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Old 04-22-2013, 12:29 AM   #371
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Frozen is 4.13 lbs.
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Old 04-22-2013, 12:43 AM   #372
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Quote:
Originally Posted by johnnync
Frozen is 4.13 lbs.
The frozen bananas themselves are not going to weigh more or less than they did fresh. Any little bit of moisture built up and frozen on the outside of them won't affect the weight enough to be worried about it.
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Old 04-22-2013, 12:48 AM   #373
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Quote:
Originally Posted by WesleyS

The frozen bananas themselves are not going to weigh more or less than they did fresh. Any little bit of moisture built up and frozen on the outside of them won't affect the weight enough to be worried about it.
Thank you WesleyS.
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Old 05-15-2013, 05:34 AM   #374
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Took a bottle to SoCal homebrew Fest. It was well loved.
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Old 05-22-2013, 03:17 PM   #375
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After the being on the raisins for 4 months, it's time to rack, but when you rack it to another gallon jug, and leave the raisins behind, there will be more headspace than before in the new jug, is this ok or should it be topped off again and if so with what?
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Old 05-23-2013, 02:34 AM   #376
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Quote:
Originally Posted by loudgonzo
After the being on the raisins for 4 months, it's time to rack, but when you rack it to another gallon jug, and leave the raisins behind, there will be more headspace than before in the new jug, is this ok or should it be topped off again and if so with what?
Yes top it off. Banana wine? J/k, from what I see in the original recipe I would say boiled and cooled water, or a smaller vessel.
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Old 05-23-2013, 03:11 AM   #377
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you could also purge the secondary container with CO2 if you have it available.
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Old 06-01-2013, 05:40 AM   #378
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On the off chance that someone see this tonight: I just began a two gallon batch of Yooper's banana wine. It is cooling now. To my horror, I just realized I am out of wine yeast. I have 2 packets of Safale US-05, bread yeast and rice yeast balls.

Should I:
1. Leave it in the fermenter and pitch wine yeast tomorrow when the LHBS opens
2. Pitch an US-05 left it start the ferment then pitch the wine yeast tomorrow
3. Pitch the bread yeast
4. Pitch a couple yeast balls
5. Pitch the wort (not really an option).

Thanks!
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Old 06-01-2013, 12:26 PM   #379
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Just go to the LHBS today.
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Old 06-01-2013, 06:44 PM   #380
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Quote:
Originally Posted by thejudge View Post
Just go to the LHBS today.
I ended up putting the fermenter into my keezer, figured the cold would slow down any nasties from gaining a foothold. Was at LHBS when it opened. Wine yeast pitched.
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