Great video. Banana wine at the start looks like bilge water, but after about a year of aging it looks and tastes delicious. It's a popular and indigenous wine made in east Africa - Tanzania and Rwanda, for example. And there , I believe, it is made with the peels.
it's midnight and had an urge to watch a video on how to make banana wine. so pleased and love how easy it was to follow you, and how you have a natural skill when it comes to instruction. Black excellence. thank you so much for this video!
Congrats on your channel. I look forward to seeing the results. Unless the bananas are organic, there's a good chance that there is a significant amount of pesticides on the peel. I haven't researched how to clean the pesticide off, but I would be leery of putting the peel into anything that I eventually consume.
DIY Fermentation I am giving this recipe a try, and was able to get organic bananas on sale at Whole Foods, so I’m going to use the peel in mine. But yeah, if their not organic, I wouldn’t use the peel either....👍🏼
In the category of "for what it is worth," the banana wine turned out to be the best brew by far. I started a 2 gallon batch so that in a year or so I'll have more.
@@papasmurf9146 what do you mean, you'll have "more"? Does the quantity of wine increase while fermenting? Sorry, I'm a novice, trying to figure out how to brew a literal box of extra bananas! 😩
I've seen some other vids that have tea & lemon in the ingredients but I never understood why. Thanks for explaining the tea is for tannin, the lemon is for acidity. Can't have it not mature, and can't have it too sweet. This is obvious now, but only after you explained it. Thanks.
Sorry, this channel does not offer individual winemaking advice. Note: The primary fermenter has a built-in airlock (the red dot) Amazon & Canva affiliate product information. As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 Wine/Beer DeGasser: amzn.to/3ODVTXi StarSan: amzn.to/356Tnot
Getting ready to start my banana wine in the next few days. Question...i have dandelion wine fermenting for two weeks now. Still bubbles in the airlock. Do i wait longer or rack and bottle?
Not sure what stores you have available, but if you have a Winco near you they sell raisins for much cheaper prices than the 6 bucks a box you mentioned in the video. In my area (maybe yours as well) they've got prices around 2.30 a pound.
Started a batch of this today, and a couple of interesting observations. One is that my biggest pot is smaller than yours, so with the whole gallon/4 Litres of water plus sugar, bananas, etc. I'm right up to the lip. I think next time, I'll need to reserve the tea water, which I was generous with, and not add that until everything goes into the primary fermenter. The other weird bit is I got a couple of nut straining bags and while they worked well, they ended up stained a weird yellow-tan. Not that I'm using them for looks or anything, but it was unexpected. The liquid was also noticeably darker, maybe because I used regular sultana raisins where you used goldens as far as I can tell, or maybe a difference in the brown sugar. Again, entirely cosmetic so I'm not worried about it. In the end it seemed to work out. My hydrometer reading was almost exactly the same as yours (1.092) so I've got high hopes.
@@DIYFermentation That's good to know. Although the visual clarity of wine is probably at the bottom of my priorities list, so it could be as dark as stout and I'd be happy if it turns out well. I must say, the smell is fantastic.
You're really kinda limited in what you can add. If you had added an extra cup of Water to the initial mix, you would have had enough extra after racking to freeze that extra amount above the lees layer for use during subsequent rackings. However, apart from that, adding extra water comes to mind. You could also add clean sanitized marbles, racking into a smaller container, using a step sugar feeding during racking to start the process of backsweetening during fermentation which also raised the must level. These are just a couple of suggestions.
I have just racked my first gallon of banana wine following this recipe, what would you suggest topping it up with to take up the headspace and/or adding a bit more character?
I would suggest using a simple syrup to make up the headspace. To add more character I would suggest a brown sugar simple syrup. Both of these will start the process of step-backsweetening the wine.
This wine went from start to bottling in less than 8 weeks. I did a video on the bottling process a short while ago: ruclips.net/video/r2O_IQxmAEI/видео.html If you get a chance check it out.
The boiled tea is used as a substitute for tannin power, or oak (chips, staves, spirals, powder, barrels). It's an item found readily at the grocery store which is a theme of this channel.
Question will it hurt if i leave the banana "tea" in the pot for 24 hours before transfering to the fermenter? The problem is no room in my primary fermemter for bananas.
تكلف الترجمات متعددة اللغات أموالاً لا تستطيع هذه القناة تحملها. takaluf altarajumat mutaeadidat allughat amwalaan la tastatie hadhih alqanaat tahmiluha. Multi language translations cost money that this channel cannot afford.
Those raisins are full of preservatives that could kill your yeast. Try to put yeast in your raisins in a bottle and put the Bubbler see it won't bubble No reaction. Not multiplying.
Glad that I can help provide some insight into winemaking as a hobby at a basic level. Sorry, the email address is only available for commercial channel sponsor correspondence.
Thanks!
@vennessalake8100 No, Thank You. This let's me know that my videos are appreciated.
