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Old 03-20-2009, 04:12 AM   #31
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Inspired! Now i just need to be in the same place for a coupla years...
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Old 03-22-2009, 06:08 PM   #32
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This looks like fun. Do you think I could use a 3 gallon carboy as a secondary fermenter for a 1 gallon batch or is that too much head space?
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Old 03-23-2009, 02:07 PM   #33
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This looks like fun. Do you think I could use a 3 gallon carboy as a secondary fermenter for a 1 gallon batch or is that too much head space?
From what I have read, yes this is too much head space. Why dont you rack intothe 3 gallon, clean your 1 gallon, then rack back into the one gallon and top-up to leave only a little space at the neck?

~M~
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Old 05-01-2009, 11:45 PM   #34
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I just finished mine up and will be bottling it tomorrow. Yes it looked just like dirty dishwater but wow, it's gold now and I gotta tell, pretty darn good. As good as anything I've made from any fruit or kit so far. I'm really happy with the results. A definite recommend to anyone who wants to give it a try.
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Old 05-28-2009, 06:42 PM   #35
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Yooper... Do you by any chance have a 3 or 5 gallon recipe for this wine? I would love to possibly do 1 batch each year and have enough to last through the following year. It just seems easier to have 1-2 5 gallon carboys laying around compared with MULTIPLE 1 gallon jugs.
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Old 05-29-2009, 12:01 AM   #36
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Yooper... Do you by any chance have a 3 or 5 gallon recipe for this wine? I would love to possibly do 1 batch each year and have enough to last through the following year. It just seems easier to have 1-2 5 gallon carboys laying around compared with MULTIPLE 1 gallon jugs.
Sure! Just multiply the ingredients by the batch size. I often do three gallon batches, since I have many 3 gallon carboys. All ingredients are x3, except for yeast. One package of yeast is enough for up to 6 gallons of wine.
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Old 06-04-2009, 04:10 PM   #37
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I'm doing this recipe saturday night.
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Old 09-29-2009, 03:29 AM   #38
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I weighed mine with the peal. Since the whole banana is cut up and thrown into the pot I think that makes sense.
I really want to try the recipe, but this seems odd to me. You slice the whole fruit, with the peel and add it all to the bag?
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Old 10-27-2009, 12:02 AM   #39
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Have you ever tried this with honey instead of the sugar to make a melomel? I am very intrigued and given the long aging process it seems like a no brainier to me. Also specifically what wine yeast have you used, and if different what differences have you noticed?
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Old 10-27-2009, 12:48 AM   #40
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Have you ever tried this with honey instead of the sugar to make a melomel? I am very intrigued and given the long aging process it seems like a no brainier to me. Also specifically what wine yeast have you used, and if different what differences have you noticed?
No, I've never used honey. It might be really good, but I just don't know.

I don't think I've been too adventurous with yeast- just champagne yeast or a "regular" wine yeast. I've used mostly Red Star and Lalvin.
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