i just racked this after a week in primary, i forgot to add the raisins.
should i re-rack and add them now or can i wait till the first 30 day racking?
*edit*
just re-read the instructions, looks like i am doing it right. lol
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Cruiscín Lán Grúdlann
In wine there is wisdom, In beer there is freedom, In water there is bacteria.
Mine looked just like that for the first couple of weeks. Went in the primary on 1/31 at 1.095. Then racked to secondary and air locked on 2/6 in was down to 1.020. And now it looks like THIS!
This looks really interesting. What does the end result taste like? How Strong is the banana flavor?
Not too strong, but it has a definite fruity nose. I'm not sure that it screams "bananas", though.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Not too strong, but it has a definite fruity nose. I'm not sure that it screams "bananas", though.
I think I might have to make a small batch of it. I've never made wine before, but this summer I was planning on dabbling in some fruit wine making. Dandelion wine is another that I plan on trying as well.
I was just too intrigued so I started a gallon of this back in November. I had forgotten about it and discovered it in the cupboard behind a porter that I was kegging. It's cleared incredibly! I took another peek at this thread and realized I added 2 lbs of raisins instead of 1, and I have a feeling it's going to finish too sweet, but I'm still looking forward to it. The only taste I got was a few drops from the eyedropper that I use for samples and the alcohol was overwhelming. I racked it off the raisins and had to top off with about a quart, so hopefully it will mellow.
Are any steps necessary (or recommended) to sanitize the raisins? Do they present any significant risk of infection?
No. Just use a fresh, unopened box and you'll be fine. Use golden raisins, not the regular ones. The regular ones are very dark and will make the wine brown-ish.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
I have frozen a few black bananas and now i whant to try this, its like 2 pounds but, the only yeast i do have is nottingham, can i try? or is a waste of time?
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