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Old 06-20-2013, 12:35 AM   #391
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I just went through the whole thread and want to try this recipe. Maybe I missed it but I don't remember seeing anything mentioned about Campden tablets or metabisulphites added. Did I just miss it?
I wouldn't think they would be really necessary. You are going to be fermenting until dry, and the bananas are going to cook before you use them. So, you shouldn't have any wild bugs to start with.
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Old 06-20-2013, 01:04 PM   #392
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I just went through the whole thread and want to try this recipe. Maybe I missed it but I don't remember seeing anything mentioned about Campden tablets or metabisulphites added. Did I just miss it?
I use sulfites at every other racking and at bottling, to guestimate the sulfite level at +/- 50 ppm. It keeps oxidation at bay, and keeps the wine better. Without sulfites, the wine can darken a bit due to oxidation and the wine is susceptible to infection. Since I age this wine for it to be really good it's important to take care of it.
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Old 06-20-2013, 03:17 PM   #393
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Thanks for the response. I start sulfites when fermentation is complete and at every other racking as well. Will be starting my first batch of banana wine soon. Will post updates during my process.

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Old 06-20-2013, 10:38 PM   #394
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I use sulfites at every other racking and at bottling, to guestimate the sulfite level at +/- 50 ppm. It keeps oxidation at bay, and keeps the wine better. Without sulfites, the wine can darken a bit due to oxidation and the wine is susceptible to infection. Since I age this wine for it to be really good it's important to take care of it.
Is that fairly common for other types of wine as well. I have a carrot wine that I am about to rack was a going to add a campden tablet.
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Old 06-21-2013, 12:00 AM   #395
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Is that fairly common for other types of wine as well. I have a carrot wine that I am about to rack was a going to add a campden tablet.
yes, that's a pretty standard winemaking technique. One campden tablet per gallon, or 1/4 teaspoon of powered k-meta per 5 gallons, is a good guestimate on keeping the wine at 50 ppm if you don't have a sulfite meter.
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Old 06-21-2013, 10:57 PM   #396
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I bottled 3 gallons of this today after 6 months of bulk aging. It was very good already. Probably my favorite wine so far. I was worried because I didn't have any signs of fermentation when I added the raisins. Gravity was down to 1.014 though. This had a lot more body than most of my other wines. Should be tasty next summer!

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Old 07-23-2013, 03:48 PM   #397
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Ok, I read through the whole thread and decided that I needed to write down some questions to ask since it takes two years
Do the raisins go in secondary or primary?
Should I sanitize the raisins in some way to make sure there aren’t any pestecides and stuff?
I read somewhere to let it sit in primary for 2 months? I thought it was one week

I found the answer for time question. Still don't know about the other two though

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Old 07-25-2013, 01:17 AM   #398
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Ok, I read through the whole thread and decided that I needed to write down some questions to ask since it takes two years
Do the raisins go in secondary or primary?
Should I sanitize the raisins in some way to make sure there aren’t any pestecides and stuff?
I read somewhere to let it sit in primary for 2 months? I thought it was one week

I found the answer for time question. Still don't know about the other two though
Just follow the recipe/instructions in the original recipe. That should answer all of your questions, and give you great results.
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Old 08-02-2013, 05:40 PM   #399
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Ok I whipped up 3 gallons in primary. Some of the boiled bananas fell in the primary and after about a week is now just mush
Is that ok?

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Old 08-12-2013, 04:42 AM   #400
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trying this tomorrow! don't steer me wrong! bananas were on sale for 19c each,

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