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Old 09-21-2013, 09:06 AM   #421
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Ok guys its been done and fermenting for a week now, I've got to rack to gallon jugs and let it sit and clear.

image-1226539232.jpg

Here are the ones I used, the sat out for about a week until I felt they were just a day past edible. There were a few very soft spots but still banana texture overall. They darkened a bit in the freezer as well.

image-1802198984.jpg

Here is the setup, I ended up boiling in two pots and did 10 minute increments for 40 total between them.

image-1597104602.jpg

I used a potato masher to really work the bananas over and extract as much as possible.
Here it is, truly disgusting looking just like all the others, but it smelled so good. The brown floating rafts are the tannin I added by the way.

image-2848120303.jpg

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Old 09-30-2013, 03:50 AM   #422
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Would it be a mistake to start this in a glass carboy with an airlock? Stirring wouldn't be an option, but it's fruit fly season right now and I'm not sure I could keep them out if I just cover a pot with a towel.

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Old 10-02-2013, 02:14 AM   #423
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Would it be a mistake to start this in a glass carboy with an airlock? Stirring wouldn't be an option, but it's fruit fly season right now and I'm not sure I could keep them out if I just cover a pot with a towel.
That may be the only way to do it, if you have lots of fruitflies!
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Old 10-02-2013, 03:13 AM   #424
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I started a 2-gallon batch in a 3-gallon carboy, so there's lots of headspace. It's been fermenting furiously, but I'm going to put it in gallon jugs in a couple days once it settles down. There's a thick layer of floaties on top, should I try to stir it in? I can see how it's a concern in an open container, but is it a problem in a carboy with an airlock as well? Not sure which would potentially be more harmful, to disturb it by opening it up to air or just leave it alone...

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Old 10-02-2013, 06:10 AM   #425
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Im one day into a 1 gallon batch and I did not get the sugar dissolved very well. There is a solid 1/4 inch of sugar stuck to the bottom of the glass jug. Since I am at the Stir every day phase, would it hurt to shakee the hell out of it to release the block of sugar? o2 would be okay currently, yes?

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Old 10-02-2013, 12:30 PM   #426
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I started a 2-gallon batch in a 3-gallon carboy, so there's lots of headspace. It's been fermenting furiously, but I'm going to put it in gallon jugs in a couple days once it settles down. There's a thick layer of floaties on top, should I try to stir it in? I can see how it's a concern in an open container, but is it a problem in a carboy with an airlock as well? Not sure which would potentially be more harmful, to disturb it by opening it up to air or just leave it alone...
You can stir, but I wouldn't worry too much about it. I'd be more concerned about the darn fruitflies so if it's fermenting, I"d probably leave it be.


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Im one day into a 1 gallon batch and I did not get the sugar dissolved very well. There is a solid 1/4 inch of sugar stuck to the bottom of the glass jug. Since I am at the Stir every day phase, would it hurt to shakee the hell out of it to release the block of sugar? o2 would be okay currently, yes?
You can shake it up. The yeast should find the sugar anyway, but you can stir/shake it up to dissolve it better as well.
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Old 10-02-2013, 04:27 PM   #427
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You can stir, but I wouldn't worry too much about it. I'd be more concerned about the darn fruitflies so if it's fermenting, I"d probably leave it be.




You can shake it up. The yeast should find the sugar anyway, but you can stir/shake it up to dissolve it better as well.
Thanks Yooper
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Old 10-02-2013, 11:29 PM   #428
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Just realised it only says 'wine yeast'..can u be more specific?

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Old 10-03-2013, 12:18 AM   #429
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Just realised it only says 'wine yeast'..can u be more specific?
It doesn't really matter- just about any wine yeast will do just fine.
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Old 10-03-2013, 12:23 AM   #430
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Default Yeast for Banana Wine


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Originally Posted by timcadieux View Post
Just realised it only says 'wine yeast'..can u be more specific?
With a banana wine starting at 1.095, you are looking at about 13% ABV so a yeast like Montrachet would be a good place to start. A Côte des Blancs yeast may be fine for this also or my favorite a Lalvin ICV-D47 (Côtes-du-Rhône) to ensure the fruit flavors are best maintained. All of these yeast strains should be more than adequate to do the job and my preferences would be one of the latter two yeasts. Alternatively, you can really scour this with a strong fermenting Lalvin EC-1118 or Premiere Cuvee (Prise de Mousse) but personally I'd hold off on those choices unless I was really afraid of suffering a stuck fermentation. That notwithstanding, although I suspect Yooper may have used Montrachet, my choice would be my stand-by Lalvin D47.
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