Allll thank you so much for watching. I can't wait for you to try the banana wine it is amazing. Please keep in touch and want your honest opinion. It is excellent wine. Have a great day. ♥️♥️👍👍🍷🍷😁😁
I recently came across your videos Ken. I am impressed with your easy attitude and style, but more so with the easily understood and clear way of showing us how YOU do it. There are literally endless ways to go about it, but your way suits me best so far, and I'm learning things form you to boot. I was taken with the simplicity of your almost generic frozen fruit recipe, it fits a half dozen or more fruit wines from frozen fresh to fresh concentrates and fresh pressed or cut fruits. And whether it is a 1 gallon or a 5 gallon batch, it is pretty much a linear recipe which works on all of them. It makes winemaking a better experience as far as I'm concerned. I'm hooked after many years of working my butt to the bone, and then retiring to finally start out with beer brewing and a bit of distilling. I'm pretty much having a blast doing the same thing that you are doing, but of course not copying your methods completely, as I have a personality of my own. Between the waiting times I can still experiment with the alcohols for flavors, methods and diversity of characters, although I think I prefer brewing better. So far, I have started with a one gallon batch of Blueberry, and will stagger the starts of Black berry, Strawberry and Banana about a week apart so I can have my fun on a more regulated note. Bananas, lol, I loved that idea! I am going to test things out and see what happens with this new hobby, but I'm pretty sure that it will stick, as the attention spans and physical inputs needed are spaced out enough to not burn myself out and keep things interesting, and this is exactly what I was looking for, a full time part time hobby. I've had the equipment sitting around for quite a few years already with retirement in mind, and here I am, finding interesting individuals who can grab my attention with their metods and techniques. I love to learn learn about the intricate nuances of flavoring, process and technique...and sipping, tasting and drinking wine of course. Thank you so much for sharing and teaching your way and your techniques Ken, I'll be watching. Best regards.
Thanks for watching and keep in touch. You will love the hobby and you wil never but3 wine again. You control what you put in. So much more coming and thanks for commenting.😁😁🍷🍷👍👍
Couldn’t resist reacting to your wonderful comment. My first ever foray into home brewing was over 30 years ago. Even though I had to dial it down significantly due to a significant other who vehemently disapproved of it due to it being ‘weird’ to him, I never abandoned it completely and happily returned to it at a higher pace afterwards. I couldn’t agree more that it’s a fulltime-part time hobby. The time investment is in bursts and when life happens and things get busy, putting off a step doesn’t matter all that much unless you’re bottle conditioning with heat stabilisation, or macerating something before pitching your yeast. It’s a laid back hobby that can fit into a busy schedule or one with loads of free time. It can be as cheap or expensive as you want depending on the ingredients you choose. The equipment is re-usable and relatively inexpensive unless you’re into filters, electronic hydrometers etc which, frankly, are unnecessary. Once you have the basic kit all you need are sanitiser, yeast, water and the ingredients of your choice. Bottles can be re-used. Every batch is a new adventure. Even when making a recipe you’ve made before, results might slightly vary. Sourcing ingredients and trying new recipes is fun (especially if you happen to come across free ingredients like donated bumper crops, or foraged wild fruit) Sharing the end product is a joy as well. Perhaps in time you’ll want to investigate the possibilities of ciders and meads as well. Similar process yet such a different end result! I hope you stick with it. Happy brewing!
@@HowToDoneRight - Thank you! 🤩 Just a little note: it’s Edda with an ‘a’ at the end… Don’t worry though: that name is so rare that in 75% of the times people think it’s a typo and they call me Eddie or Eddy. Our styles are different, I tend to not use stabilisers (I use heat) because unfortunately I have a sensitivity to sorbates and sulphates. To avoid issues with wild yeasts I pitch more yeast or make a strong starter in a sterile solution. Where sanitising, taking gravity measurements and other simple, common sense good practice are concerned I’m completely aligned with you. And THANK YOU for telling your viewers to take their time! I’ve seen so many videos where unfinished wines, meads and ciders are being bottled it makes me shudder. “Tasty fruit wine in three days!”, “Cider in one week! All natural!” No sanitising, pouring instead of racking and the cherry in top: “filtering” through cheesecloth or coffee filters. Yikes. My grandmother guided my first steps in home brewing. I can still hear her telling me to “never be lazy about cleanliness - but be lazy between steps.” Let it sit. Give it time. Use your eyes, ears, nose, palate, and brain. They will tell you when it’s time. Even though I’ve modernised, I still brew by those tenets. You seem to do the same.
I have made great banana wine with 3 LBS bananas and 1LB of raisins per gallon. Now for a surprise ! You can make a 2nd banana wine from this. Siphon off 1st run wine, pour same amount of water and other ingredients in pail..The wine is lighter but tastes fantastic.
