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Old 01-14-2013, 01:28 AM   #331
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Mine's 11 months old...My son went from 0 - 9 years old in like ten minutes...this wine is taking FOREVER to turn 2. I like the wait. I should brew another batch in case its awesome.

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Old 01-21-2013, 12:38 PM   #332
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I'm a little -- but only a little -- bit concerned about my batch of banana wine. I made 3 gallons. It's a little over two weeks old now (been in the secondary for, like, 9 days), and I've never seen an alcohol continue to be so active after this much time. Airlock is bubbling maybe 6 or 7 times minute.

The wine is not very clear yet, although there is a large (and I mean large) layer of (very loose) sediment in the bottom.

I think I'm simply going to follow the directions to a T, and leave it alone in its happy dark place for the allotted two months....but it seems a little off from others experience here. The lack of clarity, the amount of sediment, the high activity.....any thoughts about what, if anything, I should do?

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Old 01-21-2013, 01:48 PM   #333
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Originally Posted by TedLarsen View Post
I'm a little -- but only a little -- bit concerned about my batch of banana wine. I made 3 gallons. It's a little over two weeks old now (been in the secondary for, like, 9 days), and I've never seen an alcohol continue to be so active after this much time. Airlock is bubbling maybe 6 or 7 times minute.

The wine is not very clear yet, although there is a large (and I mean large) layer of (very loose) sediment in the bottom.

I think I'm simply going to follow the directions to a T, and leave it alone in its happy dark place for the allotted two months....but it seems a little off from others experience here. The lack of clarity, the amount of sediment, the high activity.....any thoughts about what, if anything, I should do?
The first batch that I made was similar. Airlock activity was a bit longer than most of the wines that I've made and it seemed like a quarter of the carboy was filled with sediment. On an unrelated note, are you from Strongsville, Ohio? If so, we are neighbors. I live in Brooklyn, OH.

When I racked the banana wine last week (after 4 months), the wine tasted incredible. It had a strong banana aroma and flavor. It was very hot, which I expected. It was so good, that I started another batch yesterday! I made a huge mess in the kitchen. It may be time to invest in a turkey fryer.
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Old 01-22-2013, 12:40 PM   #334
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Yup, I'm in beautiful downtown Strongsville -- and I work in Brooklyn!

Nice to meetcha.

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Old 01-24-2013, 10:14 PM   #335
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I made a couple batches of this back in November and last week I racked them into the raisins. I havnt noticed any signs of fermentation after about 8 days of adding raisins. Would you suggest pitching some fresh yeast or waiting it out? I know a hydrometer reading is the only way to know for sure its fermenting but I havnt found a beaker tall enough for my hydrometer to float in without hitting the bottom in the dry end of the scale. Does anyone have suggestions for taking hydrometer measurements after your brew is in a sealed carboy with minimal risk of infection and wastage.

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Old 01-25-2013, 09:54 AM   #336
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Yaa its called a wine thief..easy to get wine and take a reading

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Old 01-25-2013, 01:18 PM   #337
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I made a couple batches of this back in November and last week I racked them into the raisins. I havnt noticed any signs of fermentation after about 8 days of adding raisins. Would you suggest pitching some fresh yeast or waiting it out? I know a hydrometer reading is the only way to know for sure its fermenting but I havnt found a beaker tall enough for my hydrometer to float in without hitting the bottom in the dry end of the scale. Does anyone have suggestions for taking hydrometer measurements after your brew is in a sealed carboy with minimal risk of infection and wastage.
Uh-oh...

This sounds familiar.
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Old 01-25-2013, 01:59 PM   #338
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Uh-oh...

This sounds familiar.
LOL...No matter what the liquid inside the fermenter, the questions are the same. Have you seen all the "My cider's not carbed yet" threads? Or the "Should I rack my mead to secondary?"

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Old 01-25-2013, 07:43 PM   #339
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LOL...No matter what the liquid inside the fermenter, the questions are the same. Have you seen all the "My cider's not carbed yet" threads? Or the "Should I rack my mead to secondary?"

NO I mean I had a batch of banana wine that stopped as soon as the raisins were added. I could NOT get that sucker started up again! I finally ended up dumping it.

Multiple yeast pitches and lots of patience for nought.
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Old 01-26-2013, 01:50 AM   #340
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I wonder if the sulfites in the raisins are the reason? I got these at bulk barn and suspect they were high in sulfites. I hope I won't have to dump it, the sample I tasted when I racked it was pretty good.

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