Quick Update....

This is what I woke up to this morning.......!

 



 

 

 

The yeast is obviously doing its job well.  Also, the bitter aroma it had yesterday has been replaced by a lovely fruity/spicy aroma.  If it tastes half as good as it smells, I'll be chuffed :-)

 

 

 

Between all the beer-making shenanigans yesterday, I managed to mince the wheat to add to my banana wine.  

It has formed a crust on top of the wine and will need stirring once or twice a day to keep everything moist and get the flavours working.  I'll ferment it 'on the pulp' for about a week before straining into a demijohn. 

Banana Wine

After the success of the banana wine I made a couple of years back, I have decided it's time I make some more.

The initial recipe called for 4lb of bananas which I purchased, but then ate a pound of them.  So, I have decided to make up my own recipe.

3lb bananas (plus half a pound of skins)
1lb wheat (it needs using up as it's been in the cupboard for a few years)
1/2lb sultanas
2 1/2lb sugar
2 teaspoons lemon juice
yeast
yeast nutrient

Boil up the sliced bananas and skins for about 20 minutes.  Strain onto the sugar and minced sultanas and add the wheat (which should ideally be soaked overnight and minced).  Bung all the other ingredients in and ad the yeast and nutrient.

Boiling the bananas



 

 

Soaking the wheat



I didn't plan this ahead so I will have to add the wheat tomorrow as it is still soaking.