Hi all!

You seem to be having so much fun that I decided to join in! So about
8 weeks ago I started making wine. I've got 5 batches (in gallon jugs)
in different stages of fermentation in my kitchen .

So far, I've been sticking to the recipes on Jack Keller's web site.

I have a question about my latest attempt. I made a spiced banana
wine, the recipe is here, second from the top:
http://winemaking.jackkeller.net/recipe2.asp.

I increased the recipe 1 1/2 so I'd have something for topping up
during racking. The increase also used up the whole can of white
grape concentrate. I used the Lalvin EC 1118 yeast.

My starting SG on April 3 was 1.097. I stirred daily for 5 days, just
as the recipe said. Tonight, April 7, I strained out the chunkies and
racked to the secondary -- one gallon jug and a 1.5 liter jug. I
measured the SG and it was 0.998.

Is it okay that the fermentation went so quickly? I added another 1/4
sugar (divided between the two jugs) so that the yeast doesn't stop
working yet. I didn't think that would hurt. I didn't measure the SG
again, but I'm estimating that I raised it to around 1.006 or so.

Before I started this batch, I googled this group for info on banana
wine. You who said this smells like vomit are right! But I haven't
thrown it out yet. I doubt I taste it for a year or so though.



TIA!

Cindie

tovaryn wrote:
> Hi all!
>
> You seem to be having so much fun that I decided to join in! So about
> 8 weeks ago I started making wine. I've got 5 batches (in gallon jugs)
> in different stages of fermentation in my kitchen .
>
> So far, I've been sticking to the recipes on Jack Keller's web site.
>
> I have a question about my latest attempt. I made a spiced banana
> wine, the recipe is here, second from the top:
> http://winemaking.jackkeller.net/recipe2.asp.
>
> I increased the recipe 1 1/2 so I'd have something for topping up
> during racking. The increase also used up the whole can of white
> grape concentrate. I used the Lalvin EC 1118 yeast.
>
> My starting SG on April 3 was 1.097. I stirred daily for 5 days, just
> as the recipe said. Tonight, April 7, I strained out the chunkies and
> racked to the secondary -- one gallon jug and a 1.5 liter jug. I
> measured the SG and it was 0.998.
>
> Is it okay that the fermentation went so quickly? I added another 1/4
> sugar (divided between the two jugs) so that the yeast doesn't stop
> working yet. I didn't think that would hurt. I didn't measure the SG
> again, but I'm estimating that I raised it to around 1.006 or so.
>
> Before I started this batch, I googled this group for info on banana
> wine. You who said this smells like vomit are right! But I haven't
> thrown it out yet. I doubt I taste it for a year or so though.
>
>
>
> TIA!
>
> Cindie
>


Hi Cindie

There is nothing wrong with a quick fermentation time. Your wine will
be just fine.

Regards

Frank

tovaryn wrote:
> Hi all!
>
> You seem to be having so much fun that I decided to join in! So about
> 8 weeks ago I started making wine. I've got 5 batches (in gallon jugs)
> in different stages of fermentation in my kitchen .
>
> So far, I've been sticking to the recipes on Jack Keller's web site.
>
> I have a question about my latest attempt. I made a spiced banana
> wine, the recipe is here, second from the top:
> http://winemaking.jackkeller.net/recipe2.asp.
>
> I increased the recipe 1 1/2 so I'd have something for topping up
> during racking. The increase also used up the whole can of white
> grape concentrate. I used the Lalvin EC 1118 yeast.
>
> My starting SG on April 3 was 1.097. I stirred daily for 5 days, just
> as the recipe said. Tonight, April 7, I strained out the chunkies and
> racked to the secondary -- one gallon jug and a 1.5 liter jug. I
> measured the SG and it was 0.998.
>
> Is it okay that the fermentation went so quickly? I added another 1/4
> sugar (divided between the two jugs) so that the yeast doesn't stop
> working yet. I didn't think that would hurt. I didn't measure the SG
> again, but I'm estimating that I raised it to around 1.006 or so.
>
> Before I started this batch, I googled this group for info on banana
> wine. You who said this smells like vomit are right! But I haven't
> thrown it out yet. I doubt I taste it for a year or so though.
>
>
>
> TIA!
>
> Cindie
>


Hi Cindie

There is nothing wrong with a quick fermentation time. Your wine will
be just fine.

Regards

Frank

Cindie,
You added 1/4 what, cup? You started with a pretty high SG, keep in
mind the higher the alcohol, the harsher it will taste (for lack of a
better way of putting it).

