How Fine is our Banana Wine? One Year Taste Test!

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2 жыл бұрын

How Fine is our Banana Wine? One Year Taste Test! People thought we were crazy to make banana wine. The banana mash looked rather... well, less than appetizing. I had made it before, so I knew what to expect, but Derica didn't! Others thought it would be horrible wine. Well... how was our banana wine after a year of aging?
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Пікірлер: 189

@CitySteadingBrews 2 жыл бұрын

To watch how this wine was made, go here: Banana Wine Recipe - Easy Homemade Banana Wine: kzfaq.info/get/bejne/pcClrNCZq63To6M.html

@kevinfarley2422 2 жыл бұрын

Everyone that I offer a bottle of this stuff initially refuses it with a scrunched up face! Then I share a glass with them and they beg for a bottle, which I refuse with a scrunched up face! 😄

@CitySteadingBrews 2 жыл бұрын

Awesome! LOL, yeah, for some reason banana wine doesn't sound appealing to many people.

@munch15a 12 күн бұрын

I made a bacon jam and this was everyone's reaction too. I have traded a few jars for big favours tho

@willh7690 2 жыл бұрын

This video just reminded me I have a banana batch in the basement from last year lol.

@CitySteadingBrews 2 жыл бұрын

It's probably pretty awesome by now!

@thatbme35 Жыл бұрын

I just added the yeast to 40lbs of ripe bananas 20 peeled 20 with peel 8lbs of mango peeled 10lbs of pineapple with peel half a pound of gold grapes and juice from 2 lemons and one of the smashed half's 4 teabags 15gal of water 20lbs of cane sugar. Peptic enzymes and yeast nutrient. I don't boil my fruit and when I opened the barrel this morning to add the yeast the smell is amazing. Really excited.

@kenw7098 2 жыл бұрын

Banana bread that will give you a buzz....ok I'm sold, great video guys as always.

@TheWonderwy 2 жыл бұрын

Hagrid Hug is a great name for this banana wine. Seems to cover your description.

@scottaustin5290 Жыл бұрын

Thx to you guys I’ve been brewing for a year now I’ve made over 20 batches of mead I’m doing this and freshly frozen elderberry next thank you so much for this gift ❤❤🎉🎉😊

@tsfurlong 2 жыл бұрын

Love your channel! Have you considered pre-chilling the glasses in the freezer for the chilled taste test?

@CitySteadingBrews 2 жыл бұрын

Not until… now!

@JohnkyTonkbadonkadonk 2 жыл бұрын

I made a banana mead shortly after the original banana wine video. I let it sit for a few months and it was... Bad. The second it touched my lips, it was basically instant heartburn. I couldn't drink it, but my friend found it lovely. It's been sitting ever since, and I'll go back and taste it once in a while and it is slowly, but surely, getting better. Gonna pull out a bottle around Halloween and see how it is then.

@johnshaw6702 2 жыл бұрын

I am definitely going to watch the 'making of' again, it sounds delicious. I almost considered doing this with the bananas sitting on my counter, but they are scheduled to become banana bread this afternoon. My free carboy is scheduled for a peppermint mead, because my peppermint wine turned out so good. If I make it, the label is going to say Hagrid Hug.;)

@eddavanleemputten9232 2 жыл бұрын

Looks like banana wine is going to stay on my to-brew list. You put it in there and it’s staying there! I’m thinking my SO’s daughter would love this straight and his son would love to use it in the awesome cocktails he makes. Thank you for this video!

@eddavanleemputten9232 Жыл бұрын

@@magacop5180 - not yet. Lack of room and too many other opportunities that presented themselves for equally enticing brews… like the most recent one, which was the chance to harvest over 11 lbs of wild blackberries. Couldn’t pass that one up and the fermenter’s happily bubbling now. It’s still on my list though! “Scheduled” brews on my to-brew wish list get pushed back by unique opportunities for free ingredients. Those usually come from seasonally available ingredients I can forage or bumper crops donated by friends and acquaintances. If I had more space I’d be running more brews and that banana wine would have been a fact already. As is, I still need to have a little patience before I can get to it. Thanks for asking though! When I do get to it, I hope to remember I need to get back to this video and post about it in the comments!

