Re: Bananas

Jack,

What you said about commercial cranberries being tart makes sense to
me now.  Last Jan2 I bought a whole bunch of these from the store and
froze them until the summer when I made my wine based on a recipe from
your sight.  My pH meter was acting up so I didn't check the must.  It
finished up with a pH of nearly 3.0, far too acidic.  Is
cold-stabilizing likely to help raise the pH?

Thanks,
Richard

[EMAIL PROTECTED] (Jack Keller) wrote in message news:<[EMAIL PROTECTED]>...
> Bill, I've been occasionally using a powdered banana product for
> several years now at the rate of 2.5 oz. per gallon.  I believe (but
> am not sure) that that works out to about a pound of ripe babanas.
> 
> Your cranberry wine -- did you use commercial or wild cranberries?  I
> ask because the commercial usually come out tarter than wild because
> they are picked under-ripe for shipment and are just too acidic.  On
> the other hand, if you buy them from a grower who picks them at the
> peak of ripeness and sells direct or ships them cold, they can be even
> better than wild.
> 
> Good luck with the bananas, and please do report back to us next year.
>  That's how we all learn.
> 
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/