I'm currently drinking my first homebrewed banana wine while watching this to get further inspiration. Love your videos!
Nice. Ive been waiting to see this one.
Hope you like it!
The production value of your videos is amazing! You'll be hitting 100k subscribers before the end of this year. I promise!
Thank you for watching.
Great video.
Banana wine at the start looks like bilge water, but after about a year of aging it looks and tastes delicious. It's a popular and indigenous wine made in east Africa - Tanzania and Rwanda, for example. And there , I believe, it is made with the peels.
Thank you for sharing.
it's midnight and had an urge to watch a video on how to make banana wine. so pleased and love how easy it was to follow you, and how you have a natural skill when it comes to instruction. Black excellence. thank you so much for this video!
Thank you so much for watching.
Congrats on your channel. I look forward to seeing the results.
Unless the bananas are organic, there's a good chance that there is a significant amount of pesticides on the peel. I haven't researched how to clean the pesticide off, but I would be leery of putting the peel into anything that I eventually consume.
Thank you. I too was a bit leery of using the banana peels as specified in the original recipe, so I just removed them in tis video.
DIY Fermentation I am giving this recipe a try, and was able to get organic bananas on sale at Whole Foods, so I’m going to use the peel in mine. But yeah, if their not organic, I wouldn’t use the peel either....👍🏼
In the category of "for what it is worth," the banana wine turned out to be the best brew by far. I started a 2 gallon batch so that in a year or so I'll have more.
@@papasmurf9146 what do you mean, you'll have "more"? Does the quantity of wine increase while fermenting? Sorry, I'm a novice, trying to figure out how to brew a literal box of extra bananas! 😩
@@moosieh1 Usually I do 1 gallon batches ... by doing a 2 gallon, I'll have more. I was probably half asleep when I wrote it.
I've seen some other vids that have tea & lemon in the ingredients but I never understood why. Thanks for explaining the tea is for tannin, the lemon is for acidity. Can't have it not mature, and can't have it too sweet. This is obvious now, but only after you explained it. Thanks.
Glad it was helpful!
Nice videos man! I'm happy I stumbled across your channel
Glad you like them!
Sorry, this channel does not offer individual winemaking advice.
Note: The primary fermenter has a built-in airlock (the red dot)
Amazon & Canva affiliate product information.
As an Amazon Associate & BrewDemon & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: www.avantlink.com/click.php?tt=cl&merchant_id=f34b031c-e43a-43a4-973d-24d17c9a727a&website_id=ebe44688-8c34-46de-b945-9406903c8ad6&url=http%3A%2F%2FBrewDemon.com
Red Star Premier Blanc Wine Yeast: amzn.to/3yskhUK
Wine Yeast Sampler: amzn.to/3F8gNtf
Hydrometer: amzn.to/3l2XbMS
Airlocks: amzn.to/36bpGlg
Wine Corks & Caps: amzn.to/3vgBA9w
Wine Bottle Corker: amzn.to/3zO4fVa
Stoppers: amzn.to/3673Tv1
Racking Cane: amzn.to/34YyP19
Wine/Beer DeGasser: amzn.to/3ODVTXi
StarSan: amzn.to/356Tnot
Heading to my sons house (short drive of 2,000+ miles). The first thing on our agenda is to make banana wine. Thanks for the video.
Have fun!
so straightforward and easy to follow! can't wait! thank you for teaching us! this looks AMAZING!
Thank you for watching.
I will be making banana wine and may try two batches. One with skins and one without. I don't use raisins but use white powders instead.
Thanks for the recipe. But how many days should i wait tbe wine to be ready to drink.
can I sub out some of the bananas for pealed frozen ones with not much change in outcome ?
Great voice!!
I made banana wine too. 🙂
Getting ready to start my banana wine in the next few days. Question...i have dandelion wine fermenting for two weeks now. Still bubbles in the airlock. Do i wait longer or rack and bottle?
Good luck with your banana wine. Having never made dandelion wine before, I cannot help you with your question.
How much was the alcohol % at the end ? Thank you so much 🌺 for your videos
Another question please; why you use 2 types of sugar? White and brown?
Not sure what stores you have available, but if you have a Winco near you they sell raisins for much cheaper prices than the 6 bucks a box you mentioned in the video. In my area (maybe yours as well) they've got prices around 2.30 a pound.
No Winco's down here in the south east. I like the pricing though.
Started a batch of this today, and a couple of interesting observations. One is that my biggest pot is smaller than yours, so with the whole gallon/4 Litres of water plus sugar, bananas, etc. I'm right up to the lip. I think next time, I'll need to reserve the tea water, which I was generous with, and not add that until everything goes into the primary fermenter. The other weird bit is I got a couple of nut straining bags and while they worked well, they ended up stained a weird yellow-tan. Not that I'm using them for looks or anything, but it was unexpected. The liquid was also noticeably darker, maybe because I used regular sultana raisins where you used goldens as far as I can tell, or maybe a difference in the brown sugar. Again, entirely cosmetic so I'm not worried about it.
