I pitched Red Star Champagne yeast for a two gallon batch of Banana wine six days ago today when I went to siphon the must into the secondary I saw fermentation had stopped. Trying to figure out what happened I tested S.G. results = .996, I take it all sugar has been fermented out.
My question is: What caused this fast fermentation, and will it be any good if I let it age?
Edit: I used 6 pounds of Ripe Bananas augmented with 4 pounds of Brown Sugar. My living situation doesn't allow me to control temperature so during the whole week Temp could vary from 60°-78°