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Old 01-24-2009, 04:26 PM   #1
fun_ny_farm
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Default banana wine for blending.

Hello again, quick question for the gurus. My peach wine is a little too sweet (it has been aging for about 6 months, I don't think any more conversion will happen). I just started some banana to blend with it. At what point should I add the peach? Also, is it ok to put just 3 gal in a 5 gal carboy with an airlock?
If that is ok, I will put the 3 gal of banana into my carboy for secondary ferm. Or should I just put the banana and 2 gal of oversweet peach?
Sorry, I posted this on the fly so it may seem confusing.
Thanks!

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Old 01-24-2009, 05:36 PM   #2
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Hi!

I'd wait until the banana wine is completely finished and clear before blending. The peach will be fine aging during this time.

It's really not ok to use a 5 gallon carboy with a 3 gallon batch. In primary, it'd be fine, but you really want to minimize any headspace after that. I'd suggest either a 3 gallon carboy, or three one-gallon jugs for a three gallon batch.

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Old 01-25-2009, 07:56 PM   #3
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Thanks for the super fast response! I guess I knew not to fill a carboy less than capacity, but thought I'd check to be sure. On blending, is the goal to ferment at all after the blend?
I followed a recipe from Jack Keller but instead of table sugar I added about 1 cup of honey and about a cup of brown sugar. I also added the golden raisens now, (the recipe says to add them in a couple weeks.) I want this to be pretty dry, and figured some of the sugar in the peach will ferment out after blending. Thanks again.

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Old 01-30-2009, 01:31 AM   #4
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A few more questions if i may. I boiled the golden raisins with the bananas, will this be a problem? I added pectic enzyme as soon as it cooled.
It looks, smells and tastes good as of now(1 week in primary tomorrow night).
Can one add too much pectic enzyme?

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