I've vacuum degassed using a brake bleeder from Harbor Freight. One of these days I may spring for the $100 vac pump (used by AC techs) but I want to try using my 1 gallon wet/dry vac after modifying hose with a vent valve to regulate the amount of vacuum (the wine foams up pretty violently at the beginning of degassing). The paddle flail chucked in a cordless drill worked great but I feel I get better results with the vacuum method.
I use bentonite with the pulp bucket and finish off with Sparkalloid awaiting clarification in a carboy. Results are amazing because one removes the negative charged ions and the other the positive
It is interesting to watch how others brew. I myself like to keep it as natural as possible. I stabilize using 2 methods. Taking the brew to the alcohol tolerance of the yeast. The only problem doing it that way is the ABV is high and it takes the wine longer to mature. Most of the time I back sweeten around 12% ABV then I pasteurize using a Sous Vide immersion circulator. I only go to 145 degrees to kill only yeast. Either way I have never had bottle bombs. It is much easier to use the chemicals though. I have some banana wine in second racking settling out. Mine has a amber look to it since I used white and brown sugar. It smelled so good when racking. I Enjoy watching your videos.
Great information and thanks for watching. Never thought about using brown sugar. And you are correct using yeast upfront ti get to tolerance is best way. Hsrd to control sweetness upfront. Thanks for sharing your techniques. I love hearing from subscribers. 😁😁😁😁🍹🍹🍹🍹
I once had an Elderberry wine that was not clearing well.I simmered 1/4 of a banana on the stove in a half cup of water. Poured this liquid into the cloudy Elderberry wine. The wine became crystal clear.
I started5 gallons of banana wine using your video but with ec1118 yeast, I started with potential alcohol of 12.5 on 6th day primary fermentation was done but it didn't stop at 1.000 it dropped to 0.990 not sure why but I'm hoping for good results. Thank you for all the great content.
Love how simple you make it... one question it looks like you use the same yeast(red star premium classique) for red and white wine and for your mead. Am I seeing that right?
Hello! I'm new to winemaking and been meaning to ask if I can use a siphone instead of a racking cane? Or do I specifically need a racking cane? Great video btw!
I recently made a gallon of banana wine with oven dried hibiscus petals and it's amazing... But I'm currently doing a bigger batch of banana wine. Like how many rackings did your banana wine take to become crystal clear
Hi My Banana wine is great..its good after the 1st ferment. How do I save the flavor and sweetness at this point?? (So not to load up on back sweeten) The more it sit it becomes dry. How to hold the sweet spot.. Thank U for any imput.😊
I put bentonite into 1/4 cup of water,then my toast popped up,so I ate my breakfast,forgot about bentonite,it was probably 30-40 min before I went to finish it,it had mixed itself,no clumps,and I never stirred it at all,blew my mind
So on the banana wine I just put it in the carboy after 2 weeks, how long does it need to 2nd ferment for? Can I rack it a few times with the clay then let it sit longer?
Did you wait 30 days after the primary fermenting(first racking)? Not sure when exactly you put in the Camden tablet and stabilizer and waiting period. Or is it a 30 days in the first racking and 30 days in 3rd racking until it clears……
Every batch of wine the color will be different. Temperature and light will alter color and every banana ripeness will differ. So shoot for the taste and clarity not necessarily the color of your wine.
Hey, again. Just made a batch of banana wine, (2nd batch I've ever made, recently made your mixed berry wine needs another 2 weeks before I can rack) What size stopper is that for the 5gal carboy? I bought some off amazon but they seem a little small and the pressure almost pushes them out. The nearest wineshop/brew time is like an hour plus drive or I'd ask them. Thanks again keep the videos coming, this hobby is a lot of fun. Thanks
Generally a number 6.5 or number 7 bunge will fit most 5 gallon carboys. I have the same problem the bunge will not sit on properly... i find drying it and inside the bottle then kind of twist it in will grab hold... but I've taped them on also. Lol😁😁
hi i'm following your banana wine recipe. at first i added too much water and you recommended adding a bit more sugar water before adding the yeast. and i did. and it worked. it has already gone through primary fermentation and per my calculations it's gonna end up being about 18% alcohol, at least nominally. but i had to add some water to finish filling up the carboy, so that should decrease the alcohol a bit, and when move it to the other carboy with bentonite i will probably need to add more water so i figure it will end up closer to 15%. the doubt i have is about when to start filtering with bentonite. you recommend about 30-45 days before moving it. but my wine was just like yours, the color of unfiltered apple juice on the first day. it's been 2 weeks and it already is a honey color, and i can kinda see my hand if i look straight thought the carboy. should i filter it now? or should i wait the entire 30-45 days? it's a 1 gallon batch. also i still havent done wine, so i have a question about bottles. are 750ml wine bottles standard? if i buy a bunch of them online should the same corks fit all of them?
