up into itv any longer. Your now a wine maker lol👍👍
@@HowToDoneRight ok thanks, will do! I'm so proud :D
Does this wine have a strong banana flavor? Like the banana bread.
Oh yes... you get the banana flavor at the very end of your sip and aftertaste of the banana.
Can u break everything down for me?I want to make a one gallon batch ? Thanks
I have a 1 gallon batch video the recipe in the description also.
Ingredients for 1 Gallon batch of finished Wine
3.5 to 4 pounds fresh or frozen fruit
2 pounds of Sugar
1 Campden Tablets
1 Tsp Yeast Nutrient
1/2 Tsp Acid Blend
1/2 Tsp Wine Tannin
1/2 Tsp Pectic Enzyme
1 Package Wine Yeast
Will it still work without the tannin?
Oh .yeah. just won't get the depth but most people can't tell the difference.
Hey Can you tell me the shelf life is on this wine?
It depends on what size corks you use. From a few months to several years Watch my corking video for more details. ua-cam.com/video/gr_SaY6HHL4/v-deo.html
Great question.👍👍👍
Hi, why don't you mash or blend the banana before putting in the mesh bag?
You want to remove as much bananas as you can from the mesh bag. There is no need to blend to get bananas flavor. You do not want to get all those fine particles in your wine👍👍
Hi !! Does it matter if my fermentation kettle is almost full to the rim?
You may need to take some out if you find the foam is getting into your airlock. Keep an eye on it
@@HowToDoneRight ok !!
Hi I just gave this recipe a shot. I was about 2hrs into the 24 hr initial "rest period" with no yeast and got some bubbles. Now for the past 5 hrs I have been getting bubbles every 45 mins or so. I have never seen it start so fast so I guess my question is would you add the yeast now so the natural yeast doesn't take over or still wait 24 hrs?
Wait 24 hours. Did you use campden tablet which should stop natural yeast? If not no problem just wait 24 hours and good to go.😁😁👍👍
@@HowToDoneRightyes I did I used 6 tablets for 6 gallons and followed the recipe to the t. I guess I'll just wait it out and add the yeast tomorrow. thanks for the reply
Keep me posted.
I am making some right now mine did the same thing. I put my yeast in at about 23 hours and the next day I had to clean up a mess and add a blow off tube.
Once the sugars come out of the bananas the original specific gravity will be higher than when you tested it. Right?
Great question... but fruit sugar will not raise abv.. it's a common misconception.
I love your t shirt @24:21
Thank you. Yeah one of my favorites.. lol👍👍🥂🥂
Also watching from Africa Kenya.. I became a fun of you over night 😎and watched almost all your videos
Allll ♥️♥️♥️ thank you so much. More coming soon. Your my new long distance viewer.. 😁😁👍👍🍷🍷
How many litres that carboy is pls?
Thst is 5 gallon carboy or roughly 19 liters
Can I fix my wine if it taste like green olives? Or is it all bad. My wife said she tasted a little banana taffy at the end
Never heard of that. Did you backsweeten it. I hate olives
Do you stir every day or only for the first 5-6 days to let the sediment fall?
You stir your wine in primary to get oxygen in and Let's your yeast bloom. This video will help.
ua-cam.com/video/4NqqEMVmZ6Y/v-deo.htmlsi=UWOwQITdlN87034k
@@HowToDoneRight Oh yes !! Thank you
Wouldn't it be impossible to get an accurate hydrometer reading before the fruit has broken down?
No. The fruit sugars only change the abv very slightly so it does not affect it as much as you would think.
Made it from your recipe but added pineapple, on apple, one pear. Soon time to rack
Ofv wow that sounds good. Let me know hows it finishes.👍👍😁😁
@@HowToDoneRight will do
@@HowToDoneRight it smells so awesome. 1st racking yesterday.
Sounds amazing. 😁😁
Podrías poner la receta en gramos y litros por favor gracias
En Google usted puede hacer la conversión a gramos y litros.
@@marthaesparza8855 que fuerte
Do you guys think that it will taste better if I remove the banna skin?