@eddavanleemputten9232 Жыл бұрын

@@magacop5180 - Update: I made it! Not as a wine, but as a mead. I substituted the sugar for honey and it turned out really good as far as I can tell from the sample. I back sweetened it with unrefined palm sugar and let it sit after back sweetening in order to allow it to clear again. At the one year mark it’ll be really good. So much so that I’ve started another batch. To add to the ‘green banana’ character I subbed 1/3rd of the water for apple juice. It’s happily bubbling away now. I’ve also slightly reduced the amount of skins: from 1/2 of the bananas going in unpeeled, I used 1/3rd of the bananas unpeeled, the rest peeled. To supplement the reduced tannin content I added just a smidge of wine tannin. That’s what’s so wonderful about home brewing: you tailor it to your own tastes! It’ll be loads of fun to find out how both compare.

@MerlinsBeard91 2 жыл бұрын

Glad to hear this came out so well! I think I’m going to go back and re-watch those making-of episodes. I think I’m definitely going to have to visit this at some point! Definitely want to try this as a mead as well

@geordiekimbo2 2 жыл бұрын

I have a banana mead that looks like it's finishing primary about now. It has gone very golden. More so than my traditional. I can't wait to taste test it.

@geordiekimbo2 2 жыл бұрын

It's now in secondary with some back sweetening.. the taste test had a surprisingly banana taste to it... like fake banana flavouring. It fermented out to 0.992 my lowest so far but with a 14.5% ABV

@chairforce0928 2 жыл бұрын

@@geordiekimbo2 you mind putting your recipe up? Been thinking about a banana wine and thought about doing a banana mead.

@Hank228 2 жыл бұрын

@@geordiekimbo2 If you remember what you did, please share with us!

@geordiekimbo2 2 жыл бұрын

@@Hank228 hi. I moved house in the meantime and still haven't managed to find the recipe. When I do I promise I'll post it up.

@MysticDonBlair 2 жыл бұрын

Congratulations guys on making something so AWESOME! You guys are beloved by so many people ❤️

@aussiecraig7527 2 жыл бұрын

Great episode guys.. great to see smiles and happy reports on the banana wine, I’ll admit I watched all the making videos and thought to myself... NEXT!.. but now I’m going to wait and hopefully follow along with the mead recipe... no pressure lol, You guys are fantastic, love the explanation of the beverage makes people want to make it... changed my opinion and I was dead against it.. banana bread in a glass... with rum flavours.. rich and smooth.. hell yeah!

@johnparrish9215 2 жыл бұрын

I know I've done well when my Wife tastes it and slowly closes the bottle while calling out MINE. I'm on my own for the rest of the day since she is listening to music and getting a little sloshed...LOL

@CitySteadingBrews 2 жыл бұрын

Heh, Derica does that too.

@CitySteadingBrews 2 жыл бұрын

Not the sloshed part, but the MINE part, lol.

@DSK2007 2 жыл бұрын

I literally just finished my last bottle of banana wine (made right after you published your original video) and I loved it.

@hob991 2 жыл бұрын

Love the look on Derica's face just before the 9.5 score I am very partial to banana Liqueur but its very hard to get in the UK soooooooooooo I'm very tempted to have a go at this, I sometimes see banana's reduced in price because of the infamous "sell by date" however all my equipment is full of strawberry (1 UK gallon) and blackberry (bramble) 2 UK gallons (its that time of year )That's 18 75cl bottles .............also making strawberry, raspberry and blackberry vodka ................ have you ever tried making Liqueurs? I'm just getting back into wine making after a long break. ......life has a habit of getting in the way.......... My mother made wine when I was a child ....... I'm almost 70 now. Watched many of your vids recently ............ (not the mead ones honey is not cheap here).... there is a lot of nostalgia for those swing top bottles............. when I was a child fizzy drinks came in those so less of a bottle bomb risk as you might imagine. If we took them back to the shop there was a 3 old pence refund on the bottle ................ they were washed out and re used in the 1960's I doubt if any of my stuff will last for a year :-) N

@CitySteadingBrews 2 жыл бұрын

We have not tried making liquers yet, nope! We may sometime.

