03-18-2012, 08:38 PM
Hello again!
In less than 1 month I have a party and a friend of mine wants a banana + cinnamon hard wine. Bizzarre! I know! but I'll try it.
My plan is to use one liter of Banana nectar. In Spain Nectar is a not-100% juice, I don't know if this word is used in other Countries.
Cinnamon, a little bit of clove and nutmeg.
Sugar, something like 100g (per 1 liter)
Yeast
And let it ferment, measure the initial density, and measure it every 2 or 3 days, if it seems it stops before the 17% add more sugar.
I'm not comfortable bottling this small bomb, I'm pretty sure it could explode if the alcohol % is below the yeast capabilities.
I suppose I will keep it in plastic bottle with the EZ cap during these 3 weeks, filter and clarify it the last days.
any comments, suggestions?
In less than 1 month I have a party and a friend of mine wants a banana + cinnamon hard wine. Bizzarre! I know! but I'll try it.
My plan is to use one liter of Banana nectar. In Spain Nectar is a not-100% juice, I don't know if this word is used in other Countries.
Cinnamon, a little bit of clove and nutmeg.
Sugar, something like 100g (per 1 liter)
Yeast
And let it ferment, measure the initial density, and measure it every 2 or 3 days, if it seems it stops before the 17% add more sugar.
I'm not comfortable bottling this small bomb, I'm pretty sure it could explode if the alcohol % is below the yeast capabilities.
I suppose I will keep it in plastic bottle with the EZ cap during these 3 weeks, filter and clarify it the last days.
any comments, suggestions?