4/23/09
1/2 gal white grape juice
2# frozen/thawed pineapple
1/4 banana and skin
1 lime squeezed and left in
1 young cooconut-milk and flesh
4 # sugar
water to finish-2gallons
epernay II yeast
pectic enzym
sg- 1.09
racked – 5/11/09
Pina~Colada Wine
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[...] Pina~Colada Wine [...]
When you say 4# or 2# does that mean cups? and did this turn out good? Can you use overripe banana or should it be green?
Melanie,
That is the standard American Pound (weight).
4 POUNDS.
it turned out nice- the coconut is different than you would think- almost almondy-
the more the wine breathes before drinking- the less nutty taste-
as far as the banana- I use the ripest I can find-
I usually have a a supply in freezer, as they get to ripe to make smoothies- I peel and freeze for future use.
my next pina~colada- I would leave out the grape juice and add pineapple juice instead.
be careful- some banana is good- for the yeast- too much- it will overtake the original flavor- and you will have banana wine-
this I learned from exp. my mandarin mead- has no orange flavor (laughs).
Do you end up transferring to a carboy under airlock or did you keep you wine in the glass jar from your picture the entire time?
I ferment most of my wines in the glass primary and usually rack to secondary
when it reaches 1000- typically I use 1 gallon glass jugs with airlocks.
my bigger batches go from the bucket fermenter to a glass carboy.
I keep them near the heater vent until finisshed then move them to either the garage or back closet- I like my wines to cold stabilize over the winter in the garage.
by May- they are all tucked in my back closet where they stay cool all summer long.