@alexlesko6019 2 жыл бұрын

Hey guys, been following your channel shortly after your first banana wine video went up early last year. I found it because I was actually looking to make banana wine and ginger beer and followed along with what you guys did in the videos. I wanted to just thank the two of you for the knowledge you have imparted on and made what I initially thought was a very complicated process into easier to digest pieces. I'm happy to see the follow up video to the banana wine saga. My own banana wine has been aging for about six months now and is delicious. Again, thank you for sharing your passion and inspiring us!

@CitySteadingBrews 2 жыл бұрын

You are welcome! Thanks for watching :)

@dreamcatcher7595 Жыл бұрын

Hi Guys, new subscriber. Just started my first ever brew- a cider and your videos have me hooked. I currently have 20l of Cider, 25l of your sweet red wine, Pineapple wine and 10L of Banana wine! wanted to have them aging for next Christmas it's goanna be a merry one! Thanks for the fab information!

@shannoncraig509 2 жыл бұрын

I am glad you made it. It is one of my favorites.

@mandolinman2006 2 жыл бұрын

I have a video idea, possibly 2 parts. I've seen people asking what different sugars and types of honey give what kinds of flavors as well as what is a isn't fermentable. Could be interesting. PS, I get it about the whisky glass. My grandmother used to make her own cough syrup with Jack Daniels and rock candy. She kept it in a Crown Royal bottle since it was nicer and "had more class".

@CitySteadingBrews 2 жыл бұрын

We didd that, lemme find a link.

@circuitben Жыл бұрын

Started out making this, changed out the dark sugar for came sugar on the second batch, added a vanilla pod and half a cinnamon stick (5 gallon batch) inverted the sugar with some tamarind paste - must smelled like cake, wine tastes amazing

@MrHpfan111 2 жыл бұрын

i really love watching your videos, they just make me unusually happy :3

@CitySteadingBrews 2 жыл бұрын

Glad you like them!

@madusan1 2 жыл бұрын

I have made a banana wine. Mine also was excellent. I did go one step further and tried it as a cocktail.with your best white rum you have on your shelf, mix 1 part rum to 1/4 part banana wine over ice. Increase the banana wine depending on taste. Amber or dark rum can be substituted. I used a Jamaican rum but since it already has a banana 'funk', it just highlighted the banana taste.

@K.J.H_ 2 жыл бұрын

My banana wine is currently bulk aging. Got to 18% and 1.002, with some unfermentable sugars achieved by cooking some of the bananas in brown sugar. It is absolutely delicious! Has a kind of whiskey hint to it that I really enjoy. I've decided not to sweeten further after some experimentation, as it becomes more like a liqueur. Equally good but as more of a whiskey man i prefer that character. I chose this as my first whole fruit fermentation inspired by your videos and these tasting notes, so thank you!

@hotlavatube 2 жыл бұрын

Sounds good, I'd like to try this some time with apple bananas (a Hawaii variant with more sugar). Speaking of bananas foster, I did find a recipe from BlackMetalBrandon for a bananas foster mead, which uses some bocheted honey. For wine, one could dry caramelize some of the table sugar.

@georgecolby7488 2 жыл бұрын

I love that you try to minimize bias; I find myself falling into the bias trap and convince myself some brews taste a certain way. I was thinking 'liqueur' about 5 seconds before you mentioned it, and at 17% you're really close (most liqueurs sit in the 20% range.) I think it would make a great mixer by its description. Bourbon, and maybe just a splash of gingerbeer. You could call it the Chiquita Mule, or something much more clever. Another great video and brew.

@CitySteadingBrews 2 жыл бұрын

Heh, chiquita mule. Tastings are tough… it’s very subjective and eating something beforehand can alter the flavors too so we try to be careful and open minded!

@georgecolby7488 2 жыл бұрын

@@CitySteadingBrews love it, you guys are great.

