After just 21 days, I bottled my banana wine. I used bentonite and stirred for 3 days and racked to another carboy. I used super clear and within 24 hours the wine was clear and beautiful. It has a great.taste that I know will only improve with aging. Thanks again for the recipe and step by step video!!!
Started my first batch of banana wine using your recipe. I pitched my yeast around 5 P.M. and by the next morning my airlock was really working overtime. I stirred the yeast in that afternoon and by nightfall, the airlock looked like a boiling pot of water!!! Thanks for the great recipe and keep up the good work!!! Can’t wait to taste this amazing wine.
Thanks for the share, you actually show people how to do it the fool proof way, anyone can do this because of how you teach it, great video, I think you are the Best HomeMade Wine maker out here on TH-cam.
Update ! I've made a 1 gallon batch of both now. I like it Much Better skinless. The one with skin imparts some flavor characteristic that is off putting to my taste buds. The skinless version is much more like banana to me and is a winner in my opinion. Now I feel a 5 gallon batch of skinless is worth it.
@@HowToDoneRight Yes I did for both batches. I do use black tea and lemon juice as tannin and acid blend substitutes but the rest is the same as your recipe.
Somewhere in one of my wine making books I learned about adding bananas to country wines to add body. Also glycerine (from the pharmacy) can be added to improve the "legs".
That's beautiful jug of wine. You make it look so easy. I'm making my first banana wine and using your recipe. I know it will turn out great. Thank you for your videos
Hi. I can not wait to try this. Yes, you are right, it is perfect for people like me with no experience. It the experiment does not work, at least it will be a very expensive failure. Question, what would happen if the I remove the bananas' skin? To me it would be better, but again, no experience, only opinion... Please, let me know. Thank you..
You can taste at each stage. Should be very dry if your yeast has worked effectively. But when backsweetening is most important to get where you want it. 👍👍🍷🍷
Hello. I hope that you are doing well. Hey, I started the 30 days pineapple recipe yesterday. Today I would like to start this one. Are the 30 days one step good for this one? Do you know for how long will the wine be good after it is made? Thank you and have a one one...
It sure will. Different fruits age differently. Some are better young. Generally I like my fruit wines 3 to 6 months. But I Have blueberry wine that is incredible after 5 years.
Thank you so much for your amazing videos, I am wondering if food grade quaternary ammonium coumpounds is effective for sanitation since star san and amazon services are not available in my country..
U could do 2 or 3 at a time.. Lay them lateral side by side. and slice. The knife is long enough..1 stroke..same effort and mechanicall manual energy😊. Using the arm😊
On several of your videos, I saw you talk about your fermenting bag falling into the bucket. When you add to fruit I use stainless steel potato chip bag clips to hold the bag on the bucket. Of course they’re sanitized.
How do you account for the Sugar content of the Bananas ? If you are only counting the sugar you added and not the Bananas, won't the alcohol level be about 10 % higher because of the Fruit or even more depending on how sweet the fruit you use ?
The amount of Sugar in your fruit changes the abv very little. It's minimal compared to what you are putting into it so no one accounts for it. It's fractions of a percent.
I recently went to a small winery in Rose City Michigan, I had the most wonderful experience drinking maple syrup wine. It had a rich butter taste without any maple syrup flavors, it did have a roasted nut back flavor. It tasted like what my imagined the Harry Potter series butter beer to taste like. Warm, rich, sauteed butter with maple nut back tones. We have an immense amount of maple syrup up here in Michigan, so I will definitely be trying this "new" flavor at home. I'm mentioning this flavor on this feed because I'm thinking with the maple syrup and banana mixed together I might come up with a flavor similar to banana nut bread. As usual I love your videos.
I would just have to reduce my sugar add due to the natural sugars in the pure maple syrup. If you are interested in the process of maple syrup making give a phone call to the only winery in downtown Rose City. Btw Rose City...not really a "city" by most standards. But a beautiful small winery.
@@J1WE I haven't bought any fruit for my wine so far. I am using up my wild pickings from last season currently. I have 6 gal carboy of wild blueberries, a 6 gal carboy of wild black berry/ wild razz berry/ wild strawberry mix, and a 6 gal of wild cranberry going now. Cranberry you ask? Yes sir and unbelievable color bright red pink it made my whole house smell fabulous and my 28 year old daughter who hates wine.... Wants to drink it before it's done. It is tart, very rich cranberry flavor with bold notes of Christmas at grandmas house . I'm going hide this from all my friends. Mine! Mine! Mine! .... But I will post when I make this. It's on my wish to make list.
@@HowToDoneRight Count on it. My potential alcohol matched yours. waiting the 24 hours to pitch yeast. Fun fact... bananas first came to the USA through Philadelphia. Little did I know, I often drive by the dock street location in Philly where they learned to ripen them to spec using ethylene gas...
I have just watched this and was wondering if I could use frozen bananas without their skins. Our bananas are homegrown and are a little smaller. We freeze without the skins for muffins etc. however would love to try your recipe. Cheers from NZ
So you think banana wine is the cheapest wine to make, huh? Lol. We just cracked open a bottle of our Blackberry wine from your recipe, and it's awesome. Here in washingron State, we can walk down the street and pick more than we can carry. Last year, in about 4 hours, we picked 30 lbs of berries. Made the Wine and jam from it. This year we will be picking 50 lbs. Thanks for your videos. Love em.
I’m sorry for asking such a lame question, but I am so very green to winemaking and have a lot of questions…how many gallons is the bucket that you’re using? I just watched your video on making 5 gallons of pineapple wine like 6 times but didn’t get the bucket size either. Thank you in advance for answering me!
You stir your wine in primary to get oxygen in and Let's your yeast bloom. This video will help. th-cam.com/video/4NqqEMVmZ6Y/w-d-xo.htmlsi=UWOwQITdlN87034k
Curious about the acidity. I’m making my first batch of homemade wine, and I am using your recipe for 1 gallon of banana. Do you find that the acidity for this wine could be a little more acidic, or is the flavor and finish good enough with only 1/2 tsp per gallon? When I checked acidity, I got a 5 pH and a TA of 0.15, I know you try to keep it simple, but was curious of your thoughts on the acid.
Banana wine will not be acidic at all. Chasing a ph level is not needed. Stick to the basics keep it simple or you are asking for trouble. Lol I have won awards on my wine. th-cam.com/video/0Z0ZH03CP4E/w-d-xo.htmlsi=G7dHeYDdpqcFXCgA
Hi I just gave this recipe a shot. I was about 2hrs into the 24 hr initial "rest period" with no yeast and got some bubbles. Now for the past 5 hrs I have been getting bubbles every 45 mins or so. I have never seen it start so fast so I guess my question is would you add the yeast now so the natural yeast doesn't take over or still wait 24 hrs?
