I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

Greg,
I've found each fruit/vegea/flower/herb wine is unique to itself. Some will
just ferment a lot faster or slower than others. Other's take time to clear
and others look clear at a very young age. I have a zucchini wine and an
oregano wine which have astonished me by how clear they are at 1month/2
month, while none of my fruit wines are that crystal clear that young. I
think that is what makes this hobby so interesting. Maybe someone else will
have an insight on the Banana wine - I have not tried that, but would be
interested in hearing how yours turns out.
Darlene
Wisconsin US
"Greg" wrote in message
om...
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

Greg,
I've found each fruit/vegea/flower/herb wine is unique to itself. Some will
just ferment a lot faster or slower than others. Other's take time to clear
and others look clear at a very young age. I have a zucchini wine and an
oregano wine which have astonished me by how clear they are at 1month/2
month, while none of my fruit wines are that crystal clear that young. I
think that is what makes this hobby so interesting. Maybe someone else will
have an insight on the Banana wine - I have not tried that, but would be
interested in hearing how yours turns out.
Darlene
Wisconsin US
"Greg" wrote in message
om...
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

Greg,
I've found each fruit/vegea/flower/herb wine is unique to itself. Some will
just ferment a lot faster or slower than others. Other's take time to clear
and others look clear at a very young age. I have a zucchini wine and an
oregano wine which have astonished me by how clear they are at 1month/2
month, while none of my fruit wines are that crystal clear that young. I
think that is what makes this hobby so interesting. Maybe someone else will
have an insight on the Banana wine - I have not tried that, but would be
interested in hearing how yours turns out.
Darlene
Wisconsin US
"Greg" wrote in message
om...
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

Patience, banana takes for ever to clear.
Steve
"Dar V" wrote in message
...
Greg,
I've found each fruit/vegea/flower/herb wine is unique to itself. Some
will
just ferment a lot faster or slower than others. Other's take time to
clear
and others look clear at a very young age. I have a zucchini wine and an
oregano wine which have astonished me by how clear they are at 1month/2
month, while none of my fruit wines are that crystal clear that young. I
think that is what makes this hobby so interesting. Maybe someone else
will
have an insight on the Banana wine - I have not tried that, but would be
interested in hearing how yours turns out.
Darlene
Wisconsin US
"Greg" wrote in message
om...
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

Patience, banana takes for ever to clear.
Steve
"Dar V" wrote in message
...
Greg,
I've found each fruit/vegea/flower/herb wine is unique to itself. Some
will
just ferment a lot faster or slower than others. Other's take time to
clear
and others look clear at a very young age. I have a zucchini wine and an
oregano wine which have astonished me by how clear they are at 1month/2
month, while none of my fruit wines are that crystal clear that young. I
think that is what makes this hobby so interesting. Maybe someone else
will
have an insight on the Banana wine - I have not tried that, but would be
interested in hearing how yours turns out.
Darlene
Wisconsin US
"Greg" wrote in message
om...
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

Patience, banana takes for ever to clear.
Steve
"Dar V" wrote in message
...
Greg,
I've found each fruit/vegea/flower/herb wine is unique to itself. Some
will
just ferment a lot faster or slower than others. Other's take time to
clear
and others look clear at a very young age. I have a zucchini wine and an
oregano wine which have astonished me by how clear they are at 1month/2
month, while none of my fruit wines are that crystal clear that young. I
think that is what makes this hobby so interesting. Maybe someone else
will
have an insight on the Banana wine - I have not tried that, but would be
interested in hearing how yours turns out.
Darlene
Wisconsin US
"Greg" wrote in message
om...
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

I think Banana wine is one of those that just takes its time. I have a
friend who regularly puts bananas in other fruit wines because he feels it
helps them clear quicker but banana on its own can be tricky. Hang in there
because it is really worth the wait.
regards
Peter


"STEPHEN PEEK" wrote in message
ink.net...
Patience, banana takes for ever to clear.
Steve
"Dar V" wrote in message
...
Greg,
I've found each fruit/vegea/flower/herb wine is unique to itself. Some
will
just ferment a lot faster or slower than others. Other's take time to
clear
and others look clear at a very young age. I have a zucchini wine and
an
oregano wine which have astonished me by how clear they are at 1month/2
month, while none of my fruit wines are that crystal clear that young.
I
think that is what makes this hobby so interesting. Maybe someone else
will
have an insight on the Banana wine - I have not tried that, but would be
interested in hearing how yours turns out.
Darlene
Wisconsin US
"Greg" wrote in message
om...
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

I think Banana wine is one of those that just takes its time. I have a
friend who regularly puts bananas in other fruit wines because he feels it
helps them clear quicker but banana on its own can be tricky. Hang in there
because it is really worth the wait.
regards
Peter


"STEPHEN PEEK" wrote in message
ink.net...
Patience, banana takes for ever to clear.
Steve
"Dar V" wrote in message
...
Greg,
I've found each fruit/vegea/flower/herb wine is unique to itself. Some
will
just ferment a lot faster or slower than others. Other's take time to
clear
and others look clear at a very young age. I have a zucchini wine and
an
oregano wine which have astonished me by how clear they are at 1month/2
month, while none of my fruit wines are that crystal clear that young.
I
think that is what makes this hobby so interesting. Maybe someone else
will
have an insight on the Banana wine - I have not tried that, but would be
interested in hearing how yours turns out.
Darlene
Wisconsin US
"Greg" wrote in message
om...
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though. It
has a nice color, but it will need racking a few times over the next
several weeks or months.

I think your banana is ok. I had the same three going at one time,
watermelon, banana, and elderberry. The banana seemed to have no
activity at all. In the end, the banana was the best of three - very
good. The bottle of watermelon I first tasted had to be thrown away. I
hope it gets better with time, however. Like I said, my banana wine
seemed strong, like yours, but it was oh so good. Everyone liked it
best of the three. I will be making more banana wine.

Greg wrote:
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all
it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though.
It
has a nice color, but it will need racking a few times over the next
several weeks or months.

I think your banana is ok. I had the same three going at one time,
watermelon, banana, and elderberry. The banana seemed to have no
activity at all. In the end, the banana was the best of three - very
good. The bottle of watermelon I first tasted had to be thrown away. I
hope it gets better with time, however. Like I said, my banana wine
seemed strong, like yours, but it was oh so good. Everyone liked it
best of the three. I will be making more banana wine.

Greg wrote:
I have three batches of wine currently in secondary fermentation jugs
(banana, elderberry, and watermelon/peach). The banana seems doesn't
seem to be doing anything since I moved it from the primary. The
others are still bubbling away.

The starting SG of the banana was about 1.13. When I racked to the
secondary about 2 days ago, the SG was about 1.00. Now the SG is well
below 1. There is no activity what so ever. Is this wine done all
it's
going to do, or is there a potential problem? I did a taste test when
I racked to secondary and then again today. The alcohol remains quite
strong; not bad tasting, even at this point. It's a dry wine, it
seems. I know it has a long way to go before being bottled, though.
It
has a nice color, but it will need racking a few times over the next
several weeks or months.