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Old 09-30-2006, 03:54 AM   #11
ilikebeer
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Dec 2005
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Quote:
Originally Posted by lorenae
I have no idea about the recipe you're using, but I do know this: don't airlock your primary. Cover it with muslin to keep fruitflies, etc. out, but don't cover it with saran wrap or a tight lid. It needs all the oxygen it can get during primary fermentation.

Here's a link to banana wine recipes: (Scroll all the way to the bottom):

http://winemaking.jackkeller.net/recipes.asp


Lorena
ok thanks. how long do you leave in primary? is there a certain SG level you bring it down to or number of days?? thanks!

 
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Old 09-30-2006, 12:37 PM   #12
Yooper
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It should be in primary until about 1.020, because that's when fermentation begins to slow down and could be vulnerable to oxygen. (Up until then, stir the must a couple of times a day, breaking up the "cap" on top, if there is one.) Rack into secondary, removing all the banana pulp and skins, and leave all the sediment on the bottom of the primary if you can. Then go ahead and use an airlock.

Lorena
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Old 09-30-2006, 02:22 PM   #13
ilikebeer
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Quote:
Originally Posted by lorenae
It should be in primary until about 1.020, because that's when fermentation begins to slow down and could be vulnerable to oxygen. (Up until then, stir the must a couple of times a day, breaking up the "cap" on top, if there is one.) Rack into secondary, removing all the banana pulp and skins, and leave all the sediment on the bottom of the primary if you can. Then go ahead and use an airlock.

Lorena
the "cap" on top would be the floating pulp? i seem to have some settlement on the bottom... should i be mixing this up until when i siphon the wine off from it?? thanks for the advice!


 
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Old 10-01-2006, 12:44 PM   #14
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Right, the "cap" is the floating stuff. You don't want it to dry out. You can stir all you want in the primary, but when you get ready to rack it to secondary- let the sediment settle. Syphon it to the carboy, leaving the "lees" (sediment) behind.

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Old 10-02-2006, 12:29 PM   #15
nissed as a pewt
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Does the cap eventually dissapear on its own or does it need to be removed before syphoning off into secondary? My apple and raisin has quite a thick cap although it does seem to be shrinking.
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