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Old 08-20-2014, 04:57 AM   #11
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If it's not too much water then it shouldn't be a big deal. Although using a similar wine is better. Some folks even make an extra gallon or so when doing the initial recipe to use for topping off.

If it's a lot of top off needed like a half gallon or something, then water will definitely be an issue, I would think. A better choice would be to rack to a smaller container, or sanitize some glass marbles and drop them in your carboy to take up space.

FG is final gravity.

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Old 08-22-2014, 03:02 PM   #12
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Originally Posted by WorkingWithBurt View Post
So I'm going to make my first Banana Wine tomorrow and I'm really excited about it...

However, what's up the raisins? Why add the raisin and according to the seems the raisins are not added until the 2nd month?

I plan on boiling my bananas without the skins...I don't want any chemicals in there so I'm guessing that will be OK since some recipes are without the skin.

I also want to try and make this without ANY my only ingredients will be:

cup of tea for Tannin
Raisins (don't know why)

Also the recipes stir daily for 7 days...
what is the purpose for stirring it? I thought I was NOT suppose
to let it get much air? So do I stir it gently or aggressively to aerate it?

I would love some feedback and guidance so I don't mess up...
forgive me for the questions...but I'm new, I'm new and I don't know what to do! Lol

Burt. I had a couple questions. one, how has the banana wine turned out.
Could you post the recipe you used with quantities. I think I may try a batch.
Are you doing the wine chemical free because you cant get the chemicals in Costa Rica?
I am an expat living just outside Bogota Colombia and its imposable to get the wine making stuff here. I have to get from the states. Can you get any stuff there?
PS. Have you tried mango wine? I love what I made here.

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Old 08-22-2014, 03:59 PM   #13
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Home brewers might use bleach to sanitize but they don't use corks to cap their brews. I would be very cautious if your corks are made of cork and are not synthetic. Bleach and cork is not a good combination as the bleach even in tiny quantities reacts with the cork in ways that can make your wine undrinkable. If this has not happened then you are lucky, but the probability of TCA contamination is very high.
I have made one batch of banana wine (about 4 lbs (2 k ) per gallon and I think it quite drinkable. Not sure that the sediment is made up of yeast as much as it it made of particles of fruit. Banana wine has a a rich mouthfeel perhaps because of the carbohydrates that remain suspended in the wine (and yet the wine I made is as clear as a bell).

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