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Banana vinegar

christina am 11.02.2021 09:07:39 | Region: ??
Today I tested my banana vinegar, to see if it is ready to come out of the generator,
and I am very disappointed. It does not taste like banana at all. The banana
wine was very strong, 21%, and it tasted banana-y. I diluted it with water down
to 6% ABV, but I did not taste it after dilution, which was stupid. What can I
do to make it taste more like bananas? Right now the acetic acid level is 5.0%,
and the ETOH 0.5%, so it is almost done.

In your book you say to leave a high grade mash to age for six months. Most of this mash is still aging,
but I removed about1/3 at four months of age to make this batch of vinegar, as I
am eager to get some product ready. Should I try to infuse the vinegar with
fresh bananas? I am also thinking of raisins, or apple slices. I suppose if
intend to infuse it, I should add more banana wine to the generator now, to
bring the acid level up? I am now sorry that I did not use apple cider, or half
apple cider half water, to dilute it.

RE: Banana vinegar

helge am 11.02.2021 09:08:59 | Region: klagenfurt
Yes, this is a good idea, add to the fermenting vinegar undiluted banana
wine, at a ratio of about 2 parts fermenting vinegar and one part banana wine.
Alternatively you could fill the generator with dried banana chips. I’ve never
tried it, but I’m afraid fresh banana pieces would clog the generator. AND:
often the taste arises after a certain period of storage, even in vinegar. So I
would take a sample of the fermenting banana vinegar to ferment until finished

and to store it for at least a few months.

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