Great questions and yes you can filter now if you are satisfied with the settling but never hurts to wait either. Don't rush Wine making you will have better results if you wait. Yes corks will fit all your standard 750 ml bottles. It's all about aging with the cork sizes. Be sure to watch my cork video. th-cam.com/video/gr_SaY6HHL4/w-d-xo.html
@@HowToDoneRight my banana wine is looking good .the colour is more amber than yellow......it's pretty clear but not crystal clear, so i'm guessing it will be ready for bottling soon. i thought of an idea. i have a LOT of home-made vanilla extract. would adding a bit of it improve the taste of the wine? i know vanilla combines pretty well with bananas. so if i were to add a bit of vanilla extract when backsweetening it, how much would you recommend adding, if any at all?
Depends how big of batch you made. Add it very slow and taste as you go after backsweeten it. Remember it's wine so only want to get a hint of vanilla. Great idea👍👍🍌🍌
Need some suggestion.... Have banana wine in carboys with bentonite sitting for 30 days but it is not crystal clear 100% , shall I rack and do bentonite again ,what's your opinion pls?
Yep can hit it again with bentonite after racking done that many times. Or try the liquor qwik I have shown in a few videos and have links in the description. That stuff works miracles . 👍👍
Oh yes or longer... My friend will let sit in carboy for 6 months to a year. I would not do that especially if still some yeast floating around. 45 days is where I like to be if I can wait that long. Lol.🍷🍷
hey! I'm just starting to make my first home wine and i'm very grateful that i came across this channel! I'm going to try out this recipe, and i really appreciate your detailed videos showing every step of the process, so thank you! I do have a question i'm thinking about. I'd like to start out by making smaller batches at first. Is there a downside to using a 30 Liter fermentor and only making 10-15 liters of wine in it? Will the extra air affect the fermentation especially when you open the lid every day at first?
Great question and thanks for watching the channel. In general you only want 20 to 25 percent headspace in primary fermenter. You will be at 50 percent. I would not suggest it. Technically co2 should fill headspace and force oxygen out with airlock. Instead of opening the lid to stir you could just carefully shake it or swirl bucket and not remove lid. Still risky with so much headspace. Much success in the hobby and let me know how your wine turns out.👍👍🍷🍷🍹🍹
5:43 Just so I'm clear. I just added bentonite and intend to stir it for three days just like you dit (realizing this was your experiment). If it's not clear 7 days later, I should rack it off the bentonite and allow it to clear for 30 days with no bentonite? Then 30 days later add bentonite or should it sit for 30 days on the bentonite with the expectation that I will have to rack it then add more bentonite? Sorry I'm confused. Love the video. It inspired me.
The way I do it: no chemicals, patience and waiting and racking monthly until there are no sediments; it usually takes up to four months before the wine is clear and ready for bottling.
I was trying to make the banana wine and it smelled and tasted great when I was starting it. It was at 11%avb when I put it into the carboy after a few days I was wondering what the smell and taste was I took the top off and put a sterile straw to take a little out to taste it and there was no banana taste at all it was all just alcohol taste. What do I do to get the banana flavor back or do I just need to continue to wait.
Just watched it and wowwww I'm coming over right now. You have to let me know how the apple is... i want to do a green apple probably in the fall. Great job
Interesting. Being an additive, is there a concern that bentonite will alter the result (flavor,etc)? You never degas and I'm curious your reasoning. Being new to this hobby, my 'finishing' process is going to be something like cold crash, rack, degas and pasteurize. The pasteurize step is to guard against fermentation after bottling. It seems like you don't do any of those steps!! Can I ask your reasoning? How do you make sure fermentation doesn't occur after bottling? Now is the time for me to ask and learn. I'm finding out that each brewer has a process, and it seems like none are really wrong, just preference with some known processes and systems.
Bentonite will not alter flavor... degassing just can add unnecessary oxygen to your wine... but stirring my bentonite will do some degassing... commercial wine makers never degas wine. That is old school wine makers degassing wine. Lol
Another suggestion for you is to read the comments on this channel.. you will quickly learn more info than I can give you. 1000's of people made this wine with this technique. These recipes are the only ones you need but don't take my word for it read the comments.
@@HowToDoneRight I will read the comments. Honest, I am not questioning how you do it, just trying to learn why some do things one way vs another. I'm just trying to get my bearings and I do appreciate your quick, informative responses. At this point, it seems like the basics of getting the fermentation started are straight forward. Where the rubber meets the road appears to be in the finishing!! Thank you again. And by the way .... I LOVE these recipes and can't wait to dive in!!
These are completely harmless. The most expensive wines out there can have these. Many factors can cause this and many videos our there hour to remove. Decanting wine is a great option.