In the end it seemed to work out. My hydrometer reading was almost exactly the same as yours (1.092) so I've got high hopes.
As for the color, it's due to the brown sugar. This wine will ferment very quickly, and will also clear very fast.
@@DIYFermentation That's good to know. Although the visual clarity of wine is probably at the bottom of my priorities list, so it could be as dark as stout and I'd be happy if it turns out well.
I must say, the smell is fantastic.
So boiling the fruit before fermentation is done so that you don't have to use Campden tablets (sulfites)?
That is correct, not to the point of cooking the fruit but it does help kill wild yeast and some bacteria.
@@DIYFermentation thank you
I made this one about a month ago have racked it one time and need to rack it again I will need to top it off with something what do you suggest
You're really kinda limited in what you can add. If you had added an extra cup of Water to the initial mix, you would have had enough extra after racking to freeze that extra amount above the lees layer for use during subsequent rackings. However, apart from that, adding extra water comes to mind. You could also add clean sanitized marbles, racking into a smaller container, using a step sugar feeding during racking to start the process of backsweetening during fermentation which also raised the must level. These are just a couple of suggestions.
With your primary fermentation, does it have an airlock or something like?
I usually make a point of that fermenter having a built-in airlock (the red dot). I've amended the initial pinned comment to reflect that.
Good
Thanks
I have just racked my first gallon of banana wine following this recipe, what would you suggest topping it up with to take up the headspace and/or adding a bit more character?
I would suggest using a simple syrup to make up the headspace. To add more character I would suggest a brown sugar simple syrup. Both of these will start the process of step-backsweetening the wine.
Great video, how long do you recommend “conditioning” in a carboy before bottling?
This wine went from start to bottling in less than 8 weeks. I did a video on the bottling process a short while ago: ruclips.net/video/r2O_IQxmAEI/видео.html If you get a chance check it out.
Hello. Thank you for recipe. Can you explain, why do you need tea?
The boiled tea is used as a substitute for tannin power, or oak (chips, staves, spirals, powder, barrels). It's an item found readily at the grocery store which is a theme of this channel.
@@DIYFermentation Thank you. And tannin gives banana wine better taste?
Do you add potassium metabisulphate to your wine? Hoping to begin my banana wine in a few says!
Sorry, this channel no longer uses sulfites in the wine. I did during my first few videos, but not I prefer to so as natural as possible.
With close to 20 pounds of peeled bananas in the freezer I will be making several one gallon batches of this wine.
Almost time for the 6-month tasting.
Any chance you still kept the banana wine? Or at least, did it clear up at all? It still looks so beautiful 😍 I'm very eager to try this!
I did a 6-month and a 12 month tasting:
ruclips.net/video/qCNlpbmbG0g/видео.html
ruclips.net/video/HPB-KOW6KAk/видео.html
Can you do this without the peels? I have ripe bananas in my freezer but not the peels
I've only made it one way with peels.
Charles, you did not mention sanitizing your utensils and equipments in your video.
Did you sanitize your equipments?
Thanks!
Yes I did. I use Star San.
@@DIYFermentation Thanks!
Question will it hurt if i leave the banana "tea" in the pot for 24 hours before transfering to the fermenter? The problem is no room in my primary fermemter for bananas.
I want to process my bananas at their peak also.
I could be wrong, but as long the pot was properly sanitized, with a good fitting lid, 24 hours should not be a problem.
Welcome back!!
Thank you. Just for a quick minute.
How long to ferment?
It generally takes about a year to ferment. I
Is Banana Mead possible?
Probably.
@@DIYFermentation Idk if the Peels are supposed to be left on or not for my Mead
Can we be friends am from Malawi I really wish to learn more from u
Feel free to watch my channel.
لماذا لا تضع ترجمة باللغة العربية؟Why don't you put an Arabic translation?
تكلف الترجمات متعددة اللغات أموالاً لا تستطيع هذه القناة تحملها.
takaluf altarajumat mutaeadidat allughat amwalaan la tastatie hadhih alqanaat tahmiluha.
Multi language translations cost money that this channel cannot afford.
@@DIYFermentation شكرا لك
I guess I can't get around cooking the bananas....sigh.... dang it! I have not seen anyone NOT cook the bananas
Yep, it's got to be done.
Those raisins are full of preservatives that could kill your yeast. Try to put yeast in your raisins in a bottle and put the Bubbler see it won't bubble No reaction. Not multiplying.
Fermentation started, and completed normally.
Banana wine part 2
ruclips.net/video/HPB-KOW6KAk/видео.html
Greeting to you,i am so impress with your method of wine making ,
that am learning so much knowledge from you ,
i would love to have your Email please
Glad that I can help provide some insight into winemaking as a hobby at a basic level. Sorry, the email address is only available for commercial channel sponsor correspondence.