Simply put, is more bananas better? I see most recipes call for around 3.5 pounds per gallon. What if I use, lets say, 6 pounds per gallon? Also, I've seen various recipes, some call for skins on, others for skin free. I'm not afraid to use the skins but would one taste better than the other/what does the skin do for the wine that we want it in there? Thanks for the help