Banana Wine - Time to Rack and Bottle?

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3 жыл бұрын

That banana wine.. ready to rack and bottle? Let's hope. People thought banana wine was a little weird. I've made this before, and though it does take some aging, banana wine is pretty good! Even very good! It's commonly made in many countries. Bananas are so naturally sweet, and contain lots of things yeast like, nitrogen, vitamins and minerals. They make for a really nice fermentation.
Banana Wine Video Series
Banana Wine Recipe: • Banana Wine Recipe - E...
Banana Wine Part 2: • Banana Wine, Part Two:...
Banana Wine Racking: • Banana Wine Racking
Banana Wine - How Does it Taste?: • Banana Wine - How Does...
How Fine is our Banana Wine? One Year Taste Test!: • How Fine is our Banana...
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Пікірлер: 251

@CitySteadingBrews 2 жыл бұрын

To see how this tastes go here: Banana Wine - How Does it Taste?: kzfaq.info/get/bejne/ecd7d8tmyZjGeqc.html

@caseyclark5392 Жыл бұрын

So, do you all not ever just kill the yeast before back sweetening?

@CitySteadingBrews Жыл бұрын

We either pasteurize or exceed the yeast alcohol tolerance. Either is safe if done correctly.

@caseyclark5392 Жыл бұрын

@@CitySteadingBrews thanks

@thomasmcgee3655 Жыл бұрын

@@caseyclark5392😅😮😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅😅

@Schmootzidootz 3 жыл бұрын

My banana mead overachieved as well! 17.8%

@thehellfirewolf13 3 жыл бұрын

Me: *Working on D&D stuff as i listen to the video* Brian: And before anyone freaks out, I sanatized my phone. Me: *wait, what?*

@CitySteadingBrews 3 жыл бұрын

@kaustubh_ratnagiri 3 жыл бұрын

In December 2019 I had brewed banana wine. I also used papaya along with the bananas. (For 1kg of banana, 400 gm of papaya squash). I didn't use a tea bag or lemon. In order to spice up the flavours I used cinnamon & cloves. My initial fermentation ened in twelve days. After that the secondary fermentation continued for almost 45 days in a glass jar. After two months I bottled the whole liquid and left it for the aging for almost four months in a dark cupboard. Last week I opened one bottle for tasting and for my surprise it came out in the form of crystal clear, golden coloured, sparkling banana wine. The taste was just awesome.

@CitySteadingBrews 3 жыл бұрын

Yep... Banana is usually best when aged, this one is good even young. Bit surprising.

@m4tz_e652 3 жыл бұрын

Papaya can act as a natural pectinase to extract and clear wine 👌🏽😌

@kaustubh_ratnagiri 3 жыл бұрын

@@m4tz_e652 Yes. And papaya adds nice golden tint to the wine as well.

@bryanmoore7229 3 жыл бұрын

If Derica reacted like that...it must be effing good. 🤘🥃

@FrankM812 3 жыл бұрын

I don’t like dry wine but i love the dry humor recently! Guess I’ll have to start sanitizing my phone now 😂

@superviro 3 жыл бұрын

Hey, I just want to say that I'm glad I found your channel. I ferment foods at home and just started learning about mead making. My LHBS has everything I need, except the knowledge to make mead because they're all about the beer. Thank you for producing such invaluable content.

@Alypius420 Жыл бұрын

I really really appreciate the visual guide with the math. That was really helpful.

@alexcan669 3 жыл бұрын

That looks delicious.Can’t wait for the tasting

@deathgod-does 3 жыл бұрын

I have been looking forward to this video

@littlebittathisnthatfirear8048 3 жыл бұрын

Great vid guys thanks for breaking down additional fermentation abv

@CitySteadingBrews 3 жыл бұрын

Our pleasure!

@joecuddington3205 3 жыл бұрын

Seeing how well this came along I'm definitely trying it soon.

@ICU10 3 жыл бұрын

Wow....I wish I was there for the tasting!!. I'll be certainly making this myself!!...Thanks folks!!

@magnificent0078 3 жыл бұрын

Can’t wait to make this. I’m definitely putting it on my list

@shannoncraig509 3 жыл бұрын

It is great stuff. I made another version with honey instead of brown sugar and it has a golden color

@lennylama 3 жыл бұрын

I love watching you guys! You're like the Penn and Teller of the home brew scene! Can't wait to try this!

@papamarksplace5196 Жыл бұрын

I could not have said it better myself.

@johnwinchester1 3 жыл бұрын

Yep, i had to go back and watch the previous 2 videos, and the tasting of the test bananna wine. Now its next on my list to try. Keep up the good work !

