Kumquat Banana Wine Recipe D.I.Y.
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Are you looking for an awesome Kumquat Banana Wine Recipe you will find it below! So look no further you have found what you have been looking for! Below is the most awesome tasting Kumquat Banana Wine Recipe’s in the world.
- 2-1/2 lbs kumquats
- 2-1/2 lbs ripe bananas
- 1-3/4 lbs granulated sugar
- 1 tsp pectic enzyme
- 1 tsp yeast nutrient
- 1/8 tsp tannin
- 14 cups of water
- Lalvin AC or 71B-1122 wine yeast
- Primary fermenter (carboy)
- stirring spoon
- straining bag
- siphon tubing kit
- 1 gallon carboy or jug
- an airlock and bung
- (A thermometer and brewing belt may be used to monitor and control temperature.)
Make sure all equipment (i.e. stirring spoon, etc..) is sterilized you can bleach it or use soap made for this purpose. Contaminated equipment can let a stray yeast enter the wine and ruin it’s taste.
Make sure your bananas are over ripe but make sure not starting to spoil or bruised.
Slice the bananas, peels and all, into 1/2-inch slices in a 3-qt pot. Add half the water and bring to a boil.
Reduce heat and simmer for 30 minutes. Remove scum from surface and set aside to cool some.
Put remaining water in another pot and bring to boil. Stir in sugar until dissolved.
Meanwhile, cut kumquats in half crosswise and put in nylon straining bag, removing any seeds cut during halving.
Save juice released during cutting and put in primary. Tie bag and squeeze in primary to release as much juice as you can. Leave bag in primary and pour sugar-water over it.
Strain bananas through nylon sieve, adding the water to primary. When cool, add pectic enzyme, yeast nutrient and tannin and stir to dissolve.
Add the campden tablet, pectin enzyme.
Wait 24 hours, then you will add your prepared yeast.
Yeast Hydration and primary fermentation: in a large cup add 4 ounces of warm chlorine free water.
Stir the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your wine.
Take your hydrometer reading and calculate all the measurements.
Attach your airlock and wait for your fermentation to be complete, let ferment with the pulp for 5-7 days gently agitate daily.
After 5-7 days when the foaming calms down you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy.
(The sediment is the stuff that accumulates at the bottom of your container.)
After you strained into your secondary carboy wait till the fermentation activity dies down (could be between several weeks to several months)
Final Step In Your Kumquat Banana Wine Recipe
Although yeast activity will decrease as the fermentation process proceeds, there will still be fermentation going on as long as you still see some foaming or bubbling.
then rack into a clean carboy.
After fermentation has stopped completely any remaining sugar required to sweeten it to suit your taste.
When the wine has cleared and is inactive – taste and bottle.
Stage 4: Aging / Bottling
You can repeat the racking process several times to get the maximum clarity though I would wait in-between each time a day or to, so the sediment can settle. I personally don’t like racking multiple times because of the risk of oxidation meaning the air touching it will give it a funny taste.
Bottle using the siphon cork and let wine sit for 6-12 months before drinking. Some would even prefer waiting 2 years!
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