@@HowToDoneRightyes I did I used 6 tablets for 6 gallons and followed the recipe to the t. I guess I'll just wait it out and add the yeast tomorrow. thanks for the reply
I am making some right now mine did the same thing. I put my yeast in at about 23 hours and the next day I had to clean up a mess and add a blow off tube.
Great video!!! I am doing this step by step asap. Question for ya, after you use the mash bag, can you/do you clean it and re use it or are they throw aways? Thank you from a new subscriber
Love your videos and presentation. As a viewer from India, i request you to include measurements in Kilograms/grams, Liters/millilitres in your videos as text or in the description. Keep making these lovely videos.
Hello, I need some help. I made some peach preparation and its 5 days and I see a white cloudy stuff at the top. Can anyone help me and what is up with it. Thank you.
Have you been stirring during fermentation. Wine needs oxygen watch this video. Watch all videos on this channel lots of info to your questions out here. th-cam.com/video/4NqqEMVmZ6Y/w-d-xo.html
I LOVE your channel and have been binge watching. My first batch was from before I found you and it was a Jack Keller recipe for pear. I have a pear tree and I added muscadines from our garden as well. I want to do this one next. Would you be willing to share your ingredients measurements for a 1 gallon batch? I want to be precise as I’m nervous and I only have the materials for gallon batches thus far. I would really appreciate it. Thanks for such detailed and informative videos. I’ll try the skeeter pee after the banana 😂
I have mine running right now! I used kv1-1116 yeast, but I had to use 2 bags cause my bags were smaller than I thought. Wonder if a person added amylase would it make more alcohol? I am at 5 days with yeast and still bubbling away happily.
@@HowToDoneRight lol yes but since bananas are starchy and amylase converts starch to sugar I just wonder what difference it would make. Thanks for your great videos! I would not have considered banana wine or fresh mint wine or a few others without your knowledge! Starting my mixed mint patch as soon as the snow is gone!
This might be a silly question but how can an initial hydrometer reading be accurate if everything isn't homogenised and you have different levels of sugar I the solution and fruit? Is it an approximation that the ratio is similar in both?
Great question and I'm no scientist. I use it as a An estimation. The sugar is in the juice of the fruit so for more precise measurements you would need to juice the fruit. But that gets messy when dealing with wine making. 👍👍🍷🍷
1 st. I have a suggestion for you about holding your mesh bag on your bucket, invest in a bungee cord, rap around the bucket after placing your mesh in place. 2 nd. tip you could use smaller zip ties, they come in different sizes. Now for the question, ( all of your additives that you use are chemicals with preservatives, ) is there a way to make wine naturally because sulphur and nitrates are bad for your body, and also other stuff. Have a very sensitive stomach.
Thanks for sharing a recipe that doesn’t involve boiling and mashing the bananas. I’ve been looking for one of those for quite a while. Boiling breaks down the fruit so much I felt I’d be left with too much loss. Having lived in Southeast Asia, I knew banana wine can be made without boiling the fruit (and it’s delicious!). My very first foray into home brewing was over 30 years ago and it was a mead. It was the start of a love story and it’s grown into a passion. Thank you for advocating the use of proper sanitisation procedures, a hydrometer, nutrients and the importance of balancing your flavours (tannins, acid etc). Home made wines, ciders and meads don’t need to be over-complicated, you don’t need expensive ingredients or equipment, but working safely and getting the best possible end product for the investment you’ve made definitely is important IMHO. I hink I’m going to make this one. I might make a base batch and finish it in various ways: a sweeter version with a touch of cinnamon and vanilla, a ‘plain’ version that’s a little on the dryer side that I might oak. And plenty of time to let it age and mellow: I’ve read that banana wine needs time to really shine.
Thanks for commenting and you have some great ideas. I love the cinnamon touch. you are right boiling just kills and alters flavors that are needed for wine. This recipe is perfect and is one of my favorites. Please keep in touch and can't wait to hear about it when you make it. 👍👍♥️♥️🍷🍷😁😁
@@HowToDoneRight - Thank you! I will! I’ll first have to wait for a fermenter to free up. I’ve currently got a strawberry wine, a blueberry mead and a blackberry mead on the go. Strawberry still bubbling but starting to slow (simple overload of fruit, addition of pectic enzyme, acidity adjustment and and wine tannin at pitch, cider yeast for fruity flavours), taken off the fruit just two days ago. Meads were no-water meads, racked off the fruit and then again off the sediment once, will need to be racked again in a few days and hopefully ready for balancing and bottling. Unless I get an urgent request from a friend for a specific brew, banana wine is next on the list. I’m off to binge watch more of your videos. At least there’s one perk to being on sick leave due to an acutely pinched sciatic nerve: time to watch home brewing videos! Edit: Oh wow… you’ve pinned my comment. I’m honoured!
To secure the bag to the bucket, take a string that's cut 4 inches shorter than the distance around the bucket. Tie each end to (the same) rubber band. String will be tensioned and will hold the bag tight.
Yes if there is no sugar left... reading 1.0 specific gravity there Is no sugar left. So wil need to add more sugar mixture to create alcohol and increase abv.
I have a 1 gallon batch video the recipe in the description also. Ingredients for 1 Gallon batch of finished Wine 3.5 to 4 pounds fresh or frozen fruit 2 pounds of Sugar 1 Campden Tablets 1 Tsp Yeast Nutrient 1/2 Tsp Acid Blend 1/2 Tsp Wine Tannin 1/2 Tsp Pectic Enzyme 1 Package Wine Yeast
I just had to watch this video again just to make sure I haven't forgotten anything crucial as I'm making 3 gallons of banana wine today! I've seen the newest video on clearing agents too, but then went back since the clarity of information you provide is amazing, love it!! 👍 I'm currently waiting for the pectic enzyme to finish doing its thing, and in about an hour I'll pitch the yeast...everything else is already in. Btw, I went a bit different route. I boiled the bananas as that helps extract the sugars they have in, so my gravity measurement will be more accurate. Also, I didn't need to use metabisulfate, since the boiling disinfected the bananas. Another deviation from this recipe was mixing white and brown sugar plus adding honey. From what I've heard that should be awesome! I used 4 pounds of sugar - half white, half brown, 1.2kg of honey, which is just over 2.5lbs, and altogether 5.2kg ~ 11.5lbs of bananas. For 3 gallons tho it should be enough. Don't even know the starting gravity yet, lol! I'm about to measure it. Happy Easter to you and your family if you celebrate! If not, all the best just in general!
