Blueberry/Banana pic

[Thig]

This is a pic of my blueberry/banana just after racking from the primary. It cleared a lot overnight. It fermented rather quickly going from 1.090 to .995 in 4 days. Think I am going to have to call this one a blush, too light for a red and certainly not a white.

 

[rezod11]

That sounds amazing! Do you have a recipe? I'm itching to start a new batch of something. Currently have a Chilean Malbec and Choc. Rasp Port bulk aging, and a bunch of blueberries in my freezer that probably won't make it into that pie I've been meaning to make

 

[Thig]

That sounds amazing! Do you have a recipe? I'm itching to start a new batch of something. Currently have a Chilean Malbec and Choc. Rasp Port bulk aging, and a bunch of blueberries in my freezer that probably won't make it into that pie I've been meaning to make

This is the recipe I used. I found it on another forum and this is my first go at it so try at your own risk, but, so far so good.

View attachment Blueberry-Banana Wine.pdf

 

[rezod11]

This is the recipe I used. I found it on another forum and this is my first go at it so try at your own risk, but, so far so good.

Thanks Thig. The only question I have is why the banana peels are left in? It would seem to me that it would add bitterness to the wine...unless it's only to prevent excess lees?

 

[Thig]

I really don't know why they are left in, but if you look I think every banana wine recipe I have seen calls for at least some of the peel to be left in. There must be some flavor in the peels because you can smell bananas before you ever peel them.

 

[jensmith]

I think I read somewhere that the peal has good clearing properties. Toss a banana or two in whatever wine you are making and it will add mouth feel and will make the wine clear faster and better.