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Old 06-11-2010, 11:00 PM   #71
robtotten
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Jan 2010
louisville, kentucky
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I don't know, man. I think if you're going to put two years into something that it's worth the extra few bucks for champagne yeast

 
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Old 06-11-2010, 11:44 PM   #72
DavidSteel
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Oct 2009
IL
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Quote:
Originally Posted by robtotten View Post
I don't know, man. I think if you're going to put two years into something that it's worth the extra few bucks for champagne yeast
I made all my wine with glorious Fleischmanns baking yeast and they all turned out awesome. Fleischmanns gives it an extra sweet/fruity/tang flavor which is great in Blueberry Wine particularly. But the extra flavor is not so prevalent in lighter wines (besides it being a bit more sweet). And no, the sweetness is not from unfermented sugars (that had the capabilities to be fermented). I can get my wines up to 16% with Fleischmanns.

But I only make wine because I can do it for free. If there is some leftover, old, or unwanted fruit, I just take it and make wine with it. I don't really care for wine, so I don't worry about how long it takes. It's a bit of work racking it and keeping an eye on it, but nothing worth complaining over.

I have about 14 gallons of wine (14 1-gallon batches) that have been sitting for about 1-2 years that I still haven't bottled. Too cheap/lazy to buy a corker and some corks. Yeahhhhh
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Old 06-12-2010, 01:30 AM   #73
marcelo
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Jan 2008
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The wine or champagne yeast is hard to find here in brazil, thats wy i dont have it, im thinking to order some in my next on line shop. btw, those things i order fror USA its a lot more cheap tham by from local HBS.
and tks for the help, i will try with some bread yeast, my uncle have a banana farm and i what to try before tell him its possible to do.

 
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Old 08-23-2010, 10:12 AM   #74
arrowgin
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Jul 2009
buffalo
Posts: 27

So im almost a year down in the bottle... one more year to go

 
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Old 08-24-2010, 09:42 AM   #75
oldmate
 
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Jun 2010
Sydney, Australia
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I just read through this whole thread, definitely will have to get started on this ASAP!

 
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Old 09-15-2010, 07:22 PM   #76
redskin
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Sep 2010
chester ct,
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We made one gallon of this wine at first it looked like something moped up from the floor.now its this clear golden color.its going to sit in the jug for months.thanks.

 
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Old 09-25-2010, 04:22 AM   #77
floyd336
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Aug 2010
Hopewell
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I started my banana wine about a year ago, and it now ready to be bottled. Should I bulk age it for a while longer or bottle it now? I always seem to get a bit of sediment in every wine I make. I don't usually use sparkaloid, because I always wonder if it takes away the flavor.

 
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Old 09-25-2010, 04:23 AM   #78
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by floyd336 View Post
I started my banana wine about a year ago, and it now ready to be bottled. Should I bulk age it for a while longer or bottle it now? I always seem to get a bit of sediment in every wine I make. I don't usually use sparkaloid, because I always wonder if it takes away the flavor.
If it's still throwing lees, I'd wait. But it you don't have lees after 3-6 months, it's ok to bottle it. My dandelion wine throws lees forever, but the banana wine seems to stop and the wine stays clear without sediment in the bottle.
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Old 09-25-2010, 05:26 AM   #79
brewingkitty
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Mar 2010
Land of the Free
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does it need to be in a dark place??
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Old 09-25-2010, 06:12 AM   #80
cinderbike
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Sep 2010
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Wow. I absolutely need to try making a batch of this. Off to get some bananas! I'll see if I can try it with some Ice Cream bananas. They're delicious. When they turn black they have really do taste a bit like vanilla ice cream.

 
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