Rasins or bananas?

[jkrug]

I have a wine that I would like to add body & mouth feel to. I added raisins in the primary. I am thinking that it Is still thin. Which would work better in carboy during the aging and clearing process? Will adding bananas change taste and feel? Trying to get opinions.

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[Rocky]

Jkrug, how much raisin did you add to primary? You can also add raisins in the carboy. How do you like the taste so far, not withstanding the perceived thinness of the wine? I know that there are a lot of varying opinions on raisins, but I am for them. If you are up to experimenting and have a couple 3 gallon carboys, why not split the batch and raisin half? Just a suggestion. Good luck.

BTW, I have never used bananas. Maybe someone will weigh in.

 

[vernsgal]

I've thrown both bananas and raisins in some of my wines but have only used the banana in the primary. I use raisins in both the primary and secondary when I want more oomph, but like Rocky has said there is various opinions on raisins in secondary.Another option is you could add a bit of glycerine at bottle time or for mouthfeel some grape tannin

 

[ckvchestnut]

I have used both also. Bananas only in primary. I feel that the bananas really add a sense of smoothness or silky feel to the wine.

 

[peaches9324]

Is there a reason not to add bananas to secondary? I made a strawberry it was a lil thin before adding it to secondary so I made a strawberry f- pack and added some banana as well going to taste it later today to see how well it's coming along. Been in secondary since January and clearing very nice!

 

[ckvchestnut]

I don't know? I just meant never tried in the secondary. I had the notion that it would inhibit clearing or might impart a brown tinge in the secondary. But yours is clearing nicely? How much banana did you add? Does it offer any flavour vs the primary which does not?

 

[peaches9324]

I don't know? I just meant never tried in the secondary. I had the notion that it would inhibit clearing or might impart a brown tinge in the secondary. But yours is clearing nicely? How much banana did you add? Does it offer any flavour vs the primary which does not?

It hasn't affected the color at all or clearing but haven't gave it a taste yet. I had put about 4 or maybe 5 peels in, not much but was just experimenting more or less I'll post a pic and comment on taste later today

 

[jkrug]

I have a 3 gallon batch. 1 peel per gallon or what?

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[peaches9324]

I have a 3 gallon batch. 1 peel per gallon or what?

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I have a 3 gal also and instead of putting the banana peals in the compost I decided to experiment with my strawberry I had added 1 peel at a time every 2 or 3 days. When ever I ate a banana. And I also used a 1/2 a banana in my strawberry f-pack will post results later today

 

[Julie]

I'm not sure about adding bananas to the secondary. I would think that you may get a banana flavor to your wine at that point. Have you thought about adding finishing tannins?

 

[peaches9324]

I'm hoping so! As besides mouth feel I was going for the flavor of strawberry banana and if I don't obtain the flavor I will get the mouth feel

 

[jkrug]

Is that the same as tannins you put in the primary?

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[Julie]

Yes, I have started to add tannins to my wines after fermentation and so far I am very happy with the outcome. I feel that mouthfeel has greatly improved. I I have been using is FT Rouge Soft Tannin, I get it from Brew and Wine Supply.

 

[Norton]

I have tried raisins and glycerin recently on a Riesling kit because I thought it tasted a little thin with a prior kit. I think the raisins added to the alcohol level and thus offset whatever they may have added to the mouth feel. So after testing the two I plan to go with glycerin for that purpose.

I have tried banana also on a different batch. But I am confused on using banana as some seem to refer to using Just banana skins, some refer to using only the fruit part, and some seem to just chop it up before peeling and throw it all in. Maybe some one here can clarify that for me.


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[peaches9324]

Yes, I have started to add tannins to my wines after fermentation and so far I am very happy with the outcome. I feel that mouthfeel has greatly improved. I I have been using is FT Rouge Soft Tannin, I get it from Brew and Wine Supply.

funny you should mention that and I'm really glad you did I was thinking about getting some FT Rouge although I was considering for another wine I have going

 

[peaches9324]

I have tried raisins and glycerin recently on a Riesling kit because I thought it tasted a little thin with a prior kit. I think the raisins added to the alcohol level and thus offset whatever they may have added to the mouth feel. So after testing the two I plan to go with glycerin for that purpose.

I have tried banana also on a different batch. But I am confused on using banana as some seem to refer to using Just banana skins, some refer to using only the fruit part, and some seem to just chop it up before peeling and throw it all in. Maybe some one here can clarify that for me.


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just make sure if you add the peal to the secondary you have a big mouth bubbler. My strawberry banana has great smooth mouth feel but it has a slight bitter after taste to it I feel as if I would of racked them out last month I wouldn't of had that problem gonna add some more berries tomorrow I think the bitterness is due to the stringy part of the banana peel? Rocky do you know what could of caused the slight bitter aftertaste?

 

[bkisel]

....

I have tried banana also on a different batch. But I am confused on using banana as some seem to refer to using Just banana skins, some refer to using only the fruit part, and some seem to just chop it up before peeling and throw it all in. Maybe some one here can clarify that for me.

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Yes, someone please elaborate on peels vs. fruit.. and/or? primary/secondary?

Thanx...

 

[ckvchestnut]

I believe the skins are what add done tannins (and possibly the bitterness) if added in the secondary. Maybe to many skins or say too long. The fruit itself is what gives the mouthfeel... Just my theory I'm no banana expert! I've only used the fruit without skins for the mouthfeel. Might try with skins in the primary on a batch or two to see if there is much difference.

 

[Julie]

Keep in mind if you are going to add bananas to a finished product, you will be adding sweetness as well. So you may end up with a sweet or sweeter wine than you had intended to. Remember you would have no control on how sweet the wine would become when using bananas.

 

[bkisel]

I believe the skins are what add done tannins (and possibly the bitterness) if added in the secondary. Maybe to many skins or say too long. The fruit itself is what gives the mouthfeel... Just my theory I'm no banana expert! I've only used the fruit without skins for the mouthfeel. Might try with skins in the primary on a batch or two to see if there is much difference.

In order to get/increase mouth feel did you put the fruit of the banana in primary or "secondary" (or does it matter)?

Thanx...