Bananas and raisins,,,,

[Sipper]

Now that I’ve made most of the varietals I’ve wanted,, I’m interested in experimenting with tweaking. What I’m looking for is info on adding bananas or raisins to a cabSav. I’ve been told that adding a banana will give a creamier mouth feel to wine. Not sure what raisins add except for additional sugar and a higher ABV. The trouble is,,,, I have no clue on how much of either to add to a 6 gallon batch. Should they be in the mesh bag with the skins when doing a kit wine? Can someone please help me with specific information since I never done this? Vanilla too? All based on 6 gallons

 

[Rembee]

Raisins add not only sugar put they also add a slight plum aroma and taste to the wine. I usually add 2 to 4 oz of roughly chopped raisins to 1 gallon.
I have not experimented with bananas thus far but I do intend on doing so.

 

[VinesnBines]

I'm not sure abut bananas in a cab sav. I usually tweak my cab sav kit juice with Zante or Corinth Currants (a raisin - wine grape) and oak chips; one cup each. I make super cheap 6 gallon kits and short the water to make 5 gallons and boost the sugar with a simple syrup.
I have used banana in white fruit wines.

 

[Raptor99]

I have added bananas to my peach wine to add body. I also added raisins for added body and tannin. Of course, both also add sugar. For each gallon, I used about 1 lb. bananas and 1/2 lbs. golden raisins. I peel and chop the bananas, then simmer them for 20-30 minutes. I strain out the banana pulp and add the liquid to the must.

The bananas add a little bit of flavor as well as body. The raisins also affect the flavor, although golden raisins don't affect it as much. I think that the background banana and raisin flavor works well with peach wine. I don't know how either or both would work in a cab sav.

 

[hounddawg]

knar a clue, but for banana wine i use 12lbs of blacken bananas to the gallon apple juice, and 5 lbs of chopped gulden raisin's per 6 gallon fluid. i have 18 gallons bulk aging, 12 like i just described, the third carboy has to boot 3 sticks cinnamon from sir lanka and 20 grams all spice from Jamaica,,, 13 months in so far, just 11 more months to go ,,, then bottling time,,,
Dawg

 

[Sipper]

I have added bananas to my peach wine to add body. I also added raisins for added body and tannin. Of course, both also add sugar. For each gallon, I used about 1 lb. bananas and 1/2 lbs. golden raisins. I peel and chop the bananas, then simmer them for 20-30 minutes. I strain out the banana pulp and add the liquid to the must.

The bananas add a little bit of flavor as well as body. The raisins also affect the flavor, although golden raisins don't affect it as much. I think that the background banana and raisin flavor works well with peach wine. I don't know how either or both would work in a cab sav.

knar a clue, but for banana wine i use 12lbs of blacken bananas to the gallon apple juice, and 5 lbs of chopped gulden raisin's per 6 gallon fluid. i have 18 gallons bulk aging, 12 like i just described, the third carboy has to boot 3 sticks cinnamon from sir lanka and 20 grams all spice from Jamaica,,, 13 months in so far, just 11 more months to go ,,, then bottling time,,,
Dawg

 

[Sipper]

I have added bananas to my peach wine to add body. I also added raisins for added body and tannin. Of course, both also add sugar. For each gallon, I used about 1 lb. bananas and 1/2 lbs. golden raisins. I peel and chop the bananas, then simmer them for 20-30 minutes. I strain out the banana pulp and add the liquid to the must.

The bananas add a little bit of flavor as well as body. The raisins also affect the flavor, although golden raisins don't affect it as much. I think that the background banana and raisin flavor works well with peach wine. I don't know how either or both would work in a cab sav.

I’m not much into fruit wines but that sound really intersting!

 

[Fencepost]

Raisins add not only sugar put they also add a slight plum aroma and taste to the wine. I usually add 2 to 4 oz of roughly chopped raisins to 1 gallon.
I have not experimented with bananas thus far but I do intend on doing so.

@Rembee, going to try the raisins and oak on my next Cab Sav kit. One question... I assume you put the raisins in the primary... but how long do you generally leave them in the must? Thanks.

 

[Rembee]

@Rembee, going to try the raisins and oak on my next Cab Sav kit. One question... I assume you put the raisins in the primary... but how long do you generally leave them in the must? Thanks.

I place the raisins in a brew bag along with the skins/pulp and remove the bag once my SG is between 1.040 and 1.020 for most of my fruit wines. If it's my muscadine/grape wine, I will leave the skins/raisins until my first racking or until I press.

 

[Raptor99]

I roughly chop the raisins to break the skins, then put them in hot water to steep for 15 minutes or so to rehydrate them. After that I add them to a brew bag in the primary as @Rembee said. I also add the water from steeping the raisins to the must.

 

[VinesnBines]

One question... I assume you put the raisins in the primary... but how long do you generally leave them in the must? Thanks.

I leave them in the primary until I rack into a carboy or next vessel.