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Old 08-09-2012, 01:22 AM   #241
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I made mine with the skin on because that's what the recipe in the original post called for. I froze my bananas for a few days before I made the wine and the skin was black, but the fruit inside was still golden yellow. There weren't any off flavors from the black skins when I tasted the must before pitching or when I tasted it when transferring to secondary. So, I don't think there are any bad effects from leaving the skin on.
Yep, that's how I do it too! It looks terrible when you do it, but it tastes awesome so I wouldn't change it! It turns into a beautiful golden wine in the end, and I love the recipe and wouldn't deviate from it.
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Old 08-09-2012, 01:39 AM   #242
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I had a problem with this recipe. It didn't make a full gallon of wine? It only filled up 3/4 of my gallon glass container when I switched from the primary to the secondary.

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Old 08-09-2012, 01:52 AM   #243
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Yep, that's how I do it too! It looks terrible when you do it, but it tastes awesome so I wouldn't change it! It turns into a beautiful golden wine in the end, and I love the recipe and wouldn't deviate from it.
Yes, it's amazing how this:

image-376589296.jpg

Gets this clear in just under three months

image-3977259127.jpg

This reminds me I need to add my raisins! I've let the time get away from me.
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Old 09-16-2012, 09:16 PM   #244
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I bottled 2 gallons of this today. I guess the two year clock starts now? No credit for the 7 months it took to get in the bottle?

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Old 09-16-2012, 09:30 PM   #245
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I bottled 2 gallons of this today. I guess the two year clock starts now? No credit for the 7 months it took to get in the bottle?
How's it taste? Mine was pretty good going into the bottle, but was a bit "hot". It definitely improved with age, and I wish I would have aged it more before drinking so much of it.

If yours is really good now, try a bottle in 6 months and see how it is then.

My husband always gets into our wine way too early, and he likes it anyway. I have one "aging rack" that is totally off-limits so I can always put a few bottles there to age appropriately. (Of course we have 300+ bottles in our cellar, so he doesn't miss 75 or so ).

You could do the same- put the majority far away in a cool dark place and have a few "samples". That's considered research, so you can drink the wine at its peak and not all of it before!
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Old 09-17-2012, 12:21 AM   #246
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Thanks Yooper, I'll hide it way in the back of the closet behind the JAOM. It tastes very hot, but the banana smell is very nice. I just brewed your house ale this weekend. Its looking like all Yooper here.

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Old 09-20-2012, 02:47 AM   #247
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I just racked my two gallons this weekend. I think it's going to be good but I'm trying to be very patient with it.

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Old 09-21-2012, 06:22 AM   #248
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just knock up 6 gallons of this (wanted a gallon to top off 5 gallon carbar). The SG was 1.080 with no temp correction. Man all I have to say is that if this stuff keep the nose and taste that it has now it is going to be so good. Wife asked me how long we had to wait, after telling her 2 years she said that she don't think she could wait. The only different that I did was added 6 campden tabs to it because it just seems right after squeezing the juice out of the bag by hand. Also forgot to buy the yeast while at the LHBS so really need them 12hours of lag time.

22 lbs of really ripe bananas
12 lbs of sugar
7.5 tsp of acid blend
1/2 tsp of pectic enzyme only call for 1/4 tsp for 5 gallons
1.5 tsp of tannin
6 campden tabs crushed

would do yeast and nutrient tomorrow once I get back from LHBS, any sugestion was thinking of Lalvin D-47 which is what I'm using for the strawberry mead that I'm making also tonight.
oh by the way these are my notes

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Old 09-22-2012, 12:23 AM   #249
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Long time lurker, first time poster, with a couple of questions: since where I am I can't find any acid blend or pectic enzyme, what can I use to substitute them? Or can I avoid to put them in the mix? And, as for the yeast, I only have Lalvin EC-1118 or a White Labs WLP-550 [regained from a belgian style beer I made], is any of these two more recommended? Thanks in advance, and, BTW, this forum is great

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Old 09-22-2012, 12:49 AM   #250
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Long time lurker, first time poster, with a couple of questions: since where I am I can't find any acid blend or pectic enzyme, what can I use to substitute them? Or can I avoid to put them in the mix? And, as for the yeast, I only have Lalvin EC-1118 or a White Labs WLP-550 [regained from a belgian style beer I made], is any of these two more recommended? Thanks in advance, and, BTW, this forum is great
There isn't any sub for pectin enzyme. It just helps break up the pectin so the wine clears better and the bananas break up better. For acid blend, it's added for some tartness. It's a blend of malic, tartaric, and citric acid. You could leave it out, and then try some lemon juice later on if you feel it needs some aciity.

The EC-1118 would be great for this wine.
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