The reason I’m asking is I made the pineapple without the crystals and strawberry and banana with them and used super kleer on all 3, didn’t know if I made a mistake somewhere, thanks
@@HowToDoneRight Thanks ive done one racking and yeah it did calm it so ile do it some more, i only get it with banana wine must be the bananas ile oxygenate more next time before and during cheers happy new year 🎉🍷
@@HowToDoneRight it’s plenty safe, it’s just gross to see your hard worked product to be mixed with it in the end. this is definitely the cleanest wine making channel nonetheless.
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
I made this wine and I’m having trouble with tartrate crystals, why is this happening and how to fix it
Watching from Tanzania. Very inspirational. Thanks for waking up my dormant enterpreneural instincts
Lol
Oohh!, the color reminds me of a batch of persimmon wine I made 12 years ago.
Sweet
Seen about 15 of your videos and I love them, I'm not even a wine drinker but I just ordered everything to make banana wine! Very excited thank you!
Allll thank you so much for watching. I can't wait for you to try the banana wine it is amazing. Please keep in touch and want your honest opinion. It is excellent wine. Have a great day. ♥️♥️👍👍🍷🍷😁😁
of all the wine videos out there i enjoy yours the best ,thank you for passing on your craft
Thank you Bill. Means so much. 👍👍🍷🍷
I recently came across your videos Ken.
I am impressed with your easy attitude and style, but more so with the easily understood and clear way of showing us how YOU do it. There are literally endless ways to go about it, but your way suits me best so far, and I'm learning things form you to boot.
I was taken with the simplicity of your almost generic frozen fruit recipe, it fits a half dozen or more fruit wines from frozen fresh to fresh concentrates and fresh pressed or cut fruits. And whether it is a 1 gallon or a 5 gallon batch, it is pretty much a linear recipe which works on all of them. It makes winemaking a better experience as far as I'm concerned.
I'm hooked after many years of working my butt to the bone, and then retiring to finally start out with beer brewing and a bit of distilling. I'm pretty much having a blast doing the same thing that you are doing, but of course not copying your methods completely, as I have a personality of my own.
Between the waiting times I can still experiment with the alcohols for flavors, methods and diversity of characters, although I think I prefer brewing better.
So far, I have started with a one gallon batch of Blueberry, and will stagger the starts of Black berry, Strawberry and Banana about a week apart so I can have my fun on a more regulated note. Bananas, lol, I loved that idea!
I am going to test things out and see what happens with this new hobby, but I'm pretty sure that it will stick, as the attention spans and physical inputs needed are spaced out enough to not burn myself out and keep things interesting, and this is exactly what I was looking for, a full time part time hobby. I've had the equipment sitting around for quite a few years already with retirement in mind, and here I am, finding interesting individuals who can grab my attention with their metods and techniques. I love to learn learn about the intricate nuances of flavoring, process and technique...and sipping, tasting and drinking wine of course.
Thank you so much for sharing and teaching your way and your techniques Ken, I'll be watching. Best regards.
Thanks for watching and keep in touch. You will love the hobby and you wil never but3 wine again. You control what you put in. So much more coming and thanks for commenting.😁😁🍷🍷👍👍
Couldn’t resist reacting to your wonderful comment. My first ever foray into home brewing was over 30 years ago. Even though I had to dial it down significantly due to a significant other who vehemently disapproved of it due to it being ‘weird’ to him, I never abandoned it completely and happily returned to it at a higher pace afterwards.
I couldn’t agree more that it’s a fulltime-part time hobby. The time investment is in bursts and when life happens and things get busy, putting off a step doesn’t matter all that much unless you’re bottle conditioning with heat stabilisation, or macerating something before pitching your yeast. It’s a laid back hobby that can fit into a busy schedule or one with loads of free time. It can be as cheap or expensive as you want depending on the ingredients you choose. The equipment is re-usable and relatively inexpensive unless you’re into filters, electronic hydrometers etc which, frankly, are unnecessary. Once you have the basic kit all you need are sanitiser, yeast, water and the ingredients of your choice. Bottles can be re-used.
Every batch is a new adventure. Even when making a recipe you’ve made before, results might slightly vary. Sourcing ingredients and trying new recipes is fun (especially if you happen to come across free ingredients like donated bumper crops, or foraged wild fruit) Sharing the end product is a joy as well. Perhaps in time you’ll want to investigate the possibilities of ciders and meads as well. Similar process yet such a different end result!
I hope you stick with it. Happy brewing!
Thanks Eddie for commenting and your great enthusiastic and passion for making wine. You could not have said it any better. 😁😁👍👍♥️♥️♥️♥️♥️♥️
@@HowToDoneRight - Thank you! 🤩
Just a little note: it’s Edda with an ‘a’ at the end…
Don’t worry though: that name is so rare that in 75% of the times people think it’s a typo and they call me Eddie or Eddy.