@xIsaacCantu 2 жыл бұрын

Thanks for posting your experiences.. I'm set on making wine

@dockofthebaycountrywines69 2 жыл бұрын

Your words are exactly how I feel about my banana wine! I guess you can say, “You took the wine right out of my mouth!”😂Another great video guys!

@CitySteadingBrews 2 жыл бұрын

lol, Meatloaf! I used to love his music years ago.

@davidmcdonald4771 2 жыл бұрын

I just opened my last bottle of banana mead about 3 weeks ago, had finished the batch 2 years ago. It lasted about 30 minutes. The flavors were layered and so smooth that it coated the tongue with pure happiness. The ABV was 13.57 %. Currently beginning a new banana mead with white tea for tannen.

@geordiekimbo2 2 жыл бұрын

I put Flame Raisins in mine. The colour is so golden.. almost brassy looking

@knightmare1015 2 жыл бұрын

Excellent. You guys did chop up some raisins and put them in the primary fermentation. It looks delicious.

@thewrastler 2 жыл бұрын

I followed your recipe for this. Had a taste when racking at around 4 months old and it was not nice! Will continue waiting it out and try again next summer!

@Backdaft94 2 жыл бұрын

Oaked mine with some medium and light toast white oak and it was over the top!!!

@adrianboyddodd8007 9 ай бұрын

This is one that I know I have to make. Bananas used to improve a fruit wine work so well that I need to make one from just bananas.

@seanhoude 2 жыл бұрын

Interesting to think about the effect of thermal conductivity of whiskey stones. Now I want to pick up a stainless set to have on hand as well. Thanks for another great video.

@CitySteadingBrews 2 жыл бұрын

The steel can impart metallic flavors, something to keep in mind.

@seanhoude 2 жыл бұрын

@@CitySteadingBrews Yes, caught that mention in the video. Still want to try it. Just another tool for the toolbox. Thanks again.

@geordiekimbo2 2 жыл бұрын

@@CitySteadingBrews would you try metal D6's. To tie in with our shared Dungeons and Dragons hobby. When you said you had whiskey stones I looked at my metal dice and thought hmmmm :-)

@craigbryant9925 2 жыл бұрын

I personally love the stainless steel whiskey stones. I know a lot of people "have opinions" about them but I'm a fan, I've never noticed a flavour difference between the steel and stone and steel I find keeps the cold a bit longer. The "stone" ones I need tongs because the texture is really weird on my fingers and they don't chill it quite as much but still better than diluting with ice in certain applications.

@CitySteadingBrews 2 жыл бұрын

Great, now I need to get some and do a test, lol.

@hotlavatube 2 жыл бұрын

I'm surprised with their DIY mentality they didn't just go get a rock from the garden and spray it with Star-San. ;-) I wonder if anyone has rock-tumblered their own rocks into whiskey stones.

@CitySteadingBrews 2 жыл бұрын

Hmm. If only we had a rock tumbler!

@chairforce0928 2 жыл бұрын

@@CitySteadingBrews you can get them for check. My 9 year has one for a science kit she got for Christmas.

@DONK0 2 жыл бұрын

I made banana wine after seeing yours, i got 3 bottles in my closet. I stole a sip of one and wow it's amazing. Probably my favorite brew but it's a pain to make cuz you gotta boil those bananas for like an hour

@nateghmoghaddam6917 Жыл бұрын

Hey there Did you the original sugar amount they used in the original video or and then back sweeten it ? Was it dry? And can i use the whole amount from the beginning instead of back sweetening?

@DONK0 Жыл бұрын

@@nateghmoghaddam6917 I added sugar until 1.100 on the hydrometer.

@12collier 2 жыл бұрын

I never heard of banana wine before watching your channel. I followed yalls recipe and just 2nd racked my banana wine. Hopefully it’s good. It was the stickiest / messiest wine I have ever made.

@steve_jackson9933 2 жыл бұрын

Thanks ya'all I made a batch a few months ago. Mine came out more like a smooth liquor than wine, still good. I am sure aging will change it more, but a glass every so often does not hurt.

