JoeReal

Not to be proud or knowledgeable (30 years of wine making experience of various fruits) in wine making, I have read various recipes from people in the tropics about making wine from bananas, one thing I have concluded that their wines are unstable and would turn to vinegar easily if not consumed right away. Beers are consumed right away, but wine needed some time to bring out proper flavor, and for that, the ABV should be biologically stable. Most of the tropical recipes I have read do not reach those required PA for a stable wine.

They (tropical growers wanting to make banana wine) have a long ways to go to understand the sugar, starch, carb, fiber contents, enzymes, acid blends, yeast nutrients, different types of yeasts and how they all relate to making good and stable banana wines.

One thing that I'd like to share and is showing great potential is that bananas make very good sherry wine, much better than the other fruits I've tried.

And of course, I am willing to take the challenge of wine tasting from those supposedly super specialized in this kind of the world only banana cultivar wine versus the banana wine that I make from store-bought very common bananas. Gabe, can you sponsor this event just in case?