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Old 02-28-2012, 07:44 AM   #181
tCan
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Dec 2011
Charlotte, NC
Posts: 81
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I drink 0's so I don't know about back sweetening, but the apfelwein is pretty easy to make and tastes good.
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Old 02-29-2012, 05:27 PM   #182
WhoDey78
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May 2011
Bloomington, Indiana
Posts: 40


This is my first wine and I'm a little confused about something. When making beer, I don't want to remove the airlock, but I'm supposed to stir this daily for a week. Isn't oxidation a concern? Is that just a difference between wine and beer making? Any input would be greatly appreciated.

 
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Old 02-29-2012, 06:11 PM   #183
Sirthomas42
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Mar 2011
Olympia, WA
Posts: 125
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If the wine is actively fermenting, introducing some oxygen isn't a bad thing. Yeast needs the O2, so a lot of recipes call for aerating the must. With Skeeter Pee, I whip the hell out of it with a whisk a couple times during the fermentation. Once the wine is done fermenting, you don't want to introduce O2. I generally don't aerate after 50% of the sugar is gone.

So, stirring the wine while it's fermenting isn't going to hurt anything. I just made this recipe a few weeks ago, and I stirred it all the time to break up the scum that kept floating to the top (before I racked to 2ndary)
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Primary: Spiced Apfelwein, Banana, Habanero Mead, Mango Wine, White grape-Raspberry

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Old 03-01-2012, 01:08 PM   #184
Four
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Aug 2011
Palm Bay, Florida
Posts: 7
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I couldnt find any golden raisins... so i used apricots! it shouldnt affect the color, but hopefully it'll add some panache!

 
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Old 03-01-2012, 09:51 PM   #185
WhoDey78
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May 2011
Bloomington, Indiana
Posts: 40


Thank you, sirthomas!

 
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Old 03-18-2012, 07:09 PM   #186
rseckler
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Dec 2011
metamora, illinois
Posts: 35

yooper how long did it take your banana wine to get this clear?it has a great color.

 
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Old 03-19-2012, 12:06 AM   #187
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by rseckler View Post
yooper how long did it take your banana wine to get this clear?it has a great color.
I don't know- I don't write those details down. Not long, though.
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Old 04-14-2012, 07:58 PM   #188
Helly
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Dec 2011
Ravenna, Mi
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I just started two gallons of this, looks and sounds great. However, I realized I don't have any tannin on hand. Any danger in adding it a few days later or skipping it all together? I think I can always hit the LHBS tomorrow if necessary. Doing a little searching to see if I can determine this myself but anyone with experience I'd appreciate your thoughts.

 
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Old 04-15-2012, 03:50 AM   #189
weeple2000
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Oct 2010
Madison, WI
Posts: 125
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So I'm a bit of a lurker but I found this recipe a couple years ago, and I didn't read it close enough. I haven't had a bottle in some time, hoping it will improve, but my friend and I used normal raisins instead of golden ones, and the wine tastes a lot like raisins. I bought some golden raisins to compare the taste and they do taste pretty different. Just thought I'd pass along the tip, hopefully someone else can benefit from it.

 
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Old 04-22-2012, 06:29 AM   #190
weeple2000
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Oct 2010
Madison, WI
Posts: 125
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Ok guys I tasted it again last night, had a bottle. I believe the last time I tasted it was before we bottled, and that was a while ago. The raisin flavor dissipates over time and it blends well with the banana flavor. So if I made it again I would use golden raisins but with normal raisins it didn't turn out poorly after it aged.

 
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