Most country wines are lower in alcohol and have a fruity taste, this
batch may approximate a brandy. Not that that is a bad thing, it just
may taste a bit hot. As Frank said, fast fermentation is ok for the
most part.

Joe


> Is it okay that the fermentation went so quickly? I added another
1/4
> sugar (divided between the two jugs) so that the yeast doesn't stop
> working yet. I didn't think that would hurt. I didn't measure the
SG
> again, but I'm estimating that I raised it to around 1.006 or so.
>

Cindie,
You added 1/4 what, cup? You started with a pretty high SG, keep in
mind the higher the alcohol, the harsher it will taste (for lack of a
better way of putting it).

Most country wines are lower in alcohol and have a fruity taste, this
batch may approximate a brandy. Not that that is a bad thing, it just
may taste a bit hot. As Frank said, fast fermentation is ok for the
most part.

Joe


> Is it okay that the fermentation went so quickly? I added another
1/4
> sugar (divided between the two jugs) so that the yeast doesn't stop
> working yet. I didn't think that would hurt. I didn't measure the
SG
> again, but I'm estimating that I raised it to around 1.006 or so.
>

Cindie,
You added 1/4 what, cup? You started with a pretty high SG, keep in
mind the higher the alcohol, the harsher it will taste (for lack of a
better way of putting it).

Most country wines are lower in alcohol and have a fruity taste, this
batch may approximate a brandy. Not that that is a bad thing, it just
may taste a bit hot. As Frank said, fast fermentation is ok for the
most part.

Joe


> Is it okay that the fermentation went so quickly? I added another
1/4
> sugar (divided between the two jugs) so that the yeast doesn't stop
> working yet. I didn't think that would hurt. I didn't measure the
SG
> again, but I'm estimating that I raised it to around 1.006 or so.
>

Yes, sorry. 1/4 cup extra sugar. About 3 tablespoons extra in the
gallon and 1 tablespoon in the 1 1/2 liter. It seems that 2 Tbs in a
gallon raises the SG about .004 or so -- I'll have to keep
experimenting to define the ratio...

Banana brandy huh? Ah well, we'll see how it goes... I'm in learning
mode and having fun so far. I guess I can always mix it with fruit
juice later.

What starting SG should I set for a goal for country wines?

Thanks for the advice!

Cindie

Yes, sorry. 1/4 cup extra sugar. About 3 tablespoons extra in the
gallon and 1 tablespoon in the 1 1/2 liter. It seems that 2 Tbs in a
gallon raises the SG about .004 or so -- I'll have to keep
experimenting to define the ratio...

Banana brandy huh? Ah well, we'll see how it goes... I'm in learning
mode and having fun so far. I guess I can always mix it with fruit
juice later.

What starting SG should I set for a goal for country wines?

Thanks for the advice!

Cindie

Cindie,
I'm actually not the best person to answer this since most of my wines
are grape. 1.085 ends up between 11 and 12 ABV%. Anything over 10%
will usually keep longer as a rule. There are many styles of wine; the
Germans make a lot of sweeter inexpensive wine at around 8% because the
acid is higher and it's all good.

Let taste be your guide. As a rule a little sugar can round out a
finished wine, so anytime you are not sure you like something just add
a bit of sugar and see if it improves. If you bottle sweet wine you
should use sorbate. Some bottle it dry and add the sugar when they
open it to avoid adding sorbate. Chilled wine also softens any rough
edges also.

I'm not saying you need to do any of this, this wine may come out
exactly the way you like it. These are just a few of the tricks
winemakers end up using. It really does evolve over time, it's not
uncommon for something you considered pitching out comes out perfect.

A good winemaker told me that in any given 5 years you will get 1 great
crop, 1 horrible and 3 so so. You can't just shut the doors when the
fruit won't make life easy on you, so winemakers are always adapting to
what is on hand.

Jack Keller has a ton of info on fruit wines. He has made them for
years. You can trust his site to get you in the right range.