@georgecolby7488 3 жыл бұрын

I love watching a brew from start to finish. Nice job, I love your stuff. I gifted my father-in-law 2 bottles of licorice wine today for his birthday and he loved it! I have you guys to thank for educating and inspiring me with this fun hobby. Cheers!

@CitySteadingBrews 3 жыл бұрын

That is awesome!

@papamarksplace5196 Жыл бұрын

Hi Guys, Papa Mark here. Wanted to drop you a line to tell you how much I love you guys! Can't wait to try this recipe. I am going crazy with this. I love it. My first was cherry wine. LOVED it. Been binge watching you two ever since. LOL Now, thanks to YOU, I have two gallons of honey mead with craisins and raisins, a gallon of earl grey tea wine with raisins and craisins and a half gallon of white table (wanted to see how it would work...:-), ) grape wine in my kitchen happily singing for Papa. :-) No! I am not using an airlock because I am beyond poor and have no money to buy one. I Use the almost tight lid method. I Kinda like the symphony my babies play for me when I go into the kitchen, as the gas escapes, anyway. 🙂 I am actually currently trying to make an airlock from pill bottles. Will keep you posted. Using plain old wallyworld packs of yeast. I know! I'm sorry guys. No! I am not using hydrometer because, again, I am beyond poor and have no money to buy one. Anyway, wanted to say Hello and Thanks. This is so much fun and you guys are are uber entertaining as well! I will let ya know how my brews came out. PS: Derica, I LOVE The Red Bucket of Sanitization. I think it's cute. I have one just like it here at Papa Mark's Place. PPS: If I tried putting Chi spices in my next tea wine, won't the cinnamon kill the yeast? PPPS: i just noticed all the other things you do too!. Can't wait to try canning. Thanks Again, Papa

@CitySteadingBrews Жыл бұрын

You can add cinnamon in secondary for the flavor without worrying about it hurting your fermentation. Thanks for watching!

@Dutzman 3 жыл бұрын

My 'brew along' came out awesome, also back sweetened twice, it tastes so good, even before aging

@skinnycartman99 2 жыл бұрын

Of all the mead and wine channels I’ve watched whilst getting into the hobby I love you guys the most. Great video might even try it some time- though I have mead to finish first and then maybe a kvass to try.

@CitySteadingBrews 2 жыл бұрын

Awesome! Thank you!

@eventhorizon4612 Жыл бұрын

I’m gonna make this!!!

@jimr626 3 жыл бұрын

gonna have to try this one

@m4tz_e652 3 жыл бұрын

Did 5L, 2kg banana with 600g strawberry, after 1 week in the bucket and I've removed all the big solids and waiting for the fine sediment to settle to the bottom after it finished primary fermentation. My natural grape yeast consumed 2kg brown sugar, starting to taste dry now., I might back sweeten after raking, cold crash and then rack and bottle, cheers Brian and Derica its already delicious and alcoholic but age will help with that.

@message3381 3 жыл бұрын

Banana Wine was my very first brew ever. Final ABV for mine was 12%, but it was sooooooooo delicious going into the bottle 😋. The final product gave me 2 x 1.5 liter bottles. The plan was to try one bottle at 6 months and the other at 1 year and October will be the time to try the 6 month. I cannot wait to try mine now 🙏🏾. Great vid and nice finish on your Banana Wine 🙏🏾

@slowe60 3 жыл бұрын

how awesome. so glad to hear this came out so well. A must make now. Thank you guys! Lord know I love me some bananas!

@CitySteadingBrews 3 жыл бұрын

Hope you enjoy

@8675309td 3 жыл бұрын

Sounds yummy!

@johnowen2771 3 жыл бұрын

Great video. My banana wine has been sitting at around 1.022 for about a month and is ready to bottle. I.messed up my notes so im not100% what abv it is but it tastes so nice. Im gonna make a 3 gallon batch as soon as my strawberry and peach wine is out of my fermenter.

@SirGolfalot- 3 жыл бұрын

Good video. Your final ABV is almost in Port territory. Good sipping on chilly night. Talking about banana 🍌 I add one very ripe banana to the primary fermentation of apple wine. Adds nutrients and body. It's not enough to add flavor. The wine with one banana added also clears very well on it's own after fermentation. I use D47 yeast for apple wine, as 71b yeast gets rid of too much malic Apple sensation acid. I use 71b for alot of other fruit or grape wines. Always enjoy watching your videos

@shahvirat1990 2 жыл бұрын

I tried the recipe. Just used table sugar instead of brown sugar. Came out at about 15% and the fermentation finished in 13 days or so. I tasted it during racking it to secondary. Ended up drinking a whole litre. Its amazing even when young. I wonder how much better it can get with age, because it's truly delicious just the way it is. It's got residual sugar so its like an amazing dessert wine!

