Thank you for a clear and concise video in comprehensibile English!! None of that American exaggerated eye rolling and background noises... I am proud to be of British stock!
This weekend I started a nice plum wine. 6 kilos of plums, 2 kilos honey and raw sugar. Its bubbling away nice now and can't wait for it to be finished. Thanks for this video. I will try this one very soon. Keep those vids coming!
Yes, everyone said my style was wrong at the start because it was against how loads of people have done it for years... They soon started doing it my way when they noticed it worked. It's like gardening, there are still people that think you need to use a pesticide for everything and you really don't!
@@ericaslittlewelshgarden they did not have modern tech centuies ago and it still worked . I have the thought process , if they did it why cant I. You have a skill and should be proud. THANK YOU.
girl i love how you talk. i am working on my 2nd batch 2day, 1st batch i used brown sugar and it seemed to darken my batch up. your batch is more yellow/white. my batch is more brown/golden. this batch im gonna use regular sugar. also im a beginner, litters and grams wow had to do some math conversion im used to gallons and ounces. hay got it done. we rollen now, thanks for your time and effort
I live in a country where making your own alcohol is not allowed and yeast is just about unobtainable. But I was impressed by your methods and presentation, a born teacher.
I'm currently obsessed with mead but this video made me want to revisit plain sugar wines...especially because your recipe seems awesome and yet simple!! Also, the one time I had made banana wine, it took forever to become drinkable, I really want to try it this way! A suggestion: if you mashed and boiled bananas already in a muslin bag, then put it in a sanitized strainer and gently squeezed it, you could avoid the extra steps of reheating and cooling the mash before putting it in a carboy.
@@ericaslittlewelshgarden Eh, I wanna drink it while I'm still young tho! 😄 Meads take several months longer to mature, but I'll be brewing this weekend, the bananas have already ripened...I'm actually thinking about making banana mead still haven't decided.
Thank you cute young lady. The instructions are very clear and concise. I can't wait to see your next video when this wine is ready and show us how it looks like when it's clear and how to bottle it and store it. I love watching your videos. Please keep them coming. I wish you the best.
Thank you for this video! It’s an endless fascination to me how different home brewers use different techniques (myself included). When using whole fruit like these bananas, my personal preference is to use a wide-mouth fermenter and to leave the fruit in for a week before doing a ‘rough rack’ that basically just removes the fruit. I just pop the muslin straining bag into the fermenter and push it down once or twice a day. Or, when not using a muslin bag, I break the cap once or twice a day and pop a little piece of muslin over my racking cane. Both methods work well and the fruit really gets to infuse its flavour into the wine (or mead, or cider). Then I allow the brew to ferment further before racking it off the lees (sediment) until it clears. Usually, one or two rackings later I’m ready to bottle. Once or twice a day I swirl the fermenter to off-gas to prevent off-flavours (airlock remains on). My reason for leaving my brew on the lees and for swirling is because the lees cake also contains live yeast that benefits from being brought into contact with the sugars in the wine, and the free-floating yeast organisms benefit from being brought into contact with the dead yeast: it’s a good nutrient for them. Racking off early can cause a brew to stall and it can some times be extremely hard to get going again. Once my wine starts clearing I stop swirling and take a hydrometer reading. Two days later I take another one. If the two readings are identical I can assume fermentation is done. Then I rack off the lees and into another fermenter, wait some more, and generally I can bottle. I’m not saying your method is wrong. Not at all! Just different! I love it that you don’t use any chemicals, and your demijohn covers are so lovely! 😍
@@ellederberryblue8377 - I currently have a batch of banana mead that’s starting to clear. Almost the same recipe as banana wine, except for the fact that the sugar is replaced by good quality raw honey from a local beekeeper. I’m going to back sweeten it with raw sugar both for colour and an extra layer of flavour. Not sure, but I might throw in some medium toast oak for a week or two as well, it depends on how much tannins the banana peel will give (half the banana was peeled and half wasn’t). In six months to a year or so it’s going to be delicious. Before then, it’s going to be great for sauces. 😊
I'm going to make ginger wine next I think, my mum loves gingers and I think it would go really well mulled at Christmas. Do you think mulling it would work?
@@ericaslittlewelshgarden Probably but it's also very refreshing chilled on a summers afternoon. My tip though is to grate your ginger with the skin on. Seems to really bring out the flavour.
Good afternoon. Have you tried to boil your fruit in straining bags? I make wine and the bags work wonders in removing the pulp when prepping for the initial fermentation. I lost all of my wine ingredients, equipment and all of the 1st bottles from each batch in hurricane Harvey and haven’t started back. Keep the videos coming.
