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I made some banana wine some time ago, and it's refusing to clear.
I treated the wine as a traditional country wine, so I mashed the bananas up, poured boiling water over, steeped overnight and squeezed in the morning along with the raisins and apples that I had added.
It smells good, but I worry the haze that won't give up is due to this method - many other methods recommend boiling the bananas for 20 minutes and straining immediately. I added Amylase prior to fermentation, and I havn't tried fining agents yet. It's in a cool place.
Any suggestions on how to proceed?
Tags: mỹ phẩm luxury girl
I treated the wine as a traditional country wine, so I mashed the bananas up, poured boiling water over, steeped overnight and squeezed in the morning along with the raisins and apples that I had added.
It smells good, but I worry the haze that won't give up is due to this method - many other methods recommend boiling the bananas for 20 minutes and straining immediately. I added Amylase prior to fermentation, and I havn't tried fining agents yet. It's in a cool place.
Any suggestions on how to proceed?
Tags: mỹ phẩm luxury girl