@DemonMage 3 жыл бұрын

Okay, now I'm gonna make this.

@donrotten4791 2 жыл бұрын

My dad made a cactus wine that was snot for years. I think I’ll leave the cacti alone and see what fruit my grocer has on discount. Great video!

@MrOLeary91 3 жыл бұрын

Can't wait to try this, it's on my to do list. I have got a 2L experimental carton banana juice wine, that's just finished and smells very interesting, it smells of homemade banana milkshake and honey, and no honey was in the ingredients on the box or that I added.

@Wonster00 3 жыл бұрын

Congratulations on another successful brew!

@CitySteadingBrews 3 жыл бұрын

Thank you kindly!

@thomaslundberg5588 Жыл бұрын

Just rewatched these videos as I'm planning to try this recipe. I'm wondering if you think safale s04 would work well as I have a packet in the fridge? Obviously I wouldn't be shooting for 17% abv but maybe starting at around 1.090 gravity and working from there. Since this recipe will likely take time to age I'd rather get better yeast if s04 isn't a good choice. I was keeping that packet for a cider but changed my mind.

@littlebittathisnthatfirear8048 3 жыл бұрын

She said its almost like a cooked banana smell n it made me giggle a bit because y'all did cook the bananas lol

@jamesivan2877 3 жыл бұрын

This makes me want to try Banana wine (the other videos too)! I couldn't find any so, I guess I will make it?

@LevidelValle 3 жыл бұрын

In Perto Rico they make brandy/moonshine from that wine, it is also done on the other islands in the Caribbean.

@3DPrintDen 3 жыл бұрын

I've been watching your some of your videos and it's really making me want to try homebrew. I just have a question. Let's say you have limited jugs, can you put your brew in a temporary pail, clean the container you were using to ferment it, and put it back in it? Or does the secondary fermentation have to be a separate container? Thanks!

@CitySteadingBrews 3 жыл бұрын

We do that often.

@infamousjack1256 3 жыл бұрын

Just a question so im a little new to your channel and ive been watching tonss of your vids appreciate them do you think that redstar yeast is a decent yeast cause i have an red star yeast here "premier cuvee" but i also have bread yeast not fleischmanns unfortunately would it be wise to try my bread yeast before moving into wine yeast?

@CitySteadingBrews 3 жыл бұрын

Premier cuvee is EC-1118 by lalvin. Same thing. One thing about our recipes and making wine and mead is that if you use a different yeast, you're making a different product. Not necessarily a bad thing, just something different. Your results will vary.

@thomasvanhaandel9301 3 жыл бұрын

First cheers for the video. Would love to try this. Quick question. Do you think all that sugar can be added at the start, or do you think it has to be incremental like you guys did?

@CitySteadingBrews 3 жыл бұрын

Well... you can, but have to be careful to not go too high at the start or it could stall.

@bramlomidan8818 3 жыл бұрын

the more i see about banana wine the more i want to make it, will be using banana peels for yeast nutrients in my other wines as a test as well

@Bob-ts2tu 3 жыл бұрын

At last... the end (or is it !!). I have my own banana wine fermenting ATM inspired by your video, however made a few small changes you probably wouldnt approve of such as adding a teaspoon of pectolase before fermentation started, and i didnt leave the bananas in the must for as long as you did (1 week for me). I used all soft brown cane sugar & it fermented pretty actively before i racked it off into secondary. It's now looking happy in a demijohn quietly clearing away. I'm going to play it by ear from now before deciding the next step, but expect it will entail another racking and then conditioning in the demijohn for a few months at least, but i've learned a lot from you, so thanks, and keep 'em coming :)

@CitySteadingBrews 3 жыл бұрын

Ours came out perfectly clear... no pectonase needed :)

@Bob-ts2tu 3 жыл бұрын

@@CitySteadingBrews Yeah, i noticed, it looks great, but maybe it's a confidence thing as i'm a relative newbie, and didn't think it would hurt anything by adding some in as i already had it.

@lisamoore6804 3 жыл бұрын

Don't blink! I do love me some bananas foster.

@genericpill 3 жыл бұрын

Banana mead has been on my mind with brown sugar. Time to jump in!

@Ceare100 3 жыл бұрын

LOVE Brian's face

@CitySteadingBrews 3 жыл бұрын

It’s the only one I have :)

@Vivademort 3 жыл бұрын

Now I need to make this, if Derrica has to hug it, it must be good.