Thank you! It"s always the question about "how to prepper" the mash before we adding the yeast. Wine always will be good or not so good. :) I know there is 2 schools. Fresh or boiled. I make alcohol about 10 years? I notice, yeast is very important and everything is important (sanitising, temperature). For me personaly "old school" is much interesting. It means we crush fruits, and add enzymes if needed, yeast and leave it up to 7 days in open environment and oxigenate all that for enzymatic reactions take place. In this long process everything starts to "smell".. It's natural chemistry. Than it eats themself and we end with thin liquer and than we add sugar. All that converts to wine, without messy byproducts. Yeast consume all! :) In Gods creation plan yeast is consumer of everything which is left behind. Like shark in the Ocean. We learn from God everything. :)
@@ericaslittlewelshgarden :) Yes, but there must be evolution! Wine or beer making process is like an art or never "satisfaction".for mans. It is interesting like "you never know" :)... Sometimes I use more enzymes, sometimes less, sometimes I use strawberrys+grains+yeast+enzymes... At first it is dead. No smell. After 1 day it starts to awakenig, after 2 day its grow fast, after 3 day it's starts to smell like garden of flowers! It's magic! But, peoples love to do things fast... And sometimes it's sucks. For me it is interesting to do so. In the store I can find good beers, good german wines or my son buy some greate Scotish whiskeys in Scotland when he go to Latvia where we living and that is very nice! But every homebrewer must make something original! :)
Hi Erica, love the recipe! What would you suggest to change in the recipe for a 5L demijohn instead? Should I put more banana in for the .5 litre addition? Many thanks!
When you add your yeast (or just before) you need to shake it up to oxygenate the mix. Yeast need that to begin working. Other than that, all looks great !
Im gonna have to get the demijohns out ive only ever made scrumpy! Ive just thrown my pears on the compost heap today missed a trick going down to see if there is 1.2kg of fruit and try this 😁👍🏻 thanks Erica
Do it! I have 2 other wine recipe vids up!! Get your brew on, it's fun and cheap. My plan is to give everyone wine at Christmas... If you start now you will have a cheap Christmas. 💚
@@ericaslittlewelshgarden cheers...trying to make 'beer' with treacle at the moment ( 3 x tins of golden and 2 x tins of black using hte same wine yeast that you used in the banana wine)...i didn't get the yeast going first and I have a warming belt on..got a pellicle today...learning curve i reckon! Gluten intolerant so being experimental. Just found your channel...so learning from your gardening too. Thanks for the great content.
@@ericaslittlewelshgarden CHeers for asking. Added more yeast (woken up in sugar solution this time) and skimmed off the pellicle and fermentation has proceeded OK...measure the OG today and primary fermentation still got some legs. All seems successful - will add ginger to the next 'experiment'.
What a fab idea. How did it taste i.e sweet or dry. Also how do you sterilise the demijohns and air locks please? I've never made wine before but am interested. 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.
As finings speeds up the process in rapid time so if you dont use the citric acid? Pectic enzyme? Tannings? Wine finings? Potassium sorbate? Sodium metabysulphate? Campden tab? What are the substitutes you use instead of these
@@ericaslittlewelshgarden ahhh ok, so basically if you want to go the organic no chem route then its patience and time is the answer.. literally months and months waiting time as compared to the speedy fix of additives.. Thank you so much
Good explanation & Presented pleasantly. Can u tell me what is the different between fermenting boiling syrup + smashed banana & just syrup without smashed bananas.
Hi Erica, I love your wine recipe. I tried it myself and fermentation is going great. I used baking yeast instead of champagne yeast. I just wanted to know about something as it's my first time. Can this wine go toxic in any case? How should I test the wine is safe to drink? How to find out the alcohol percentage? And for how many days should I allow it to ferment? Once again thanks for the recipe. Regards.
17 gr of sugar in 1 liter of juice will give 1% of alcool. So if you want to get 5% of alcohol you should add 100 gr of sugar per liter of water. As the juice already contains sugar, you can't know with certitude the alcohol percentage. But the maximum you can reach is 15 %, because the yeast is not active when the alcohol percentage is over 15%.