Our styles are different, I tend to not use stabilisers (I use heat) because unfortunately I have a sensitivity to sorbates and sulphates. To avoid issues with wild yeasts I pitch more yeast or make a strong starter in a sterile solution. Where sanitising, taking gravity measurements and other simple, common sense good practice are concerned I’m completely aligned with you. And THANK YOU for telling your viewers to take their time! I’ve seen so many videos where unfinished wines, meads and ciders are being bottled it makes me shudder. “Tasty fruit wine in three days!”, “Cider in one week! All natural!” No sanitising, pouring instead of racking and the cherry in top: “filtering” through cheesecloth or coffee filters. Yikes.
My grandmother guided my first steps in home brewing. I can still hear her telling me to “never be lazy about cleanliness - but be lazy between steps.” Let it sit. Give it time. Use your eyes, ears, nose, palate, and brain. They will tell you when it’s time. Even though I’ve modernised, I still brew by those tenets. You seem to do the same.
Thanks for showing how you make your wines. I'm going to make a mixed berry wine first and then a banana
That's 2 great choices.
I have made great banana wine with 3 LBS bananas and 1LB of raisins per gallon. Now for a surprise ! You can make a 2nd banana wine from this. Siphon off 1st run wine, pour same amount of water and other ingredients in pail..The wine is lighter but tastes fantastic.
Canadian here🍷 love what you do
Cheers
Your the best mate at explaining. I live on a yacht and are making wine. Wish i had more room
Thanks for your Tutorial...
🙏🙏🙏🙏👍👍👍👍🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩
God Bless You
Thanks for watching. Stay tuned for more. 👍👍♥️♥️🍷🍷
Just finished a batch of banana wine came out perfect thank you
Will be starting this recipe tomorrow. Just starting my fermentation journey and have gotten a lot of great info from you guys. Thankyou
Yes have fun with it. Your starting a great wine. 👍
I've vacuum degassed using a brake bleeder from Harbor Freight. One of these days I may spring for the $100 vac pump (used by AC techs) but I want to try using my 1 gallon wet/dry vac after modifying hose with a vent valve to regulate the amount of vacuum (the wine foams up pretty violently at the beginning of degassing).
The paddle flail chucked in a cordless drill worked great but I feel I get better results with the vacuum method.
Thanks so much for share such professional knowledge about fine wine. You are the best teacher. Congratulation to both of you guy.
Thank you so much. Great to hear all the feedback from subscribers. Have a great week. 😁😁👍👍♥️♥️
You guys are my favorite! ❤😍
Thanks so much❤️❤️
I use bentonite with the pulp bucket and finish off with Sparkalloid awaiting clarification in a carboy. Results are amazing because one removes the negative charged ions and the other the positive
Great great tip.👍👍♥️♥️🍷🍷
I have liked all u have made it's so nice
Thank you so much for watching
I’m new to winemaking but was told always use well water. I’m surprised that no videos that I’ve watched recommend it.
No that is not necessary. Great question. 👍👍😁😁
Tnx.very good.
Have a question.
You use sorbate at the end for stop fermentation.
Now why you use campden tablet at the end?
Campden tablets sanitize wine and kill bacteria or anything bad.
Luxurious
It is interesting to watch how others brew. I myself like to keep it as natural as possible. I stabilize using 2 methods.
Taking the brew to the alcohol tolerance of the yeast. The only problem doing it that way is the ABV is high and it
takes the wine longer to mature. Most of the time I back sweeten around 12% ABV then I pasteurize using a Sous
Vide immersion circulator. I only go to 145 degrees to kill only yeast. Either way I have never had bottle bombs.
It is much easier to use the chemicals though. I have some banana wine in second racking settling out. Mine has a
amber look to it since I used white and brown sugar. It smelled so good when racking. I Enjoy watching your videos.
Great information and thanks for watching. Never thought about using brown sugar. And you are correct using yeast upfront ti get to tolerance is best way. Hsrd to control sweetness upfront. Thanks for sharing your techniques. I love hearing from subscribers. 😁😁😁😁🍹🍹🍹🍹
Good job sir. Love from India
Am so glade but I need to make them too
I once had an Elderberry wine that was not clearing well.I simmered 1/4 of a banana on the stove in a half cup of water. Poured this liquid into the cloudy Elderberry wine. The wine became crystal clear.
That's very interesting.. would u elaborate more. It cleared 1 gallon of wine..banana only??
I Have had no luck with banana peels. Watch this video as i have tested it. th-cam.com/video/c130T6ZNrA0/w-d-xo.html
I started5 gallons of banana wine using your video but with ec1118 yeast, I started with potential alcohol of 12.5 on 6th day primary fermentation was done but it didn't stop at 1.000 it dropped to 0.990 not sure why but I'm hoping for good results. Thank you for all the great content.
