Have you pitched the yeast? If so is the wine dry?
When I do banana I boil them for about an hour or two in a large pot with water then add the water to the primary and discard the nanners. However I only use them with other fruit as well.
I have never made wine with only bananas but I have had bananas in primary for more than three weeks with no drawbacks. so your looking at the end of the month atleast... but I would take them out as soon as fermentation is done.
Well its at .994 so I racked it off into a clean bucket. Smells great even after removing the 5 or 6 lbs of scrap. Pretty good for starting/with 36 lbs.
I'll add camp den and sorbat in a little while. Then I'll decide where to go next. I'm sure it will have to be back sweetened.
Well yes. Fermented at around 77-79. Fermented to dry (.994). Let sit and most everything just fell right out.
Backsweetened , watched for any signs of refermentation, put super kleer in it and racked off into clean carboy.
Didn't have any sedement but ran through a 1 micron filter and then bottled.
I tasted it cold last night and it will have to age quite a bit, its got a good banana flavor but is a little harsh right now. I figure its gotta age at least 6 months before I try it again.