Originally Posted by lumpher
Cotes de blanc will only go to about 13%. you need a stronger yeast for 18%. you can let it ferment out, then add a neutral champagne yeast, like montrachet, to get it the rest of the way up without changing the flavor profile
If Cotes de Blanc will only go to around 13% will it end up more of a sweeter dessert wine? Would this be OK, or should I find a champagne yeast that will ferment it dry?
I've never actually had banana wine, but a banana dessert wine doesn't sound like a bad thing.
I've never made any wine before so I'm not sure what to expect.