.990 is very good. Its better than 1.000. Means your yeast ate through ALL the sugars (up to its max potential) .
@@Senorzilchnzero thanks for your feedback, I just started the hobby and used your links for all my equipment.
Awesome.. thanks for supporting the channel. 👍👍♥️♥️
Great vid ty!
Thanks so much for watching us. 👍👍
Love how simple you make it... one question it looks like you use the same yeast(red star premium classique) for red and white wine and for your mead. Am I seeing that right?
Yes. It never has failed me. I swear by it. 👍👍😁😁🍹🍹
Hello! I'm new to winemaking and been meaning to ask if I can use a siphone instead of a racking cane? Or do I specifically need a racking cane? Great video btw!
Yes you can use a siphon.... however the racking cane will be much easier getting sediment out it has a special bottom too it.
@@HowToDoneRight I see, thanks!
I recently made a gallon of banana wine with oven dried hibiscus petals and it's amazing... But I'm currently doing a bigger batch of banana wine.
Like how many rackings did your banana wine take to become crystal clear
That's a great combination. I don't rack more than 3 times max as not good for the wine. My banana was clear at 3 rackings.
Hi My Banana wine is great..its good after the 1st ferment.
How do I save the flavor and sweetness at this point?? (So not to load up on back sweeten)
The more it sit it becomes dry. How to hold the sweet spot.. Thank U for any imput.😊
Adding potassium sorbate stabilizer will prevent it from fermenting any more. Maintaining the sweetness your at right now.
Do you think I can use rhubarb as a straight substitute for this recipe? I am thinking I should boil it first?
Oh yes. But you may want to cut the rhubarb down a bit. 3.5 to 4 pounds per gallon and boiling for a bit because of it's density is a great idea. 👍👍
I put bentonite into 1/4 cup of water,then my toast popped up,so I ate my breakfast,forgot about bentonite,it was probably 30-40 min before I went to finish it,it had mixed itself,no clumps,and I never stirred it at all,blew my mind
That's a great tip.... you may see me make toast in my next video.. lol👍👍
New subscriber here. Bananas - great idea!
Welcome to the channel. Oh yeah banana wine it's very smooth. 😁😁👍👍🍷🍷
Do the bubbles from the sanitizer affect anything?
Nope it's tasteless and very safe. A must use sanitizer only kind I buy. Linked in description. Great question.
So on the banana wine I just put it in the carboy after 2 weeks, how long does it need to 2nd ferment for? Can I rack it a few times with the clay then let it sit longer?
I like to let it set for 30 days between rackings.
Is it easy to get all the chemicals u have used easy
Did you wait 30 days after the primary fermenting(first racking)? Not sure when exactly you put in the Camden tablet and stabilizer and waiting period. Or is it a 30 days in the first racking and 30 days in 3rd racking until it clears……
30 to 45 days once primary done and racked and 30 to 45 days for each additional racking
@@HowToDoneRight thank you
How long did it take for the wine to go to that amber color? It's been 40 days and mine is still musty yellow
Every batch of wine the color will be different. Temperature and light will alter color and every banana ripeness will differ. So shoot for the taste and clarity not necessarily the color of your wine.
Hey, again. Just made a batch of banana wine, (2nd batch I've ever made, recently made your mixed berry wine needs another 2 weeks before I can rack) What size stopper is that for the 5gal carboy? I bought some off amazon but they seem a little small and the pressure almost pushes them out. The nearest wineshop/brew time is like an hour plus drive or I'd ask them. Thanks again keep the videos coming, this hobby is a lot of fun. Thanks
Generally a number 6.5 or number 7 bunge will fit most 5 gallon carboys. I have the same problem the bunge will not sit on properly... i find drying it and inside the bottle then kind of twist it in will grab hold... but I've taped them on also. Lol😁😁
How long was your secondary before you added bentonite the first time?
How long did it take to get that clarity after the "failed trial" of double bentonite treatment?
30 to 60 days.
hi i'm following your banana wine recipe.
at first i added too much water and you recommended adding a bit more sugar water before adding the yeast. and i did. and it worked.
it has already gone through primary fermentation and per my calculations it's gonna end up being about 18% alcohol, at least nominally. but i had to add some water to finish filling up the carboy, so that should decrease the alcohol a bit, and when move it to the other carboy with bentonite i will probably need to add more water so i figure it will end up closer to 15%.
the doubt i have is about when to start filtering with bentonite.
you recommend about 30-45 days before moving it. but my wine was just like yours, the color of unfiltered apple juice on the first day.
it's been 2 weeks and it already is a honey color, and i can kinda see my hand if i look straight thought the carboy.
should i filter it now? or should i wait the entire 30-45 days?
it's a 1 gallon batch.
also i still havent done wine, so i have a question about bottles. are 750ml wine bottles standard? if i buy a bunch of them online should the same corks fit all of them?
