I’ve had my 5 gallon batch in carboy for 6 months, have moved off yeast 3x during that period. I’m just now adding raisins. Is having in carboy for so long ok? I’ve had it filled 3/4 inch from top of carboy the entire time
Trader Joe's golden raisins are treated with sulfur dioxide. Are these fine to use in this recipe? Or will it inhibit / unduly stress the yeast?
Apologies if this has been answered already...
I'm following the recipe exactly, so two days ago I racked it off the sediment into a clean carboy, added the chopped raisins, topped it up to one gallon with boiled water, and put on the airlock.
What is supposed to happen now that the raisins are in there? Is it supposed to start fermenting again, and use up the sugar in the raisins? I can't see any activity in there.
Decided this was going to be my second wine. I'm still reading through the thread but a question I haven't seen answered yet, is about the primary. The cover and let sit for seven days part....
Are we simply covering the bucket with a towel that is tied down or using a lid and airlock?
Now back to my readings.....
Ready to bottle 5 gallons of banana wine, should I stick with dark wine bottles? I’d love to show off the color in a clear bottle but won’t be drinking the bottles sooner than 2 years (1 year to age, and another year to drink them all.)
Why are rose wines bottle ok in clear bottles?
Thanks guys that helps a lot, I went ahead and returned the brown wine bottles and got clear bottles.
On a separate note I was just about to bottle my 5 gallons of banana wine but realized it is not clear any more. I added 5 camden tablets (crushed very well - but not mixed w/ water) a few weeks ago and now the wine is cloudy/hazy (there are small clusters of camden tablets floating at the top of the carboy still). I went ahead and just racked it again as there was sediment at the bottom of carboy (probably the dead yeast and camdet remnants).
Will time clear the wine or do I need to add anything else (I've previously added pectin enzyme). As mentioned, before I added the camden tablets it was crystal clear.
How long do should I plan on waiting if using time instead of chemicals?
That’s about what I used on a 5 gallon batchI'm going to try this today. Found some bananas on sale at a local market. Got about 22-23 lbs for $4.72. First batch (about half) is in the freezer now.
Don’t know if you have a AldiJust priced golden raisins. I'll be using regular raisins.....
Do you leave the raisins in?
Was given some decent bottles of carbonated hard cider in champagne bottles, but the raisins in it looked like swollen dead bugs or rat turds.
There is a Vice video of local commercial production of banana liquor in Africa, interesting, has a couple of disturbing bits though.
This is interesting thread, I might have to try something like this next winter when the cold damaged bananas are very cheap at local grocer's.
Yes I do, I also priced the store brand at a local grocery, the were a lot cheaper than the first ones I looked at.Don’t know if you have a Aldi
grocery store near you but the
Golden raisins were $2
Cheaper there. Is there a difference in using regular raisins to golden raisins.
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