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Old 12-06-2010, 01:14 AM   #101
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so i made this in march of this year, in between moving my house, school and starting a new job all i have really done is keep the airlocks full of cheap vodka.
i just realized that my banana wine is still on the golden raisins, so i have only racked it once. what bad can come of it sitting on the raisins for almost a year?
should i add anything when i rack it off the raisins?
It should be fine, as the wine had alcohol in it when it sat on the raisins, so they wouldn't have mold or anything on them. Just rack and top up. And taste!
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Old 12-06-2010, 01:19 AM   #102
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ok cool, it is beautiful Cristal clear golden color, i cant wait for a taste of this. i dont have a corker so is it ok if i rack it and wait longer to bottle?

it smells amazing, will post a new pic tomorrow

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Old 12-06-2010, 01:22 AM   #103
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ok cool, it is beautiful Cristal clear golden color, i cant wait for a taste of this. i dont have a corker so is it ok if i rack it and wait longer to bottle?

it smells amazing, will post a new pic tomorrow
Yeah, you can wait to bottle. Just make sure you top up with a white wine to keep it "safe"! Since it's been in there a while, I'd probably crush and dissolve one campden tablet per gallon and pour that into the carboy and then rack the wine into it. You can top up with any commercial white wine, if you need to. And you'll probably need to since the raisins take up quite a bit of room!
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Old 12-09-2010, 03:34 PM   #104
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Has any one ever tried this recipe without using the banana peeling?

From what i've read it takes a while to age, some posts say a few years. I also know that seeds and stems can cause off tastes in wine. I don't know if any of you have ever tasted a banana peel but it is very bitter and nasty. My point is that if you take the peel out of the equation it might not take as long to age and can be enjoyed sooner. Or does the peeling add something i'm missing?

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Old 12-29-2010, 07:04 AM   #105
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Have any of you been noting the changes in flavor throughout the process? My wine is off the raisins in the carboy. The last time we tasted it the raisins came through quite a bit. Does this change as it ages? Or could it be because I used normal raisins instead of golden ones?

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Old 02-10-2011, 03:48 AM   #106
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Hi!

I'm interested in following this recipe, but I am also curious if I can use the pulp of the banana without the peel, just as B0whunt3r asked. Anyone try this?

Thanks!

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Old 02-17-2011, 02:40 AM   #107
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After 15 months, I've just bottled 2 1/2 gallons. I thought it would be much drier than it turned out. I used golden raisins, and never noticed any vigorous fermentation from them. It was just little bubbles for months, then finally slowed to nothing. It's pretty sweet and hot, but does have some good banana flavor. I'm hoping it will mellow and blend some over time.

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Old 02-24-2011, 01:40 PM   #108
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I'm going to make a go of it without the peels and with regular raisins, it's just a gallon, I'll let you know how it works out.

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Old 03-02-2011, 10:41 PM   #109
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Alrighty, I tried this except as a mead. I used about 1.5kg of honey which I figured would be roughly the same as the sugar (a bit more, but whatever). I also left the banana in my primary in a muslin bag for the first few days of fermentation. I started this at the end of Oct/beginning of November and racked into a secondary immediately after fermentation had finished (I like the idea of having a CO2 blanket when racking, the bubbles were still in solution). Instead of adding raisins I added 2 sliced bananas and a clove and let sit until the very last weekend in Febuary (last weekend).

Only just racked it into a tertiary now. It has cleared into a beautiful golden colour, a bit darker than the pictures in this thread but that is probably because of the honey that I used. I tasted and it has come out as a dry white wine with a banana undertone, but lacks any real body for my liking (as well as being a little hot) - both of which will probably age out. Decided to add some spices and backsweeten a bit (didn't know if fermentation would start again - so far it hasn't), so I added a split vanilla bean, a small chunk of nutmeg and 2 crushed cloves as well as backsweetening with raw sugar. Will probably add another banana in to impart more of a banana taste and when I rack it one last time I will backsweeten again with a honey to make it a dessert wine.

All in all, was a fun process watching the wine change from muddy mop water to the beautiful colour it is now and has come out as something that has the potential to be very drinkable!

Also I have some pictures that I took during the whole process. If anyone is interested, I can post!

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Old 03-02-2011, 10:52 PM   #110
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this sounds very interesting, might have to give it a try

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