Banana Wine Recipe
Servings: 1
Ingredients
- 1 x Imperial Gallon
- 4 lb over-ripe bananas (with skins)
- 1/4 lb raisins Juice from 1 lemon Juice from 1 orange
- 3 lb sugar Yeast (Lavalin 1118) and Yeast nutrient
Directions
- Chop up Bananas and put into a cloth bag (cheese cloth will probably do). Add in bag and 1 gallon of water to a saucepan. Bring to a boil and simmer for 1/2 hour. Pour out liquid and squeeze the cloth bag (when cooled) to remove as much of the juice a possible. Add in fruit juice and sugar. When liquid has cooled to 20-25C, pour into a fermentor, and add in yeast (as per yeast package directions) and nutrient. Afix an air lock.
- Rack after 10-14 days and add in minced raisins. Rack off the raisins after four months and leave for a further six months before bottling.
- I have typed in this recipe verbatim from the recipe which my mother gave me. You may want to rack much sooner than is suggested in the recipe, ie. 1 week-1 month-3 month schedule as suggested by many on this news group. Also, you will may even substitute some acid blend for the orange/lemon juice and grape tannin for the grapes. This would probably take away some of the wine's character.
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