Hi Nithin, Im making wine with king coconuts, for my use, now for several years. If the wine becomes toxic i would not Be commenting on this😂. If you properly sanitize your equipment s ,no need to worry of contamination with bad bacterias. Other thing is methanol. Unless you distilling, it is way low concentration to become harmful. Your mash will bubble for about 2 weeks. May be less, about 10 days. When the bubbling is significantly low, and you see no turbulence in your bottle and sediments on the bottom, siphon the wine to another bottle and keep under air lock. You will see minimum bubbles. When you see no bubbling yourwine is ready. There may be some yeast left and you can kill them using sodium metabisulphite ,AKA Campden tablets. I use he ratio of 0.5 g for 20L. Once you add it allow 2-3 days to it to get clear from your wine. But it is not a must. You can use your wine without campden. Then , more you keep it racked and steady more it get cleared by sedimentation. you can make it fast by adding some bentonite. It will give you crystal clear wine. These are my experiences. Not a professional. Happy brewing and stay home safe..
Thanks for sharing your expertise and knowledge with me guys... This is much appreciated... My wine is coming crystal clear and it's my first try... After that I am experimenting with all kinds of fruits like grapes and oranges... Thanks again
Bananas have starch ,right?.So ,without adding sugar,can we not add amylase to the banana pulp?,followed quickly with yeast ,such that saccharification & fermentation takes place upto it's logical end. Something very similar to the koji rice wines. Do comment.Thks.
Subscribed! How about a pear brandy or wine like they have in Croatia, I have withdrawal symptoms and you can’t buy it here, well not within a reasonable price, and it’s supposed to be like a peasants drink. Ideal for me😂
Thank you for the detailed explanation , but I have a question , I was told that adding sugar causes headache after drinking , is that right ? And can it be made without adding sugar depending only on the natural fructose present in the banana or adding honey instead of sugar ,, thank you from Egypt ❤
Could the banana water mixture go bad when i leave it for that long? Im concerned that might happen, especially since it's very hot around here these days.
You could probably jack it. Put in bottles, freeze it, then drain off the slush. The ethanol won't freeze. Leaving a stronger 20-40% drink. However, it will leave behind stronger traces of methanol that normally is burned off in distilling. Nothing really killer, just will give a badasd hangover
Thanks Erica. I am wondering if the skin of banana shouldn’t be removed before boiling them as other recipes say? Wouldn’t it make some difference to its flavour?
If you use a campden tablet and pectic enzyme and let it sit 24 hours before you pitch the yeast it will break down the cell wall of the fruit and nearly clear completely before you even pitch your yeast. It will look like tea.
Would'nt it be better to pour your boiling water through the pulp in the sieve to get the residue of the bananas etc to make up your final wine quantity? And what did it taste like?
I reckon it would make it much easier. I try and make the recipe and instructions as basic as possible so people don't feel they need loads of equipment to give it a go. But if I was making this without filming I would definitely recommend a hand blender, but I reckon it would take longer to drip through the muslin so I would recommend letting it strain overnight. With other wines like apple I just go ahead and use the juicer and bypass the straining part all together. Thanks for watching.
Have you made wine that after a year it turned to brandy and was my first attempt . But the yeast I used for my plum wine was just reaguler quick acting bread yeast. No boil and it turned out great a sweet wine the best
I generally like to bottle at about a year or at least six months. But you can bottle as soon as it has finished fermenting though. I am just a very busy person and I am lazy.
Wow Erica . I would really love to give this a go . Thank you for the step by step video. I do love bananas . I don’t normally drink wine 🍷 but this would be a rare treat . Can I ask where to buy the demijohn please xx
You can buy glass ones from wilkos for £8 or I found these on amazon, they are plastic but might be worth a try if you are not sure if you want to brew a lot. amzn.to/39V2atg
I've bought all of mine from various charity shops for a few pounds each. Bleach with perfume free bleach and rinse well before you start and their good to go.
Hi from BC Canada! What cleaning solution do you recommend? When do I know my wine is ready to bottle? And...once bottled do I store at room temp and for how long? One more...When transfering demijohns, do i simply pour or restrain with cheesecloth? Thanks Tons! Excellent video!
The full wine recipe can be found on my website here: ericas.little-welsh.garden/recipes/129-banana-wine-how-to-make-easy-banana-wine-recipe/
Please make lichee/lychee wine..
@@BANTEI14 Your whrigt that one will be good, no excelent
How does this end up tasting tho?
Thank you for a clear and concise video in comprehensibile English!! None of that American exaggerated eye rolling and background noises... I am proud to be of British stock!
Thanks for watching.
This weekend I started a nice plum wine. 6 kilos of plums, 2 kilos honey and raw sugar. Its bubbling away nice now and can't wait for it to be finished. Thanks for this video. I will try this one very soon. Keep those vids coming!
Sounds great, hope it ferments well for you.
Today i ask how did your wine taste after 3.5years reply pl
The reason leaving the skin on makes it taste better is because the peel has enzymes in it that convert the starches in to sugars.
