I have been reading lots of banana wine recipes in preparation for attempting a small 1 or 2 gallon batch. Some recipes call for simmering (but not boiling) the chopped bananas for 45 minutes or so. Most of these recipes then suggest straining the liquid and fermenting without the pulp. Other recipes use the more standard approach of putting everything in a mesh bag and fermenting everything together (without any simmering).
Anyone tried it both ways? Recommendations?
Anyone tried it both ways? Recommendations?