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Old 12-19-2012, 03:52 AM   #311
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So, I added 1 tsp of yeast nutrient to the carboy. Decided to splash rack the must a few times to 1) aerate and 2) try to air out some of the stench. The must is back in a clean carboy with an airlock and the smell is noticeably fainter than before. I'll monitor and update the results. Thanks for the help, Yooper!
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Old 12-19-2012, 06:46 PM   #312
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It turns out that my banana wine is still showing a little activity. There are a few things I have read about what could be happening. I read that Lalvin EC-1118 is known for fast ferments and the smell could be that the yeast ate all the sugar and are now in distress, hence the slight smell. I'm picking up a hydrometer today to check the FG. It's a little weird though because I wouldn't think that the gravity would drop from 1.095 to .990 in a couple of days. Oh well. I'll post the results of the readings later.
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Old 12-19-2012, 10:43 PM   #313
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It turns out that my banana wine is still showing a little activity. There are a few things I have read about what could be happening. I read that Lalvin EC-1118 is known for fast ferments and the smell could be that the yeast ate all the sugar and are now in distress, hence the slight smell. I'm picking up a hydrometer today to check the FG. It's a little weird though because I wouldn't think that the gravity would drop from 1.095 to .990 in a couple of days. Oh well. I'll post the results of the readings later.
Oh, it should go from 1.095 to .990 easily in less than five days (often 2-3), especially if it is warm. Yeast seem to love bananas, and they ferment really fast!
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Old 12-20-2012, 12:05 AM   #314
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OK, I am not so good with remembering details and racked mine off the first time today after a week, I thought I remembered it said to add raisins right away, so I did, now I read to let sit for two months. I have added raisins in the first week or two before with no problems, and am not anticipating a big problem with it but just was wondering everyone's thoughts on this.
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Old 12-20-2012, 12:06 AM   #315
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Well, it's only been two days. The hydrometer reading showed 1.030 It's still bubbling a little inside, but no airlock activity. I'll take another reading tomorrow to see if anything changed.
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Old 12-20-2012, 12:11 AM   #316
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OK, I am not so good with remembering details and racked mine off the first time today after a week, I thought I remembered it said to add raisins right away, so I did, now I read to let sit for two months. I have added raisins in the first week or two before with no problems, and am not anticipating a big problem with it but just was wondering everyone's thoughts on this.
Oh, it'll be fine! It might be advantageous anyway- I think Homer had a stuck ferment when he added the raisins later as directed- so I wouldn't worry about it!
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Old 12-20-2012, 02:26 AM   #317
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I thought it might be fine just wondered if there was a reason to wait, it smells awesome. Gonna be hard to wait for this one.
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Old 12-21-2012, 03:00 AM   #318
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Well, it's only been two days. The hydrometer reading showed 1.030 It's still bubbling a little inside, but no airlock activity. I'll take another reading tomorrow to see if anything changed.
Still showing no real activity in the airlock; however, the gravity did change. I took a sample out to measure the SG: 1.024. I noticed it was really fizzy. So, I degassed the sample because I read that CO2 can affect the buoyancy of the hydrometer. The SG after degassing was 1.015. That should put it at around 10.5% ABV. Took a taste of the sample and it was sweet. There were no real off-tastes or aromas. Just a little more carbonated than I like my wine. I say tomorrow and it should be at .990. Thanks for all the help, Yooper. I can't wait for it to finish and start clearing!
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Old 12-23-2012, 04:30 PM   #319
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Hey, Yooper....

I'm going to start 3 gallons of this right after Christmas this week....should be ready to drink by Christmas 2014(ish), I hope.....so this question might be juuuuust a bit premature. Still, I'm curious -- I assume you drink this chilled?
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Old 12-23-2012, 04:32 PM   #320
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Hey, Yooper....

I'm going to start 3 gallons of this right after Christmas this week....should be ready to drink by Christmas 2014(ish), I hope.....so this question might be juuuuust a bit premature. Still, I'm curious -- I assume you drink this chilled?
Yes, I drink almost all whites chilled a bit. Not ice cold, but chilled.

I think some of my friends have enjoyed it at room temperature, though, and liked it that way.
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