I'm going to do it! I have always thought that Banana Wine sounded good.
I've made a bit of wine and I like to try different things from time to
time. So, this time it's Banana Wine. I'm making two five gallon batches.
12 bunches, 72 bananas, sitting on my kitchen counter for 10 days now.
(What a great wife!)

I'm using a recipe from "The Joy of Home Winemaking" page 88.

It says "...very ripe (black but not rotten) bananas..."

Should they really be black? Mine are mostly brown with other parts brown
spotted. Should I keep waiting? Any thoughts?

John

I have not made banana wine, but I have added bananas to some of my
fermenting wines for more body. Just an observation, bananas really turn
quickly once they are peeled and exposed to air, so I guess I wouldn't wait
too much longer. Having said that, you should know that I tend to err on the
cautious side.
Darlene
Wisconsin

"John" > wrote in message
...
> I'm going to do it! I have always thought that Banana Wine sounded good.
> I've made a bit of wine and I like to try different things from time to
> time. So, this time it's Banana Wine. I'm making two five gallon
> batches.
> 12 bunches, 72 bananas, sitting on my kitchen counter for 10 days now.
> (What a great wife!)
>
> I'm using a recipe from "The Joy of Home Winemaking" page 88.
>
> It says "...very ripe (black but not rotten) bananas..."
>
> Should they really be black? Mine are mostly brown with other parts brown
> spotted. Should I keep waiting? Any thoughts?
>
> John
>
>
>

I have some going. My first banana wine. It's 3 months old, smells like
bananas still, and even tastes somewhat like bananas also. It's still
working some, and I tend to let mine ferment out to max. I like it, though I
only did a gallon.

--
Roger and Lynda
"Once the chicken lays the egg, there is nothing more to squawk about!"
"John" > wrote in message
...
> I'm going to do it! I have always thought that Banana Wine sounded good.
> I've made a bit of wine and I like to try different things from time to
> time. So, this time it's Banana Wine. I'm making two five gallon
batches.
> 12 bunches, 72 bananas, sitting on my kitchen counter for 10 days now.
> (What a great wife!)
>
> I'm using a recipe from "The Joy of Home Winemaking" page 88.
>
> It says "...very ripe (black but not rotten) bananas..."
>
> Should they really be black? Mine are mostly brown with other parts brown
> spotted. Should I keep waiting? Any thoughts?
>
> John
>
>
>

Matthew Nerbonne > wrote:
> cartercathey wrote:

>> Any experience with Banana Wine? I am having a hard time imaging what it
>> will taste like post fermentation.

> Yes, us the recipe on our site at BrewMaxer.com under Wine Recipes.
> This wine took two ribbons at the Del Mar this year. Great wine! Easy to
> make too!

Interesting, but what do you do to get an ID and password for
Brewmaxer.com.

Dick

Well Dar,

I cut up one batch tonight. They were sweet. The must smells good. I'll
do the other batch tomorrow. There are dark but not black. I guess they
will get sweeter.

You know how it is when you have a batch going, you can smell the yeast
throughout the house? Well, this week we smelled bananas throughout the
house as they were getting sweeter.

I racked 12 gal of Blackberry that was only one month old on Sunday. I was
amazed at how well it tastes, not yeasty at all. My wife said it was
carbonated.

I have high hopes for this Banana wine. Bananarama Wine!

Happy Fermenting,
John

"

John,
I'd be interested in how your wine does. Its on my list of wines to make
someday, but I wanted to try others first. Anyway, the times I have used
bananas to add extra body to my wines, I've always been concerned about how
quickly they break down and how brown they get in the must (spoilage?). But
it sounds like you've got a good batch going.
Darlene
Wisconsin


"John" > wrote in message
...
> Well Dar,
>
> I cut up one batch tonight. They were sweet. The must smells good.
> I'll
> do the other batch tomorrow. There are dark but not black. I guess they
> will get sweeter.
>
> You know how it is when you have a batch going, you can smell the yeast
> throughout the house? Well, this week we smelled bananas throughout the
> house as they were getting sweeter.
>
> I racked 12 gal of Blackberry that was only one month old on Sunday. I
> was
> amazed at how well it tastes, not yeasty at all. My wife said it was
> carbonated.
>
> I have high hopes for this Banana wine. Bananarama Wine!
>
> Happy Fermenting,
> John
>
> "
>
>

I started a gallon batch of banana wine last April and just bottled it
last week. It was more a novelty wine for me, and I used some to top
off both a pumpkin wine and peach wine batch so I ended up with 3
bottles and a couple 375 ml bottles. I sweetened it at the end, it
smells and tastes like banana and I'm satisfied with it. I used Jack
Keller's recipe.

Paul