@definitelydelish 2 жыл бұрын

So have a brew going for quite a bit Started at: OG: 1.110 After 3 weeks: Grav: 1.042 After 4: Grav: 1.032 It was 3 gallons with 8 1/2 pounds honey, d47, ferm o (1/2 tsp), tannin tea Is it just running slowly, if it drops 10 more points it’s around 12%+ abv Still tasting beer like, not fizzy per say (still bubbling in the airlock and gassy) but sort of beer/hard cider with almost a fruit forward taste Wondering if it’ll mellow out, the fruity hints seem strong for only 25 raisins and tsp of orange zest mixed with the tea when boiling and steeping it. Otherwise seems good so far but using Tupelo Honey from Atchafalaya Louisiana Bayous. Might French Oak half of it in 2nd, perhaps with some vanilla bean, may not need backsweetening if it doesn’t drop below 1.020. Should I just let it sit on primary for another 2 to 3 weeks before thinking of moving to secondary..? Definitely feel it doesn’t have that honey mouthfeel and even the two people I had try it when I tested with the hydrometer said it reminds them more of beer, which is definitely not what I’m going for especially if I can get to 12% or so. As always any suggestions on how to bring back that heavier mouthfeel and if I should just let it sit in primary for a month and ignore it for now. Thanks. Other then that keep up the great work, definitely my favorite mead/brewing channel

@Calendyr 7 ай бұрын

Wow! Very surprising this tastes better warm. I have never drank mine warm and give it a 10/10. Now I will have to try it warm and see if it can go to 12/10 :)

@caterack8875 2 жыл бұрын

Nice new table top! Clean!

@CitySteadingBrews 2 жыл бұрын

Thanks!

@Spudbot 2 жыл бұрын

The banana mead I recently put into secondary seems to match your description for the early tasting video for this wine. Footy, ethanol and not a great deal of banana. I hope I get the same results that you did after letting it sit! On the upside, it is a beautiful banana yellow and quite clear at only 4 weeks old.

@geordiekimbo2 2 жыл бұрын

Mine has just been put into secondary about five hours ago, the taste test revealed it tastes like fake banana flavouring. Not unpleasant but I hope the extra pound I've put in secondary will help with the flavour profile.

@Gamefreak8112 Жыл бұрын

Banana wine got my sub. I'm getting tired of just watching the process. When I have 100 bottles of alcohol sitting in a closet I'm going to blame you two. :-)

@Tarzisme 2 жыл бұрын

Love the Hagrid reference🤣🤣 i find it funny how u kept calling it a mead deff have to make a banana mead

@michaele.4702 2 жыл бұрын

I've also found a newfound interest in bananas I've been eating about 3 a day and decided to make that my second wine possibly my mainstay as there are 5 common high sugar fruits here and thats in the top 3, also mangos, lychee, papaya, and guava would be avalible.

@CitySteadingBrews 2 жыл бұрын

Mhm, we love all those. Might have to make videos on each! :)

@michaele.4702 2 жыл бұрын

@@CitySteadingBrews That would be great. There's something I can't find on youtube at all which is a traditional drink here is vinegar wine, I guess the western hemisphere is calling them Shrubs. Here we start off by making vinegar and about 1/3 way through rob the brew of oxygen causing the acetoacteria to stop producing but since yeast doesn't need oxygen it continues to make alcohol giving a nice slightly sour and sweet taste with a touch of whichever fruit you started with. Maybe it's hard to find information because of the hesitation of open fermentation.

@michaele.4702 2 жыл бұрын

O also a tip for open fermentation locals here used to use 5 layers of cotton cloth and on top 2 layers of cheese cloth, its reduces dust and hair getting in and slow wind blowing your co2 out.

@RobertBuchanTerrey 2 жыл бұрын

I've got a 9 month old banana mead here that was undrinkable at the 6 month mark. I've backsweetened with a caramelised elderflower cordial, and I'm thinking of adding vanilla too. It's still very very cloudy too so we'll see what happens there.

