Affe
Wine Noob
- Joined
- Aug 12, 2011
- Messages
- 140
- Reaction score
- 1
So I've been fermenting some concord grape juice for about a week now.
I read in the concentrated juice recipe forum that adding a ripe banana per gallon of juice can help with flavor and haze prevention. Someone who had said they had done just that also remarked that the banana's were "nearly gone" by the end of the primary fermentation.
Going with a "why the hell not" mentality, I tossed in one ripe banana (smashed of course) when I put this primary fermentation together.
Now, since I'm not using fruit or anything, I went with a carboy for this process. This has apparently proven to be a mistake in conjunction with the banana -- each day I fight the best I can to push the banana's down below the fluid level. Each day, they are not only difficult to push down, but they rise right back into place.
This has sparked some paranoia on my part -- I've been very keen to smell the mixture and haven't sensed any kind of nail polish smell (leading me to believe my wine is still in good condition). While I may not have any bacteria feeding on my bananas, I'm unsure if the yeast have been either -- it seems most of the banana material is still there (though candied and currently looking like a mashed up raspberry).
While the thought of having to filter this doesn't bother me, I'm afraid that I may have possibly ruined this batch with that banana? How much of an issue will it be, as I believe the amount of O2 that it actually comes in contact with is minimal.
Any suggestions are warmly welcomed -- though I'm hoping to hear "you're good, just be patient."
I read in the concentrated juice recipe forum that adding a ripe banana per gallon of juice can help with flavor and haze prevention. Someone who had said they had done just that also remarked that the banana's were "nearly gone" by the end of the primary fermentation.
Going with a "why the hell not" mentality, I tossed in one ripe banana (smashed of course) when I put this primary fermentation together.
Now, since I'm not using fruit or anything, I went with a carboy for this process. This has apparently proven to be a mistake in conjunction with the banana -- each day I fight the best I can to push the banana's down below the fluid level. Each day, they are not only difficult to push down, but they rise right back into place.
This has sparked some paranoia on my part -- I've been very keen to smell the mixture and haven't sensed any kind of nail polish smell (leading me to believe my wine is still in good condition). While I may not have any bacteria feeding on my bananas, I'm unsure if the yeast have been either -- it seems most of the banana material is still there (though candied and currently looking like a mashed up raspberry).
While the thought of having to filter this doesn't bother me, I'm afraid that I may have possibly ruined this batch with that banana? How much of an issue will it be, as I believe the amount of O2 that it actually comes in contact with is minimal.
Any suggestions are warmly welcomed -- though I'm hoping to hear "you're good, just be patient."
