Banana wine
 

I've got my first batch of banana wine in the fermenter. However the starting gravity appears to be 1.120. I see most fruit wines should start around 1.070. Is this acceptable? I followed what I believe to be a good recipe from a solid source. What will be the outcome if it is way to high?

Not all fruit are created equal. You bananas were probably high in sugar. Regardless of the recipe, check the SG as you add sugar.

You'll be fine, probably will take a while to age out.

I decided to buy to most ripe bananas I could find. Oh well live and learn.

You should be fine, but just watch for a stall and be prepared. Banana wine takes a good 1 to 2 years to come into its own.

That's my kinda wine. :drunk:

I'm aware of the long aging process with this one. How do I fight a stall if I get one?

Repitch a good yeast EC1118 or KV1116 usually do the trick. But you can help prevent by stirring up to twice daily, no airlock until SG drops by 2/3, use primary bucket with lid just resting in place, staggered nutrient dosing, proper temp.

I started with 1/2 tsp yeast energizer. Should I add more ? When?

All energizer is not the same on dosing, follow recommendations on pkg...though LD Carlson is 1/2 tsp per gallon. You can dose again at 1/3 sugar break. Did you use a yeast nutrient preferment? Did you use the banana skins?

Well after 24 hours since pitching the yeast the gravity has fallen to 1.100. Looks like I'm headed in the right direction.