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Old 06-02-2013, 01:26 AM   #381
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Originally Posted by LabRatBrewer

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.
Did it take off?
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Old 06-02-2013, 01:55 AM   #382
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Did it take off?
Yep, it looks fine.
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Old 06-02-2013, 04:39 PM   #383
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Yep, it looks fine.
I have everything to make it. Just can't pull the trigger. Seems like a long time to wait, til I look and see some that's over two years old the I haven't bottled yet. Maybe two years isn't that long time
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Old 06-03-2013, 03:52 AM   #384
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I picked up 11lbs of bananas with the intention of making banana wine with them. Then I found this thread. Hmm, is it fate? Has LRB been reading my mind? I don't know, but I am now subbed.
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Old 06-03-2013, 02:00 PM   #385
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I just bottled mine yesterday. The taste was nice. I'm going to let a few bottles age for a bit though. A really beautiful golden color.
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Old 06-10-2013, 11:27 PM   #386
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Whipped this up tnite when we had a bunch of bananas go dark real fast.
I think it was around 10-11 bananas ended up with a lil under a gallon @ 27Brix (1.116)
If this ferments dry im looking at around 13% when i top back up.

One thing was the smell, absolutely fantastic like fresh banana cream pie no idea why since i was just simmering it in water but man i cant wait to taste this in a couple months.

Question. I have a screw top glass 1 gallon jug. Is 1 measured gallon directly to the top with no air or is it where it says "one gallon" around the bottle about 3inchs lower than the lip??
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Old 06-11-2013, 01:04 AM   #387
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Originally Posted by Johnnyhitch1 View Post
Whipped this up tnite when we had a bunch of bananas go dark real fast.
I think it was around 10-11 bananas ended up with a lil under a gallon @ 27Brix (1.116)
If this ferments dry im looking at around 13% when i top back up.

One thing was the smell, absolutely fantastic like fresh banana cream pie no idea why since i was just simmering it in water but man i cant wait to taste this in a couple months.

Question. I have a screw top glass 1 gallon jug. Is 1 measured gallon directly to the top with no air or is it where it says "one gallon" around the bottle about 3inchs lower than the lip??
I think most of those jugs are 1 gallon to about 3 inches below the opening, but I don't know if all of them are.
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Old 06-11-2013, 01:29 AM   #388
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I just cracked a bottle of year old open. I made this for my famous banana bread, but to drink it is pretty nice too. I think it's still a bit hot though. But nice.
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Old 06-19-2013, 12:16 AM   #389
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Brewed a batch up on 6/10 to the tee and hit 1.116 with around 10 or 11 bananas tied in a muslin bag, might have ended up wth a little less than a gallon but not by more than ~5-7oz.
At day 8 im down to .0987 and 16.5% ABV. After taking a sample, mind you im a sadist for good wine/beer, its AMAZING. Yes its hot and i couldnt have more than an oz or 2 but the flavors were just crazy creamy buttery smooth sugary caramel. I think because mine were FALL APART black and the sugars from the bananas were somewhat already fermenting as i threw them in the fridge? Maybe this the key to getting max flavor extraction but letting them go JUST before spoiling and mush to the touch. I couldn't believe i haven't made this before yet alone made MOAR of it!!
Thx YOOP!
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Old 06-19-2013, 06:36 PM   #390
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I just went through the whole thread and want to try this recipe. Maybe I missed it but I don't remember seeing anything mentioned about Campden tablets or metabisulphites added. Did I just miss it?
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