Originally Posted by redhead
My banana wine needed to age for a year before it was drinkable. But it finally turned out great.
aged for a year in bottles or is that including its 2nd and 3rd fermentations?
My experience with Banana wine is YOU MUST use pectic enzyme with it or you will end up with banana jelly floating on the top of the primary.
as for pectic enzyme, i am new to wine. does it need to be added before the yeast or can it be added a few days after pitching? and could i bypass the enzymes by being careful when racking?