Worried about banana wine

I have not used raisons, so I cannot respond to that question. But I would follow the recipe. Pumpkin wine needs to sit for three months like that, and I've done that without problems. As to reclaiming as much wine as you can from lees, now that I have been working on over the past few months. After I've racked from primary to secondary, I put my lees in a glass container (which doesn't leave much air space). I cover the container with plastic (rubberband to seal) and put it in the fridge. Usually, it takes a day or so, but the wine usually surfaces and the lees sink. I then remove the wine from the top and store it in another container to use later on. I've been able to get wine to top-up with from some pretty gunky lees in the past 6 months. There are others who put their lees in a closed container and use their washing machine on the spin cycle to separate the wine from the lees. Darlene

Jon- I made the same recipe early last year and had similar concerns, but I left the raisins in for about 4 months and despite their bloated appearance they imparted no off-tastes into the wine. In fact, though it has only been bottled for a few months, it is very good and will hopefully get better.

I did not try to get too much of the wine out of the debris. I racked to a smaller container and settled for less wine than I would usually produce from that size batch.

Good luck-

JJ

I overbought when I went to buy the bananas for this recipe, so I made two 1 gallon batches. I'm glad I did now.

cheers, Jon.

It sounds like the raisins have rehydrated (or whatever) and now appear the size of grapes :) I don't think it'd be a problem, but an expert winemaker I am not. Sounds tasty though.

Darryl.

Raisins rehydrated with wine. Now that does sound taste!

Ray