@@HowToDoneRight Yes! Rose petal wine is incredible given it's almost a year old but still has an aroma and flavor of fresh roses. Not too much, it's not parfumey. It is actually surprisingly good, most surprising of it being its good body, which I was most worried about. The hibiscus I regularly add to my viking blood and mixed berries mead so after quite a few years of making it it's become a sort of tradition and I've perfected it. The first couple of those meads were just too sweet, as I would start it at the gravity of like 1.135 with yeast that couldn't handle that, but nowadays they're always a great hit. The latest mixed berry and hibiscus mead, I've made only 2 months ago so honestly I have not tried it yet...it's in the secondary currently
I love your videos.. I have made a batch of blueberry and pineapple both turned out delicious. My question is would it be possible to backsweet using a sugar substitute (stevia)??
My very first batch of banana wine just completed its primary fermentation phase, and I racked it into the carboy on Saturday. I overfilled the carboy a bit, and a little of the wine has come up into the bubbler (which I filled with properly diluted Star San). Is this a problem, and if so, what should I do about it?
Quick question on this. I am making a one gallon batch but following your pineapple video description it says to use 1 tsp of yeast nutrient per gallon not 1/2 tsp. Is it 1 tsp for that specific recipe? Or does it not really make much of a difference?
Great video! My question is about moving loaded carboys. I've heard horror stories of carboys breaking if just using a neck handle. Do you carry them that way or do you use milk crates? Recommendation? Thanks so much for your great videos
Knock on wood have never broke one. Used the neck handle on 5 gallon carboys many times no issue. I've switched to 3 gallon so I kind of balance by neck and put hand under carboy to carry. Milk crate Is a good option for sure. Thanks for watching the channel. 😁😁👍👍🍷🍷
Hi. Love your vids. RE the banana wine, why does everyone boil the bananas at first? You are one of a few wine makers who does not boil the tar out of the fruit. I cannot find an answer on the net.
Great question. Alot of people boil there fruit in wine making thinking it is necessary. It's a waste of time and just not needed. It just breaks it down to much then you will have to rack it so many more times to get all the fine particles out. DON'T DO IT... lol great question though. 😁😁🍷🍷👍👍
Ok I am missing something that I need clarification on I was making the banana wine and in the beginning the S.G. was. 1.080 then after yeast worked off (approx 3 weeks) it was at 0.990. after I racked 2 times it is still at 0.990. What do I need to do to adjust the S.G. and abv? And when should that be done
That's abv of 11.81 that's perfect. Abv is adjusted when start wine day 1. Get a potential alcohol. The final reading is when fermentation is done before going to carboy. Racking wine that is to filter wine and remove sediment. Many wine videos on that process of adjusting abv.
Welcome to the channel. You could kill some necessary microbes and perhaps get some off taste. But i wouldn't worry about it too much if you did. You may create something special. 😁😁
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.
Good question. It is just not necessary. Your fermenting for 7 to 10 days and that will bring out all of the flavor of the bananas. Simmering can give you an off taste too. Not necessary to cook any fruit in wine making. Great question. 👍👍👍
great video, I'm definitely trying this recipe this weekend, isn't the potential your taking just the sugar water not necessarily the sugars in the banana's, would it be wise to shoot a few points low since the yeast will convert the sugars in the bananas into alcohol along with the sugars in the water?... I would love to see what your end abv turned out to be...you've convinced me to make different fruit wines that I would never think about like bananas...thanks for the video's
Thanks so much for watching. Yes it should be taking into account the sugar in the fruit... whenever i make wine when get potential alcohol as long as final reading reaches 1.0 sg it almost always comes out to the potential i did up front. You will love the banana wine. Yes it's a fun hobby and try different fruits for sure. 😁😁🥂🥂👍👍
Love your videos! My parents and I are using your recipes to do our flavored wines. We have been trying to decide what area of the country you live in?! One of us say Florida, one says Midwest and other is Canada. We are from central California 😊 we’d love to know! Keep up the videos. You’re very entertaining 👏🏼👏🏼👏🏼
Thanks so much... I love to hear from subscribers.. unfortunately your all wrong we are from Pennsylvania.. but I do have a sister in California and hoping to move to Florida if that counts.. thanks for supporting us😁😁🍷🍷🍷🍷❤️❤️❤️
Just a friendly suggestion...If you were to drape the muslin bag over the bowl, and then flip the bowl, the contents would easily transfer to the bag and then place the bag into the bucket.
You want to remove as much bananas as you can from the mesh bag. There is no need to blend to get bananas flavor. You do not want to get all those fine particles in your wine👍👍
Nope. It may take up to 48 hours and depending on bucket and seal the air lock may not bubble. My one gallon bucket never bubbles most likely a pin hole in it somewhere. But it will foam so that is how you know it is working. Did you stir it after 24 hours? Did you see Any foam or fizziness?
@@HowToDoneRight I did stir it and it seemed like all the yeast was on top of the mesh bag. I'm doing 5 gallons and your recipe. I'm excited for a yummy end result. Thank you for your reply. It is bubbling so it's going good.
The ingredients are exactly the same as the small batch recipe video. Thr only difference is the fruit. I used 2.5 pounds of strawberries and 1.5 pounds kiwi. That's what is nice about the recipe it is the same for most fruit wines. If you make it i want ti hear about it. Lol thanks for watching. ♥️♥️😁😁
try using clothes pegs that you would normally use to hang your clothes on the washing line to dry, they'll hold your mash bag in place on the brewing bucket.
So I’m making my very first batch of wine and I chose banana this recipe you used looks great, I’m like day 7 into fermentation but I don’t know if everything is going smoothly, visually everything looks good but the smell throws me off, I got a strong alcohol smell but like a faint banana smell like a very ripe like bordering spoiled banana smell mixed in, I don’t know if this is normal, I’ve been stirring it every 24 hours since day one
Congratulations on your first batch of wine. You will love it. You are fermenting in a bucket with airlock correct? Is it bubbling and foaming? Off smells can be normal until you start to rack your wine and getting dead yeast out. That is probably what you are smelling yeast dying off.👍👍
@@HowToDoneRight quick follow up, fermentation is complete and it took 10 days, so I just racked the wine into the carboy, and put it away, I know you always say we can taste between primary and secondary, but I’m getting the alcohol (%13) and a sourish taste but not even a hint of banana neither smell or taste, idk if that’s normal
The banana taste will come out once you backsweeten before Bottling. It sounds like everything Is going as expected don't panic. Lol. Patience in this hobby is key. 👍👍
It depends on what size corks you use. From a few months to several years Watch my corking video for more details. th-cam.com/video/gr_SaY6HHL4/w-d-xo.html Great question.👍👍👍
We now have a store for everything you see in our videos for supplies. www.amazon.com/shop/howtodoneright
After just 21 days, I bottled my banana wine. I used bentonite and stirred for 3 days and racked to another carboy. I used super clear and within 24 hours the wine was clear and beautiful. It has a great.taste that I know will only improve with aging. Thanks again for the recipe and step by step video!!!
