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Old 03-25-2013, 06:05 PM   #361
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Does anyone know 'approximately' of course, just how many bananas, 3.5lbs is ?
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Old 03-25-2013, 08:41 PM   #362
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Does anyone know 'approximately' of course, just how many bananas, 3.5lbs is ?
depends on the size but typically 3-4 bananas per pound
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Old 03-26-2013, 01:44 PM   #363
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heres mine that i started on 12/10/2012
then racked 12/20/2012
racked again on 3/20/2013

followed recipe to the tea.......

cant wait to try this when its done
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Old 03-28-2013, 07:22 PM   #364
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Originally Posted by damlamb View Post
I am having a similar issue, I've been on the raisins for a month and no activity. I pitched some more champagne yeast that I made a starter with first and still no luck.
Mine, also, was stuck; and I'm sure it was from sulfite on the raisins (I just could not score golden raisins that had not been sulfited). I had taken steps to "de-sulfite" the raisins (rinsed them in hot water for 10 minutes; then poured boiling water over them and soaked them overnight). The fermentation was still stuck (hydrometer not budging). I made a quick starter to get it going again, but that did nothing.

Then I took the time to really make a starter right, and that really did the trick. With the raisins dancing on the rising CO2, it's a huge lava lamp right now (including a bunch of raisins hanging out at the neck, that I am pushing down once a day).

Prior to this, the wine had cleared to a gorgeous gold -- I'm certain it will do it again!
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Old 03-29-2013, 05:05 AM   #365
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Starting mine tonight. From what I've read in this thread, in most cases, people do not see activity in the airlock from the addition of raisins but it does take place. The raisins lose color and so on. I'm making a full 5 gallon batch and planning on adding 2.5 pounds of raisins during active ferment and then 2.5 in secondary.
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Old 03-30-2013, 10:18 PM   #366
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Quote:
Originally Posted by TedLarsen View Post

Mine, also, was stuck; and I'm sure it was from sulfite on the raisins (I just could not score golden raisins that had not been sulfited). I had taken steps to "de-sulfite" the raisins (rinsed them in hot water for 10 minutes; then poured boiling water over them and soaked them overnight). The fermentation was still stuck (hydrometer not budging). I made a quick starter to get it going again, but that did nothing.

Then I took the time to really make a starter right, and that really did the trick. With the raisins dancing on the rising CO2, it's a huge lava lamp right now (including a bunch of raisins hanging out at the neck, that I am pushing down once a day).

Prior to this, the wine had cleared to a gorgeous gold -- I'm certain it will do it again!
I racked mine off the raisins the other day and it tastes dry so it must have been fermenting in there after all.
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Old 04-09-2013, 02:13 AM   #367
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Opened a bottle today (about 14 months old). Wow, it is far better than I had hoped. The heat from the alcohol is now a pleasant warmth. The banana flavor shines through. I also get a cinnamon/holiday flavor (maybe the golden raisins?).

I need to get some and start a new batch. I should have started it long ago.
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Old 04-22-2013, 12:07 AM   #368
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I froze a gallon bag of bananas, but didn't weigh them before I froze them. Is a gallon of frozen bananas enough for a gallon of wine? Thanks. Cut up, thought that would help.
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Old 04-22-2013, 12:24 AM   #369
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I froze a gallon bag of bananas, but didn't weigh them before I froze them. Is a gallon of frozen bananas enough for a gallon of wine? Thanks. Cut up, thought that would help.
I have no idea how much a gallon bag of bananas weigh.
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Old 04-22-2013, 12:26 AM   #370
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Quote:
Originally Posted by Yooper

I have no idea how much a gallon bag of bananas weigh.
And of everyone, I thought you would know.
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