@CitySteadingBrews 3 жыл бұрын

lol

@Skulltap 3 жыл бұрын

As I have made more meads in general I have found dry isn't nearly as bad as I once thought. Now days I don't really like the really sweet ones almost at all. I think it is a combination of tastes changing, growing up, and finding the flavor profiles I like in the fist place. Side note, you should have that new bottling wand in. The nice thing about that style is they are still really cheap even though they cost more then the plastic (5 vs 14) and they should never need to be replaced.

@CitySteadingBrews 3 жыл бұрын

Yup, we're starting to appreciate drier wines and meads too.

@oldtimeengineer26 3 жыл бұрын

Nice might try it just waiting to see how the strawberry jam turns out.

@CitySteadingBrews 3 жыл бұрын

Brews take time.

@XxdjforrestxX 3 жыл бұрын

I love you videos. I really wanna see a beer brew soon. Maybe like a corona copycat or IPA or Hefeweizen

@mormozinefanclub53 3 жыл бұрын

Hey guys loved the video! Can you guys maybe make 1 on oxidation? If you haven't already. It's 1 of those things I'm still hazy on

@CitySteadingBrews 3 жыл бұрын

We can try? Thing is, oxidation isn't something we WANT to happen so we don't have examples of it lying around. It produces off flavors is about it. It happens if the wine is exposed to oxygen. Not much else to say really.

@marfi1994 3 жыл бұрын

Have you considered using refractometer as instrument for monitoring sugar concentration. It is super easy to use, and needs just 2-3 drops of solution for measurement.

@CitySteadingBrews 3 жыл бұрын

kzfaq.info/get/bejne/pdmdn7uEnrPUo4k.html

@Bob_Belcher 3 жыл бұрын

If you get your hands on another sous vide, I would like to see you attempt to use it to pasteurize a batch. I could see that being helpful for anyone who doesn't want to push tolerance to back sweeten a batch.

@CitySteadingBrews 3 жыл бұрын

They work just fine.

@dennisschickling5759 3 жыл бұрын

Nice Video. #STAYSAFE

@OGxEUPS3 3 жыл бұрын

This has me thinking of making a "tropical wine", Would it be possible to add Pineapple, lime and coconut to something like this. I was going to try to make a liter of "sugar wash" with shredded coconut in, just to test if it is possible. I have no idea if this would even come out like a "coconut kilju". Do you know if Shredded Coconut can be used in a wash/wine?

@CitySteadingBrews 3 жыл бұрын

All good ideas. Just have to try it.

@antonioj.2147 3 жыл бұрын

So I brewed a very simple cider without added sugars, put it under an airlock for 28 days and it cleared soo much but the taste is kinda bad and dry. I havent racked it or degassed yet and I'm thinking about adding raisins in secondary fermentation,I used about half a packet of bread yeast. Thank you so much for replying and helping me out in starting a hobby.

@CitySteadingBrews 3 жыл бұрын

Raisins won’t do much at this point. Adding sugar now will restart fermentaion. If you want it sweet you have to get it past the alcohol tolerance of your yeast or pasteurize then sweeten to kill off the yeast.

@antonioj.2147 3 жыл бұрын

@@CitySteadingBrews thanks for the feedback! Can I add sugar before drinking it like you said in the backsweetening video?

@CitySteadingBrews 3 жыл бұрын

Of course.

@MysticDonBlair 2 жыл бұрын

Dear Brian and Derika, I had a weird idea and would love to hear your thoughts. What about using chia seeds as a yeast nutrient/clearing agent. Have you ever heard of such a thing? Thanks, A Loyal Viewer

@CitySteadingBrews 2 жыл бұрын

I don't think they would clear anything, as they actually are a thickener... but... the one reference I found showed inconclusive as to whether they helped fermentation or not.

@MysticDonBlair 2 жыл бұрын

@@CitySteadingBrews Thank you 😊

@jeffbradfield4413 3 жыл бұрын

I saw a video on another channel where he had bottled a wine in two different size bottles one was in a regular bottle , the other one was in a half gallon container set for a year and said it tasted different in the half gal . Does bulk bottling affect taste

@CitySteadingBrews 3 жыл бұрын

If he did the test and said it was different, I'd have to say under the conditions he did the test, yes. I've not tested this myself or read any conclusive results saying so. One test does not make it conclusive either.... though I suppose it's possible.

@RobKinneySouthpaw 3 жыл бұрын

Are some of those twist cap liquor bottles? Do you find they store well?

