8/24/12 - Boiled in grain bag, 10 previously boiled (most sugars already gone) and 9 new bananas in 1 1/2 gallons water for 90 minutes. Bana flesh only, no skins. Squeezed every bit of juice I could from the bananas, and then added 3 cups of granulated table sugar.
Yeast starter for WLP565 Saison yeast made from 2 cups water, 1 tablespoon honey, and 1 tablespoon orange juice. Pitched 1/2 of this starter in my 1 gallon batch.
8/25/12 - Fermentation so strong it climbed out the airlock. Cleaned, re-filled, and refitted the airlock.
8/26/12 - No airlock activity! I pulled the airlock, covered the hole and shook violently for 20 seconds. Airlock reapplied. After 2 hours there was still no activity. Added 3/4 cup of orange juice.
8/27/12 - Seeing almost 10 bubbles per minute from the airlock.
Plan on fermenting this to completion, racking until clear and not tasting until at least 2014.
This was an afterthought wine made because I had extra bananas and enough yeast after making a banana quick mead. Hope to see great results, but only time will tell.