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Old 11-26-2012, 11:24 PM   #281
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The only golden raisins I could find say they have been preserved with sulfur dioxide if I put these in will I kill the yeast or just slow it down a little?
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Old 11-27-2012, 05:01 PM   #282
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Wow not sure what the heck happened but im racking one of the two batches I made and it has geletinized all the yeast pitched is settled right on top in rafts of jelly? Lol haven't checked the second batch. This ever happen to anyone before?
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Old 11-28-2012, 08:42 PM   #283
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whats the advantage to keeping the peel on the fruit? it seems to me that there is probably a lot of harshness that could be extracted from them and not alot of sugar.
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Old 11-28-2012, 08:55 PM   #284
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whats the advantage to keeping the peel on the fruit? it seems to me that there is probably a lot of harshness that could be extracted from them and not alot of sugar.
You can definitely make it your own way. My recipe is great, and works for me. It has great banana flavor, and that is the point.
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Old 11-28-2012, 09:57 PM   #285
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Quote:
Originally Posted by wkaidy
whats the advantage to keeping the peel on the fruit? it seems to me that there is probably a lot of harshness that could be extracted from them and not alot of sugar.
I guess you wouldn't have to use the peel , but I don't think there's reason not to. As far as harshness is concerned, I didn't notice any in the batch I made earlier this year. Of course, it's not ready to drink yet, but in all the samples taken when racking there was never any harshness or bitterness that I detected. In fact, the peels probably contribute to the banana character of the wine.
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Old 11-29-2012, 04:04 AM   #286
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Quote:
Originally Posted by Yooper

You can definitely make it your own way. My recipe is great, and works for me. It has great banana flavor, and that is the point.
I was watching a TV show the other night (the one that can't be talked about) and they were peeling the bananas for something other than wine, and I thought there doing it wrong, Yopper doesn't peel her bananas!
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Old 12-03-2012, 04:46 PM   #287
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Just bottled my first 1 gallon batch last night. Had to use beer bottles as I could not manage to borrow a corker and really wanted to get that jug off my credenza.

It's not bad. Not really any banana flavor or aroma that I can detect. Not like when I sampled the last racking. Not sweet, not too dry either. Still has a bit of alcohol bite, but much less than before.

I doubt a wine drinking person would call it a great tasting wine. But, at least it's lacking a noticeable tartness and that's good for me.
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Old 12-06-2012, 04:20 PM   #288
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Homer, how did bottling that turn out? I'm in the same boat as you.....35 empty wine bottles and no corker yet. My banana wine currently is at 14 months (center in pic) and I need the jug for other alcoholic inventions.

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Old 12-11-2012, 01:45 AM   #289
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First time making this wine

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Old 12-12-2012, 08:30 PM   #290
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Homer, how did bottling that turn out? I'm in the same boat as you.....35 empty wine bottles and no corker yet. My banana wine currently is at 14 months (center in pic) and I need the jug for other alcoholic inventions.

Attachment 87186
It was very easy. I used a funnel to pour (carefully as I could) into each bottle and capped with beer caps. I had two clear bottles a few regulars, and one kind of rounded (Orval??) bottle that looks pretty cool.

I'll pass some around on New Years Eve party when we all get together and get happy. The ladies can tell me what they think. My wife already mentioned that it has lost a lot of the heat it had this spring.

I was just bummed at the lack of banana flavor. I really expected some subtle flavor after I tasted at the last racking. Not sure what is wrong.
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