Banana Wine - Page 3

scinerd3000 · 08-12-2008, 01:14 AM

ok so i messed up and now i dont really know what to do. I made your recipe with 2 gals and then the very next day i threw out my back...its been in a bottling bucket with lid and airlock for 11 days. i still stirred for the first week but now im wondering if its too late to transfer. I only have a 5 gal carboy free and if i use that im going to have 3 gallons of air. ....do yo think this is going to cause oxidation or should i just leave it where it is?

**Yooper** · 08-12-2008, 01:21 AM

Quote:

Originally Posted by scinerd3000

ok so i messed up and now i dont really know what to do. I made your recipe with 2 gals and then the very next day i threw out my back...its been in a bottling bucket with lid and airlock for 11 days. i still stirred for the first week but now im wondering if its too late to transfer. I only have a 5 gal carboy free and if i use that im going to have 3 gallons of air. ....do yo think this is going to cause oxidation or should i just leave it where it is?

It really needs to come out of the bucket. It's not too late to transfer, but it should probably be transferred soon. A 5 gallon carboy (or even a 3 gallon carboy) will not work- you need to have less than an inch or so of headspace with wine.

Can you find/borrow/buy two one gallon jugs? That would be ideal for a 2 gallon batch. Carlo Rossi wine jugs are 4L, and those work great. A #6 stopper fits, and the airlocks fit in there. I have about 10 one gallon jugs, just from drinking that icky wine (it's great in spaghetti), buying growlers, and dumpster diving. Four growlers also will work for 2 gallons, with the same size stoppers. Wine bottles work, too, but they use a smaller stopper.

scinerd3000 · 08-12-2008, 03:52 AM

sht....ok. Carlo Rossi's a good idea but i dont have any stoppers. I just ordered some 1 gal growlers from austinhomebrew with stoppers so those should be here soon. DO you think I will be fine until then?- i mean after all theres a bunch of co2 in the headspace right now anyway seeing as how i havent opened it. By the time i get the growlers and transfer it i will be close to 2 weeks in the bucket.

**Yooper** · 08-12-2008, 01:32 PM

Quote:

Originally Posted by scinerd3000

sht....ok. Carlo Rossi's a good idea but i dont have any stoppers. I just ordered some 1 gal growlers from austinhomebrew with stoppers so those should be here soon. DO you think I will be fine until then?- i mean after all theres a bunch of co2 in the headspace right now anyway seeing as how i havent opened it. By the time i get the growlers and transfer it i will be close to 2 weeks in the bucket.

It should be ok, as long as the bucket is closed and airtight.

scinerd3000 · 10-08-2008, 07:10 AM

turned out ok so far. Very strong. I just added the raisins but im wondering if theres enough yeast in solution to have it ferment again with the addition of more sugar(rasins). Its crystal clear. How long after adding the raisins do you see activity?

**Yooper** · 10-08-2008, 02:02 PM

Quote:

Originally Posted by scinerd3000

turned out ok so far. Very strong. I just added the raisins but im wondering if theres enough yeast in solution to have it ferment again with the addition of more sugar(rasins). Its crystal clear. How long after adding the raisins do you see activity?

I don't remember see much activity at all, but it finished dry, so there must have been some!

Nanik006 · 10-29-2008, 07:11 PM

ok, so i started this up on sunday, its now in a 1gal bottle, your directions said "Cover and set in warm place for seven days, stirring daily", i have been doing this but ... when you said cover ... did you mean airtight cover? i put the cap on, but not tightly so it would keep dust and stuff out .... should i tighten it? definitely looks like brown sludge still. OG was 1.081

scinerd3000 · 11-03-2008, 08:48 PM

So much for nothing happening. One of the two gallons i had going is crystal clear. The other one is becoming cloudy and all the rasins floated to the surface. I have a decent amoutnt of bubbles off the one and the other very rarly although still present. I cant figure out why one is different. There both from the same batch although the one on the left had a higher degree of water dilution.

JedSmithBrewery · 11-26-2008, 03:32 AM

Ok I have a question ( am I a complete beginner so be easy ). You say to mix daily during primary fermentation, but aren't you not supposed to aerate while fermenting? Just wondering so that I can get a better understanding of the whole wine and beer making process.

Henny · 02-11-2009, 03:18 AM

I must try this! Looks incredible!