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Old 06-27-2012, 08:25 PM   #221
cacaca86
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Several questions, i only made cider and im attempting wine.
Im only going to attempt 1gal to start.
SORRY FOR ALL THE QUESTIONS BUT I WANA GET THIS RIGH!!!!
Nothing about readings is mentioned in the recipe? Should i bother taking a reading?
What yeast should i use?
It mentions putting an airlock on when going into secondary, but while its in primary is it cool to just put in a 5 gal bucket with a lid??
Thanks guys!! Im so excited to do this, this weekend.

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Old 06-27-2012, 08:36 PM   #222
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Quote:
Originally Posted by cacaca86
Several questions, i only made cider and im attempting wine.
Im only going to attempt 1gal to start.
SORRY FOR ALL THE QUESTIONS BUT I WANA GET THIS RIGH!!!!
Nothing about readings is mentioned in the recipe? Should i bother taking a reading?
What yeast should i use?
It mentions putting an airlock on when going into secondary, but while its in primary is it cool to just put in a 5 gal bucket with a lid??
Thanks guys!! Im so excited to do this, this weekend.
I just made this last month and its in secondary right now. I took a reading before fermentation and after primary. I like to keep track of that info. I used champagne yeast for this and it fermented down to .995 after primary. For primary I just had it in a five gallon bucket and for secondary I racked to a carboy with airlock. Hope all goes well for you. Enjoy the wonderful banana smell that takes over your house while you simmer the bananas.
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Old 06-28-2012, 11:53 PM   #223
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Quote:
Originally Posted by WesleyS

I just made this last month and its in secondary right now. I took a reading before fermentation and after primary. I like to keep track of that info. I used champagne yeast for this and it fermented down to .995 after primary. For primary I just had it in a five gallon bucket and for secondary I racked to a carboy with airlock. Hope all goes well for you. Enjoy the wonderful banana smell that takes over your house while you simmer the bananas.
Wes,
Thanks so much! I cant wait. Did you just make the 1 gal. Batch? Thats what im doing...
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Old 06-29-2012, 01:08 AM   #224
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Aside from the OG and FG, I don't know what other readings anybody would need so I would guess the answer is "no" to taking additional readings.

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Old 06-29-2012, 03:23 AM   #225
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Quote:
Originally Posted by cacaca86

Wes,
Thanks so much! I cant wait. Did you just make the 1 gal. Batch? Thats what im doing...
Your welcome. I made four gallons.
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Old 07-01-2012, 09:35 PM   #226
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Does this wine give off alot of heat in the taste? If so can i avoid tis by changing something? Also i was told not to leave on the peels due to pesticide? What are your thoughts?

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Old 07-07-2012, 11:00 PM   #227
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Quote:
Originally Posted by cacaca86
Does this wine give off alot of heat in the taste? If so can i avoid tis by changing something? Also i was told not to leave on the peels due to pesticide? What are your thoughts?
What was your recipe for one gallon? Do you remember how many bananas you used?
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Old 07-10-2012, 05:07 AM   #228
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Quote:
Originally Posted by Chuckabrewski

What was your recipe for one gallon? Do you remember how many bananas you used?
I think i used about 10-11 bananas
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Old 07-17-2012, 04:52 AM   #229
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For the people making 5-6 gallon batches, what kind of a pot do you need for that many bananas? I'm having trouble visualizing it. I have a large mesh bag I've used for MIAB that can hold 10 pounds of grain comfortably in my 4 gallon stock pot. Would that be sufficient? Has anyone tried straining during the first rack instead of after the boil? I know it'd be a PITB, but I'm not sure I can strain 21 pounds of banana all at once.

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Old 07-17-2012, 05:00 AM   #230
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Quote:
Originally Posted by Homercidal

I guess that may be possible. I did not take a OG reading and the recipe should not be any different from the fir st batch, which did well.

I guess I could try and find a yeast that will not have a problem at high alcohol levels and see what happens. I thought the wine yeasts should be fine, but maybe dropping them directly into a high alcohol environment is the problem.

What yeast could I pitch that might do well? Maybe also make a starter?
I'd follow Jack Keller's instructions for a stuck fermentation. Use champaign yeast and make a starter, start by hydrating yeast and slowly add must prior to pitching. I've had stuck ferments and this helps. Keep us posted.
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