Thanks Mike. Enjoy that banana wine. 👍👍👍❤️❤️❤️🍷🍷🍷
Thank you for sharing the skills
Started my first batch of banana wine using your recipe. I pitched my yeast around 5 P.M. and by the next morning my airlock was really working overtime. I stirred the yeast in that afternoon and by nightfall, the airlock looked like a boiling pot of water!!! Thanks for the great recipe and keep up the good work!!! Can’t wait to taste this amazing wine.
You will love that stuff.. 😆
How was it ?
Paint strainer mesh bags available in one or 5 gallon sizes work great and are available at most hardware stores.
Thanks for the share, you actually show people how to do it the fool proof way, anyone can do this because of how you teach it, great video, I think you are the Best HomeMade Wine maker out here on TH-cam.
Thank you so much for your kind words. We Do try and make it fun and show you our techniques to make it fool proof. 🍷🍷👍👍♥️♥️
Caramelized Banana Wine would be interesting. I'm going to try this recipe very soon.
Just wondering the difference in flavor with skin on vs off? Guess I will have to run a few 1 gallon test batches.
Update ! I've made a 1 gallon batch of both now. I like it Much Better skinless. The one with skin imparts some flavor characteristic that is off putting to my taste buds. The skinless version is much more like banana to me and is a winner in my opinion. Now I feel a 5 gallon batch of skinless is worth it.
Great testing. Thanks for sharing with the channel. Now you got me thinking.
@@HowToDoneRight Great and I did not want to step on your toes in any way. Just wanted to share. Love your channel.
Always looking to McKee things better?. Did you use organic bananas?
@@HowToDoneRight Yes I did for both batches. I do use black tea and lemon juice as tannin and acid blend substitutes but the rest is the same as your recipe.
Finally got started on this recipe today! Can't wait! I'll check back in several months from now to tell everyone how it went. :)
Can't wait for you to try this👍👍
Somewhere in one of my wine making books I learned about adding bananas to country wines to add body.
Also glycerine (from the pharmacy) can be added to improve the "legs".
Beans for nitrogen
That's beautiful jug of wine. You make it look so easy. I'm making my first banana wine and using your recipe. I know it will turn out great. Thank you for your videos
You will love the banana wine. Thanks for commenting and subscribing. Live taste test Friday if you can make it.👍👍
How many pounds of bananas do you need for 1 gallon?
3 to 4 pounds per gallon.
Hi. I can not wait to try this. Yes, you are right, it is perfect for people like me with no experience. It the experiment does not work, at least it will be a very expensive failure. Question, what would happen if the I remove the bananas' skin? To me it would be better, but again, no experience, only opinion... Please, let me know. Thank you..
It will still be good. But like most fruit wines there is so much flavor in the skins.
Thank you Banana wine tastes great but what are you going to do with banana pulp
Discard the pulp.
May i ask what you put in the waterslock? Sanatizer? Or just water?
Just water is fine. 👌
Love all the videos my new favorite is banana wine thank you 😊
Yes banana wine is amazing. 🍌🍌🍌🍌
so when would you say is the best stage to to do a taste test? I'm trying this looks like a fun thing to try. And thank you great video's.
You can taste at each stage. Should be very dry if your yeast has worked effectively. But when backsweetening is most important to get where you want it. 👍👍🍷🍷
Great video!!! Can this banana wine be a 30 day using bentonite and super clear?
Absolutely.
Any changes if u use plantains ??
No... same procedure and process. Enjoy that wine.
Hello. I hope that you are doing well. Hey, I started the 30 days pineapple recipe yesterday. Today I would like to start this one. Are the 30 days one step good for this one? Do you know for how long will the wine be good after it is made? Thank you and have a one one...
It sure will. Different fruits age differently. Some are better young. Generally I like my fruit wines 3 to 6 months. But I Have blueberry wine that is incredible after 5 years.
Do you need the secondary vessel?
Yes you need a carboy to eliminate headspace.
Thank you so much for your amazing videos, I am wondering if food grade quaternary ammonium coumpounds is effective for sanitation since star san and amazon services are not available in my country..
Watch this video. I made for those who may not be able to get certain things. th-cam.com/video/a_nadvqSR5E/w-d-xo.html
This is appreciated, thanks
Hi !! Does it matter if my fermentation kettle is almost full to the rim?
You may need to take some out if you find the foam is getting into your airlock. Keep an eye on it
@@HowToDoneRight ok !!
U could do 2 or 3 at a time..
Lay them lateral side by side.
and slice. The knife is long enough..1 stroke..same effort and mechanicall manual energy😊. Using the arm😊
Great tip👍
On several of your videos, I saw you talk about your fermenting bag falling into the bucket. When you add to fruit I use stainless steel potato chip bag clips to hold the bag on the bucket. Of course they’re sanitized.
Very nice job!
Thank you so much😁😁
Great video! I love banana wine! Have you tried using a chip clip or clothespin to keep your mesh bag from falling in? Thank you!
Thank you. Yep that will work. I just like to do it the hard way. Lol
How do you account for the Sugar content of the Bananas ? If you are only counting the sugar you added and not the Bananas, won't the alcohol level be about 10 % higher because of the Fruit or even more depending on how sweet the fruit you use ?
The amount of Sugar in your fruit changes the abv very little. It's minimal compared to what you are putting into it so no one accounts for it. It's fractions of a percent.
Good job sir. Love from India
Thank you. 👍
I recently went to a small winery in Rose City Michigan, I had the most wonderful experience drinking maple syrup wine. It had a rich butter taste without any maple syrup flavors, it did have a roasted nut back flavor. It tasted like what my imagined the Harry Potter series butter beer to taste like. Warm, rich, sauteed butter with maple nut back tones. We have an immense amount of maple syrup up here in Michigan, so I will definitely be trying this "new" flavor at home. I'm mentioning this flavor on this feed because I'm thinking with the maple syrup and banana mixed together I might come up with a flavor similar to banana nut bread. As usual I love your videos.
I would just have to reduce my sugar add due to the natural sugars in the pure maple syrup. If you are interested in the process of maple syrup making give a phone call to the only winery in downtown Rose City. Btw Rose City...not really a "city" by most standards. But a beautiful small winery.
OMG... That's sounds amazing. If you make that you have to let me know hows it turns out. Im thirsty now. 😁😁😁👍👍👍
I may have to put on my list of places to travel to with my other channel alongforthejourney... lol😁😁😁
How did it turn out?
