BernardSmith
Senior Member
Started some banana wine in July and it is now clear. I measured the gravity this morning and it was about .992. I tasted it and it is surprisingly (and delightfully) sweet (not sweet as in sweet but sweet for a wine with no residual sugar. Has anyone who has made banana wine before had a similar experience? Is this because there are unfermentable sugars in bananas? The wine IMO is certainly drinkable now but I want to wait until the summer to drink it.
![banana.jpg banana.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/11/11713-56862504b579e47d8a8844b34e5fc345.jpg)
![banana.jpg banana.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/11/11713-56862504b579e47d8a8844b34e5fc345.jpg)
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