Hi all!

You seem to be having so much fun that I decided to join in! So about
8 weeks ago I started making wine. I've got 5 batches (in gallon jugs)
in different stages of fermentation in my kitchen .

So far, I've been sticking to the recipes on Jack Keller's web site.

I have a question about my latest attempt. I made a spiced banana
wine, the recipe is here, second from the top:
http://winemaking.jackkeller.net/recipe2.asp.

I increased the recipe 1 1/2 so I'd have something for topping up
during racking. The increase also used up the whole can of white
grape concentrate. I used the Lalvin EC 1118 yeast.

My starting SG on April 3 was 1.097. I stirred daily for 5 days, just
as the recipe said. Tonight, April 7, I strained out the chunkies and
racked to the secondary -- one gallon jug and a 1.5 liter jug. I
measured the SG and it was 0.998.

Is it okay that the fermentation went so quickly? I added another 1/4
sugar (divided between the two jugs) so that the yeast doesn't stop
working yet. I didn't think that would hurt. I didn't measure the SG
again, but I'm estimating that I raised it to around 1.006 or so.

Before I started this batch, I googled this group for info on banana
wine. You who said this smells like vomit are right! But I haven't
thrown it out yet. I doubt I taste it for a year or so though.



TIA!

Cindie