@@J1WE I haven't bought any fruit for my wine so far. I am using up my wild pickings from last season currently. I have 6 gal carboy of wild blueberries, a 6 gal carboy of wild black berry/ wild razz berry/ wild strawberry mix, and a 6 gal of wild cranberry going now. Cranberry you ask? Yes sir and unbelievable color bright red pink it made my whole house smell fabulous and my 28 year old daughter who hates wine.... Wants to drink it before it's done. It is tart, very rich cranberry flavor with bold notes of Christmas at grandmas house . I'm going hide this from all my friends. Mine! Mine! Mine! .... But I will post when I make this. It's on my wish to make list.
Use spring clamps on the bucket to hold the bag
I'm putting this recipe to the test as we speak! Fingers crossed.
🍌🍌🍌it's bullet proof. I'm out and need to Make more. A Favorite. Keep me posted.
@@HowToDoneRight Count on it. My potential alcohol matched yours. waiting the 24 hours to pitch yeast. Fun fact... bananas first came to the USA through Philadelphia. Little did I know, I often drive by the dock street location in Philly where they learned to ripen them to spec using ethylene gas...
Interesting fact.
friendly comment , try adding the tanin, acid and pectic enzyme 24h after the campden tablet as it will affect it
I have just watched this and was wondering if I could use frozen bananas without their skins. Our bananas are homegrown and are a little smaller. We freeze without the skins for muffins etc. however would love to try your recipe. Cheers from NZ
Oh yeah frozen fruit is perfect. Skins not needed will still be great wine. 👌 be sure to use a mesh bag for that banana. Links in description.
So you think banana wine is the cheapest wine to make, huh? Lol. We just cracked open a bottle of our Blackberry wine from your recipe, and it's awesome. Here in washingron State, we can walk down the street and pick more than we can carry. Last year, in about 4 hours, we picked 30 lbs of berries. Made the Wine and jam from it. This year we will be picking 50 lbs. Thanks for your videos. Love em.
That's awesome. Wish I had that kind of fruit access. Blackberry wine is great. 👍👍
I’m sorry for asking such a lame question, but I am so very green to winemaking and have a lot of questions…how many gallons is the bucket that you’re using? I just watched your video on making 5 gallons of pineapple wine like 6 times but didn’t get the bucket size either. Thank you in advance for answering me!
No problem. I have a couple of buckets. It's actuality 6.5 gallons I think I have an 8 too. Here's a link of one I have. amzn.to/3VTouy3
Do you stir every day or only for the first 5-6 days to let the sediment fall?
You stir your wine in primary to get oxygen in and Let's your yeast bloom. This video will help.
th-cam.com/video/4NqqEMVmZ6Y/w-d-xo.htmlsi=UWOwQITdlN87034k
@@HowToDoneRight Oh yes !! Thank you
Curious about the acidity. I’m making my first batch of homemade wine, and I am using your recipe for 1 gallon of banana. Do you find that the acidity for this wine could be a little more acidic, or is the flavor and finish good enough with only 1/2 tsp per gallon? When I checked acidity, I got a 5 pH and a TA of 0.15, I know you try to keep it simple, but was curious of your thoughts on the acid.
Banana wine will not be acidic at all. Chasing a ph level is not needed. Stick to the basics keep it simple or you are asking for trouble. Lol I have won awards on my wine. th-cam.com/video/0Z0ZH03CP4E/w-d-xo.htmlsi=G7dHeYDdpqcFXCgA
Hi I just gave this recipe a shot. I was about 2hrs into the 24 hr initial "rest period" with no yeast and got some bubbles. Now for the past 5 hrs I have been getting bubbles every 45 mins or so. I have never seen it start so fast so I guess my question is would you add the yeast now so the natural yeast doesn't take over or still wait 24 hrs?
Wait 24 hours. Did you use campden tablet which should stop natural yeast? If not no problem just wait 24 hours and good to go.😁😁👍👍
@@HowToDoneRightyes I did I used 6 tablets for 6 gallons and followed the recipe to the t. I guess I'll just wait it out and add the yeast tomorrow. thanks for the reply
Keep me posted.
I am making some right now mine did the same thing. I put my yeast in at about 23 hours and the next day I had to clean up a mess and add a blow off tube.
Great video!!! I am doing this step by step asap. Question for ya, after you use the mash bag, can you/do you clean it and re use it or are they throw aways? Thank you from a new subscriber
Welcome to the channel. Oh yeah you can reuse them. Just wash and sanitize each time. 👍👍😊😊
@HowToDoneRight thanks so much for the quick response!! Starting this batch next week..
Love your videos and presentation. As a viewer from India, i request you to include measurements in Kilograms/grams, Liters/millilitres in your videos as text or in the description. Keep making these lovely videos.
Hello, I need some help. I made some peach preparation and its 5 days and I see a white cloudy stuff at the top. Can anyone help me and what is up with it. Thank you.
Have you been stirring during fermentation. Wine needs oxygen watch this video. Watch all videos on this channel lots of info to your questions out here. th-cam.com/video/4NqqEMVmZ6Y/w-d-xo.html
I use heavy rubber bands to prevent the mesh bag from faalling in the bucket!!
Another question.
What happened if I don't use mesh bags.?
You just may have extra rackings so not a big issue. Just a little more work. Great question👍👍
I LOVE your channel and have been binge watching. My first batch was from before I found you and it was a Jack Keller recipe for pear. I have a pear tree and I added muscadines from our garden as well. I want to do this one next. Would you be willing to share your ingredients measurements for a 1 gallon batch? I want to be precise as I’m nervous and I only have the materials for gallon batches thus far. I would really appreciate it. Thanks for such detailed and informative videos. I’ll try the skeeter pee after the banana 😂
Actually I have been scrolling all of your replies and you already answered that question somewhere else. I got it!! Thanks so much!!
Thanks for watching and supporting out channel. I do try and put 1 3 and 5 gallon recipes in all my wine videos. 😊😊❤️❤️🍷🍷
I have mine running right now! I used kv1-1116 yeast, but I had to use 2 bags cause my bags were smaller than I thought. Wonder if a person added amylase would it make more alcohol? I am at 5 days with yeast and still bubbling away happily.
Sugar increases abv.
@@HowToDoneRight lol yes but since bananas are starchy and amylase converts starch to sugar I just wonder what difference it would make. Thanks for your great videos! I would not have considered banana wine or fresh mint wine or a few others without your knowledge! Starting my mixed mint patch as soon as the snow is gone!
Bring me some mint. Lol. I could just eat that stuff. Lol. If you try that let me know. 👍👍
This might be a silly question but how can an initial hydrometer reading be accurate if everything isn't homogenised and you have different levels of sugar I the solution and fruit? Is it an approximation that the ratio is similar in both?
