Several days ago I had a request for some grapefruit wine I made last year.
I sent the recipe and noted that I had used bananas in the recipe. This has
not been my normal procedure - and then I remembered. The wine had cleared
naturally and in short order.

Something clicked in my mind so I did a search on bananas and clarifying
wine and sure enough, Lum's page mentions using bananas in fruit wine to aid
in clarification. I got a couple stubborn batches right now so I think I
will create some banana liquor and see what happens. In the grapefruit
wine, I used only one pound of sliced bananas. I put them in a straing bag
and brought to a boil. I then used the water only with a VERY slight
squeeze on the bag of bananas.

For anyone having trouble clearing your fruit wines, you might try this on
your next go around.

thats funny cause the one im having trouble clearing is banana wine. LOL
"Paul E. Lehmann" > wrote in message
...
> Several days ago I had a request for some grapefruit wine I made last
year.
> I sent the recipe and noted that I had used bananas in the recipe. This
has
> not been my normal procedure - and then I remembered. The wine had
cleared
> naturally and in short order.
>
> Something clicked in my mind so I did a search on bananas and clarifying
> wine and sure enough, Lum's page mentions using bananas in fruit wine to
aid
> in clarification. I got a couple stubborn batches right now so I think I
> will create some banana liquor and see what happens. In the grapefruit
> wine, I used only one pound of sliced bananas. I put them in a straing
bag
> and brought to a boil. I then used the water only with a VERY slight
> squeeze on the bag of bananas.
>
> For anyone having trouble clearing your fruit wines, you might try this on
> your next go around.
>
>

C.J.J. Berry also mentions using boiled black bananas as a clearing agent.
Worth a shot.

Ray

"Paul E. Lehmann" > wrote in message
...
> Several days ago I had a request for some grapefruit wine I made last
year.
> I sent the recipe and noted that I had used bananas in the recipe. This
has
> not been my normal procedure - and then I remembered. The wine had
cleared
> naturally and in short order.
>
> Something clicked in my mind so I did a search on bananas and clarifying
> wine and sure enough, Lum's page mentions using bananas in fruit wine to
aid
> in clarification. I got a couple stubborn batches right now so I think I
> will create some banana liquor and see what happens. In the grapefruit
> wine, I used only one pound of sliced bananas. I put them in a straing
bag
> and brought to a boil. I then used the water only with a VERY slight
> squeeze on the bag of bananas.
>
> For anyone having trouble clearing your fruit wines, you might try this on
> your next go around.
>
>
>