Originally Posted by stormyday
What is the idea behind leaving the bananas in the peels?
If you use uber ripe bananas, to the point peel is 75% dark, fruit is soft and getting translucent but not brown you impart so much banana flavor. Plus the peels are loaded with nutrients. I also think the peels expedite clearing, just from watching my batch. If you do opt for a wine, be prepared to age a minimum of one year, 2-3 even better.