I have some going. My first banana wine. It's 3 months old, smells like
bananas still, and even tastes somewhat like bananas also. It's still
working some, and I tend to let mine ferment out to max. I like it, though I
only did a gallon.

--
Roger and Lynda
"Once the chicken lays the egg, there is nothing more to squawk about!"
"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
>
>
>