2/4/08
I added a cinnomon stick a chunk of ginger, a few star anise, 2 whole cloves- 1/4 broken nutmeg,
1 can of pumpkin and a can of Niagara juice-
3# of sugar disolved in warm water-
then added a very ripe bannana and a mandarin orange-
let sit and cool- then whipped in pectic enzym,yeast nutrient,wine tanin and used epernay II yeast-
SG is at 1.090…
Racked into a jug and fermentor on 2-18
Racked and campden on 3/24
Great site! I’m making up some pumpkin and was looking for some ideas to boost the body and sweetness. I would never have thought of a banana. Wow. BTW, did you put the mandarin orange in whole or in sections?
broken into sections and probably gave it a squeeze to help the yeasts get in.