C.J.J. Berry also mentions using boiled black bananas as a clearing agent.
Worth a shot.

Ray

"Paul E. Lehmann" > wrote in message
...
> Several days ago I had a request for some grapefruit wine I made last
year.
> I sent the recipe and noted that I had used bananas in the recipe. This
has
> not been my normal procedure - and then I remembered. The wine had
cleared
> naturally and in short order.
>
> Something clicked in my mind so I did a search on bananas and clarifying
> wine and sure enough, Lum's page mentions using bananas in fruit wine to
aid
> in clarification. I got a couple stubborn batches right now so I think I
> will create some banana liquor and see what happens. In the grapefruit
> wine, I used only one pound of sliced bananas. I put them in a straing
bag
> and brought to a boil. I then used the water only with a VERY slight
> squeeze on the bag of bananas.
>
> For anyone having trouble clearing your fruit wines, you might try this on
> your next go around.
>
>
>