I made a banana wine about 6 months ago(12lbs bananas cooked and enough sugar to bring it up to 15% alc and 3 gallons water) One of the craziest most energetic ferments I have ever seen.
When I bottled it a couple of moths ago it smelled like banana candy and rocket fuel but there is no sugar at all in it as the SG is below .990 The taste was bitter and nasty. Kinda tasted like a green banana does. Now since it has aged a little the bitterness has gone down a lot and doesn't taste half bad. I am afraid this bitter flavor will come though on the ol' pot still
If anyone has any experience with stillin 'naners I would like to hear it.