@RobertBuchanTerrey 2 жыл бұрын

My notes on the NFC tag on the demijohn are now: Banana mead, 1.6kg honey 71Byeast sg: ~1.120 6/11/2020 down to 1.030 ~12% sweetened to 1.060 w caramelised elderflower + vanilla

@itsyourboyjamie9421 2 жыл бұрын

Have you all used jam in a Mead before I've heard a few people say it's usable And I have a couple of jars of jalapenos strawberry jam and was thinking of trying it but I would add some Fresh jalapenos with it for the spice

@CitySteadingBrews 2 жыл бұрын

kzfaq.info/get/bejne/rpOXeriozJmxmps.html&ab_channel=CitySteadingBrews

@itsyourboyjamie9421 2 жыл бұрын

Thank you for the link

@anne-mariaplevier2241 9 ай бұрын

I always get a tinge of warm banana when I have warm sake. Maybe I should try making this. 😊

@crh3401 4 ай бұрын

Just bottled pink grapefruit wine. This will be my next project

@BlockTechGold 2 жыл бұрын

i could see adding this to a banana pudding or even topping a banana's foster with it or other things

@smokinchuck 2 жыл бұрын

You did use 2-3 over ripen banana's that were frozen in the recipe with fresh banana's. I'm thinking this is where you're getting that over ripen taste?

@riukrobu 2 жыл бұрын

Interesting!

@deamonsoul1 2 жыл бұрын

Made the same recipe started 6 months ago although I upped the abv with an additional 3lbs of dark brown sugar after it stalled and I had to use ec-118 to restart it. Granted I started with 6.5 gallons not 1 and 18lbs of bananas.

@deamonsoul1 2 жыл бұрын

Needs a little more time but racked 4 times now bulk aging as 5 gallons of finished bottleable wine.

@deamonsoul1 2 жыл бұрын

Definitely smells like a gourmet banana bread. Thanks for everything you do.

@CitySteadingBrews 2 жыл бұрын

Adding more sugars can cause a stall yes. Ours got to 17.5% so… how much higher were you trying to get?

@deamonsoul1 2 жыл бұрын

I got to 21.5 when it stalled it was only at 12.5 so I assume that my bananas might have not offered up enough fermentable sugar initially as until I added additional sugar it wouldn't restart but started within 3 hours of the added brown sugar.

@deamonsoul1 2 жыл бұрын

I live in the pnw it got hot then cold then hot then really hot then cold again in the spanse of fermentation. We don't usually require AC so don't have it, everything fermented weird this year and most came out higher abv at the end or went completely dry. It was just a completely new experience to brewing.

@johnp.2267 2 жыл бұрын

I'm going to upset Brian with this, so apologies in advance: My first attempt at peach melba wine turned out great. It sat on the lees for 8 months, and sat in bottles for another couple months after that. The brown sugar flavor managed to blend nicely with the peach without drowning it out. Solid 7, in my book. Also, I'd like to offer up an idea to the brewing gurus: black bean wine made using saké methods. Enjoy. ;)

@CitySteadingBrews 2 жыл бұрын

Why would I be upset that you were successful?

@johnp.2267 2 жыл бұрын

@@CitySteadingBrews I'm teasing. One of those "hey, I'm giving you a little elbow in the ribs" things... but peach-flavored.

@thatbme35 Жыл бұрын

Definitely a summer time wine 🥂

@sandon763 2 жыл бұрын

I’ve been thinking about making a banana hydromel or maybe just a banana maple syrup wine just because I think the maple character would compliment it better than just a regular honey would.

@kjdevault Жыл бұрын

Have you tried the maple banana combo?

@cody1541 2 жыл бұрын

I guess I haven't seen your videos in a while. You look different from before, you're looking good.

@CitySteadingBrews 2 жыл бұрын

Welcome back!

@papasmurf9146 2 жыл бұрын

Of all the wines that my son and I made, the banana wine and the pomegranate were by far the best. The banana was the only one that the ex actually admitted to enjoying.

@kevinbane3588 2 жыл бұрын

Banana mead is amazing. Give it a go.

@sstay1313 2 жыл бұрын

I know this is off topic but on using dried orange peels can i use chopped up chunks instead of the long sting looking ones you use?

@ragingfragger5471 2 жыл бұрын

Hi there! I just started my first mead with my partner, we are following your spiced mead videos! I feel I might've goofed a bit by boiling my primary fermenting jug for 20 some minutes instead of using a chemical sanitizer. I am very exited to see what it turns into though! It has a really pretty white foam on top, and I hope it's good enough to give as gifts to my family.