@CitySteadingBrews 3 жыл бұрын

Never had a problem.

@ddbs25 3 жыл бұрын

Following the backsweetening, is it possible the ABV could be higher as the hydrometer cannot read beyond 0.990? Maybe from 1.010 it could've gone to 0.980 or 0.970? Just speculation but would be interesting to know

@CitySteadingBrews 3 жыл бұрын

Just because the graph stops at .990 doesn't mean the hydro won't lower in the liquid. It floated at 0.990. I also highly highly doubt there's more alcohol content in there. We're already 3.5% over the alcohol tolerance of the yeast.

@ericrichardson1496 3 жыл бұрын

That's a cap for the siphon?! I've had thing sitting in a drawer for years now and never knew what it actually was. Gonna have to make use of it moving forward now. Thanks!

@CitySteadingBrews 3 жыл бұрын

Lol

@cayetano6547 3 жыл бұрын

would it be OK to leave the product ferment for the 8 weeks in one fermentor?

@CitySteadingBrews 3 жыл бұрын

Yes? I think we did.... why do you ask?

@willh7690 3 жыл бұрын

So if bananas are such a good nutrient, would it be wise to use it in smaller quantities for other types of wine or mead? Or would the flavor be too strong and overpower anything you introduce it to?

@CitySteadingBrews 3 жыл бұрын

I mean to try this myself. someone told me they add a banana to apple ciders and it doesn't affect teh flavor.

@smokinchuck 3 жыл бұрын

In other videos which were older ones. To figure ABV before you said to multiply by 131.25, but in this video you say 135? Is there a reason or did calculating ABV change between you older videos and now? Just curious.

@CitySteadingBrews 3 жыл бұрын

After some research and math, I came to the conclusion the 135 coefficient is more accurate, especially at higher gravities.

@smokinchuck 3 жыл бұрын

@@CitySteadingBrews Oh okay thank you.

@TheOriginalDroid 3 ай бұрын

Not sure if you guys are still keeping an eye on things here... Informative videos, gonna start some of my own in the next week But when you bottled, I noticed you used screw top bottles, I'm a newbie to all this, It's reusing screw top bottles acceptable for aging? Gonna head over to the rest of your vids, nice work and thanks!

@CitySteadingBrews 3 ай бұрын

Of course we're still doing this, lol. While it may not be "the best" for long term preservation... we have had zero problems reusing screw tops.

@k5spa 3 жыл бұрын

made this exactly yo yours but bread yeast. I had to store in to smaller fermenters, one had airlock, the other fine cloth and a loose lid. that's all I had. After 4 weeks airlock brew had dropped 96 points, the fabric covered dropped 106 points!! 1.096- 990. back sweetening now both up to 1.022. could the gasses have affected the fermentation that much? great videos guys.

@CitySteadingBrews 3 жыл бұрын

It could, yes.

@johnnytoy5487 6 ай бұрын

I like the RED BUCKET OF SANITIZATION 🤩

@jollylama4773 Жыл бұрын

That demon oTRIPPED me OUT!! ahahahaha!

@johannebeerbaum1546 3 жыл бұрын

I have some cooking.....I think I am ready for the first decant to get rid of pulp....fingers crossed and Sp.Gr. to measure.

@vanessalujano7869 Жыл бұрын

So watching you guys on marathon and see you keep sweeting this mead, did you ever think of adding molasses? Just a thought

@CitySteadingBrews 2 ай бұрын

For sweetening? You can. It's not overly sweet do may need a lot. We do have a molasses wine in the works though.

@AustinNystel 3 жыл бұрын

With how well it fermented with just the nutrients from the bananas...I can't help but wonder what some yeast hulls with that would do?

@CitySteadingBrews 3 жыл бұрын

Not a lot different. There's a limit to how active yeast can really get. :)

@serenazondlak1491 3 жыл бұрын

Can you help me with calculating my abv? I made a blueberry lemon wine I added 64oz pure blueberry juice, 5.5 cups water, peel from 1 whole lemon, 2 cups white sugar, and 1 package 71B. OG=1.068 *4 weeks later* took a reading at 0.006 and added 1 cup white sugar and 4 cups frozen blueberries, took a reading 1.020 IT STARTED FERMENTING AGAIN! *4 weeks later* took a reading 1.004 This is where I am now. I've been having a heck of a time calculating the ABV since this was technically a step feed-ish. I was not expecting it to re-ferment because when I back sweetened it my ABV was 14%

@user-nd1fg3oh5m 3 жыл бұрын

How's your.. how to make mead brew going... that video made me find you guys!!

