Titan88 said:After ten days...
Titan88 said:I actually dumped mine out. There was no banana aroma or flavor. Really, the flavor was just horrible. **DEFINITELY NOT YOOPER'S RECIPE** I am 100% sure I went wrong somewhere along the way. I'm going to be starting a new batch of this after I finish my stout I'm developing.
Titan88 said:I actually dumped mine out. There was no banana aroma or flavor. Really, the flavor was just horrible. **DEFINITELY NOT YOOPER'S RECIPE** I am 100% sure I went wrong somewhere along the way. I'm going to be starting a new batch of this after I finish my stout I'm developing.
How come you didn't rack to the bottle, just like with beer? Wine does oxidize pretty easily, so it may not last long enough for the flavor to mellow and the "banananess" to come back.
My last two batches were definitely full of banana aroma and flavor, so I'm not sure what is different, unless it just needs some age.
If it's still pretty active, you can pour it into secondary.
I'm a little -- but only a little -- bit concerned about my batch of banana wine. I made 3 gallons. It's a little over two weeks old now (been in the secondary for, like, 9 days), and I've never seen an alcohol continue to be so active after this much time. Airlock is bubbling maybe 6 or 7 times minute.
The wine is not very clear yet, although there is a large (and I mean large) layer of (very loose) sediment in the bottom.
I think I'm simply going to follow the directions to a T, and leave it alone in its happy dark place for the allotted two months....but it seems a little off from others experience here. The lack of clarity, the amount of sediment, the high activity.....any thoughts about what, if anything, I should do?
I made a couple batches of this back in November and last week I racked them into the raisins. I havnt noticed any signs of fermentation after about 8 days of adding raisins. Would you suggest pitching some fresh yeast or waiting it out? I know a hydrometer reading is the only way to know for sure its fermenting but I havnt found a beaker tall enough for my hydrometer to float in without hitting the bottom in the dry end of the scale. Does anyone have suggestions for taking hydrometer measurements after your brew is in a sealed carboy with minimal risk of infection and wastage.
Uh-oh...
This sounds familiar.
LOL...No matter what the liquid inside the fermenter, the questions are the same. Have you seen all the "My cider's not carbed yet" threads? Or the "Should I rack my mead to secondary?"
BANANA WINE (2) [Heavy Bodied]
Slice bananas into thin discs, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years. [Adapted from passed-on recipe, source unknown, taken from Jack Keller's site]
It really depends on how much you're making. I made 4 gallons so I used a 5 gallon bucket as a primary with just the normal lid. When you rack to secondary, carboys or 1 gallon glass jugs with an airlock work good. Just make sure you have very little headspace in secondary.
loudgonzo said:ok thanks, would i need to plug the airlock grommet hole? or add an airlock to primary?
Hey guys, so I'm three months in after racking onto my raisins. Looks great, but I'm a little worried that I never got much bubbling after racking over the raisins. I used a champagne yeast and the current gravity is 1.001.
Gave it a quick taste... wine like. No taste of banana. But it sure looks pretty.
Is that an approximately correct gravity? or should I be below 1 by now? Any suggestions or just wait and see in a month when I rack it?
completed 1 week in primary today, will transfer to secondary 1gl glass wine jug this evening; instructions said to pour into secondary (using funnel)....or should i rack using hose and cane? fermentation is slow now.
Looking for some help please .i transferred this from a bucket to two 1gallon wine jugs, but only filled up 1, and only filled barely ½ of the second one. I doubled the recipe, so I was expecting to have 2 gallons total.
I used hose and racking cane, and filled 1st jug almost to the top, have about 1 of headspace left, mostly liquid, some pulp settled to the bottom of jug.
The 2nd jug was mostly sludge, theres maybe 3-4 cups of liquid in this one.
Should i,
1- pour the 2nd jug out and just focus on the 1st one as is
2-distribute evenly between both jugs and leave about 1/3 of headspace in each jug
3-distribute evenly between jugs and add water to leave just a little headspace in each jug (the adding water is supposed to happen 2 months later when adding raisins)
*in a nutshell, when transferring from primary to secondary, are you suppose to fill the secondary to the top, or about 2/3 of the way, which is where I would have ended up if I had distributed evenly between both gallon jugs.
4. Fill one all the way up to the top, and then use the rest to fill a wine bottle, a growler, etc, whatever it takes to hold the rest of the wine with no headspace. A stopper can be purchased in homebrew stores that fits growlers/wine bottles/grolsh bottles/beer bottles, with an airlock.
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