I have often used this forum to search for tips to refine my homebrews, but now I have encountered something that I dont understand.
As an experiment I mixed some stewed bananna puree, sugar and yeast from the bottom of a bottle of homebrew lager.
It fermented constantly and vigorously for about 23 days, after wich I bottled it. Aside from the extremely long fermentation (I have only made beers before) nothing seemed amiss, but every time I open a bottle the cork is propelled across the room. I am slightly concerned there might be a secondary infection, although I sterilised the bottles and all the other apparatus. As it seemed more of a wine I did not add any priming sugar.
Mind you it tastes ok (or at least, is pretty tasteless)
So has anyone made a bannana wine like this before? And what were the results?
Cheers
