Fruit wine: Add bananas for body?
Posted: Sun Apr 26, 2020 7:49 pm
Hi all,
I'm currently freezing 30kg of plums to do my first fruit mash. I hope to make a no-added-sugar traditional Slivovitz using wild yeast and I fully expect pathetically low yields and/or complete failure due to my mash being colonised by syphilis or COVID-19 or some other undesirable culture. That being said, I hope it works out! I also hope I can finish building my double boiler still before the fermentation completes.
I was wondering - I have a pile of black bananas in the freezer which I will never use for banana bread. I read somewhere that bananas often get added to thin fruit wines to add "body", whatever that means. Could I chuck a few jet black bananas into my wash without ill effect or is that a) irrelevant to mashing for distillation or b) disgusting and immoral?
I'm currently freezing 30kg of plums to do my first fruit mash. I hope to make a no-added-sugar traditional Slivovitz using wild yeast and I fully expect pathetically low yields and/or complete failure due to my mash being colonised by syphilis or COVID-19 or some other undesirable culture. That being said, I hope it works out! I also hope I can finish building my double boiler still before the fermentation completes.
I was wondering - I have a pile of black bananas in the freezer which I will never use for banana bread. I read somewhere that bananas often get added to thin fruit wines to add "body", whatever that means. Could I chuck a few jet black bananas into my wash without ill effect or is that a) irrelevant to mashing for distillation or b) disgusting and immoral?