I’m so glad I stumbled upon your video. You go into such detail and I truly appreciate it. I’m not sure I know what I’m even looking for into my wines and how to do it differently. So thanks so much for that. I’ll be binge watching your channel very soon. Cheers 😊
Love this video. I think I'm going to try a little experiment based on this. I'll do a gallon of banana, a gallon of strawberry, and a gallon of banana and strawberry. When bottling time comes, I'll bottle the banana-strawberry by itself, then I'll do a blend of the other two - 25% banana/75% strawberry, 25% strawberry/75% banana, and some 50%/50%.
Great videos. I’m currently fermenting 5 gallons of Cranberry wine from 100% juice. I made an apple wine in similar fashion last December that’s bottle resting in the pantry. These videos are awesome. Thank you.
Perfect timing. Someone asked me to make strawberry-banana wine. I didn't know that cooking the fruit would increase the pectin. Good to know, thank you.
Im curious about your aging process as I have heard that fruit wines are best enjoyed typically between 3-6 months. Anything past that and they tend to diminish, your thoughts?
Sir , what is your room temperature for fermentation , and what should be the idel temperature during fermentation soo that it would not turn into vinegar
A couple of things. first, this channel has a policy: "Sorry, this channel does not offer individual winemaking advice." Second, this channel is not a technical winemaking channel, it used natural substitutes instead of standard winemaking additives. We don't specify absolute temperate ranges other than a cool environment. We keep things as simplistic as possible. Lastly, out of all my videos, the only vinegar that I have made is the apple cider vinegar that I'm currently making. Properly sanitizing all your equipment is the real key.
Nope, I've removed that from this video, and I've transition away from both that, and the opening dialog scene in order to get to the actual point of the video a lot quicker.
Sorry, this channel does not offer individual winemaking advice.
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I’m so glad I stumbled upon your video. You go into such detail and I truly appreciate it. I’m not sure I know what I’m even looking for into my wines and how to do it differently. So thanks so much for that. I’ll be binge watching your channel very soon. Cheers 😊
Love this video. I think I'm going to try a little experiment based on this. I'll do a gallon of banana, a gallon of strawberry, and a gallon of banana and strawberry. When bottling time comes, I'll bottle the banana-strawberry by itself, then I'll do a blend of the other two - 25% banana/75% strawberry, 25% strawberry/75% banana, and some 50%/50%.
Great videos. I’m currently fermenting 5 gallons of Cranberry wine from 100% juice. I made an apple wine in similar fashion last December that’s bottle resting in the pantry. These videos are awesome. Thank you.
Thank you for watching.
New subscriber here. I'm going to start a banana and strawberry wine and have been watching different videos. Thank you for your video!
Thank you for watching.
Bananas and strawberries just mesh. Glad this one turned out so well!
Me too.
Perfect timing. Someone asked me to make strawberry-banana wine. I didn't know that cooking the fruit would increase the pectin. Good to know, thank you.
It's all trial and error. I'll show what happens either way to give people an idea as to what to expect.
@@DIYFermentation I appreciate that ... given the time involved, I'm more than willing to learn from other's experiments. Thank you.
Good job!
Great video, Charles. Been planning on doing this as a mead in the near future. 🙂
Politics!, risky move. At least you're on the right side, ah, I mean left wine of the issue.
You can neutralize acid with a pinch of baking soda, the salt cuts down the flavor of acid and the alkline literally reduced the acid.
@Michael E. Sounds like a subject for a later video. Gonna have to dust off my ph meter for that one. Thanks.
I like your cut G
New subscriber, loving the channel, the information is priceless
Thanks and welcome
Great video. Thank you for making these videos!
Glad you like them!
I noticed that you didn’t use Camden tablets. Will this affect the taste of the wine?
If you ever need yo use bananas again and you're in a rush, putting the bananas in a brown paper bag will help them ripen much faster
Thank you for sharing.
You need to add water at this point
Have you made persimmon wine?
Nope!
Im curious about your aging process as I have heard that fruit wines are best enjoyed typically between 3-6 months. Anything past that and they tend to diminish, your thoughts?
I stopped doing 6-month tasting videos due to the wines tasting not ready yet.
@DIYFermentation really? OK then, I guess they do get better with a bit more age.
You use a brew demon, I wonder how much wine is left below the spout and if bottling from the spout stirs up the sediment?
I only use that fermenter during primary fermentation before racking into a secondary carboy.
Sir , what is your room temperature for fermentation , and what should be the idel temperature during fermentation soo that it would not turn into vinegar
A couple of things. first, this channel has a policy: "Sorry, this channel does not offer individual winemaking advice."
Second, this channel is not a technical winemaking channel, it used natural substitutes instead of standard winemaking additives. We don't specify absolute temperate ranges other than a cool environment. We keep things as simplistic as possible.
Lastly, out of all my videos, the only vinegar that I have made is the apple cider vinegar that I'm currently making. Properly sanitizing all your equipment is the real key.
@@DIYFermentation that's fantastic
Did you forget your title card?
Nope, I've removed that from this video, and I've transition away from both that, and the opening dialog scene in order to get to the actual point of the video a lot quicker.
How much pectic Enzyme r u using u don't say
I used 3/4 teaspoon at the 11:26 mark of the video.
Never use banana skins