Banana wine is super thick

[pctech101]

I filled a brew back with lots of peeled bananas.
I fermented it in a 8g fermenter.
Around day 3 of ferment I squeezed the brew bag a lot.
Day 5 it foamed so bad, blocked my airlock, blew the lid loose, big mess of slimy liquid all over floor.
I took brew bag out.
I keep diluting it but its thick. I'm only 10 days in on ferment.
It tastes banana-eee.
Do I just let it set after it's done bubbling and transferred from fermenter or will I likely need to filter the liquid somehow to thin it down?

 

[Erik the Awful]

If you're only ten days into primary, why do you have an airlock? I have an apple-banana wine in secondary right now, and I had to add a lot of water to blend the banana at the start. Once I put it in secondary it took off again and burped into my airlock. Fortunately I caught it quickly. Banana is a pain to deal with in my experience.

 

[pctech101]

If you're only ten days into primary, why do you have an airlock? I have an apple-banana wine in secondary right now, and I had to add a lot of water to blend the banana at the start. Once I put it in secondary it took off again and burped into my airlock. Fortunately I caught it quickly. Banana is a pain to deal with in my experience.

My first banana I did by recipe and it turned out delicious.
This time I just threw things together. Maybe too many bananas this go round.
Airlock on primary to stop the lid from popping off because of gas build up in the fermenter.

 

[pctech101]

Is it best to just add water till it's the right thickness/consistency and add more sugar for the additional water? I Started with 6g of water and am at 9g currently. Maybe I should get out my other 5g bucket...

 

[Erik the Awful]

When in primary, I keep mine in a bucket with an open lid clamping down over a paper towel. No pressure buildup. This how I primary all my wines. With banana you do have to be careful about stirring the cap under more often - twice a day.