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Update: It's now been three months since we started the banana wine. It is as cleared up nicely and is a nice golden color. It's been racked about 5 times as the lees at the bottom were pretty thick. I've noticed since the last racking that there is very little falling now, so that good, I...

How long do you leave them under airlock? Do you do that until it clears? Like 3-12 months?

Well once it finally started it has gone quickly. Since it started a little late I let it sit in the fermenting bucket a couple days extra and now it's sitting just at 1.000. I don't see any reason really to move it under air lock now is there? Just let it finish up and then put it in some...

I actually did add the nutrient. I guess I was just impatient. I've never used wine yeast before so I guess I just expected it to go to work quickly :)

We did end up pulling a bit into a glass and adding sugar water but it didn't see, to improve it. I can try the acid blend. Thank you!

Our 5 gallons of banana wine has finished fermenting, but after tasting it, it's not really very good. It tastes a little flat and kind of sour. Would adding a can of white grape juice help it? We haven't back sweetened it yet. We know we need to add campten tablets and the sorbate. But just...

I need some advice. Our first batch of banana wine is sitting at .0998, I know we are supposed to wait 2-3 days to make sure it stays there. If it does, should I go ahead and add the meta? It's not even close to being clear, so at this point should we add the clearing agent? It's the 2-part kind...

Hey good news! I got home tonight and the wine had a nice frothy cap going on! I guess it just needed some time and a really hard stir this morning. I did go ahead and buy the 1118 though, just in case!

What does MLF stand for? Sorry, I'm new.

Works for us, maybe by then we will have at least one completed and drinkable by then. Our banana will be about 5.5 months old by then. Probably not long enough to be fantastic, but maybe drinkable.:D

Thanks for the advice! I will go buy some 1118 tomorrow night and hopefully that will work! I stirred it quite a lot tonight hoping that would start it, but I don't have much faith in that. I definitely will get some Dragon Blood going as I am ready for wine! Thank,s Tammy

I started a 3 gallon batch of wine on Sunday evening. I purchased 2 gallons of Great Value 100% juice. I thought I had read the ingredients but I guess I didn't. Come to find out it had Potassium Metabisulfite used as a preservative. Now I figure it out since my wine has not started fermenting...

Hi Jim! My actual starting gravity (after I added more sugar) was 1.095 according to the hydrometer. I had found a picture of a hydrometer on here with a little cheat chart showing what was in the normal range for starting gravity, so I went with that. I've made several batches of wine in the...

It's okay, I'm just a little sensitive to things like that sometimes. I have a friend that is always correcting me instead of just letting it go. But since this is a forum about wine making, it is pretty important that certain words be correct. :h So I will try to watch it so I don't confuse...

Thanks Pam for the advice. It is much appreciated!

Sorry for the spelling mistake Sour Grapes. I will try to watch it.

Thanks Pam. I am at work but I do have the specific SG written down at home. I was just hoping to get a idea before I go home tonight to put the yeast in. Yay, I'm glad the cranberry and the Niagra will balance each other out. I did put in some pectic enzyme, yeast energizer and nutrient and...

I had some juices at home so decided to just throw some things together and not sure how much sugar or chemicals to put in it. I used 3 1/2 gallons of Niagra white grape juice, 1/2 gallon cranberry juice (all with no preservs), 1 pkg dried cranberries, 8 ounces pineapple chunks and 3 bananas. I...

Sounds fun. Our wine won't be finished for a few weeks yet and since it's our first batch, we wouldn't have any to sample. :<

Seems like that might be fun, we can all learn together or from those of you that have been doing it for awhile.