Banana Wine

I have not made banana wine, but I have added bananas to some of my fermenting wines for more body. Just an observation, bananas really turn quickly once they are peeled and exposed to air, so I guess I wouldn't wait too much longer. Having said that, you should know that I tend to err on the cautious side. Darlene Wisconsin

I have some going. My first banana wine. It's 3 months old, smells like bananas still, and even tastes somewhat like bananas also. It's still working some, and I tend to let mine ferment out to max. I like it, though I only did a gallon. :(

Well Dar,

I cut up one batch tonight. They were sweet. The must smells good. I'll do the other batch tomorrow. There are dark but not black. I guess they will get sweeter.

You know how it is when you have a batch going, you can smell the yeast throughout the house? Well, this week we smelled bananas throughout the house as they were getting sweeter.

I racked 12 gal of Blackberry that was only one month old on Sunday. I was amazed at how well it tastes, not yeasty at all. My wife said it was carbonated.

I have high hopes for this Banana wine. Bananarama Wine!

Happy Fermenting, John

I started a gallon batch of banana wine last April and just bottled it last week. It was more a novelty wine for me, and I used some to top off both a pumpkin wine and peach wine batch so I ended up with 3 bottles and a couple 375 ml bottles. I sweetened it at the end, it smells and tastes like banana and I'm satisfied with it. I used Jack Keller's recipe.

Paul