I'm glad to find someone confirming that boiling means you don't need campden tablets. Great video!
Yes, everyone said my style was wrong at the start because it was against how loads of people have done it for years... They soon started doing it my way when they noticed it worked. It's like gardening, there are still people that think you need to use a pesticide for everything and you really don't!
@@ericaslittlewelshgarden they did not have modern tech centuies ago and it still worked . I have the thought process , if they did it why cant I. You have a skill and should be proud. THANK YOU.
girl i love how you talk. i am working on my 2nd batch 2day, 1st batch i used brown sugar and it seemed to darken my batch up. your batch is more yellow/white. my batch is more brown/golden. this batch im gonna use regular sugar. also im a beginner, litters and grams wow had to do some math conversion im used to gallons and ounces. hay got it done. we rollen now, thanks for your time and effort
Glad you enjoyed the video and how I talk! 😃
sitting at desk and i hear my airlocks playing that wonderful tune.put in regular sugar this batch, still looks darker than yours.
Brown sugar really improves the recipe and gives a caramelised taste
Love the sound of your voice. I want to try this recipe (especially since I love bananas).
I’d never heard of banana wine but now I want to try it. Your enthusiasm is very catching Erica.
LOVE THE FACT THAT YOUR ACTUALLY BRITISH YOUR ACCENT IS REALLY THE WORKS
Thank you for watching.
English or Welsh?
I live in a country where making your own alcohol is not allowed and yeast is just about unobtainable. But I was impressed by your methods and presentation, a born teacher.
Thank you! 😁
Thank you from Kentucky! I plan to make a batch, following your excellent instruction.
hope you like it.
I'm currently obsessed with mead but this video made me want to revisit plain sugar wines...especially because your recipe seems awesome and yet simple!!
Also, the one time I had made banana wine, it took forever to become drinkable, I really want to try it this way!
A suggestion: if you mashed and boiled bananas already in a muslin bag, then put it in a sanitized strainer and gently squeezed it, you could avoid the extra steps of reheating and cooling the mash before putting it in a carboy.
How about making banana mead? 🤔😂
@@ericaslittlewelshgarden Eh, I wanna drink it while I'm still young tho! 😄
Meads take several months longer to mature, but I'll be brewing this weekend, the bananas have already ripened...I'm actually thinking about making banana mead still haven't decided.
Banana. Thats going to taste awesome Erica. Great stuff
Would you like me to save you a bottle? It's allergy friendly.
Thank you cute young lady. The instructions are very clear and concise. I can't wait to see your next video when this wine is ready and show us how it looks like when it's clear and how to bottle it and store it. I love watching your videos. Please keep them coming. I wish you the best.
Thank you for watching.
How talented are you! Knitting as well!
Thank you for this video!
It’s an endless fascination to me how different home brewers use different techniques (myself included). When using whole fruit like these bananas, my personal preference is to use a wide-mouth fermenter and to leave the fruit in for a week before doing a ‘rough rack’ that basically just removes the fruit. I just pop the muslin straining bag into the fermenter and push it down once or twice a day. Or, when not using a muslin bag, I break the cap once or twice a day and pop a little piece of muslin over my racking cane. Both methods work well and the fruit really gets to infuse its flavour into the wine (or mead, or cider). Then I allow the brew to ferment further before racking it off the lees (sediment) until it clears. Usually, one or two rackings later I’m ready to bottle. Once or twice a day I swirl the fermenter to off-gas to prevent off-flavours (airlock remains on).
My reason for leaving my brew on the lees and for swirling is because the lees cake also contains live yeast that benefits from being brought into contact with the sugars in the wine, and the free-floating yeast organisms benefit from being brought into contact with the dead yeast: it’s a good nutrient for them. Racking off early can cause a brew to stall and it can some times be extremely hard to get going again.
Once my wine starts clearing I stop swirling and take a hydrometer reading. Two days later I take another one. If the two readings are identical I can assume fermentation is done. Then I rack off the lees and into another fermenter, wait some more, and generally I can bottle.
I’m not saying your method is wrong. Not at all! Just different! I love it that you don’t use any chemicals, and your demijohn covers are so lovely! 😍
We all do things slightly differently and it's interesting to see! Thanks for the lovely comment.
Loved your comment.
