Search results

Same here.

Wow, that was a low OG. Did you take that reading before adding the 10# sugar? I ask because it is listed before the step of adding the sugar. I figured with the grape juice and larger quantity of banana it would be higher than mine. :ban:

After straining into the primary fermenter.

Yes he did, I've seen it before. It's always brought up in discussion on any forum or thread so it must have made an impression. I'll see if I can dig up the link to it from another thread.

Here is what the 1 gallon portion of the batch looked like last night.

The pectin helps to settle out the banana solids. Without it you end up with even more trub/lees/banana jelly than we already have.

Thanks for all the feedback. I ended up forgetting the raisins, but am considering adding them to secondary. Looking forward to reading your notes.

Did you read the 2nd post on the blog? What are your thoughts on the raisins?

I just recently developed ad started fermenting a Banana Wine recipe of my own devising. I'd appreciate any feedback that you may have. The recipe and actual brewing posts are located on my blog, but I will duplicate the recipe here for easier viewing by the community. SOLOMON’S BANANA WINE...

I revised my blog post for the Cranberry-Apple wine http://www.notemybrew.com/2012/12/cranberry-apple-wine-my-own-recipe-one.html Much more detail and improved recipe.

Here you go folks, my recipe copied from my blog. I have a lot of unique experiments going on right now at the blog (wheat wine, hard tea, hopped cider) so if you would like to vist there or for me to copy something here just ask! Cranberry-Apple Wine (one gallon) Combine in 1 gallon...

The last batch (the 1.100 one) has less obvious cranberry and more caramel flavors, still great but not the same wine.

I recently started a blog to document my experiments fermenting. Here is the first recipe i posted http://notemybrew.blogspot.com/2012/12/cranberry-apple-wine-my-own-recipe-one.html . Ill try to transcribe it over to here after the holidays. I also have lots of pictures and the first few...

What is the standard (or average) dosage of potassium metabisulfite and potassium sorbate per gallon to halt renewed fermentation after fermenting dry? There seems to me great debate over these numbers with the appropriate answer actually being "It depends on your PH", but is there a "safe"...

Thanks Daze for the response! I'm glas to report that the first batch of two gallons is gone (or mostly gone, I gave one bottle away). I have since started another two gallons, bottled one of them last night. The last gallon I am leaving to ferment dry and will bottle in wine bottles. Also...

How accurate would it be to calculate the SG of a batch using the labels from the ingredients to judge sugar amounts? Is it even worth trying? I know I'm asking for something that I would already know if I could have bought a hydrometer first, but it was the hydrometer or the juice at this...

So after a trip to the store here is what I ended up with: Batch A: 3 Cans 100% natural Apple Concentrate About 32 ounces Simply Apple juice About 1.5-2 cups oat milk Topped off with water Batch B: 1 Can 100% Natural Apple Concentrate 63 ounces musselmans apple juice about 32 ounces Simply...

Have you ever revisited this idea? I'm getting ready to start my first gallon tomorrow, but have the resources to start 3 and am thinking about doing one clone of yours. One using apple juice instead of concentrate (even when making the oat milk), and one possibly with a bit of cinnamon. All...