I just did a banana wine since we've been throwing away bananas for years. Six months or so watching the channel I've been tucking away rotten bananas in the freezer. Boy it's a pain I like to avoid boiling but had to resort to boiling the fruit for the bananas, who knew they produced so much foam! Dangerous due to the skin and the many pesticides used on bananas I had no clue! Warm water to rinse skins removes a majority and fermentation removes others. I can see the reasons to use concentrates instead and have been relying on juices and concentrates to drink! The welch's was so much better then I would have ever thought! Much better then any store-bought red and without any pesticides! 100 bananas about 20 lbs of bananas getting a wine cooler (water cooler) for my 5 gallon water jugs just for kicks! They are on sale this black friday for 50 bucks with a 50 off coupon I scored! I don't drink and drive but if I did I could tell the officer I've only had a single wine cooler!
@@DIYFermentation - thanks, and thanks for your lemon and lime recipes! I am also a fan and my local grocer had a sale, so I wasn’t sure what I was going to do with the pile in my fridge! 😂😂
Hello, uh, we made wine about a month ago and now we took it's pH, TSS, and alcohol content. It's around 1.57 pH, 8 TSS and 9% alcohol content. We racked it into a wine bottle and some plastic bottles. It tasted good since it's a mango wine. I wanted to ask how to stabilise it without using sorbates and such. I also still noticed that it still produces gas confirming that the yeast has still not finished fermenting. What do I do now?
you didn't de-gas it that's important he's got great videos that would be the gas. That's amazing that it tastes so good after a month lower abv's age faster and are drinkable sooner most of his wines are around 14% and incredible after a year, I imagine! S02 is fairly important to avoid harmful bacteria campdens might be in his links! About everything you need are in his links. People use sorbate even after a year to back-sweeten but there are amazing videos about sterilizing with heat on this channel! Which is much cheaper and still effective! Also he adds citric acids to keep the PH balance at a very safe level! Lots of diggin to do here I hope you enjoy the channel as much as I have!
surprising amount of malic acid here I would definitely consider malic acid fermentation I was so pleasantly surprised at the result of MLF on some hand-picked roadside grapes in Texas! (Mustang) A very buttery finish which complements the wine!
I'm actually looking into getting a 5 gallon oak barrel which will do two things - oak age the wine and also after one run of hand-picked grapes it will induce MLF on any future wine! Important to avoid MLF on concentrate wines or juice wines! They will turn flabby and dangerous!
@DIYFermentation
• 4 days ago
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F$*&%!n A
Huge lime fan, this is on my to-make list!
Knowing my luck, while giving it a good shake, the cap would have popped off.
Looking forward to tasting video.
You sound like a young Morgan freeman 😅 thanks for the recipe my guy
I just did a banana wine since we've been throwing away bananas for years. Six months or so watching the channel I've been tucking away rotten bananas in the freezer. Boy it's a pain I like to avoid boiling but had to resort to boiling the fruit for the bananas, who knew they produced so much foam! Dangerous due to the skin and the many pesticides used on bananas I had no clue! Warm water to rinse skins removes a majority and fermentation removes others. I can see the reasons to use concentrates instead and have been relying on juices and concentrates to drink! The welch's was so much better then I would have ever thought! Much better then any store-bought red and without any pesticides! 100 bananas about 20 lbs of bananas getting a wine cooler (water cooler) for my 5 gallon water jugs just for kicks! They are on sale this black friday for 50 bucks with a 50 off coupon I scored! I don't drink and drive but if I did I could tell the officer I've only had a single wine cooler!
Great content. Why 12 months though?
Could you add some baking soda to reduce the acidity and use your grape yeast recipe?
Could you peel the lime skins, avoid the pith. And add that to the fermentation for more lime flavor?
I'd recommend zesting them before juicing if that's what you're going for
@samm1926 Oh, absolutely. I tried that when making a ginger ale syrup, and it worked out nicely
Could you please write out the name of the yeast you are using?
Red Star Premier Blanc Wine Yeast
@@DIYFermentation - thanks, and thanks for your lemon and lime recipes! I am also a fan and my local grocer had a sale, so I wasn’t sure what I was going to do with the pile in my fridge! 😂😂
Hello, uh, we made wine about a month ago and now we took it's pH, TSS, and alcohol content. It's around 1.57 pH, 8 TSS and 9% alcohol content. We racked it into a wine bottle and some plastic bottles. It tasted good since it's a mango wine.
I wanted to ask how to stabilise it without using sorbates and such. I also still noticed that it still produces gas confirming that the yeast has still not finished fermenting.
What do I do now?
ua-cam.com/video/as59h-CXcB8/v-deo.html
you didn't de-gas it that's important he's got great videos that would be the gas. That's amazing that it tastes so good after a month lower abv's age faster and are drinkable sooner most of his wines are around 14% and incredible after a year, I imagine! S02 is fairly important to avoid harmful bacteria campdens might be in his links! About everything you need are in his links. People use sorbate even after a year to back-sweeten but there are amazing videos about sterilizing with heat on this channel! Which is much cheaper and still effective! Also he adds citric acids to keep the PH balance at a very safe level! Lots of diggin to do here I hope you enjoy the channel as much as I have!
👍👍👍
I imagine the taste, so sour! But I also imagine it as a sprite alcoholic beverage..
The wine ill be back sweeten to taste at the end of the process.
surprising amount of malic acid here I would definitely consider malic acid fermentation I was so pleasantly surprised at the result of MLF on some hand-picked roadside grapes in Texas! (Mustang) A very buttery finish which complements the wine!
I'm actually looking into getting a 5 gallon oak barrel which will do two things - oak age the wine and also after one run of hand-picked grapes it will induce MLF on any future wine! Important to avoid MLF on concentrate wines or juice wines! They will turn flabby and dangerous!