@@ellederberryblue8377 - I currently have a batch of banana mead that’s starting to clear. Almost the same recipe as banana wine, except for the fact that the sugar is replaced by good quality raw honey from a local beekeeper. I’m going to back sweeten it with raw sugar both for colour and an extra layer of flavour. Not sure, but I might throw in some medium toast oak for a week or two as well, it depends on how much tannins the banana peel will give (half the banana was peeled and half wasn’t). In six months to a year or so it’s going to be delicious. Before then, it’s going to be great for sauces. 😊
You know your stuff! I'll try this recipe soon, thank you!
I like your teaching on making Banana wine. This is strengthening Banana Value chain.
Thanks for watching.
Gonna try this ,
Loved this! Can't wait to make my own, thanks!
Do it! It's LUSH
I am excited about this recipe
Do it!
Enjoyed you presentation. would you do a pineapple and a blackberry wine? . I would love to see how you do your's
Sugar bananas or lady finger bananas would be brilliant in this mix will give it a try when the bunch finishes growing. Thank you for the recipe
Sounds interesting.
Being from the states I love your accent sister you are awesome
Yay! Glad you're enjoying the accent.
I appreciate the little facts that you add which answers little nagging questions..
Glad to help.
Very nice information video of wine
Thanks for watching
This is so helpful. Never knew we can make wine with bananas.
It will be helpful if you can make follow up vlogs of the Wine tasting 😊
100% going to try this!
It's lush
Great work Erica , my havent done banana wine before, my first bn wine is now fermenting as your recipe. 👍
Amazing! Hope it does well.
Demijohn knitted jacket for banana wine. I like this lady. Kooky but logical 👍🍺
It's pretty cool!
Love bananas and am going to make this. Thanks for putting this together Erica. :)
Enjoy!
Love your accent. You gotta be British. I know from the electrical sockets on the wall. Nice video ❤
Yes, I'm from England. 😊
Banana would be interesting. My next wine is going to be white grapes and quince. Like you I love experimenting.
I'm going to make ginger wine next I think, my mum loves gingers and I think it would go really well mulled at Christmas. Do you think mulling it would work?
@@ericaslittlewelshgarden Probably but it's also very refreshing chilled on a summers afternoon. My tip though is to grate your ginger with the skin on. Seems to really bring out the flavour.
Great, thanks for the advice.
Looks interesting Erica. Let us know how it tastes later. Thank you for sharing the recipe.
Thank you for watching.
Good afternoon. Have you tried to boil your fruit in straining bags? I make wine and the bags work wonders in removing the pulp when prepping for the initial fermentation. I lost all of my wine ingredients, equipment and all of the 1st bottles from each batch in hurricane Harvey and haven’t started back. Keep the videos coming.
Thank you for watching. I haven't tried that technique no, but it does sound like it's a really good idea.
Thank you. Will surely try it.
Let me know how you get on.
Loved this video can't wait to try it
Have yu tried it yet?
Thank you! It"s always the question about "how to prepper" the mash before we adding the yeast. Wine always will be good or not so good. :) I know there is 2 schools. Fresh or boiled. I make alcohol about 10 years? I notice, yeast is very important and everything is important (sanitising, temperature). For me personaly "old school" is much interesting. It means we crush fruits, and add enzymes if needed, yeast and leave it up to 7 days in open environment and oxigenate all that for enzymatic reactions take place. In this long process everything starts to "smell".. It's natural chemistry. Than it eats themself and we end with thin liquer and than we add sugar. All that converts to wine, without messy byproducts. Yeast consume all! :) In Gods creation plan yeast is consumer of everything which is left behind. Like shark in the Ocean. We learn from God everything. :)
Glad your way works for you. I prefer how I make it, I find it much easier and without the worry of getting contamination.
@@ericaslittlewelshgarden :) Yes, but there must be evolution! Wine or beer making process is like an art or never "satisfaction".for mans. It is interesting like "you never know" :)... Sometimes I use more enzymes, sometimes less, sometimes I use strawberrys+grains+yeast+enzymes... At first it is dead. No smell. After 1 day it starts to awakenig, after 2 day its grow fast, after 3 day it's starts to smell like garden of flowers! It's magic! But, peoples love to do things fast... And sometimes it's sucks. For me it is interesting to do so. In the store I can find good beers, good german wines or my son buy some greate Scotish whiskeys in Scotland when he go to Latvia where we living and that is very nice! But every homebrewer must make something original! :)
Hi, Erica! I recommend Jeses channel for "science" :). th-cam.com/video/1emooNzSjB8/w-d-xo.html
Hi, what enzymes do you add, and where do you get them please?
thanks for the video. do you use raisins and black tea to add tannin or is it more for flavor? any same ? for the lemon/citrus.
Black tea for tannins, raisins for tannin and flavour, lemon for the citric acid.