@CitySteadingBrews 3 жыл бұрын

Update soonish. We've racked it, tastes great. Once it's bottled, we will publish the update.

@rickascii 3 жыл бұрын

If I can briefly add to what Brian said: yeast sink so when a brew goes naturally clear (not if you use any fining agents) it can also be assumed to be done, no matter how long it takes.

@CitySteadingBrews 3 жыл бұрын

Still... using a hydrometer will tell you for sure. I have had reasonably clear brews that were not finished.

@gfam2023 2 жыл бұрын

I enjoyed the hole lot but got confused at the end with all the hydrometer readings.

@bucmeister7713 3 жыл бұрын

Would expect the bananas provided a good dose of nutrients. That stuff looks mighty fine.

@CitySteadingBrews 3 жыл бұрын

It's surprising, but it's good. Not exactly as you'd expect.

@daniellejordan4551 3 жыл бұрын

Where do you store these? Should they be in the fridge or can they be homed on my own well-stocked alcoholic bookshelf? :)

@CitySteadingBrews 3 жыл бұрын

Danielle Jordan just on shelves and in boxes at riom temp, about 75f or so.

@daniellejordan4551 3 жыл бұрын

@@CitySteadingBrews Thank you! This is the next project for sure. I have a mango wine on the counter that I've backsweetened 3 times now and the calculations on this video have been immensely helpful. It's at 16% and still just bubbling it's heart out. Looking forward to mango-flavored jet fuel at this point.

@tonydavies8683 3 жыл бұрын

your face makes me think that its not going to last that long...... and i would not blame you LOL !!

@steve_jackson9933 3 жыл бұрын

So, I have some banana wine. The hydrometer readings...right. But, now the question at hand, forgive the terminology, how do you separate the sediment? Do you just pump it all out and stop when you get to the sediment? I believe the technical term is "lees". It still looks like swamp water, but getting less so. Tastes like bananas with brown sugar and strong, but just curious as to the best approach to get rid of the lees.

@CitySteadingBrews 3 жыл бұрын

As we did in the video... siphon it, and stop before sucking up all the lees. You may need to rack more than once over time, depending on how well your brew clears.

@steve_jackson9933 3 жыл бұрын

@@CitySteadingBrews thanks, just wanted to make i was not missing something.

@dalewortley2967 3 жыл бұрын

I made this with all brown sugar ( as you implied as your first though) . It was a bit much for me. I'm starting a new one with white sugar.

@dalewortley2967 3 жыл бұрын

Now I know where the fake banana flavor comes from......went dry, back sweeten w/ brown sugar.

@siggenis 3 жыл бұрын

Hey Brian. I started making a banana wine (2 gallons) however I used a different recipe then yours... I found a nice recipe with tannin, acid blend, yeast nutrient brown sugar and I added a wine yeast.... the initial gravity was 1.060.... the wine was fermenting for about 4 days and then it stopped.... I took a reading and it was at 0.992 which tells me the fermentation was done.... now I have a few questions if you can guide me.... (also, I got the bananas in a brew bag in the fermenter as well). 1) why did it finish fermenting after only 4 days?.... is that normal? 2) I have never backsweeten and would like to backsweeten it and I know the tolerance of the yeast is not even remotely done if I add more sugar and will start fermenting again... how many cups or grams of the brown sugar do you think I should add? Also do I add the sugar in the primary fermentation or transfer to secondary? Additionally, do I just dump the brown sugar in the wine or dilute it in warm water? Any advise will help greatly... thanks man!!!

@CitySteadingBrews 3 жыл бұрын

Our recipe takes a bit longer, but with all the chemicals I suppose it 'could' go faster. Normal? Not really. Low OG of 1.060.... sure, it could happen. Without knowing the actual yeast used or it's tolerance, I can't tell you how much sugar to add, but... your wine is at 8% now, so if your wine yeast is 15%, you'd need to add.... about a pound of sugar to hit 15%. If you rack then add sugar, you're possibly going to prolong the time til you can drink it. The yeast colony is in your primary fermenter. Racking it will get rid of some or most of it, so the rest of the yeast will try to rebuild that colony, but they are swimming in C02 and alcohol, and will be impeded and can create off flavors. A lot of the recipes you will see online expect you to like things dry, since that way there's little danger and precautions needed. Sweet brews are more difficult.

@CitySteadingBrews 3 жыл бұрын

You don't need to leave the same comment three times! lol

@deamonsoul1 3 жыл бұрын

Any of this survive for an update?

@loganwood3543 3 жыл бұрын

Can you put it back into the gallon bottle if you clean it out

@CitySteadingBrews 3 жыл бұрын

You mean for storage? Sure.

