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Plan on 8 to 10 lbs per gallon and leave it in the primary until the fruit is about used up ( I leave mine 10 to 14 days). When you open a bottle of that you’ll have to beat off the monkeys.

I know that’s the online version, but never boil your fruit. It can cause the pectin to set in making it harder to clear. that said, I never use the peels, I peel and vacuum seal my bananas, then thaw in a bucket and add pectic enzyme to aid in breaking down the fruit. I Used 95 lbs on my last...

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Yes. I’ll be in KNOXVILLE on Monday around lovel rd at some point. Pm me your number so I can call you when I’m close.

Hd, use plenty (and a mean plenty) of pectic enzyme on the banana, it’ll break down the fruit better and help to clear also. I just did 95 lbs of frozen bananas and only added 2 gallons of apple juice (to dissolve sugar into) and got 12 gallons of banana wine. It still in the clearing stage but...

Maybe 8 months. And that’s stretching it.

I’ve made a bunch of wine, sometimes I bottle too soon and get sediment. I’ve got a honey crisp apple wine that was crystal clear in the carboy. Big batch (8 cases), pulled out a bottle the other day and it’s nasty looking (well to me) its got 3/4 inch of pectin (I assume)sitting on the bottom...

It’s not. That’s actually the wreck of the world discover.

Interesting I’ll let you know. I just ordered 1lb.

Sounds like it would be fine.

I’m sure it’s commercially bought wine

Is that all, what would 7 bottle a week be? never mind, it’s 73 gallons a year. Not including taste testing, leftovers, or when my family visits and wants to taste a dozen different wines.

Heck, I’m drinking all I can.

You’re right.

dang. Glad I’m nowhere near that

You’re gonna love it.

Welcome to winemakingtalk

Oh, I get to KNOXVILLE often, no plans right now but will be that way at least once in the next 3 weeks

Norris? Where is that?

:pty