The only golden raisins I could find say they have been preserved with sulfur dioxide if I put these in will I kill the yeast or just slow it down a little?
whats the advantage to keeping the peel on the fruit? it seems to me that there is probably a lot of harshness that could be extracted from them and not alot of sugar.
wkaidy said:whats the advantage to keeping the peel on the fruit? it seems to me that there is probably a lot of harshness that could be extracted from them and not alot of sugar.
Yooper said:You can definitely make it your own way. My recipe is great, and works for me. It has great banana flavor, and that is the point.
Homer, how did bottling that turn out? I'm in the same boat as you.....35 empty wine bottles and no corker yet. My banana wine currently is at 14 months (center in pic) and I need the jug for other alcoholic inventions.
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It was very easy. I used a funnel to pour (carefully as I could) into each bottle and capped with beer caps. I had two clear bottles a few regulars, and one kind of rounded (Orval??) bottle that looks pretty cool.
I'll pass some around on New Years Eve party when we all get together and get happy. The ladies can tell me what they think. My wife already mentioned that it has lost a lot of the heat it had this spring.
I was just bummed at the lack of banana flavor. I really expected some subtle flavor after I tasted at the last racking. Not sure what is wrong.
Revvy said:I just bottled 2.5 gallons of this incredible stuff. I had forgotten about this for nearly a year, sitting on the raisins. And it is still awesome. I did this for my Banana Breads, but it is a nice drinking wine as it is. Had anyone found anything to do with the wine soaked raisins? I'm thinking about making a cake or bread with them....I just bagged them and stuck them in the freezer.
Sounds like an interesting idea for the raisins. I'll probably try to find some use for mine since I'll have 4 lbs of them in the next month or so when transfer off of them.
Revvy said:Or 'll go completely the opposite route and use them to stuff some form of protein with them, like a fish, or some meat that I can roll up, tie and roast....or both.
That sounds like a good idea. That or use them in a golden raisin and couscous stuffing for poultry or lamb. Mmmmmmm.....Now I can't wait to rack my wine!
Revvy said:That's a great idea. Only trouble is they're pretty mushy at this point One might want to mix in some fresh ones with them or some slivered almonds for a texture.
Hmmm...I do a "peaches and cream pork loin" that is stuffed with peaches and feta cheese, rolled and roasted. I wonder if I could do something like a Moroccan crusted and stuffed pork loin with it....Maybe not, maybe something carribean because of the banana?
It was very easy. I used a funnel to pour (carefully as I could) into each bottle and capped with beer caps. I had two clear bottles a few regulars, and one kind of rounded (Orval??) bottle that looks pretty cool.
I'll pass some around on New Years Eve party when we all get together and get happy. The ladies can tell me what they think. My wife already mentioned that it has lost a lot of the heat it had this spring.
I was just bummed at the lack of banana flavor. I really expected some subtle flavor after I tasted at the last racking. Not sure what is wrong.
It seems odd you lost some flavor. I bottled up 1 gal. batches of banana and rhubarb today as both were 13 and 14 months. The banana was still a little hot but not bad (decent flavor). I'll let it age awhile longer.
The rhubarb had good flavor also but was dry. I like dry wines so I think I will like that one.
Yooper, at what age were the last batches of banana that you were referring to that had the good flavor? I know you said it takes 2 years to come into it's own but it's getting good now.
So, I made this banana wine yesterday. I got it out today to stir it and it smells foul! Has this happened to anyone else? If so, any suggestions?
I did. I'm not sure if I put too much yeast (if that's possible) or if something else was off. It was bubbling like crazy yesterday when I made it. I got up this morning and had to clean up the carboy and airlock because of the foam. I got it out a little bit ago to stir it and it smells horrible. I'm 100% it's me and nothing to do with the recipe. I just can't figure out what.
The ambient temp hovers around 69. I read that too much yeast and not enough nutrients can lead to the must being skunked. I also just checked my mead as a precaution. It's skunked too. I'm not really sure what happened, but they both stink.
It turns out that my banana wine is still showing a little activity. There are a few things I have read about what could be happening. I read that Lalvin EC-1118 is known for fast ferments and the smell could be that the yeast ate all the sugar and are now in distress, hence the slight smell. I'm picking up a hydrometer today to check the FG. It's a little weird though because I wouldn't think that the gravity would drop from 1.095 to .990 in a couple of days. Oh well. I'll post the results of the readings later.
OK, I am not so good with remembering details and racked mine off the first time today after a week, I thought I remembered it said to add raisins right away, so I did, now I read to let sit for two months. I have added raisins in the first week or two before with no problems, and am not anticipating a big problem with it but just was wondering everyone's thoughts on this.
Well, it's only been two days. The hydrometer reading showed 1.030 It's still bubbling a little inside, but no airlock activity. I'll take another reading tomorrow to see if anything changed.
Hey, Yooper....
I'm going to start 3 gallons of this right after Christmas this week....should be ready to drink by Christmas 2014(ish), I hope.....so this question might be juuuuust a bit premature. Still, I'm curious -- I assume you drink this chilled?
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