Great question and I'm no scientist. I use it as a
An estimation. The sugar is in the juice of the fruit so for more precise measurements you would need to juice the fruit. But that gets messy when dealing with wine making. 👍👍🍷🍷
1 st. I have a suggestion for you about holding your mesh bag on your bucket, invest in a bungee cord, rap around the bucket after placing your mesh in place.
2 nd. tip you could use smaller zip ties, they come in different sizes.
Now for the question, ( all of your additives that you use are chemicals with preservatives, ) is there a way to make wine naturally because sulphur and nitrates are bad for your body, and also other stuff.
Have a very sensitive stomach.
This video will give you some substitutes if interested. th-cam.com/video/a_nadvqSR5E/w-d-xo.html
Thanks for sharing a recipe that doesn’t involve boiling and mashing the bananas. I’ve been looking for one of those for quite a while. Boiling breaks down the fruit so much I felt I’d be left with too much loss. Having lived in Southeast Asia, I knew banana wine can be made without boiling the fruit (and it’s delicious!).
My very first foray into home brewing was over 30 years ago and it was a mead. It was the start of a love story and it’s grown into a passion.
Thank you for advocating the use of proper sanitisation procedures, a hydrometer, nutrients and the importance of balancing your flavours (tannins, acid etc). Home made wines, ciders and meads don’t need to be over-complicated, you don’t need expensive ingredients or equipment, but working safely and getting the best possible end product for the investment you’ve made definitely is important IMHO.
I hink I’m going to make this one. I might make a base batch and finish it in various ways: a sweeter version with a touch of cinnamon and vanilla, a ‘plain’ version that’s a little on the dryer side that I might oak. And plenty of time to let it age and mellow: I’ve read that banana wine needs time to really shine.
Thanks for commenting and you have some great ideas. I love the cinnamon touch. you are right boiling just kills and alters flavors that are needed for wine. This recipe is perfect and is one of my favorites. Please keep in touch and can't wait to hear about it when you make it. 👍👍♥️♥️🍷🍷😁😁
@@HowToDoneRight - Thank you! I will! I’ll first have to wait for a fermenter to free up. I’ve currently got a strawberry wine, a blueberry mead and a blackberry mead on the go. Strawberry still bubbling but starting to slow (simple overload of fruit, addition of pectic enzyme, acidity adjustment and and wine tannin at pitch, cider yeast for fruity flavours), taken off the fruit just two days ago. Meads were no-water meads, racked off the fruit and then again off the sediment once, will need to be racked again in a few days and hopefully ready for balancing and bottling. Unless I get an urgent request from a friend for a specific brew, banana wine is next on the list.
I’m off to binge watch more of your videos. At least there’s one perk to being on sick leave due to an acutely pinched sciatic nerve: time to watch home brewing videos!
Edit: Oh wow… you’ve pinned my comment. I’m honoured!
To secure the bag to the bucket, take a string that's cut 4 inches shorter than the distance around the bucket. Tie each end to (the same) rubber band. String will be tensioned and will hold the bag tight.
Great tip. 👍👍
Why add Camden tablets in the begining? Id use those to stop the fermentation at the end when it's time to rack and clarify the batch.
Campden tablets in the beginning kill wild yeast in fruit. Wild yeast can cause issues.
Hello what to do if your wine not strong enough after fermentation complete?
What's the abv? You could try and add more simple syrup then add more yeast and see if fermentation will kick off again.
I think it was between 8 to 10% ABV
I add another package of yeast was wondering if I need to add lil more sugar?
Yes if there is no sugar left... reading 1.0 specific gravity there Is no sugar left. So wil need to add more sugar mixture to create alcohol and increase abv.
Which yeast is best to make fruit wine? I'm using RED STAR PREMIER CLASSIQUE Montrachet
Does this wine have a strong banana flavor? Like the banana bread.
Oh yes... you get the banana flavor at the very end of your sip and aftertaste of the banana.
Can u break everything down for me?I want to make a one gallon batch ? Thanks
I have a 1 gallon batch video the recipe in the description also.
Ingredients for 1 Gallon batch of finished Wine
3.5 to 4 pounds fresh or frozen fruit
2 pounds of Sugar
1 Campden Tablets
1 Tsp Yeast Nutrient
1/2 Tsp Acid Blend
1/2 Tsp Wine Tannin
1/2 Tsp Pectic Enzyme
1 Package Wine Yeast
A tip to try next time. Slice the bananas into the mesh bag. Skip the bowl. 👍👍👍
I am a big advocate of using as few pieces of equipment necessary to get the job done.
Work smarter not harder.
I just had to watch this video again just to make sure I haven't forgotten anything crucial as I'm making 3 gallons of banana wine today! I've seen the newest video on clearing agents too, but then went back since the clarity of information you provide is amazing, love it!! 👍
I'm currently waiting for the pectic enzyme to finish doing its thing, and in about an hour I'll pitch the yeast...everything else is already in.
Btw, I went a bit different route. I boiled the bananas as that helps extract the sugars they have in, so my gravity measurement will be more accurate. Also, I didn't need to use metabisulfate, since the boiling disinfected the bananas.
Another deviation from this recipe was mixing white and brown sugar plus adding honey. From what I've heard that should be awesome!
I used 4 pounds of sugar - half white, half brown, 1.2kg of honey, which is just over 2.5lbs, and altogether 5.2kg ~ 11.5lbs of bananas. For 3 gallons tho it should be enough.
Don't even know the starting gravity yet, lol! I'm about to measure it.
Happy Easter to you and your family if you celebrate!
If not, all the best just in general!
That is going to be a great batch of banana wine. I love your changes and want hear about that wine when it's done. 👍👍
@@HowToDoneRight Will update you
Didn't you Make a rose petal or hibiscus wine. Have you tasted that yet.
@@HowToDoneRight Yes! Rose petal wine is incredible given it's almost a year old but still has an aroma and flavor of fresh roses. Not too much, it's not parfumey. It is actually surprisingly good, most surprising of it being its good body, which I was most worried about.
The hibiscus I regularly add to my viking blood and mixed berries mead so after quite a few years of making it it's become a sort of tradition and I've perfected it. The first couple of those meads were just too sweet, as I would start it at the gravity of like 1.135 with yeast that couldn't handle that, but nowadays they're always a great hit.
The latest mixed berry and hibiscus mead, I've made only 2 months ago so honestly I have not tried it yet...it's in the secondary currently
I have got to try the rose petal wine. It sounds amazing and even smells like roses is surprising me. 👍
I love your videos.. I have made a batch of blueberry and pineapple both turned out delicious. My question is would it be possible to backsweet using a sugar substitute (stevia)??
I get alot of questions on that and yes you can. However no one has tested aging for long periods of time. I would just drink in a year or so. 👍👍
while making berries wine can we add some banana
?
