Well, just a suggestion then. Don't cook the peel next time and compare the
two. Bananawine without peel cooking can be used to vastly improve other
country wines without ruining the taste and flavor of that wine. Bananajuice
can be used as yeast nutrient and can speed up fermentation (like s...
through a goose). Great berry, banana. Yep, it's a berry.

Ed


"tovaryn" > schreef in bericht
oups.com...
> Yep, this foamed really well! The cap that developed while it was
> fermenting was also kind of solid each time I stirred it down. It even
> generated some mild heat. I should have measured to see how much it
> increased from room temp... I'll do that next time....
>
> I did cook the peels and the banana smell was awesome while it was in
> the primary for the first three days. Then the smell grew
> overpoweringly bad for the next two days. Not rotting banana-type
> stink--just really bad. I'm glad it's in the secondary. The smell has
> cleared out.
>
> It continued to ferment like mad for a day or so in the jug, but now it
> is still and settling. The color looks good -- kind of a golden-cream.
>
>
> And I'm planning my next little batch! What to do what to do...
>
> Thanks!
>
> Cindie
>