Hi Erica, love the recipe! What would you suggest to change in the recipe for a 5L demijohn instead? Should I put more banana in for the .5 litre addition? Many thanks!
I would just time my recipe by 5 but I'm not expert.
Hi Erica how did your banana wine turn out .. I'm going to do the rubarb wine this weekend
You are sharp and flowing. Intelligence! Impressive.
Great!
Nice! So educational!
Glad to be of service! 😁
hi I would like to as why do we need to use tea bag and yeast to make this wine?
Tea bag for tannins and the yeast to make alcohol.
When you add your yeast (or just before) you need to shake it up to oxygenate the mix. Yeast need that to begin working. Other than that, all looks great !
Thanks for watching, I'm so sorry for the late reply, I don't know how I missed this comment.
brown sugar adds a unique flavor. 17.5% ABV using Lavlin 71-b yeast.
I bet it does.
Im gonna have to get the demijohns out ive only ever made scrumpy! Ive just thrown my pears on the compost heap today missed a trick going down to see if there is 1.2kg of fruit and try this 😁👍🏻 thanks Erica
Do it! I have 2 other wine recipe vids up!! Get your brew on, it's fun and cheap. My plan is to give everyone wine at Christmas... If you start now you will have a cheap Christmas. 💚
Erica's Little Welsh Garden im not sharing my wine 😂😂
Have you started the wine yet?
Erica's Little Welsh Garden eeee no i didnt! Im gonna get some started this week we have just cleared out the kitchen!
good thorough explanation of your wine making process. wonder how it would taste being distilled into moonshine?
No idea, you'll have to try it and let me know! 😉
will def give this a go
Do it! It's a really good recipe. 😊
@@ericaslittlewelshgarden cheers...trying to make 'beer' with treacle at the moment ( 3 x tins of golden and 2 x tins of black using hte same wine yeast that you used in the banana wine)...i didn't get the yeast going first and I have a warming belt on..got a pellicle today...learning curve i reckon! Gluten intolerant so being experimental. Just found your channel...so learning from your gardening too. Thanks for the great content.
Ohh sounds fab. How's it going now?
@@ericaslittlewelshgarden CHeers for asking. Added more yeast (woken up in sugar solution this time) and skimmed off the pellicle and fermentation has proceeded OK...measure the OG today and primary fermentation still got some legs. All seems successful - will add ginger to the next 'experiment'.
What a fab idea. How did it taste i.e sweet or dry. Also how do you sterilise the demijohns and air locks please? I've never made wine before but am interested. Thanks
I use Milton sterilising tablets.
Nicely explained
Thank you.
Might try once we moved but still looking for a bungalow
Thanks for watching, so sorry for the late reply!
GREAT INFORMATION
Thank you for watching. 😊
Glad your found it helpful
Really nice 👌
What is the tea bag use full for in wine _ _ _?
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.
Sounds great.
Thanks Madam Erica!
Thank you for watching!
So how long does it take you too usually clear if you dont use finings or do you just keep racking?
As finings speeds up the process in rapid time so if you dont use the citric acid? Pectic enzyme? Tannings? Wine finings? Potassium sorbate? Sodium metabysulphate? Campden tab? What are the substitutes you use instead of these
I use time instead of those chemicals. I usually have so much wine on the go I just leave new wines to do their thing. Maybe 6 months to a year.
@@ericaslittlewelshgarden ahhh ok, so basically if you want to go the organic no chem route then its patience and time is the answer.. literally months and months waiting time as compared to the speedy fix of additives.. Thank you so much
Can I double up the ingredients and make more wine as I have 5-6 big bunches of bananas?
Of course you can.
Very well explained. Easy ways.
Less equipment.
Want to see % of alcohol. Finally
Thanks
About 14 percent for this wine. 😊
Mam can i add normal baking yeast to convert in alcoholic beer
You could try, you'll get alcohol.
Is there any chance of getting poisonous
Good explanation & Presented pleasantly.
Can u tell me what is the different between fermenting boiling syrup + smashed banana & just syrup without smashed bananas.
Thanks for watching, so sorry for the late reply!
@@ericaslittlewelshgarden no worries, cheers
Is it required to use a demijohn bottles or any clean bottles will do? please reply
As long as there is an airlock and its sterile that's fine. 😊
Erica's Little Welsh Garden thank you
Hope you're wine goes well.
Erica's Little Welsh Garden its for our genbio activity, thaank you
I am about to try a combination of banana, Macadamia, Cinnamon and Caramel. We will attempt to age it, wish us luck.
Hope it went well!
@@ericaslittlewelshgarden lol it did not but Pineapple was really good.