Joe

tovaryn wrote:
> Yes, sorry. 1/4 cup extra sugar. About 3 tablespoons extra in the
> gallon and 1 tablespoon in the 1 1/2 liter. It seems that 2 Tbs in a
> gallon raises the SG about .004 or so -- I'll have to keep
> experimenting to define the ratio...
>
> Banana brandy huh? Ah well, we'll see how it goes... I'm in
learning
> mode and having fun so far. I guess I can always mix it with fruit
> juice later.
>
> What starting SG should I set for a goal for country wines?
>
> Thanks for the advice!
>
> Cindie

Hi Cindy,

banana ferments like greased lightning, because of all the goodies present
in the "juice". Yeast just loves banana. Other country wines, especially
apple and a few flower wines, love banana too. It highly improves tast and
mouth-feeling and gives your wine a "bite". You will not tast banana
however, unless you cook the peel too. In fact, banana ferments so d....
quickly and producing so much foam, that you must be very careful not to
fill your carboy too much, for else (it happened to me, the first time) the
floor and sometimes even the ceiling will bear the marks of
bananafermentation (aaahhhhh my wife.........)
Ed

No flowers, no bees,
no leaves on the trees,
no wonder:
november

"tovaryn" > schreef in bericht
oups.com...
> Hi all!
>
> You seem to be having so much fun that I decided to join in! So about
> 8 weeks ago I started making wine. I've got 5 batches (in gallon jugs)
> in different stages of fermentation in my kitchen .
>
> So far, I've been sticking to the recipes on Jack Keller's web site.
>
> I have a question about my latest attempt. I made a spiced banana
> wine, the recipe is here, second from the top:
> http://winemaking.jackkeller.net/recipe2.asp.
>
> I increased the recipe 1 1/2 so I'd have something for topping up
> during racking. The increase also used up the whole can of white
> grape concentrate. I used the Lalvin EC 1118 yeast.
>
> My starting SG on April 3 was 1.097. I stirred daily for 5 days, just
> as the recipe said. Tonight, April 7, I strained out the chunkies and
> racked to the secondary -- one gallon jug and a 1.5 liter jug. I
> measured the SG and it was 0.998.
>
> Is it okay that the fermentation went so quickly? I added another 1/4
> sugar (divided between the two jugs) so that the yeast doesn't stop
> working yet. I didn't think that would hurt. I didn't measure the SG
> again, but I'm estimating that I raised it to around 1.006 or so.
>
> Before I started this batch, I googled this group for info on banana
> wine. You who said this smells like vomit are right! But I haven't
> thrown it out yet. I doubt I taste it for a year or so though.
>
>
>
> TIA!
>
> Cindie
>

Hi Cindy,

banana ferments like greased lightning, because of all the goodies present
in the "juice". Yeast just loves banana. Other country wines, especially
apple and a few flower wines, love banana too. It highly improves tast and
mouth-feeling and gives your wine a "bite". You will not tast banana
however, unless you cook the peel too. In fact, banana ferments so d....
quickly and producing so much foam, that you must be very careful not to
fill your carboy too much, for else (it happened to me, the first time) the
floor and sometimes even the ceiling will bear the marks of
bananafermentation (aaahhhhh my wife.........)
Ed

No flowers, no bees,
no leaves on the trees,
no wonder:
november

"tovaryn" > schreef in bericht
oups.com...
> Hi all!
>
> You seem to be having so much fun that I decided to join in! So about
> 8 weeks ago I started making wine. I've got 5 batches (in gallon jugs)
> in different stages of fermentation in my kitchen .
>
> So far, I've been sticking to the recipes on Jack Keller's web site.
>
> I have a question about my latest attempt. I made a spiced banana
> wine, the recipe is here, second from the top:
> http://winemaking.jackkeller.net/recipe2.asp.
>
> I increased the recipe 1 1/2 so I'd have something for topping up
> during racking. The increase also used up the whole can of white
> grape concentrate. I used the Lalvin EC 1118 yeast.
>
> My starting SG on April 3 was 1.097. I stirred daily for 5 days, just
> as the recipe said. Tonight, April 7, I strained out the chunkies and
> racked to the secondary -- one gallon jug and a 1.5 liter jug. I
> measured the SG and it was 0.998.
>
> Is it okay that the fermentation went so quickly? I added another 1/4
> sugar (divided between the two jugs) so that the yeast doesn't stop
> working yet. I didn't think that would hurt. I didn't measure the SG
> again, but I'm estimating that I raised it to around 1.006 or so.
>
> Before I started this batch, I googled this group for info on banana
> wine. You who said this smells like vomit are right! But I haven't
> thrown it out yet. I doubt I taste it for a year or so though.
>
>
>
> TIA!
>
> Cindie
>

Thanks Joe!

I decided to try several small batches just to learn how to make wine.
Once I'm confident that I understand the process, I'll try grape. I'd
hate to spend $$ on a good wine kit just to ruin it. A few bananas,
peaches and Welch's concentrate are easier to toss if all goes wrong.