@CitySteadingBrews 2 жыл бұрын

Nah, you’re fine. I would orefer star san but boiling works well.

@U.R.coolkid 2 жыл бұрын

If you do make a banana mead, could you use red bananas? They have more carotene and vitamin c than yellow bananas, when ripe they're a deep maroon. (I'm mostly just curious what colour the mead would turn out to be lol)

@CitySteadingBrews 2 жыл бұрын

I'd have to look into it, but most likely you could.

@Halloweenville Жыл бұрын

I'm getting ready to make this wine, I wonder if a touch of Vanilla would add a banana bread spin on it?

@davidbattrick3690 2 жыл бұрын

Found it! :) 9.5 Fun!

@avifreed5243 2 жыл бұрын

I had a question concerning a yeasty flavor left over in my naturally carbonated cider. I let it sit and age for a bit but there is still a yeasty almost beery quality to the cider. Not sure how to avoid this on my next batches.

@trentwalters 2 жыл бұрын

Man you have fans here and you’ve intrigued a mead maker now and I’ll make one comment I love your hair man, if I had any I’d do the same and we love the info and knowledge y’all have always an interesting show keep me interested as alway love from this viewer

@trentwalters 2 жыл бұрын

Haha sorry just noticed I didn’t clarify who, Brian rock that hair

@CitySteadingBrews 2 жыл бұрын

Lol, thanks.

@ghoppr71 2 жыл бұрын

So, I went back myself and watched the making of this. It did go dry twice, so that got me to thinking. Could you have just put more than 2bs of sugar in at the beginning to prevent all the back sweetening ? That is, if you had room of course. Also, I'm into Lalvin D-47 at the moment so that would alter it I'm sure.

@CitySteadingBrews 2 жыл бұрын

You could… but it’s also possible it would stall if you overwhelmed the yeast right away.

@jimpiunti 2 жыл бұрын

I think the 'ice test' is pretty easily explained. I think any kind of 'icing' will tend to anesthetize your taste buds. Could be the reason you're not tasting the spice nuances, and the fact that it seems a bit 'bland'...?

@CitySteadingBrews 2 жыл бұрын

True but some things taste better on ice and sone don’t, thus, we test!

@tedlofland3446 Жыл бұрын

This wine is really good.

@leifd731 2 жыл бұрын

Obviously just a guess but maybe the banana peels you fermented could've caused that bitter taste? I remember chewing on a peel as a kid and they are pretty bitter.

@jassoncaza9742 2 жыл бұрын

Sounds like might have to do a 5 gallon bach lol

@thomasdavis4771 2 жыл бұрын

A melange of spice flavors I take it?

@generalpurpose5458 Ай бұрын

Think I missed in the first video why you cooked the bananas? What if you took the peels off and didn’t cook? Love the kidney punch description btw! Convince me more to try out! Lol

@CitySteadingBrews Ай бұрын

Bananas need to be converted to sugar or extracted in some way. Raw wouldn't offer much flavor.

@dragonianwolf 2 жыл бұрын

How much honney would I need to use for a 5L batch of banana mead? Following your banana wine recipe but changing sugar to honney.

@CitySteadingBrews 2 жыл бұрын

If a US gallon is 3.785 L and you want to make 5 L you need about 1.25X the amount of fermentables. If honey is about .75 the gravity of sugar, you need 1.25X the amount of honey over sugar.

@bazooka1627 2 жыл бұрын

I was planning on trying out making some of this. But my yeast has a high alcohol tolerance would you pasteurized than back sweeten? Is there any easier options does yeast eventually just die without sugar?

@CitySteadingBrews 2 жыл бұрын

Yeast go dormant, not die. You could pasteurize it, then sweeten, sure.

@bazooka1627 2 жыл бұрын

@@CitySteadingBrews okay sweet that’s what I’ll have to do than thanks again for all the help.

