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Wow, thanks for the response. I added water because I was worried that too little separation might occur and I would lose a lot during the first racking. If that's not the case then I'll keep that in mind for the next batch. I'm surprised you don't adjust anything - I read that bananas have a pH...

Thanks for the info and the lead on someone that might help me. I'm new to these forums; does your mention notify dralarms of your reply here, or do I need to message him directly?

I'm making simple banana wine. I'm experienced in fermenting things, but new to wine specifically. The must has a high pH and I'm wondering how to bring it down and how far down it has to go. I used two bunches of bananas (probably 2-3lbs, this is a micro batch) and added about a gallon of...