Banana wine help needed

Mallerstang · Sep 1, 2018

Hi all - I have a one-gallon batch of banana wine on the go, following the recipe for Banana Wine (2) [Heavy Bodied] that's posted on Jack Keller's site and also in the recipes forum here by Yooper.

http://winemaking.jackkeller.net/recipes.asp

After two months in the secondary under airlock, the recipe says to, "siphon off sediment, add chopped raisins, and add water to bring to one gallon, ferment another four months."

So I did that a week ago, but the raisins are just sitting at the bottom of the jug of clear wine, and no fermentation seems to be happening. Should the fermentation have started up again, with the sugar in the raisins? Any chance I should add more yeast? And how is this fermentation going to work anyway, since it's under airlock?

Any input will be appreciated - thanks as always!

WTD · Sep 1, 2018

Id say its done fermenting and the more time is a way to let it settle and clear out.

Mallerstang · Sep 2, 2018

WTD said:
Id say its done fermenting and the more time is a way to let it settle and clear out.

Thanks - maybe that's it. But I'm still just a bit confused about the process of adding raisins after two months under airlock. I'd thought it was to add more sugar, which would then ferment out, but that doesn't seem to be happening. It tastes good though.

WTD · Sep 2, 2018

i havent used raisins, not sure how well the yeast will extract the sugars. they may get some over long periods of time but im new to this so im not sure.

Kalaloch · Sep 12, 2018

It is to add more body to the wine, I think some wine recipes do this if the main fruit used has little body. I’ve aged mine 8 months and just added the golden raisins. Look up Yoopers recipe on Banana Wine as well it has lots of helpful tips in the thread, I believe it’s based off of Jack Keller’s recipe

Mallerstang · Sep 13, 2018

Kalaloch said:
It is to add more body to the wine, I think some wine recipes do this if the main fruit used has little body. I’ve aged mine 8 months and just added the golden raisins. Look up Yoopers recipe on Banana Wine as well it has lots of helpful tips in the thread, I believe it’s based off of Jack Keller’s recipe

Yes I read some of that thread - it's huge! Looks like the best approach is to let the wine do its thing, for a good long time, and not concern myself with what the yeast may or may not be up to.

Many years ago I camped at Ruby Beach (near Kalaloch) - it's one of my best camping memories. Went back last year and it was crowded and different, less wild but still beautiful.