@loganwood3543 3 жыл бұрын

@@CitySteadingBrews yeah. Okay thank you

@paulswift9807 3 жыл бұрын

Have you ever made mixed berry wine

@CitySteadingBrews 3 жыл бұрын

Quite a few....

@Twistedcrescendo 3 жыл бұрын

I've found that banana wine can take significantly more sugar than one would expect at first, and that's been the case pretty consistently for me. No matter what yeast I use I get at least two percent more alcohol out of it than expected. (also, banana wine is some of the best wine I make, and everyone I meet that I tell of the concept are soooo suspicious at the very idea, but they change their tune quickly once they get a taste :))

@jamierussellmowatt 3 жыл бұрын

To back sweeten did you consider Potassium Sorbate and and Campden tablets before adding sugar? Or is it that you don't like adding unnecessary chemicals? Genuine question not criticism.

@CitySteadingBrews 3 жыл бұрын

We don’t like adding those things. Tyere are so many preservatives in our food already that we don’t want to add more.

@jamierussellmowatt 3 жыл бұрын

@@CitySteadingBrews Makes sense, thought that would be the reason, love your videos!

@mohammadafshar3993 Жыл бұрын

i got weird question :) could we add fresh banana after fermentation Or Back sweeten for increasing the flavor? cause i feel 17% alcohol can overtake the banana flavor . also i watching your videos from iran i appreciate your effort 🌹🌹

@CitySteadingBrews Жыл бұрын

You can yes. Just be cautious of refermentation.

@mohammadafshar3993 Жыл бұрын

@@CitySteadingBrews thank you so much

@bybeezguepe6557 3 жыл бұрын

It would be cool if you made a mushroom wine, maybe with chanterelles since they are pretty fruity

@CitySteadingBrews 3 жыл бұрын

It's more a cooking wine really. Perhaps someday.

@chairforce0928 2 жыл бұрын

What ended up happening to the little jar that had the left over from the bucket?

@CitySteadingBrews 2 жыл бұрын

We drank it :)

@chairforce0928 2 жыл бұрын

@@CitySteadingBrews got to love it. 😉

@bramzwingli 3 ай бұрын

Would vanilla extract work with this?

@CitySteadingBrews 3 ай бұрын

If you wanted ti add a vanilla flavor, sure.

@alexcarter8807 3 жыл бұрын

I'm sipping on some tomato wine I made, brewing buddies! I got a jug of Sunsweet prune juice today because how can I make wine out of any ol' thing which is often called Pruno, without doing a prune batch? I have some palm fruit in the freezer because I want to do some palm fruit wine, I believe the fruit are from "jelly palm" trees. I want to do a hibiscus wine and ought to do a banana wine also. I just wait until the airlock doesn't show any difference in pressure, and I swirl at least 2X a day and generally more often to degas.

@CitySteadingBrews 3 жыл бұрын

I made prune juice wine once. Dumped it. Was vile.

@MerlinsBeard91 3 жыл бұрын

Aaaaaaaaaand now I need to make a banana brew....

@CitySteadingBrews 3 жыл бұрын

Yes, yes you do.

@jimmieburleigh9549 3 жыл бұрын

Shoot yeast also likes apple far as higher abv. Lol iv yet to make apple that doesn't punch you in the gut. But yeah one day I'll get brave enough to do banana and other fruits. For now I'm still in the realm of store bought juice making it like yalls sweet red in the juice container with the loose cap and no readings.

@MrAcuta73 3 жыл бұрын

And almost a fifth...ugh...intentional or not, I groaned. Not sure I could do banana wine. Something I'd want to taste before making.

@CitySteadingBrews 3 жыл бұрын

I love it.

@tonyb7319 3 жыл бұрын

I made a gallon batch (5lb bananas w/skins, 454g BS, 227g WS, EC-1118) the beginning of August. I though ABV was (OG-FG)*131.25?

@CitySteadingBrews 3 жыл бұрын

I started using 135. Here's why.... as we get to higher alcohol levels, the numbers would skew a bit. Alcohol has a lower spgr than water, so the more alcohol, the lower the spgr would be, in a very non-linear manner. So, I used a bunch of different calculators out there and made a compromise. At low ABV, such as beers and ciders, the difference is negligible, as in 1/10% between my calculation and 131.25 and the "more accurate, but more complex equations". When we get into the high teens, mine is within 0.5% of the "accurate ones" and a little higher than the 131.25 calculation which is pretty far off by now. So, for my information, it's the best compromise of simplicity and accuracy.

