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Old 12-28-2012, 05:16 AM   #321
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After ten days...

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Bottled: Brown Magic Baltic Porter, Old Bayou Brown Ale
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Old 12-29-2012, 02:31 AM   #322
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After ten days...
Top it up.
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Old 12-30-2012, 07:08 AM   #323
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Here is mine after there weeks

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Old 12-31-2012, 03:44 PM   #324
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Beautiful. I just got my batch of bananas (gonna start this tomorrow) -- got almost 12 pounds of bananas (a beautiful blackening overripe color) for $2.46.

I'm pretty excited.
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Old 01-01-2013, 12:15 AM   #325
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I actually dumped mine out. There was no banana aroma or flavor. Really, the flavor was just horrible. **DEFINITELY NOT YOOPER'S RECIPE** I am 100% sure I went wrong somewhere along the way. I'm going to be starting a new batch of this after I finish my stout I'm developing.
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Old 01-01-2013, 12:21 AM   #326
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Quote:
Originally Posted by Titan88
I actually dumped mine out. There was no banana aroma or flavor. Really, the flavor was just horrible. **DEFINITELY NOT YOOPER'S RECIPE** I am 100% sure I went wrong somewhere along the way. I'm going to be starting a new batch of this after I finish my stout I'm developing.
After a month? Your not making koolaide, it takes some time. Should have waited a month or 24.
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Old 01-01-2013, 02:19 AM   #327
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Quote:
Originally Posted by Titan88
I actually dumped mine out. There was no banana aroma or flavor. Really, the flavor was just horrible. **DEFINITELY NOT YOOPER'S RECIPE** I am 100% sure I went wrong somewhere along the way. I'm going to be starting a new batch of this after I finish my stout I'm developing.
Man, you have to wait this stuff out. That's why it's been stated many times in this thread that this stuff is best at 2 years. When I racked mine to secondary it had zero banana anything and tasted like rocket fuel. But it takes time for all of that to mellow out and the banana character to return.
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Old 01-02-2013, 02:03 PM   #328
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Originally Posted by Yooper View Post
How come you didn't rack to the bottle, just like with beer? Wine does oxidize pretty easily, so it may not last long enough for the flavor to mellow and the "banananess" to come back.

My last two batches were definitely full of banana aroma and flavor, so I'm not sure what is different, unless it just needs some age.
I really wanted to siphon careful, just like beer, but I only had a 1-gallon jug of it and no easy way to bottle that little bitty bit. I poured pretty good through the funnel. I could make make a funnel with a bottling wand on it for next time though. I couldn't even get all of the wine out of the jug with the autosiphon. I didn't reach the bottom and the leftover wine had stirred up the yeast film on the bottom of the jug.

I think the next batch will have a better management. I'm not used to having to futz with my stuff every few weeks or month. With beer I must (mostly) brew it and keg it. Sometimes I add dry hops. I'm still learning the process for wines.
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Old 01-06-2013, 03:59 PM   #329
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I just have to say that banana wine has to be one the prettiest sites to see, other than a vat full of freshly crushed and destemmed red wine grapes happily fermenting away.

This was started first week October, crystal clear, no sediment left and bone dry, 16.5%, bulk aging now. Tastes really good as is, but this will be awesome with age! Plan to fortify with banana infused pure grain-brandy blend, or maybe just half of it.

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Old 01-13-2013, 01:51 AM   #330
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Quote:
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If it's still pretty active, you can pour it into secondary.
I transferred this banana wine (I made 3 gallons) to secondary today, after 7 days. As Yooper noted, it was pretty active, so I went ahead and poured it, rather than racking it.

Well, I will say this -- it's one of the most active brews I've ever seen. Since it was seemingly okay to pour this, rather than rack it, I poured all the sediment into the secondary with it. I hope that was okay.

And the batch is so active that the sediment is dancing like a lava lamp. It's quite something to see.

I hope it is okay to have that much sediment in the secondary with it for two months. Like others have noted, it's already turning from mud to a muddy gold. Fascinating.
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