Thanks Joe!

I decided to try several small batches just to learn how to make wine.
Once I'm confident that I understand the process, I'll try grape. I'd
hate to spend $$ on a good wine kit just to ruin it. A few bananas,
peaches and Welch's concentrate are easier to toss if all goes wrong.

Yep, this foamed really well! The cap that developed while it was
fermenting was also kind of solid each time I stirred it down. It even
generated some mild heat. I should have measured to see how much it
increased from room temp... I'll do that next time....

I did cook the peels and the banana smell was awesome while it was in
the primary for the first three days. Then the smell grew
overpoweringly bad for the next two days. Not rotting banana-type
stink--just really bad. I'm glad it's in the secondary. The smell has
cleared out.

It continued to ferment like mad for a day or so in the jug, but now it
is still and settling. The color looks good -- kind of a golden-cream.


And I'm planning my next little batch! What to do what to do...

Thanks!

Cindie

Yep, this foamed really well! The cap that developed while it was
fermenting was also kind of solid each time I stirred it down. It even
generated some mild heat. I should have measured to see how much it
increased from room temp... I'll do that next time....

I did cook the peels and the banana smell was awesome while it was in
the primary for the first three days. Then the smell grew
overpoweringly bad for the next two days. Not rotting banana-type
stink--just really bad. I'm glad it's in the secondary. The smell has
cleared out.

It continued to ferment like mad for a day or so in the jug, but now it
is still and settling. The color looks good -- kind of a golden-cream.


And I'm planning my next little batch! What to do what to do...

Thanks!

Cindie

Yep, this foamed really well! The cap that developed while it was
fermenting was also kind of solid each time I stirred it down. It even
generated some mild heat. I should have measured to see how much it
increased from room temp... I'll do that next time....

I did cook the peels and the banana smell was awesome while it was in
the primary for the first three days. Then the smell grew
overpoweringly bad for the next two days. Not rotting banana-type
stink--just really bad. I'm glad it's in the secondary. The smell has
cleared out.

It continued to ferment like mad for a day or so in the jug, but now it
is still and settling. The color looks good -- kind of a golden-cream.


And I'm planning my next little batch! What to do what to do...

Thanks!

Cindie

Well, just a suggestion then. Don't cook the peel next time and compare the
two. Bananawine without peel cooking can be used to vastly improve other
country wines without ruining the taste and flavor of that wine. Bananajuice
can be used as yeast nutrient and can speed up fermentation (like s...
through a goose). Great berry, banana. Yep, it's a berry.

Ed


"tovaryn" > schreef in bericht
oups.com...
> Yep, this foamed really well! The cap that developed while it was
> fermenting was also kind of solid each time I stirred it down. It even
> generated some mild heat. I should have measured to see how much it
> increased from room temp... I'll do that next time....
>
> I did cook the peels and the banana smell was awesome while it was in
> the primary for the first three days. Then the smell grew
> overpoweringly bad for the next two days. Not rotting banana-type
> stink--just really bad. I'm glad it's in the secondary. The smell has
> cleared out.
>
> It continued to ferment like mad for a day or so in the jug, but now it
> is still and settling. The color looks good -- kind of a golden-cream.
>
>
> And I'm planning my next little batch! What to do what to do...
>
> Thanks!
>
> Cindie
>

"tovaryn" > wrote in message
oups.com...
> Thanks Joe!
>
> I decided to try several small batches just to learn how to make wine.
> Once I'm confident that I understand the process, I'll try grape. I'd
> hate to spend $$ on a good wine kit just to ruin it. A few bananas,
> peaches and Welch's concentrate are easier to toss if all goes wrong.
>
>
>

Actually, the wine kits that are out there are almost 100% fool proof. Most
of us would recommend that you use them to learn how to make wine and the
branch out into country and fresh fruit wines. The instructions with the
kits make them a great way to make wine with almost no chance at failure.
The draw back is that they are not cheap. But at $85 for a kit, you end up
with a lot of $3/bottle wine -- which still is not bad.

But if you want something that is really cheap and almost a fool proof, go
to Jack Keller's site and make his Welch's Niagara. It will come out less
than a dollar a bottle and generally is ready to drink in 2 months.