@tonyb7319 3 жыл бұрын

@@CitySteadingBrews Thanks for the explanation. I have mostly made ciders and made my Cider Tracker app using the 131.25. I got scared when I saw 135. Your ABV wasn't much of a difference 17.55 to 17.0625. Either way it's pretty high 🍌🥂 Mine turned out to be 12%. Now it's just a waiting game.

@CitySteadingBrews 3 жыл бұрын

Yeah, things get a little crazy wen we try to be 100% accurate. You need a lab to really know for sure. Using an accurate ethanol equation, that 17.55 become something over 19, so....

@CitySteadingBrews 3 жыл бұрын

Another supposedly super accurate calculator makes it 17.41, so... 17.55% is close enough for me.

@williammoore3013 3 жыл бұрын

Looks like I know what my next attempt is going to be!!! From the look on her face I'm not sure a bottle is going to make it to the year mark tho lol

@CitySteadingBrews 3 жыл бұрын

We hid one away, lol.

@michaelh9841 3 жыл бұрын

When did we start multiplying by 135? I thought it was 131.25 which would have put you closer to tolerance of the yeast.

@CitySteadingBrews 3 жыл бұрын

I started a few months ago. It's more accurate in the higher ABV range, and minimally different in the low, so it's a nice compromise and easier to calculate. At any rate... the difference in either would be 131.25= 17.06%, vs 135 is 17.55%, not a huge deal in homebrew. The actual "accurate" calculation makes it 19.31% when you account for ethanol. So... yeah. The waters get muddy.

@CitySteadingBrews 3 жыл бұрын

As I said... I used equations that calculated in the change with ethanol present, and compared that to equations that only used the linear 131.25. 135 was closer to the ethanol present equations, so that's what I use. As for your example at 10%, using the 131.25 coefficient, that's 76 points of gravity used, with 135 it's 74. Pretty small difference. If we used the "more accurate" ethanol equation, it's 73 points. Let's look at 5%. Using 131.25, it's 38 points. Using 135 it's 37 points and using the ethanol equation it's 37 points. If we go to 18%, 131.25 gets us 137 points, 135 is 133 points and the ethanol equation is 123 points. So as you can see, the 135 number is actually more accurate to a true ethanol calculation across the board than 131.25. Another calculation commonly used is dividing by 7.5 instead of multiplying by 131.25, which would be the same as using 1.1333333 as the coefficient. 131.25 is very close to accurate up to about 6%. After that, it's accuracty fades. The fact 135 is sooo close to it at low numbers and still, not TOO far off at higher ABV makes it more reliable in my mind.

@CitySteadingBrews 3 жыл бұрын

By the way, hydrometer charts use 131.25, thus, the same as the equation using a hydrometer.

@CitySteadingBrews 3 жыл бұрын

Oh.... just to expand further on the weight thing... 1 liter of ethanol weighs in at 789 grams, and a liter of water is 1000 grams, so there''s a difference when you have even say a 15% wine. Some quick math.... Let's say we have a gallon of wine at 15% ABV. That means 85% is water...ish. ad 15% is ethanol, in a perfect world. Let's just assume that for now even though it's not 100% true to say. So that means we have 3.217 liters of water, and .567 liters of alcohol in there. So that's 3.217 kg and .447 kg respectively. Added together, it's 3.664 kg, as opposed to the same volume of water at 3.785 kg for a difference of 3% by weight. I don't worry about alcohol by weight, as that's not something any label I've ever seen uses. Maybe distillers do it because it's easier to do with higher % of alcohol, not sure.

@CitySteadingBrews 3 жыл бұрын

Just to add more mud to the waters :) I tested using a supposedly VERY accurate calculator for ethanol and water calculation and my wine would be 17.41% vs my calculation of 17.55%. Being that I did one on a simple calculator in 10 seconds and the other requires a spreadsheet or pretty intense math, I'm cool with being off by .1% When I use that one at 5% it's the same measurement as my 135 coefficient. So... dead on the same at 5%, and off by 0.78% at 17% ABV? Works for me for homebrew. I didn't just pull 135 out of the air is essentially the answer. I found it to be closer to a true ABV than 131.25 across the board. Sorry for all the posts, just really got into doing the math! :)

@borttorbbq2556 3 жыл бұрын

How's the black cap bottles doing.

@CitySteadingBrews 3 жыл бұрын

Fantastic. Just ordered 24 more.

@blackfire9750 3 жыл бұрын

same thing happened to my banana wine but i used raisins and dead yeast "boiled" to strengthen the bread yeast. it gone to freakn 19% abv and wasn't stopping, ethanol was too strong it killed all flavor.