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Temperature would be my first bet. You didn't mention what temperature you experienced during your primary fermentation. If your temperature was appropriate for the champagne yeast, then my next bet would be that your OG was not very high; therefore your yeast ate up what little sugar was present in a comparatively short time. Did you augment the bananas ...


According to jackkeller.net, the action of pectic enzymes is reduced by high levels of sulphur dioxide. The gases dissipate after the addition of the campden tablets, which is the reason for recommending to wait 12 hours before adding the enzymes. (Whether the enzymes are actually denatured by the sulphur dioxide is somewhat unclear.)


Your must is basically simple sugar and entirely fermentable. Your temps may be a little high so the yeast worked quickly. I'd be sure to leave the whole thing for a couple weeks to allow the yeast time to clean up some of the bi-products of fermentation. Then I'd rack to a new container for a longer aging period. Taste it then to see how it tastes. If ...

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