timcadieux
Well-Known Member
Does anyone know 'approximately' of course, just how many bananas, 3.5lbs is ?
Does anyone know 'approximately' of course, just how many bananas, 3.5lbs is ?
I am having a similar issue, I've been on the raisins for a month and no activity. I pitched some more champagne yeast that I made a starter with first and still no luck.
Mine, also, was stuck; and I'm sure it was from sulfite on the raisins (I just could not score golden raisins that had not been sulfited). I had taken steps to "de-sulfite" the raisins (rinsed them in hot water for 10 minutes; then poured boiling water over them and soaked them overnight). The fermentation was still stuck (hydrometer not budging). I made a quick starter to get it going again, but that did nothing.
Then I took the time to really make a starter right, and that really did the trick. With the raisins dancing on the rising CO2, it's a huge lava lamp right now (including a bunch of raisins hanging out at the neck, that I am pushing down once a day).
Prior to this, the wine had cleared to a gorgeous gold -- I'm certain it will do it again!
I froze a gallon bag of bananas, but didn't weigh them before I froze them. Is a gallon of frozen bananas enough for a gallon of wine? Thanks. Cut up, thought that would help.
Yooper said:I have no idea how much a gallon bag of bananas weigh.
johnnync said:Frozen is 4.13 lbs.
WesleyS said:The frozen bananas themselves are not going to weigh more or less than they did fresh. Any little bit of moisture built up and frozen on the outside of them won't affect the weight enough to be worried about it.
loudgonzo said:After the being on the raisins for 4 months, it's time to rack, but when you rack it to another gallon jug, and leave the raisins behind, there will be more headspace than before in the new jug, is this ok or should it be topped off again and if so with what?
Just go to the LHBS today.
LabRatBrewer said:I ended up putting the fermenter into my keezer, figured the cold would slow down any nasties from gaining a foothold. Was at LHBS when it opened. Wine yeast pitched.
Did it take off?
Yep, it looks fine.
Whipped this up tnite when we had a bunch of bananas go dark real fast.
I think it was around 10-11 bananas ended up with a lil under a gallon @ 27Brix (1.116)
If this ferments dry im looking at around 13% when i top back up.
One thing was the smell, absolutely fantastic like fresh banana cream pie no idea why since i was just simmering it in water but man i cant wait to taste this in a couple months.
Question. I have a screw top glass 1 gallon jug. Is 1 measured gallon directly to the top with no air or is it where it says "one gallon" around the bottle about 3inchs lower than the lip??
I wouldn't think they would be really necessary. You are going to be fermenting until dry, and the bananas are going to cook before you use them. So, you shouldn't have any wild bugs to start with.I just went through the whole thread and want to try this recipe. Maybe I missed it but I don't remember seeing anything mentioned about Campden tablets or metabisulphites added. Did I just miss it?
I just went through the whole thread and want to try this recipe. Maybe I missed it but I don't remember seeing anything mentioned about Campden tablets or metabisulphites added. Did I just miss it?
I use sulfites at every other racking and at bottling, to guestimate the sulfite level at +/- 50 ppm. It keeps oxidation at bay, and keeps the wine better. Without sulfites, the wine can darken a bit due to oxidation and the wine is susceptible to infection. Since I age this wine for it to be really good it's important to take care of it.
Is that fairly common for other types of wine as well. I have a carrot wine that I am about to rack was a going to add a campden tablet.
Ok, I read through the whole thread and decided that I needed to write down some questions to ask since it takes two years
Do the raisins go in secondary or primary?
Should I sanitize the raisins in some way to make sure there arent any pestecides and stuff?
I read somewhere to let it sit in primary for 2 months? I thought it was one week
I found the answer for time question. Still don't know about the other two though
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