For sure.. you can mix all kinds of fruit that's what makes the hobby fun.. just never use coconut👍👍 great question.
@@HowToDoneRight how about adding a cooked beetroot for colour ? . thanks to let me know about coconut never knew that before
Never used beetroot before
@@HowToDoneRight why no 🥥 coconuts???
Fermenting coconuts can kill you. There's all kinds of stories out there of getting very sick or death.
Hi I have a batch of wine in secondary fermentation. Is it too late to add the pectic enzyme, acid blend and wine tannin at this point. Wine
That should be fine. Just slowly stir it in. You don't want to add too much oxygen.
@@HowToDoneRight Thanks very much I really appreciate that!!
My very first batch of banana wine just completed its primary fermentation phase, and I racked it into the carboy on Saturday. I overfilled the carboy a bit, and a little of the wine has come up into the bubbler (which I filled with properly diluted Star San). Is this a problem, and if so, what should I do about it?
Remove bubbler sanitize and wash and take some wine out of carboy so will not bubble up into itv any longer. Your now a wine maker lol👍👍
@@HowToDoneRight ok thanks, will do! I'm so proud :D
What do you wash your fruit with
Just water is fine. The campden tablets will sanitize the fruit
Hi
Can you give me your banana wine recipe but for 1Gallon?
Thanks
Here you go
1 Gallon Batch Banana Wine recipe
3-4 pounds Bananas
2 pounds of Sugar
1 Campden Tablets
1/2 Tsp Yeast Nutrient
1/2 Tsp Acid Blend
1/2 Tsp Wine Tannin
1/2 Tsp Pectic Enzyme
1/2 Package Wine Yeast
Quick question on this. I am making a one gallon batch but following your pineapple video description it says to use 1 tsp of yeast nutrient per gallon not 1/2 tsp. Is it 1 tsp for that specific recipe? Or does it not really make much of a difference?
It's best to follow your package. Each one can be different. But for yeast Nutrient not much of a difference.
The bubbles in the carboy wont affect quality?
Not at all.
Probably a good thing to tell people to put The primary fermenter in a plastic tube in case it wants to bubble over and make a mess.
Great video! My question is about moving loaded carboys. I've heard horror stories of carboys breaking if just using a neck handle. Do you carry them that way or do you use milk crates? Recommendation? Thanks so much for your great videos
Knock on wood have never broke one. Used the neck handle on 5 gallon carboys many times no issue. I've switched to 3 gallon so I kind of balance by neck and put hand under carboy to carry. Milk crate Is a good option for sure. Thanks for watching the channel. 😁😁👍👍🍷🍷
@@HowToDoneRight Thanks- that is very reassuring. All I have is 3 gal carboys - making banana wine tomorrow and can't wait!
Oh my you will love it. The 3 gallon are easier to carry for us older folk. Lol keep me posted as you progress in that banana wine.
Hi. Love your vids. RE the banana wine, why does everyone boil the bananas at first? You are one of a few wine makers who does not boil the tar out of the fruit. I cannot find an answer on the net.
Great question. Alot of people boil there fruit in wine making thinking it is necessary. It's a waste of time and just not needed. It just breaks it down to much then you will have to rack it so many more times to get all the fine particles out. DON'T DO IT... lol great question though. 😁😁🍷🍷👍👍
Ok I am missing something that I need clarification on I was making the banana wine and in the beginning the S.G. was. 1.080 then after yeast worked off (approx 3 weeks) it was at 0.990. after I racked 2 times it is still at 0.990. What do I need to do to adjust the S.G. and abv? And when should that be done
That's abv of 11.81 that's perfect. Abv is adjusted when start wine day 1. Get a potential alcohol. The final reading is when fermentation is done before going to carboy. Racking wine that is to filter wine and remove sediment. Many wine videos on that process of adjusting abv.
Subbed and liked. What happens if you boil/burn the sugar and still add it anyways?
Welcome to the channel. You could kill some necessary microbes and perhaps get some off taste. But i wouldn't worry about it too much if you did. You may create something special. 😁😁
Thank you!!!!!
Thanks for watching and please subscribe👍👍
Will it still work without the tannin?
Oh .yeah. just won't get the depth but most people can't tell the difference.
Use a sanitized bungee cord to go around bucket to hold mesh bag while you load it with fruit. Just a thought.
Awesome tip. Love it👍👍👍🍫🍫
Really enjoy all your videos BTW
Thank you so much. You made my day.. lol😁😁👍👍
This what i do.
Grab an empty 2 liter soda bottle clean it reall good.
Fill with warm water (not too hot it'll kill the yeast)
Dump 3 cups of sugar in it (the more sugar you use the more alcohol you are going to get). Shake up the bottle to dissolve all the sugar.
Dump whatever fruit you want inside the bottle. Your choice and as much as you want in side of it (the more smashed up the fruit, the better).
Twist the cap on the bottle just enough to where air can get out but no air can get in. You want the cap on and twisted but not too tight.
Leave the bottle in a closet or any dark place undisturbed for weeks to months. Your choice. The longer you let it ferment the better tasting drink you'll make.
Great tip. Thanks for commenting and passing good info along.👍👍
So when do you put the yeast into the bottle??
Never. Put in primary fermenter. Watch entire video.
...........hold the mesh bag in place with a bunge cord when filling.
Great video.
Great video! I see other recipes call for simmering the bananas before adding them into the fermenter. Why don´t you simmer them?
Good question. It is just not necessary. Your fermenting for 7 to 10 days and that will bring out all of the flavor of the bananas. Simmering can give you an off taste too. Not necessary to cook any fruit in wine making. Great question. 👍👍👍
Love your videos, thanks!!, waiting the second part :))
Awesome and thank you for watching. More coming soon. 😁😁👍👍🍹🍹
great video, I'm definitely trying this recipe this weekend, isn't the potential your taking just the sugar water not necessarily the sugars in the banana's, would it be wise to shoot a few points low since the yeast will convert the sugars in the bananas into alcohol along with the sugars in the water?... I would love to see what your end abv turned out to be...you've convinced me to make different fruit wines that I would never think about like bananas...thanks for the video's
Thanks so much for watching. Yes it should be taking into account the sugar in the fruit... whenever i make wine when get potential alcohol as long as final reading reaches 1.0 sg it almost always comes out to the potential i did up front. You will love the banana wine. Yes it's a fun hobby and try different fruits for sure. 😁😁🥂🥂👍👍
The fruit will add more sugar.
Wouldn't it be impossible to get an accurate hydrometer reading before the fruit has broken down?
No. The fruit sugars only change the abv very slightly so it does not affect it as much as you would think.
