I have a gallon of banana wine and a gallon of dandelion wine in the secondary. They are both Jack Keller recipes, and both called for golden raisins to be added when racked to the secondary. Once the raisins hydrated and rose to the top, the must started bubbling up thru the airlock and onto the floor with both of these wines. Can someone identify what I'm doing wrong?
Paul
Paul, the raisins have introduced additional sugar and the yeast has gone to work again. You are not doing anything wrong. Just increase the head space a bit to prevent overflow, but top up when the added sugar is gone. Lum Del Mar, California, USA
Your using too small of a container. Sounds like the wine is doing fine.
Ray
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