John,
I'd be interested in how your wine does. Its on my list of wines to make
someday, but I wanted to try others first. Anyway, the times I have used
bananas to add extra body to my wines, I've always been concerned about how
quickly they break down and how brown they get in the must (spoilage?). But
it sounds like you've got a good batch going.
Darlene
Wisconsin


"John" > wrote in message
...
> Well Dar,
>
> I cut up one batch tonight. They were sweet. The must smells good.
> I'll
> do the other batch tomorrow. There are dark but not black. I guess they
> will get sweeter.
>
> You know how it is when you have a batch going, you can smell the yeast
> throughout the house? Well, this week we smelled bananas throughout the
> house as they were getting sweeter.
>
> I racked 12 gal of Blackberry that was only one month old on Sunday. I
> was
> amazed at how well it tastes, not yeasty at all. My wife said it was
> carbonated.
>
> I have high hopes for this Banana wine. Bananarama Wine!
>
> Happy Fermenting,
> John
>
> "
>
>