@rms2829 2 жыл бұрын

Maybe banana juice would work to not have the over ripe flavor. Ive never tried it though and it's more expensive than bananas

@kevinjsayers Жыл бұрын

Could the overripe flavor be caused by the frozen overripe bananas mixed in with the fresh ones?

@CitySteadingBrews Жыл бұрын

Maybe.

@RobGraham048 2 жыл бұрын

gotta keep that away from my honeybees lol

@stevepatterson8781 2 жыл бұрын

Need to do a banana, cinnamon stick, dark brown sugar and maple syrup

@Coproquim 2 жыл бұрын

Hi, do you mind if I ask some advice? I've just brewed my first gallon batch of mead, (hydromel with bread yeast) and Its pretty dry, so I need to backsweeten it, should I degas it before I add more honey, or should I leave it til it's time to bottle?

@Coproquim 2 жыл бұрын

Love your videos btw, I've watched a dozen of so in the last week, very informative, and I love how you lay out the steps

@CitySteadingBrews 2 жыл бұрын

The act of mixing more honey will likely degas it for you :)

@Coproquim 2 жыл бұрын

@@CitySteadingBrews oh, brilliant, thank you muchly

@Coproquim 2 жыл бұрын

@@CitySteadingBrews didn't want to risk messing it up

@munch15a 2 күн бұрын

so how do we feel about some sort of more cider like banana drink ?

@CitySteadingBrews 2 күн бұрын

@@munch15a sure if you wanted to.

@bahdwilliams Ай бұрын

For the banana wine, I did not see where any sort of acid was added or any adjustment to pH or TA were made. Do you feel that is not necessary for banana wine?

@CitySteadingBrews Ай бұрын

Old video. We didn't do those things back then.

@bahdwilliams Ай бұрын

Got ya, thanks for responding.

@Danielson1818 2 жыл бұрын

Lol. She talks about caramel like I do with my exes."I don't have a particular love for that individual".

@coryclark7706 2 жыл бұрын

wow ... twice in the same episode ... spooooooky

@CitySteadingBrews 2 жыл бұрын

Wut?

@coryclark7706 2 жыл бұрын

@@CitySteadingBrewsyou both with the same score ... kinna spooky lol

@trevorlowran1473 2 жыл бұрын

mine did NOT last that long.... soooo good

@penikmatkopi3406 2 жыл бұрын

the chill stung your taste buds and made it dull to taste as rich as before

@CitySteadingBrews 2 жыл бұрын

Yup. Some things taste better others not so much that’s why we test.

@craigbryant9925 2 жыл бұрын

Hmmm. I've been putting off making banana wine because I HATE bananas and I'm terrified of the smell that's gonna be present in those early days. I think that considering covid has currently stolen my senses I should get one on the go so long so it's nicely aged by the time I can smell again.

@paulswift9807 2 жыл бұрын

If im wright i seem to remember that you left the peel on in this brew.

@CitySteadingBrews 2 жыл бұрын

Yup.

@connissia 2 жыл бұрын

I wanted to see what the recipe was and went back and watched the banana wine origin video, added it to my to brew list. (Link for those interested in watching it. kzfaq.info/get/bejne/pcClrNCZq63To6M.html&ab_channel=CitySteadingBrews ) Man, I hadn't realized how different you two look compared to a year ago. Your healthy transformation over the past 8 months is remarkable! Looking good! 😊 👍

@HenryAngala Жыл бұрын

I'm wondering what it'd taste like with a bit of cinnamon 🤔

@CitySteadingBrews Жыл бұрын

Smart ass answer: banana with a touch of cinnamon :). It would likely be nice.

@jimmelton7299 Жыл бұрын

All I saw you add was raisins to the banana bag.

@jimmelton7299 Жыл бұрын

The raisins are giving the complex tastes an I almost forgot you had dark brown an some light brown sugar which if I recall right was over 50% of sugar abbed.

@eric81872 2 жыл бұрын

♥☺♥

@toxicwhirl 2 жыл бұрын

Maybe try and make a peanut butter and banana sandwich wine? I tried making a batch (Bananas, Amylase, bready flavor grains, peanut butter powder) and it's fermenting right now but I'd love to see your take on it.