So I made a bunch of this yesterday, 15 gallons actually. I figured If I am going to wait this long I want a lot of it, plus bananas were on sale of Christmas really cheap.
Anyway, I made the must yesterday and did not have time to pitch the yeast so I added campden tablets and pitched this evening instead. After I pitched my yeast, Lavlin D47, I checked the gravity with my refractometer, 1.126, not what I was expecting. I followed the recipe and amounts, is it possible that I just had really, really sweet bananas? I allowed all the bananas to ripen then I froze them, and by ripen I mean they were black and so ripe that the only thing I could do with them was make wine.
How long is this going to have to age? I feel like two years would be a miracle. Or is this simply going to be banana flavored rocket fuel that I will never be able to drink?
Anyone have any experience pitching D47 into a must this strong? Its listed alcohol tolerance is only 14%0, and having this finish around 1.030 does not sound too appealing. I will probably go pick up something else to have on hand--Suggestions?