No... there is a lot of flavor in most fruit skins. Banana skins are a must. 👍👍
So I’m making my very first batch of wine and I chose banana this recipe you used looks great, I’m like day 7 into fermentation but I don’t know if everything is going smoothly, visually everything looks good but the smell throws me off, I got a strong alcohol smell but like a faint banana smell like a very ripe like bordering spoiled banana smell mixed in, I don’t know if this is normal, I’ve been stirring it every 24 hours since day one
Just wanted to know if that smell is normal or if it changes as it gets closer to the end of fermentation
Congratulations on your first batch of wine. You will love it. You are fermenting in a bucket with airlock correct? Is it bubbling and foaming? Off smells can be normal until you start to rack your wine and getting dead yeast out. That is probably what you are smelling yeast dying off.👍👍
@@HowToDoneRight Oh ok, I was a lil worried but yeah air lock is bubbling and it’s foaming nicely, thanks for the advice
@@HowToDoneRight quick follow up, fermentation is complete and it took 10 days, so I just racked the wine into the carboy, and put it away, I know you always say we can taste between primary and secondary, but I’m getting the alcohol (%13) and a sourish taste but not even a hint of banana neither smell or taste, idk if that’s normal
The banana taste will come out once you backsweeten before Bottling. It sounds like everything Is going as expected don't panic. Lol. Patience in this hobby is key. 👍👍
Use a rubber band when using ur mesh bag to hold it in place
Hello what to do if your wine not strong enough after fermentation complete?
What's the abv? You could try and add more simple syrup then add more yeast and see if fermentation will kick off again.
I think it was between 8 to 10% ABV
I add another package of yeast was wondering if I need to add lil more sugar?
Yes if there is no sugar left... reading 1.0 specific gravity there Is no sugar left. So wil need to add more sugar mixture to create alcohol and increase abv.
Which yeast is best to make fruit wine? I'm using RED STAR PREMIER CLASSIQUE Montrachet
It's been 24 hours actually 25 since I put the yeast in my banana wine and it has not bubbled yet should I use another pack of yeast?
Nope. It may take up to 48 hours and depending on bucket and seal the air lock may not bubble. My one gallon bucket never bubbles most likely a pin hole in it somewhere. But it will foam so that is how you know it is working. Did you stir it after 24 hours? Did you see Any foam or fizziness?
@@HowToDoneRight I did stir it and it seemed like all the yeast was on top of the mesh bag. I'm doing 5 gallons and your recipe. I'm excited for a yummy end result. Thank you for your reply. It is bubbling so it's going good.
As long as you stirred the yeast in you will be good. Im excited for you. What's the temperature of the room you have it in?
Also you waited 24 hours after putting other chemicals in correct before adding yeast?
@@HowToDoneRight 70°
It seem that it would be easier to make sure the chemicals were well stirred if you added some of the sugar water and stirred before putting your pulp bag in place. Not trying to be critical, just simplifying things in my mind.
So many ways too do it. Got to do what works for you. I just been doing it this way forever and never blew a cork or had spoiled wine. Try different things that's what's fun. Thanks for watching and keep in touch.😁😁👍👍🍷🍷
I’m going to do this recipe but at the end i want to try back sweetening with some brown sugar.
Many people have done that on this channel. Let me know how it turns out. 👍👍
@@HowToDoneRight will do. I also see some add vanilla extract but i have no clue how much would be too much. Might have to pass on that
Add extracts before Bottling and test as you go... that's what i did with caramel apple wine video.
Great video, and it's not banana bread LoL 🤣🤣🤣
That's funny Ken... I'm going to make banana bread just for you😁😁👍👍🍷🍷
@@HowToDoneRight lol make the wine buddy 😂😂😂
while making berries wine can we add some banana
?
For sure.. you can mix all kinds of fruit that's what makes the hobby fun.. just never use coconut👍👍 great question.
@@HowToDoneRight how about adding a cooked beetroot for colour ? . thanks to let me know about coconut never knew that before
Never used beetroot before
@@HowToDoneRight why no 🥥 coconuts???
Fermenting coconuts can kill you. There's all kinds of stories out there of getting very sick or death.
Hi
Can you give me your banana wine recipe but for 1Gallon?
Thanks
Here you go
1 Gallon Batch Banana Wine recipe
3-4 pounds Bananas
2 pounds of Sugar
1 Campden Tablets
1/2 Tsp Yeast Nutrient
1/2 Tsp Acid Blend
1/2 Tsp Wine Tannin
1/2 Tsp Pectic Enzyme
1/2 Package Wine Yeast
Quick question on this. I am making a one gallon batch but following your pineapple video description it says to use 1 tsp of yeast nutrient per gallon not 1/2 tsp. Is it 1 tsp for that specific recipe? Or does it not really make much of a difference?
It's best to follow your package. Each one can be different. But for yeast Nutrient not much of a difference.
Can you scale the recipe down to make a gallon
Oh yeah. Think I have the recipe in the description for 1 gallon .
Can't find anywhere here like it ,and to buy it online it cost me around 300 euros including shipping
Not sure where your at. Do you have access to Amazon. I Have all links in the description to supplies in all wine videos. 🍷
@@HowToDoneRight I m from Malta (Europe) ,yes i saw all your links but as i told you too much for shipping
Hopefully you can find a wine supply store near you. Once you have the equipment Your set. Most of my stuff came from yard sales or flea markets.