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Banana Caramel Wine

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fatbloke said:
One thing did spring to mind, that if it stays cloudy after you've racked it a couple of times, then get some amylase and add it as per instructions. That should sort out any starch hazing that might be present.
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Thanks for that idea, I may have to try it on my batch that refuses to clear, I'll let you know if it works. They were ripe enough that they shouldn't have been starchy, but starch is a new one on me :)
 
When I got home this evening, my ferment was also showing signs like machalel's flickr clip.

Just that my brew wasn't as impressive to watch, as the fermenter is a 3US gallon water cooler bottle and of course, as my brew is straight banana, my must is lighter.

The sediment flakes soon stopped moving once I'd stirred the hell out of it.....
 
Just remembered about this one... I will have to check to see how it is doing! :)

My last notes said that it got down to 0.994 (13% ABV), and racked about 3 times to get rid of sediment. Looks a really nice red colour.
 
WVMJ: I've been thinking about that as well, and thinking of doing some caramelized honey in a banana wine, as soon as I get more honey, and time. Such a lack of time lately, it's scary!
 
WVMJack said:
Caramelized honey is so much better than just caremalized sugar, a lot more depth of flavors. Maybe another batch is in order to compare them? WVMJ
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I agree with you. I first discovered it in a bakeshop and yes it taste better than the ordinary caramelized sugar. It's even healthier.
 
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