Originally Posted by Brann_mac_Finnchad
Waxwader: What was the recipe you used? I'm planning on starting one tomorrow...
Saramc: I don't suppose you know what the purpose of including the skins is? I would think it would add less tasty elements--I mean, there's a reason you don't eat the peel...
The skins are nutrient loaded. When you use skins that are well spotted with black they do not impart any bitter aspect. Just cut off the top and the bottom. If you have a nutrient poor must, toss in a few uber ripe banana peels. I now keep them in the freezer. Plus they do add banana flavor and are packed with enzyme, which is one reason you find wines made with banana skins clear so rapidly.