@@foodforthought92 - That might be caused by oils from the macadamia. Oil in a brew can go rancid really fast and the result can be vile.
I would love to know the brand of the pot that you used to cook this in!
Hi Erica,
I love your wine recipe. I tried it myself and fermentation is going great. I used baking yeast instead of champagne yeast. I just wanted to know about something as it's my first time. Can this wine go toxic in any case? How should I test the wine is safe to drink? How to find out the alcohol percentage? And for how many days should I allow it to ferment? Once again thanks for the recipe.
Regards.
17 gr of sugar in 1 liter of juice will give 1% of alcool. So if you want to get 5% of alcohol you should add 100 gr of sugar per liter of water. As the juice already contains sugar, you can't know with certitude the alcohol percentage. But the maximum you can reach is 15 %, because the yeast is not active when the alcohol percentage is over 15%.
Hi Nithin,
Im making wine with king coconuts, for my use, now for several years. If the wine becomes toxic i would not Be commenting on this😂. If you properly sanitize your equipment s ,no need to worry of contamination with bad bacterias. Other thing is methanol. Unless you distilling, it is way low concentration to become harmful. Your mash will bubble for about 2 weeks. May be less, about 10 days. When the bubbling is significantly low, and you see no turbulence in your bottle and sediments on the bottom, siphon the wine to another bottle and keep under air lock. You will see minimum bubbles. When you see no bubbling yourwine is ready. There may be some yeast left and you can kill them using sodium metabisulphite ,AKA Campden tablets. I use he ratio of 0.5 g for 20L. Once you add it allow 2-3 days to it to get clear from your wine. But it is not a must. You can use your wine without campden. Then , more you keep it racked and steady more it get cleared by sedimentation. you can make it fast by adding some bentonite. It will give you crystal clear wine. These are my experiences. Not a professional. Happy brewing and stay home safe..
Thanks for sharing your expertise and knowledge with me guys... This is much appreciated... My wine is coming crystal clear and it's my first try... After that I am experimenting with all kinds of fruits like grapes and oranges... Thanks again
@@muemmy9503 is that mean if we put no sugar, there will be no alcohol?
How much baking yeast to put?
That would be great. I will swap you for some grapes i have in the freezer 😉👍
You don't need to swap anything. 💚
Awesome. Have you used mugwort? And do you save a bit of your last brew for the next? Apparently it enhances fermentation.
Thanks for watching, so sorry for the late reply!
I love your accent
Thank you!
Am really enjoying your wine making video please can you list the ingredients and send me please
Hi, there is a link to the ingredients in the description thank you.
Any chance of a link to the knitting pattern for the demijohn covers? I'm using old t-shirts and have a lot of spare time!
Hiya, it's a pattern I made up but I haven't written it down unfortunately, sorry.
can usse the blender?
Soon I'll be trying using lemon too. I'm imagining the taste. So sweet and pungent!
Enjoy the lemon!
Bananas have starch ,right?.So ,without adding sugar,can we not add amylase to the banana pulp?,followed quickly with yeast ,such that saccharification & fermentation takes place upto it's logical end. Something very similar to the koji rice wines. Do comment.Thks.
Unfortunately I wouldn't know of that would work. Thank for watching.
Hey! U know what...
You are a great inventor. Wish working someone like you. So so innovative.
Thank you for watching. 😁
Nice one erica and is there any trick to increase the hangover??
Don't drink to much. 🤣
@@ericaslittlewelshgarden This alone gave me hangover
I'm interested in sharing tricks of the Alcohol Fermenting Craft with you.
Thank for watching.
@@ericaslittlewelshgarden You're Welcome.
Subscribed! How about a pear brandy or wine like they have in Croatia, I have withdrawal symptoms and you can’t buy it here, well not within a reasonable price, and it’s supposed to be like a peasants drink. Ideal for me😂
Thank you for the detailed explanation , but I have a question , I was told that adding sugar causes headache after drinking , is that right ? And can it be made without adding sugar depending only on the natural fructose present in the banana or adding honey instead of sugar ,, thank you from Egypt ❤
I only know to make it using sugar. I'm sure you could use honey instead.
@@ericaslittlewelshgarden Yeah , thanks again Erica , I will try the honey and let you know the result
@@Dr-Mohamed-Nassar hope it goes well.
The added sugar makes a stronger wine and can carbonate which could be what gives some peeps headaches. As for me the stronger the better.
Look for mead recipes it uses honey rather than sugar
can we use hand blender to blend the liquid instead of mashing it?
Yes for sure!