Ray

"tovaryn" > wrote in message
oups.com...
> Thanks Joe!
>
> I decided to try several small batches just to learn how to make wine.
> Once I'm confident that I understand the process, I'll try grape. I'd
> hate to spend $$ on a good wine kit just to ruin it. A few bananas,
> peaches and Welch's concentrate are easier to toss if all goes wrong.
>
>
>

Actually, the wine kits that are out there are almost 100% fool proof. Most
of us would recommend that you use them to learn how to make wine and the
branch out into country and fresh fruit wines. The instructions with the
kits make them a great way to make wine with almost no chance at failure.
The draw back is that they are not cheap. But at $85 for a kit, you end up
with a lot of $3/bottle wine -- which still is not bad.

But if you want something that is really cheap and almost a fool proof, go
to Jack Keller's site and make his Welch's Niagara. It will come out less
than a dollar a bottle and generally is ready to drink in 2 months.

Ray

Hi Cindie,

I'm making some banana wine now,too. I am only making a gal since its
my first time making it and I didn't want to be drinking 5 gal of a
batch gone bad. I too got a quick primary ferment to dryness. After
the second racking it tasted OK and showed some good potential. The
banana taste really came out, however next time I don't think I'll
include the peelings. I think I'll let it age a couple of months
before I bottle.

I mostly do kits, but I'm just getting started into some country
wines. It is quite fun ;-) Good luck on your batch!

Steve
Lynchburg, VA

On 7 Apr 2005 19:25:07 -0700, "tovaryn" > wrote:

>Hi all!
>
>You seem to be having so much fun that I decided to join in! So about
>8 weeks ago I started making wine. I've got 5 batches (in gallon jugs)
>in different stages of fermentation in my kitchen .
>
>So far, I've been sticking to the recipes on Jack Keller's web site.
>
>I have a question about my latest attempt. I made a spiced banana
>wine, the recipe is here, second from the top:
>http://winemaking.jackkeller.net/recipe2.asp.
>
>I increased the recipe 1 1/2 so I'd have something for topping up
>during racking. The increase also used up the whole can of white
>grape concentrate. I used the Lalvin EC 1118 yeast.
>
>My starting SG on April 3 was 1.097. I stirred daily for 5 days, just
>as the recipe said. Tonight, April 7, I strained out the chunkies and
>racked to the secondary -- one gallon jug and a 1.5 liter jug. I
>measured the SG and it was 0.998.
>
>Is it okay that the fermentation went so quickly? I added another 1/4
>sugar (divided between the two jugs) so that the yeast doesn't stop
>working yet. I didn't think that would hurt. I didn't measure the SG
>again, but I'm estimating that I raised it to around 1.006 or so.
>
>Before I started this batch, I googled this group for info on banana
>wine. You who said this smells like vomit are right! But I haven't
>thrown it out yet. I doubt I taste it for a year or so though.
>
>
>
>TIA!
>
>Cindie

Hi Steve,

Did it smell bad when you put it in the secondary?

I'm hoping that smell passes. I'm concerned that the kitchen was too
warm during the fermentation and I ruined it.

Only time will tell. I'm not throwing it out any time soon.

Cindie

Hi Steve,

Did it smell bad when you put it in the secondary?

I'm hoping that smell passes. I'm concerned that the kitchen was too
warm during the fermentation and I ruined it.

Only time will tell. I'm not throwing it out any time soon.

Cindie

Thanks Ray!

Jack Keller's Niagara was the first batch. It's still sitting in a 3
litre bottle under an air lock (the rest has gone to racking and
tasting). It'll probably never make it into bottles because we'll just
keep sampling and moving it to smaller jugs.

I'm building up to a wine kit. When I brought up the subject of
winemaking back in January, the DH and I chose to go with the little
batches of country wine to start.

I want to make dandelion next (because my granddad loved dandelion).
Then strawberry because we have ours in the garden. Then chokecherry
(because my great aunt made wonderful chokecherry wine) and apricot
(because my great gran made kicking apricot wine).

This is currently an obsession; it will calm... I hope we stay
with it though.

Sometime in the late fall or so maybe I'll get a couple of bigger
carboys and I'll get a grape wine kit. By then, we should be tired of
fussing with the little batches.

Probably a good thing we're not doing a larger kit now. We'd surely
ruin it with fussing over it.

Thanks Ray!

Jack Keller's Niagara was the first batch. It's still sitting in a 3
litre bottle under an air lock (the rest has gone to racking and
tasting). It'll probably never make it into bottles because we'll just
keep sampling and moving it to smaller jugs.

I'm building up to a wine kit. When I brought up the subject of
winemaking back in January, the DH and I chose to go with the little
batches of country wine to start.