Great questions and yes you can filter now if you are satisfied with the settling but never hurts to wait either. Don't rush Wine making you will have better results if you wait. Yes corks will fit all your standard 750 ml bottles. It's all about aging with the cork sizes. Be sure to watch my cork video.
th-cam.com/video/gr_SaY6HHL4/w-d-xo.html
@@HowToDoneRight
my banana wine is looking good .the colour is more amber than yellow......it's pretty clear but not crystal clear, so i'm guessing it will be ready for bottling soon.
i thought of an idea. i have a LOT of home-made vanilla extract. would adding a bit of it improve the taste of the wine? i know vanilla combines pretty well with bananas.
so if i were to add a bit of vanilla extract when backsweetening it, how much would you recommend adding, if any at all?
Depends how big of batch you made. Add it very slow and taste as you go after backsweeten it. Remember it's wine so only want to get a hint of vanilla. Great idea👍👍🍌🍌
I have just one question right now. How much elderberries would I need to make 5 gallons?
Same amount as all my fruit wines.. 3 to 4 pounds per gallon. I would go lighter on elderberry so 15 pounds for 5 gallon batch.
Need some suggestion....
Have banana wine in carboys with bentonite sitting for 30 days but it is not crystal clear 100% , shall I rack and do bentonite again ,what's your opinion pls?
Yep can hit it again with bentonite after racking done that many times. Or try the liquor qwik I have shown in a few videos and have links in the description. That stuff works miracles . 👍👍
@@HowToDoneRight if I rack again and add bentonite, should I leave it for another 30 days?
Oh yes or longer... My friend will let sit in carboy for 6 months to a year. I would not do that especially if still some yeast floating around. 45 days is where I like to be if I can wait that long. Lol.🍷🍷
@@HowToDoneRight that was my thoughts, another 30 days that.makes 60 days with bentonite
hey! I'm just starting to make my first home wine and i'm very grateful that i came across this channel! I'm going to try out this recipe, and i really appreciate your detailed videos showing every step of the process, so thank you!
I do have a question i'm thinking about. I'd like to start out by making smaller batches at first. Is there a downside to using a 30 Liter fermentor and only making 10-15 liters of wine in it? Will the extra air affect the fermentation especially when you open the lid every day at first?
Great question and thanks for watching the channel. In general you only want 20 to 25 percent headspace in primary fermenter. You will be at 50 percent. I would not suggest it. Technically co2 should fill headspace and force oxygen out with airlock. Instead of opening the lid to stir you could just carefully shake it or swirl bucket and not remove lid. Still risky with so much headspace. Much success in the hobby and let me know how your wine turns out.👍👍🍷🍷🍹🍹
5:43 Just so I'm clear. I just added bentonite and intend to stir it for three days just like you dit (realizing this was your experiment). If it's not clear 7 days later, I should rack it off the bentonite and allow it to clear for 30 days with no bentonite? Then 30 days later add bentonite or should it sit for 30 days on the bentonite with the expectation that I will have to rack it then add more bentonite? Sorry I'm confused. Love the video. It inspired me.
Just stir for 3 days... then let it sit for 30 to 45 more days with bentonite in it until its clear.
@@HowToDoneRight Thanks. I'm goin bananas waiting for this wine
Lol that's funny😁😁😁
@@HowToDoneRight The wine is clear as glass at only 3 weeks after Bentonite. WOW.
Awesome... but your going to be amazed at my next wine video. Game changer. Lol
The way I do it: no chemicals, patience and waiting and racking monthly until there are no sediments; it usually takes up to four months before the wine is clear and ready for bottling.
Whatever works for you👍👍
Can I just go ahead and put the bentonite in one go and rack it?
Follow this video exactly.
I was trying to make the banana wine and it smelled and tasted great when I was starting it. It was at 11%avb when I put it into the carboy after a few days I was wondering what the smell and taste was I took the top off and put a sterile straw to take a little out to taste it and there was no banana taste at all it was all just alcohol taste. What do I do to get the banana flavor back or do I just need to continue to wait.
Don't panic... when you backsweeten your wine the fruit flavor comes back... you will be amazed.
@@HowToDoneRight thanks I appreciate it I was getting nervous
Lol...no worries
Watching it now and I got my blue, black berry wine all bottled up yesterday
Oh boy did you Try a sample. How's it looking. sounds amazing.