I like Bananas. But I ain't sure about Banana Wine. Great vid.
It's a thing you know? I didn't make it up! 😂 I will let you know what it tastes like... 💚
Could the banana water mixture go bad when i leave it for that long?
Im concerned that might happen, especially since it's very hot around here these days.
It works well me this does.
After the whole process, is it possible to proceed with it to
Distill it and make a spirit out of it?
I'm not sure as I haven't ever distilled before.
@@ericaslittlewelshgarden thank you erica. Reply much appreciated
You could probably jack it. Put in bottles, freeze it, then drain off the slush. The ethanol won't freeze. Leaving a stronger 20-40% drink. However, it will leave behind stronger traces of methanol that normally is burned off in distilling. Nothing really killer, just will give a badasd hangover
sure you can distill it, you will end up with banana brandy
@@tattoolimbo Correct , But depending on you still
Why do we need to add tea? Pls explain. Thanks.
For tannin
Thanks Erica. I am wondering if the skin of banana shouldn’t be removed before boiling them as other recipes say? Wouldn’t it make some difference to its flavour?
You can do either.
1st time watching u vid. I live in the states. Would b great if u could convert from metric to standard measurements.
Google will do that easily for you if you want to try. Cheers for watching. 😁
If you use a campden tablet and pectic enzyme and let it sit 24 hours before you pitch the yeast it will break down the cell wall of the fruit and nearly clear completely before you even pitch your yeast.
It will look like tea.
Would'nt it be better to pour your boiling water through the pulp in the sieve to get the residue of the bananas etc to make up your final wine quantity? And what did it taste like?
Probably. 😊
Hi Erica! Did you just left the banana wine there fermenting without stirring daily?
I don't use a primary fermenter when I make my wine, I filter it first and rack after the first week.
Would it help to use a hand held blender??
I reckon it would make it much easier. I try and make the recipe and instructions as basic as possible so people don't feel they need loads of equipment to give it a go. But if I was making this without filming I would definitely recommend a hand blender, but I reckon it would take longer to drip through the muslin so I would recommend letting it strain overnight. With other wines like apple I just go ahead and use the juicer and bypass the straining part all together. Thanks for watching.
Erica's Little Welsh Garden thank you 😊
No problem
Have you made wine that after a year it turned to brandy and was my first attempt . But the yeast I used for my plum wine was just reaguler quick acting bread yeast. No boil and it turned out great a sweet wine the best
That sounds really interesting!
Brandy isnt produced by fermentation alone. It is produced by distilling the wine,
Where can i find its second part there's no link given below 👇 please tell me ☝️
I haven't filmed it yet.
leave it on the yeast for the acids
How much per kilo?
Looks goods and I will surely try it
Check out the recipe in the pinned Post, thanks for watching.
Wonderful video . You make this wine with love.How long do you leave it in there ?
I generally like to bottle at about a year or at least six months. But you can bottle as soon as it has finished fermenting though. I am just a very busy person and I am lazy.
Wow Erica . I would really love to give this a go . Thank you for the step by step video. I do love bananas . I don’t normally drink wine 🍷 but this would be a rare treat .
Can I ask where to buy the demijohn please xx
You can buy glass ones from wilkos for £8 or I found these on amazon, they are plastic but might be worth a try if you are not sure if you want to brew a lot. amzn.to/39V2atg
Erica's Little Welsh Garden
Thank you Erica xx
I've bought all of mine from various charity shops for a few pounds each. Bleach with perfume free bleach and rinse well before you start and their good to go.
@@mikelloyd9934 I sanitize with sea salt and hot water. It's way better to use a glass demijohn if you can get one. About 12 euros.
Lucky you.
Is it important to clear the liquid or can you drink murky wine?
It won't taste as good if it's still cloudy. If you leave it a month or two it clears by itself.
Erica's Little Welsh Garden wonderful! Thank you!
Hi from BC Canada! What cleaning solution do you recommend? When do I know my wine is ready to bottle? And...once bottled do I store at room temp and for how long? One more...When transfering demijohns, do i simply pour or restrain with cheesecloth? Thanks Tons! Excellent video!
Thanks for watching, so sorry for the late reply!
How does it taste?
Really good thank you, a nice crisp white wine.
Great video and I haven't heard of wine from bananas. This video makes a change from gardening/allotment videos.
Thanks for watching, it's quite a common country wine recipe to be honest. I have wanted to brew it for ages now.
We make it regularly. Its awesome. You should also try.
Glad you like it.
I heared but haven't seen any video Maybe I had a short nap that I didn't witness jif you added sugar but anyway I can repeat.