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Old 01-30-2013, 02:01 PM   #341
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BANANA WINE (2) [Heavy Bodied]


Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years. [Adapted from passed-on recipe, source unknown, taken from Jack Keller's site]

what is a good primary fermenting vessel to use? What do you cover the primary with? and what is a good secondary? Only the secondary needs an airlock?

thanks,
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Old 01-30-2013, 06:22 PM   #342
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It really depends on how much you're making. I made 4 gallons so I used a 5 gallon bucket as a primary with just the normal lid. When you rack to secondary, carboys or 1 gallon glass jugs with an airlock work good. Just make sure you have very little headspace in secondary.

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Old 01-30-2013, 07:42 PM   #343
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It really depends on how much you're making. I made 4 gallons so I used a 5 gallon bucket as a primary with just the normal lid. When you rack to secondary, carboys or 1 gallon glass jugs with an airlock work good. Just make sure you have very little headspace in secondary.
ok thanks, would i need to plug the airlock grommet hole? or add an airlock to primary?
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Old 01-30-2013, 07:58 PM   #344
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ok thanks, would i need to plug the airlock grommet hole? or add an airlock to primary?
Personally, I would just cover or plug the hole and just sit the lid on top of the bucket without snapping it down for those first seven days before transferring to secondary.
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Old 02-03-2013, 04:15 PM   #345
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I'm just tasting some of this that I made back in september, and its very nice. It's sweet, refreshing, crystal clear, and a good recipe! I think I ended up using about 5 lbs of banana per gallon, and it came to ~ 14%. It doesn't have the burn of alcohol that some do either. The wife "likes" it, and she doesn't like any alcohol, period. It's a winner. Now to source 30 lbs of bananas..

The 1 gallon rage is hitting me now. These 5 bottles are going to set for a while longer, but I don't think they'll make it past summer.

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Old 02-09-2013, 06:48 PM   #346
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I needed to top up another wine so why not that banana that won't ever seem to get right. Just because I have to, I tried it. At 10 months, it's very nice. I decided to use something else to top up!

Patience is the worst! I don't have it but, this craft is helping me to develop it. Give it time guys n gals; it'll come around. Thanks for the recipe Yooper.

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Old 02-19-2013, 07:41 PM   #347
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Hey guys, so I'm three months in after racking onto my raisins. Looks great, but I'm a little worried that I never got much bubbling after racking over the raisins. I used a champagne yeast and the current gravity is 1.001.

Gave it a quick taste... wine like. No taste of banana. But it sure looks pretty.

Is that an approximately correct gravity? or should I be below 1 by now? Any suggestions or just wait and see in a month when I rack it?

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Old 02-19-2013, 09:08 PM   #348
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Quote:
Originally Posted by cardtarget View Post
Hey guys, so I'm three months in after racking onto my raisins. Looks great, but I'm a little worried that I never got much bubbling after racking over the raisins. I used a champagne yeast and the current gravity is 1.001.

Gave it a quick taste... wine like. No taste of banana. But it sure looks pretty.

Is that an approximately correct gravity? or should I be below 1 by now? Any suggestions or just wait and see in a month when I rack it?
I am having a similar issue, I've been on the raisins for a month and no activity. I pitched some more champagne yeast that I made a starter with first and still no luck.
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Old 02-27-2013, 07:06 PM   #349
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Any particular wine yeast you like with this recipe?

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Old 03-04-2013, 07:16 PM   #350
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Default transfering to secondary...


completed 1 week in primary today, will transfer to secondary 1gl glass wine jug this evening; instructions said to pour into secondary (using funnel)....or should i rack using hose and cane? fermentation is slow now.

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