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Old 09-25-2010, 11:53 AM   #81
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My banana wine is fermenting at 3 months, but I used beer yeast, and it still is very sweet, recently I received wine and champagne yeast, should I put one in my wine? or is it too late?

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Old 09-25-2010, 03:08 PM   #82
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does it need to be in a dark place??
Yes, or at least covered by a towel around the carboy. All beers, wines, ciders, etc should be kept in a dark place.
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Old 09-25-2010, 03:09 PM   #83
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My banana wine is fermenting at 3 months, but I used beer yeast, and it still is very sweet, recently I received wine and champagne yeast, should I put one in my wine? or is it too late?
Have you taken any Sg readings?
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Old 10-03-2010, 08:52 PM   #84
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Hi guys, I'm new to this community. Like most on the internet, I imagine, I've been lurking for a bit over a year. I've finally decided to give back to the community and improve my wines/beers by contributing. Here's what I have in my log for this wine:


a. Made wine on 3-6-10/3-7-10/ S.G. 1.095. Let cool overnight before adding yeast. Pitched Lalvin yeast the next morning - Sun 3-7-10.
b. Stirred daily for a week+ Checked S.G. on 3-13-10 1.022
C. stirred on 3-14-10. S.G. 1.016. Racked into the secondary.
D. 5-16-10. Racked. S.G. under .990. May be affected by particles in suspension. Tasted with Matt T and Allison. Strong alcohol taste. Thick, a little harsh. The banana flavor came through, but not the sweetness. Added 5 lbs of chopped raisins.
E. 9-17-10. Racked off raisins. Noticed we used normal raisins instead of golden ones. Wine must appear darker. Not sure of taste implications. Wine is very sweet, S.G. 1.038. Topped off with 1/2 gallon of water to leave head space for renewed fermentation. S.G. 1.010 after dilution.

We left the raisins in for 4 months, and it seems as though that has significantly boosted our gravity. We topped it off with a half gallon of water and left some space in case fermentation started (we've had problems with carboys boiling over). We had anticipated to ferment out the extra sugar from the raisins. Did you guys ferment that out, or leave it in to have a sweet wine? I don't think the fermentation started, so I am thinking we will have to pitch some champagne yeast into a cup or so of must and build it up to a gallon to get fermentation to start again. Its a 5 gallon batch.

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Old 10-03-2010, 09:27 PM   #85
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For me, adding raisins restarted fermentation and it finished dry. BUT, did you check the raisins package? If they were "regular" raisins, they may have been sulfited heavily, and/or have preservatives added.

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Old 10-04-2010, 01:53 AM   #86
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Yooper,

Thanks for the quick reply. My buddy and I have been making wine and his place, and beer at mine. I called him and asked him about the raisins, and it sounds like they do not contain preservatives. I googled and came upon this link:

http://www.sunmaid.com/en/healthyliv...questions.html

which makes it sound as though the golden raisins have preservatives but the regular ones do not. I am wondering if the sugar content just got the alcohol high enough to kill off the yeast. I usually prefer my wines to be on the dryer side, so I am thinking I will probably attempt to restart the fermentation unless someone else chimes in otherwise.

I've never had a stuck fermentation, so if nothing else, this will be an interesting new experience.

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Old 10-04-2010, 03:44 PM   #87
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Yooper,

The Og was 1,098 and now it stop in 1,022.

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Old 10-04-2010, 07:20 PM   #88
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Yooper,

The Og was 1,098 and now it stop in 1,022.
I just don't know. You could definitely try some fresh yeast. I've never had that problem, so I'm sorry I can't be of more help.
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Old 10-05-2010, 02:02 AM   #89
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Looks like you start out 1 cup of must with 1 cup warm water, pitch yeast, and increase the amount of must and pitch that. Not sure how to tell what the acid is. Yeast nutrient/energizer may help as well.

from: http://winemaking.jackkeller.net/problems.asp


Stuck Fermentation: A stuck fermentation is one that has started and then stopped prematurely. This is usually caused by a lack of nutrients or acid, but not sugar, or a change in temperature disagreeable to the yeast.

When a fermentation sticks, you need to begin taking measurements of the must to determine what the problem is. Often these will reveal an obvious problem--very low acid, for example--but on rare occasions there may be several things wrong and none of them obvious. Always correct an acid deficient must with acid blend as opposed to citric or tartaric acid alone. It doesn't hurt to add yeast nutrient (1/2 teaspoon per gallon of must) and yeast energizer, too (1/4 teaspoon per gallon of must is sufficient).

After correcting perceived deficiencies and bringing the must to 70° F., wait three days for the fermentation to restart. If it does not, set aside 1/2 cup of must and add to it a cup of warm (100¦ F.) water. Over this sprinkle a good yeast known to do well at restarting stuck fermentations, such as Red Star Premier Curvee (also known as Prise de Mousse) or Lalvin K1-V1116 (also known as Montpellier). Cover the sample and allow up to two days to begin fermenting (it will probably start fermenting within hours, but give it time if it doesn't). When the fermentation is vigorous in the sample, add 1/2 teaspoon of yeast nutrient and another 1/2 cup of must from the bulk batch. Stir the sample to dissolve the nutrient, recover, and set aside about 6 hours. If fermentation is still vigorous, add another 1/2 cup of must, recover, and wait 6 hours. If fermentation is still vigorous, gently add half the starter to the bulk must so the starter sort of lays on top of the must. Do not stir. Wait 24 hours and stir shallowly. Wait another 24 hours and stir deeply. If must does not ferment with starter added, add another 1/2 cup to the remaining starter and recover. After 6 hours, add another 1/2 cup of must. Wait 6 hours and follow directions for adding to bulk must.

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Old 10-09-2010, 05:36 AM   #90
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Bananas are on sale for 38 cents a pound so im picking up some bananas to make some banana wine...wooohoooo

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