eurotexan 0 Posted May 3, 2013 Today I had a friend who hooked me up with over 24 lbs of bananas. I immediately ordered yeast to make a banana wine which will arrive Monday morning. I decided to start the recipe today so the bananas would not go bad. All is ready now... Just waiting on the yeast! My question is how do I best preserve it while waiting 4 days for my yeast to arrive? Your feedback is much needed & appreciated! :banana: :banana: :banana: Share this post Link to post Share on other sites
eboucher30 0 Posted May 3, 2013 Bananas stay fine in the refridgerator until needed. The peels turn brown from the cold air but the fruit itself will stay as ripe as when you put it in the fridge. Share this post Link to post Share on other sites
eurotexan 0 Posted May 3, 2013 I actually already boiled them, extracted the juice & carried out the full recipe... My question is ... How do I best preserve the LIQUID at THIS stage... BIG THANKS!!! Share this post Link to post Share on other sites
eurotexan 0 Posted May 3, 2013 According to this link, this guy waited 5 days before pitching yeast... what would be the purpose of waiting that long?http://www.homebrewtalk.com/f32/banana-wine-og-too-high-398007/ Share this post Link to post Share on other sites
russki 4 Posted May 3, 2013 Add some crushed Campden tablets (1 per gallon of must), leave sulphited must out for 24 hrs, then refrigerate until ready to pitch yeast. Allow it to come to yeast's recommended temperature prior to pitching. This should keep it from getting infected. Share this post Link to post Share on other sites
RickBeer 6,401 Posted May 3, 2013 [video width=425 height=344 type=youtube]NZZqnVYB4UA Share this post Link to post Share on other sites
Jim Johnson 1,263 Posted May 3, 2013 "Pitched Wine yeast then after about 5 days pitched Champagne yeast."it's the second yeast perhaps he's just trying to make it "dryer" Share this post Link to post Share on other sites
SulBruin3 0 Posted May 3, 2013 Quick yeast question. I have a couple of mr beer recipes, Jamaica Mon, Howling Red, and Octoberfest deluxe that all use the standard yeast from mr beer. If i substitued say US 05 yeast for the mr beer yeast, will this make a big difference in taste? I have a couple of batches now that still have the slight sweet flavor even after fermenting for 3 weeks and bottle carbing for 4 more. Also I used a bit less than the recommended 6 TBSP for carbing, 3/4 teaspoon per 12 oz bottle times 24. I used only 4 TBSPs. Thoughts?? Share this post Link to post Share on other sites
eurotexan 0 Posted May 3, 2013 Thanks for your feedback guys... Much appreciated! Too funny on the 30,000 lbs of bananas video Rick... I needed a good laugh :-o Share this post Link to post Share on other sites
