Banana Wine


3 pounds Bananas, fresh
1 cup x -½ Light raisins, chopped (or ½ cup grape concentrate)
7 pints Water
2 pounds x -¼ White sugar
3 teaspoons Acid blend (use acid test to determine exact amount)
1/4 teaspoon Tannin
1 teaspoon Yeast Energizer
1 pkt Wine yeast


Slice bananas AND skins. Put in straining bag and tie off. Simmer for 30 minutes in 1-1/2 quarts water. Remove bag of pulp and discard. Pour hot liquid and sugar into primary. Dissolve. Add remainder of cold water and rest of ingredients except yeast. Once cool enough, add yeast and cover primary. Stir every day and check SG. Once you reach SG 1.040, rack to secondary, and put on airlock. After about 3 weeks you should reach SG 1.000. Rerack and put on airlock. Repeat racking in a couple months if neccessary. Use bentonite too if you like.


1.0 servings


Friday, December 10, 2010 - 1:02am


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