I want to make dandelion next (because my granddad loved dandelion).
Then strawberry because we have ours in the garden. Then chokecherry
(because my great aunt made wonderful chokecherry wine) and apricot
(because my great gran made kicking apricot wine).

This is currently an obsession; it will calm... I hope we stay
with it though.

Sometime in the late fall or so maybe I'll get a couple of bigger
carboys and I'll get a grape wine kit. By then, we should be tired of
fussing with the little batches.

Probably a good thing we're not doing a larger kit now. We'd surely
ruin it with fussing over it.

Dandelion is a lot of work as a heads up. You just use the flower
petals, so it takes a while to get enough. It's very good wine though.
Tomato is another you might consider, it comes out like a white wine.

Joe

> I want to make dandelion next (because my granddad loved dandelion).
> Then strawberry because we have ours in the garden. Then chokecherry
> (because my great aunt made wonderful chokecherry wine) and apricot
> (because my great gran made kicking apricot wine).
>

Cindie,

Good news! It won't! It won't calm down. And it's no obsession. It's worse,
much worse. Do you have children? Planning to get children? DO IT NOW, while
you still have the time. After another few batches of countrywine your hobby
will be soaking up your sparetime like a V-8 does petrol. ;-).
A hint for an easy and very very tasteful wine:
25 liters of wine:
5 liters of elderberry flowers
25 liters of water
2,5 kilo unsulfited raisins
6 kg sugar
2,5 grams sulfite
3 grams vitamin C
3 teaspoons yeast nutrients
1 teaspoon tannin
40 grams tartaric acid
120 grams citric acid
5 grams pecto-enzyme
yeast

Cut off the flowerpetals, toss into primary; dissolve 5 kg sugar in 5 liters
of water; pour the water over the flowers; add 19 liters of cold water after
half an hour; dissolve in 1 liter of water sulfite, yeast nutrient, acids,
pecto-enzyme, vitamin C and add that; dissolve tannin into a little wodka or
other form of alcohol (is easier to dissolve) and add to primary. Toss in
raisins and leave for a day. Add yeast. Stirr twice a day. After six days
sieve out the solids. Press lightly and dissolve 1 kilo of sugar in
presswine. Toss into primary. When fermentation is over, siphon into
secondary; add kieselsol and two hours later gelatin; prepare bentonite and
as soon as ready, add bentonite. Stirr vigourously. When the wine is clear,
rack into smaller DJ and add 2,5 grams of sulkfite and 2,5 grams of vitamin
C. Use rest to clear again and tasting. Ready for Christmas. And one thing
is certain: spring is early that year!

Ed in Holland

"tovaryn" > schreef in bericht
oups.com...
> Thanks Ray!
>
> Jack Keller's Niagara was the first batch. It's still sitting in a 3
> litre bottle under an air lock (the rest has gone to racking and
> tasting). It'll probably never make it into bottles because we'll just
> keep sampling and moving it to smaller jugs.
>
> I'm building up to a wine kit. When I brought up the subject of
> winemaking back in January, the DH and I chose to go with the little
> batches of country wine to start.
>
> I want to make dandelion next (because my granddad loved dandelion).
> Then strawberry because we have ours in the garden. Then chokecherry
> (because my great aunt made wonderful chokecherry wine) and apricot
> (because my great gran made kicking apricot wine).
>
> This is currently an obsession; it will calm... I hope we stay
> with it though.
>
> Sometime in the late fall or so maybe I'll get a couple of bigger
> carboys and I'll get a grape wine kit. By then, we should be tired of
> fussing with the little batches.
>
> Probably a good thing we're not doing a larger kit now. We'd surely
> ruin it with fussing over it.
>

No, it didn't smell bad. It had a strong smell of bananas, but nothing
bad. You may want to take a taste of your wine between rackings.
Sometimes that will tell how things are going. Generally, if it tastes
bad to start with, it won't taste better later. But you are right...
only time will tell.

As far as the kitchen being too warm, I wouldn't be too concerned.
Even as 70 - 80 degrees, the yeast will love it!

Steve
Lyncburg

On 11 Apr 2005 21:41:25 -0700, "tovaryn" > wrote:

>Hi Steve,
>
>Did it smell bad when you put it in the secondary?
>
>I'm hoping that smell passes. I'm concerned that the kitchen was too
>warm during the fermentation and I ruined it.
>
>Only time will tell. I'm not throwing it out any time soon.
>
>Cindie

I will try this recipe! Spring is early here. I'll take a hike this
weekend and scout the elderberries.

Cindie