Quote:
Originally Posted by jeffreyp
Joe what do you mean by hydrolyzing the bananas? Does this mean boiling the fruit?
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Yes, just like when you cook rice or potato. I prefer to do it using pressure cooker, some water with weak acid concentration (citric, tartaric or malic).
While you can use the ripe bananas as is, perhaps just mash it through a blender, without cooking, I find that cooking the bananas first in the pressure cooker before adding all the other wine ingredients, bring out the flavor and aroma of bananas much more than without cooking.
But of course your exact wine processing details could vary and you may have results the other way around. But my methods as posted earlier in other threads would necessitate this step in order to get good banana aroma and flavor in the wine.