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Old 04-03-2011, 06:48 PM   #121
NerdyMarie
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Ok, here is our banana wine, 1 week after starting.

We We sliced the bananas up and boiled them in the water, mashing them as we went - hate using the bags!

We put the raisins in primary, along with a few generous scoops of the banana mush, before straining the hot banana liquid over it. It's been fermenting like that for a week.

Today, we juiced the raisins and banana mush from primary, added the juice back to the fermenting liquid, and racked it all over to a carboy. It's yeasty, but damn.. it tastes GOOD! So excited to try the final product!
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Old 04-04-2011, 10:04 AM   #122
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Shouldn't that carboy be topped up, or is it still fermenting fairly actively?
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Old 04-04-2011, 12:57 PM   #123
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It's fermenting like crazy - foam coming out of the top of the airlock and everything. When it calms down, we'll put it in a 5 gallon (6.5 now) carboy.
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Wines in Secondary: Mango Pulp 2.1, Frankenstein, Cranberry-Cuties Holiday, Pear, Mint, Bochet, Banana

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Old 04-04-2011, 01:15 PM   #124
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Sounds like you need a blow-off tube.
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Old 04-04-2011, 01:23 PM   #125
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Honestly, headspace is something my husband and I argue about. Trust me, I pushed to transfer it to a 5 gallon when we realized that we didn't have as much liquid as we thought we would.

His view is that as long as it's fermenting, the head space will be too full of co2 for anything bad to happen. He's fine with WAY more headspace than I'm comfortable with, and we butted heads on this a few times yesterday.

I also don't see the point of taking up a 6.5 gallon carboy (our only one), when we have several 5 gallons available anyway.

Whatever. I'll be pushing to rack it to a 5 gallon in a week or so.
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Wines in Secondary: Mango Pulp 2.1, Frankenstein, Cranberry-Cuties Holiday, Pear, Mint, Bochet, Banana

Wines Bottled: Cranberry, Lemon, Mango 1.0, Mixed Fruit, Strawberry, Lingonberry, Lingonberry-Blueberry, Cuties Mead, Watermelon 1.0, Watermelon 2.0, Pear Mead, Mixed Berry, Cherry, Cantaloupe, Blueberry

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Old 04-13-2011, 03:06 AM   #126
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Still waiting for this to clear from my raisin addition. 2 months and counting. All up, it has been 7 months since primary fermentation. I haven't tasted it since the raisin addition though, will the fermentation that it underwent recently have made it harsh again?
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Old 04-27-2011, 02:12 PM   #127
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Hi folks,

I started off one gallon and will be adding the raisins in mid June. The recipe sounds great and I cant wait to taste it. In the meantime I took a photo, its up on my site if you want to see( http://lotusmonkey.tumblr.com/ ). thanks for sharing.

just the photo link


regards

avi

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Old 04-27-2011, 03:23 PM   #128
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You should link the photo directly.

No offense meant, but I don't feel like digging through your entire blog.
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Old 04-27-2011, 03:25 PM   #129
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Quote:
Originally Posted by oldmate View Post
will the fermentation that it underwent recently have made it harsh again?
Depends on what you mean by harsh. It shouldn't reverse the smoothening of alcohol flavors, but it could re-introduce some byproducts. Even if it did, they will fade fairly quickly... it won't re-start the year you should wait for it to mellow properly.
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Old 05-06-2011, 03:18 AM   #130
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Quote:
Originally Posted by Justibone View Post
Depends on what you mean by harsh. It shouldn't reverse the smoothening of alcohol flavors, but it could re-introduce some byproducts. Even if it did, they will fade fairly quickly... it won't re-start the year you should wait for it to mellow properly.
Thank god. I'm going to stabilise and rack onto some more honey/bananas and maybe a clearing agent, it still hasn't cleared yet (around 2-3 months after raisin addition). Interested to see how this is starting to taste, it has been around 8 months now.

..
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