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well, I racked several times and total time in secondary was anywhere from 6-10 months. I did use raisens in the bannana and I will not use them ever again because they break down and leave nasty sediment that has always shown up no matter how long it sits. I think the trick may be to simply...

Hey guys! I bottled some wine about 8-12 months ago. Not too long after I noticed some funky stuff on the side of the bottle(they were laying flat. I noticed it in bannana/apple and bueberry. I think it might be sediment or something like that. I was able to get a few pics of the bannana/apple...

A few more questions if i may. I boiled the golden raisins with the bananas, will this be a problem? I added pectic enzyme as soon as it cooled. It looks, smells and tastes good as of now(1 week in primary tomorrow night). Can one add too much pectic enzyme?

Thanks for the super fast response! I guess I knew not to fill a carboy less than capacity, but thought I'd check to be sure. On blending, is the goal to ferment at all after the blend? I followed a recipe from Jack Keller but instead of table sugar I added about 1 cup of honey and about a cup...

Hello again, quick question for the gurus. My peach wine is a little too sweet (it has been aging for about 6 months, I don't think any more conversion will happen). I just started some banana to blend with it. At what point should I add the peach? Also, is it ok to put just 3 gal in a 5 gal...