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Old 10-13-2010, 04:17 AM   #91
weeple2000
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Oct 2010
Madison, WI
Posts: 123
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Just thought I'd update the thread with my efforts to restart my stuck fermentation. Here's a copy/paste of my log:

a. Made wine on 3-6-10/3-7-10/ S.G. 1.095. Let cool overnight before adding yeast. Pitched Lalvin yeast the next morning - Sun 3-7-10.
b. Stirred daily for a week+ Checked S.G. on 3-13-10 1.022
C. stirred on 3-14-10. S.G. 1.016. Racked into the secondary.
D. 5-16-10. Racked. S.G. under .990. May be affected by particles in suspension. Tasted with Matt T and Allison. Strong alcohol taste. Thick, a little harsh. The banana flavor came through, but not the sweetness. Added 5 lbs of chopped raisins.
E. 9-17-10. Racked off raisins. Noticed we used normal raisins instead of golden ones. Wine must appear darker. Not sure of taste implications. Wine is very sweet, S.G. 1.038. Topped off with 1/2 gallon of water to leave head space for renewed fermentation. S.G. 1.010 after dilution.
F. 10-6-10. Took approximately 2/3 gallon of must out of the secondary to make a starter. Started 1 cup water with 1 cup wine and some energizer and nutrient. Added another cup must to starter a couple days later. Added energizer and nutrient to secondary as per Jack Keller's stuck ferment suggestion.
G. 10-11-10. Added remaining 2 cups to starter seperately.
H. 10-12-10. Added 1/2 starter to secondary after noticing that the starter had been fermenting.

 
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Old 10-13-2010, 05:19 AM   #92
cheesecake
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Oct 2009
Palatine il
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Made mine today....Ill throw the yeast and nutrient in when i get home in the morning.....
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Old 10-13-2010, 09:46 AM   #93
oldmate
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Jun 2010
Sydney, Australia
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So has anyone tried this as a mead/with honey?

 
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Old 10-23-2010, 10:24 PM   #94
brewingkitty
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Mar 2010
Land of the Free
Posts: 578
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i can only find liquid tannin. or did you use powder?
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Old 10-23-2010, 11:14 PM   #95
weeple2000
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Oct 2010
Madison, WI
Posts: 123
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I assumed the recipe meant powder tannin, thats what I've always been using anyway. I would ask the store that sells the liquid tannin what a comparable amount of powder tannin is.

Our stuck fermentation is unstuck, btw.


a. Made wine on 3-6-10/3-7-10/ S.G. 1.095. Let cool overnight before adding yeast. Pitched Lalvin yeast the next morning - Sun 3-7-10.
b. Stirred daily for a week+ Checked S.G. on 3-13-10 1.022
C. stirred on 3-14-10. S.G. 1.016. Racked into the secondary.
D. 5-16-10. Racked. S.G. under .990. May be affected by particles in suspension. Tasted with Matt T and Allison. Strong alcohol taste. Thick, a little harsh. The banana flavor came through, but not the sweetness. Added 5 lbs of chopped raisins.
E. 9-17-10. Racked off raisins. Noticed we used normal raisins instead of golden ones. Wine must appear darker. Not sure of taste implications. Wine is very sweet, S.G. 1.038. Topped off with 1/2 gallon of water to leave head space for renewed fermentation. S.G. 1.010 after dilution.
F. 10-6-10. Took approximately 2/3 gallon of must out of the secondary to make a starter. Started 1 cup water with 1 cup wine and some energizer and nutrient. Added another cup must to starter a couple days later. Added energizer and nutrient to secondary as per Jack Keller's stuck ferment suggestion.
G. 10-11-10. Added remaining 2 cups to starter seperately.
H. 10-12-10. Added 1/2 starter to secondary after noticing that the starter had been fermenting.
I. 10-19-10. Eric noticed fermentation is unstuck.
J. 10-22-10. Eric commented that airlock is bubbling rapidly, fast fermentation.

 
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Old 10-31-2010, 01:09 AM   #96
afsee
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Oct 2010
New York, NY
Posts: 5





My banana juice turned pink after boiling it for a while. Its only a couple months since fermentation but it really reeks of banana. All i used were ripe bananas and water.

 
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Old 11-08-2010, 05:35 PM   #97
Justibone
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Apr 2010
Indianapolis, IN
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Cost for 1 gallon:
-----------------
3-1/2 lb. bananas * ~$.50/lb = $1.75
1 lb. chopped golden raisins * ~$3.00 (sometimes less) = $3.00
2 lb. granulated sugar * ~$.75/lb = $1.50
1 gallon water * ~$.75 = $0.75
wine yeast * ~$1 (on special at LHBS) = $1.00

Total cost of one-time materials, 1st gallon: ~$8.00
6 gallon cost: ~$36 (~$31.50 - water)

Winemaking essentials:
----------------------
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
yeast nutrient

Using tapwater and cheaper yeast can really drop the price. The golden raisins are where the cost is at, though... so if you could source those a bit cheaper you'd be good to go.

Two years, and about $1.60 a bottle you'd have a tasty little wine.

 
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Old 11-15-2010, 07:21 AM   #98
TripleHopped
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Aug 2009
, AZ
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This recipe has me intreged. I talked to the produce guy at one of the local grocery stores and he hooked me up with this box of bananas for one dollar.


Looking forward to a little Banana Wine.
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Old 11-15-2010, 08:00 AM   #99
brewingkitty
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Mar 2010
Land of the Free
Posts: 578
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dude nice socre!!!
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"Damn ye, yellow-bellied sapsuckers; I'm a better man than all of ye milksops put together" - Blackbeard

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Old 12-06-2010, 02:13 AM   #100
Rowdy
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Nov 2009
Tampa, Florida
Posts: 460
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so i made this in march of this year, in between moving my house, school and starting a new job all i have really done is keep the airlocks full of cheap vodka.
i just realized that my banana wine is still on the golden raisins, so i have only racked it once. what bad can come of it sitting on the raisins for almost a year?
should i add anything when i rack it off the raisins?
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