Love your videos! My parents and I are using your recipes to do our flavored wines. We have been trying to decide what area of the country you live in?! One of us say Florida, one says Midwest and other is Canada. We are from central California 😊 we’d love to know! Keep up the videos. You’re very entertaining 👏🏼👏🏼👏🏼
Thanks so much... I love to hear from subscribers.. unfortunately your all wrong we are from Pennsylvania.. but I do have a sister in California and hoping to move to Florida if that counts.. thanks for supporting us😁😁🍷🍷🍷🍷❤️❤️❤️
@@HowToDoneRight yeah we had that as a possible guess! Thanks for responding and we are watching the Kahlua video as we speak! Happy holidays!
You too... and don't miss the Baileys... one of the best things I made on this channel.
cloths pins for mesh bag
What's the soundtrack that you use in your intro?
That is called Yes I Am... by Zach Sorgen.. great song 👍👍
I love your t shirt @24:21
Thank you. Yeah one of my favorites.. lol👍👍🥂🥂
Also watching from Africa Kenya.. I became a fun of you over night 😎and watched almost all your videos
Allll ♥️♥️♥️ thank you so much. More coming soon. Your my new long distance viewer.. 😁😁👍👍🍷🍷
Just a friendly suggestion...If you were to drape the muslin bag over the bowl, and then flip the bowl, the contents would easily transfer to the bag and then place the bag into the bucket.
Great tip and suggestion. I may try that next time.. but I love it....😁😁🍷🍷👍👍
@@HowToDoneRight BTW ... I think your videos are excellent and you truly show a passion for wine making. I'm inspired.
Thank you! We hope you will give it a try for yourself! We want to hear how it goes if you have questions we are here!!🍷😁
Hey, i want to ask something. If you measure it at 12% alc, it is only for the sugar water right? What about the sugar from the banana?
The sugar for the banana Is minimal. It will affect a little but not as much as you think.
Great VDO
Thank you so much. 👍👍😁😁🍷🍷
How many litres that carboy is pls?
Thst is 5 gallon carboy or roughly 19 liters
Once the sugars come out of the bananas the original specific gravity will be higher than when you tested it. Right?
Great question... but fruit sugar will not raise abv.. it's a common misconception.
use cloth's pins/pegs to stop bag from falling in bucket
Great tip.... I'll bring that up in next video about to record. 👍👍😁😁 but that would make it to easy.. lol
Hi, why don't you mash or blend the banana before putting in the mesh bag?
You want to remove as much bananas as you can from the mesh bag. There is no need to blend to get bananas flavor. You do not want to get all those fine particles in your wine👍👍
It's been 24 hours actually 25 since I put the yeast in my banana wine and it has not bubbled yet should I use another pack of yeast?
Nope. It may take up to 48 hours and depending on bucket and seal the air lock may not bubble. My one gallon bucket never bubbles most likely a pin hole in it somewhere. But it will foam so that is how you know it is working. Did you stir it after 24 hours? Did you see Any foam or fizziness?
@@HowToDoneRight I did stir it and it seemed like all the yeast was on top of the mesh bag. I'm doing 5 gallons and your recipe. I'm excited for a yummy end result. Thank you for your reply. It is bubbling so it's going good.
As long as you stirred the yeast in you will be good. Im excited for you. What's the temperature of the room you have it in?
Also you waited 24 hours after putting other chemicals in correct before adding yeast?
@@HowToDoneRight 70°
Love your videos as well, they are very detail and informative.
Can we have the strawberry and kiwi recipe?
The ingredients are exactly the same as the small batch recipe video. Thr only difference is the fruit. I used 2.5 pounds of strawberries and 1.5 pounds kiwi. That's what is nice about the recipe it is the same for most fruit wines. If you make it i want ti hear about it. Lol thanks for watching. ♥️♥️😁😁
Have you considered trying either clothes pins or those heavy duty plastic paper clips to hold the mesh bag on the bucket? :)
Yeah. I like a challenge though😁
try using clothes pegs that you would normally use to hang your clothes on the washing line to dry, they'll hold your mash bag in place on the brewing bucket.
Great tip. 👍👍😁😁🍷🍷
Can I fix my wine if it taste like green olives? Or is it all bad. My wife said she tasted a little banana taffy at the end
Never heard of that. Did you backsweeten it. I hate olives
So I’m making my very first batch of wine and I chose banana this recipe you used looks great, I’m like day 7 into fermentation but I don’t know if everything is going smoothly, visually everything looks good but the smell throws me off, I got a strong alcohol smell but like a faint banana smell like a very ripe like bordering spoiled banana smell mixed in, I don’t know if this is normal, I’ve been stirring it every 24 hours since day one
Just wanted to know if that smell is normal or if it changes as it gets closer to the end of fermentation
Congratulations on your first batch of wine. You will love it. You are fermenting in a bucket with airlock correct? Is it bubbling and foaming? Off smells can be normal until you start to rack your wine and getting dead yeast out. That is probably what you are smelling yeast dying off.👍👍
@@HowToDoneRight Oh ok, I was a lil worried but yeah air lock is bubbling and it’s foaming nicely, thanks for the advice
@@HowToDoneRight quick follow up, fermentation is complete and it took 10 days, so I just racked the wine into the carboy, and put it away, I know you always say we can taste between primary and secondary, but I’m getting the alcohol (%13) and a sourish taste but not even a hint of banana neither smell or taste, idk if that’s normal
The banana taste will come out once you backsweeten before Bottling. It sounds like everything Is going as expected don't panic. Lol. Patience in this hobby is key. 👍👍
There are bucket size rubber bands that might help. 🙂
Hey Can you tell me the shelf life is on this wine?
It depends on what size corks you use. From a few months to several years Watch my corking video for more details. th-cam.com/video/gr_SaY6HHL4/w-d-xo.html
Great question.👍👍👍
Made it from your recipe but added pineapple, on apple, one pear. Soon time to rack
Ofv wow that sounds good. Let me know hows it finishes.👍👍😁😁
@@HowToDoneRight will do
@@HowToDoneRight it smells so awesome. 1st racking yesterday.
Sounds amazing. 😁😁
Do you guys think that it will taste better if I remove the banna skin?
No... there is a lot of flavor in most fruit skins. Banana skins are a must. 👍👍
Hi im on my 16th day of fermentation and i can't see any bubbles on the airlick, can i rack it and add sugar?
Keep watching videos. You can rack it but can't add sugar until clear.
@@HowToDoneRight thank you so much
Sure thing
I’m going to do this recipe but at the end i want to try back sweetening with some brown sugar.
Many people have done that on this channel. Let me know how it turns out. 👍👍
@@HowToDoneRight will do. I also see some add vanilla extract but i have no clue how much would be too much. Might have to pass on that
Add extracts before Bottling and test as you go... that's what i did with caramel apple wine video.