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.