Good evening all!
I'm new here (and new to home brewing) so I apologise for any silly questions and short fallings in lingo.
I was recently given a lot of bananas and decided (after having eaten my body weight in banana bread over 48hrs) to make wine with them, I am following the recipe from a book by CJJ berry.
The wine is now a few weeks old, and is starting to clarify slightly, I fermented in a bucket for 10 days and transferred into 1gal demijohns with water airlocks. All as per recipe.
However the book does not mention racking until around the two month mark but I already have about a half inch of sediment at the bottom and fermentation seems to have all but finished over the last couple days.
I have read many places about the sediment and dead yeast ruining the wine. My question is this, do I rack it at the weekend? Or may this harm the wine?
My feeling is that maybe this is an obvious step that may not have been included in each recipe of the book. As there is a write up at the start of the book which refers to ruining of wine by the sediment. I'll try to upload a photo so you can see for yourselves.
Many thanks in advance, any tips would be great!
I'm new here (and new to home brewing) so I apologise for any silly questions and short fallings in lingo.
I was recently given a lot of bananas and decided (after having eaten my body weight in banana bread over 48hrs) to make wine with them, I am following the recipe from a book by CJJ berry.
The wine is now a few weeks old, and is starting to clarify slightly, I fermented in a bucket for 10 days and transferred into 1gal demijohns with water airlocks. All as per recipe.
However the book does not mention racking until around the two month mark but I already have about a half inch of sediment at the bottom and fermentation seems to have all but finished over the last couple days.
I have read many places about the sediment and dead yeast ruining the wine. My question is this, do I rack it at the weekend? Or may this harm the wine?
My feeling is that maybe this is an obvious step that may not have been included in each recipe of the book. As there is a write up at the start of the book which refers to ruining of wine by the sediment. I'll try to upload a photo so you can see for yourselves.
Many thanks in advance, any tips would be great!