tovaryn wrote:
> Hi all!
>
> You seem to be having so much fun that I decided to join in! So about
> 8 weeks ago I started making wine. I've got 5 batches (in gallon jugs)
> in different stages of fermentation in my kitchen .
>
> So far, I've been sticking to the recipes on Jack Keller's web site.
>
> I have a question about my latest attempt. I made a spiced banana
> wine, the recipe is here, second from the top:
> http://winemaking.jackkeller.net/recipe2.asp.
>
> I increased the recipe 1 1/2 so I'd have something for topping up
> during racking. The increase also used up the whole can of white
> grape concentrate. I used the Lalvin EC 1118 yeast.
>
> My starting SG on April 3 was 1.097. I stirred daily for 5 days, just
> as the recipe said. Tonight, April 7, I strained out the chunkies and
> racked to the secondary -- one gallon jug and a 1.5 liter jug. I
> measured the SG and it was 0.998.
>
> Is it okay that the fermentation went so quickly? I added another 1/4
> sugar (divided between the two jugs) so that the yeast doesn't stop
> working yet. I didn't think that would hurt. I didn't measure the SG
> again, but I'm estimating that I raised it to around 1.006 or so.
>
> Before I started this batch, I googled this group for info on banana
> wine. You who said this smells like vomit are right! But I haven't
> thrown it out yet. I doubt I taste it for a year or so though.
>
>
>
> TIA!
>
> Cindie
>


Hi Cindie

There is nothing wrong with a quick fermentation time. Your wine will
be just fine.

Regards

Frank