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

"John" > wrote in message
...
> I'm going to do it! I have always thought that Banana Wine sounded good.
> I've made a bit of wine and I like to try different things from time to
> time. So, this time it's Banana Wine. I'm making two five gallon
> batches.
> 12 bunches, 72 bananas, sitting on my kitchen counter for 10 days now.
> (What a great wife!)
>
> I'm using a recipe from "The Joy of Home Winemaking" page 88.
>
> It says "...very ripe (black but not rotten) bananas..."
>
> Should they really be black? Mine are mostly brown with other parts brown
> spotted. Should I keep waiting? Any thoughts?
>
> John
>
>
>