@@HowToDoneRight it's very good 👍
Delish👍👍👍👍🍷🍷🍷🍷
I don't know how to send a picture on you tube but put a small video on my page on you tube
Just watched it and wowwww I'm coming over right now. You have to let me know how the apple is... i want to do a green apple probably in the fall. Great job
Do the bubbles from your sanitiser not affect the flavour? I notice that you don't rinse them off
No they will not affect flavor. You must use sanitizer wet so do not rinse it
Nice couple
Thank you and thanks for watching the channel. 👍👍
Interesting. Being an additive, is there a concern that bentonite will alter the result (flavor,etc)? You never degas and I'm curious your reasoning. Being new to this hobby, my 'finishing' process is going to be something like cold crash, rack, degas and pasteurize. The pasteurize step is to guard against fermentation after bottling. It seems like you don't do any of those steps!! Can I ask your reasoning? How do you make sure fermentation doesn't occur after bottling? Now is the time for me to ask and learn. I'm finding out that each brewer has a process, and it seems like none are really wrong, just preference with some known processes and systems.
Bentonite will not alter flavor... degassing just can add unnecessary oxygen to your wine... but stirring my bentonite will do some degassing... commercial wine makers never degas wine. That is old school wine makers degassing wine. Lol
Another suggestion for you is to read the comments on this channel.. you will quickly learn more info than I can give you. 1000's of people made this wine with this technique. These recipes are the only ones you need but don't take my word for it read the comments.
@@HowToDoneRight I will read the comments. Honest, I am not questioning how you do it, just trying to learn why some do things one way vs another. I'm just trying to get my bearings and I do appreciate your quick, informative responses. At this point, it seems like the basics of getting the fermentation started are straight forward. Where the rubber meets the road appears to be in the finishing!! Thank you again. And by the way .... I LOVE these recipes and can't wait to dive in!!
Keep in touch. 👍
My wife and I would love to start making our own wine. Her question is, where do you get the red bottle rack and what is it called?
Amazon sells them. 45 Bottle Drying Tree- Econo www.amazon.com/dp/B0064OE1OC/ref=cm_sw_r_cp_apan_i_KJ1A3JHRMTNDE0RE9EBW?_encoding=UTF8&psc=1
You will not buy wine again. Great hobby. 👍👍😁😁
Do you have a recipe so I can print it?
All recipes in the description of all wine videos
LOOKS GREAT!!!! I am soon to try it for the first time? I may have some drunk Monkeys?
Lol that's funny. Let me know what you think.
If u dnt mind may u send me the name of all those chemicals used ,I would like to try making but getting the chemicals is achallenge
Do you have Amazon. You can get most everything from there .
I made this wine and I’m having trouble with tartrate crystals, why is this happening and how to fix it
These are completely harmless. The most expensive wines out there can have these. Many factors can cause this and many videos our there hour to remove. Decanting wine is a great option.
Can you decant 5 gallons? And stir me to a good decanter! Thanks
Multiple rackings will remove crystals as will settle to the bottom. Decanters are for a bottle of wine.
The reason I’m asking is I made the pineapple without the crystals and strawberry and banana with them and used super kleer on all 3, didn’t know if I made a mistake somewhere, thanks
Can be many things. Just know it happens to everyone and just a natural occurance
How long can it take before the wine turns sour?
At which part?
@@HowToDoneRight after the first fermentation, once the hydrometer indicates 990
depends on alot factors such Headspace in bucket. No set amount of time.. when the bubbler stops get it in secondary as soon as possible.
@@HowToDoneRight ok thank you !!
Sure thing.
From your voice I couldn't guess in a million years where yinz are from LOL. Go Steelers!
That's funny Chad. But go Cowboys
How do i get rid of egg smell from my banana wine, i asume yeast was stressed?
Additional rackings will help by adding oxygen into the wine.
@@HowToDoneRight Thanks ive done one racking and yeah it did calm it so ile do it some more, i only get it with banana wine must be the bananas ile oxygenate more next time before and during cheers happy new year 🎉🍷
Also ile start using yeast nutrient i use lalvin 1-888 yeast, i think its that. cheers
Yes and also be sure to use campden tablets to kill off wild yeast.
Winemaking is my retirement hobby. I have the time, God willing.
Great idea. And in moderation is good for your health.👍👍
Okay please do a proper grape wine video
Will do.
👍👍👍🍾😍🇲🇦
Bentonite seems like a long and arduous process.
Naaaaa. Depends if you want clear wine or not.
Happy Yiga noises
I'm begging you to clean those bubbles out first.
Lol... not necessary. Need to use as wet sanitizer.
@@HowToDoneRight get some distilled water in a spray bottle and splash them out after you wash?
It's not necessary. It's very safe in diluted form.
@@HowToDoneRight it’s plenty safe, it’s just gross to see your hard worked product to be mixed with it in the end. this is definitely the cleanest wine making channel nonetheless.
@hops4656 aesthetically, it is disgusting.
Using that much bentonite will strip the banana flavor from the wine... You will be left with just the alcohol flavor...
No it doesn't... bad advice.