I am in the process of making a couple of gallons of banana wine. I have read a couple of places that the banana taste will disappear.I also want it to be a sweet wine. so I was thinking I could back sweeten with some of the must. But the wine will be pretty clear close to bottling time. I don't want to cloud my wine. What should I do to keep a banana taste?
I appreciate the help and the quick response. I'm new to this but am really getting into it. My first batch was muscadine but come out way strong and extremely dark. I was thinking about adding cinnamon in my banana should I do that towards the end closer to the bottling process?