Despite what you might have learned from Saturday morning cartoons, bananas can be used for more than just a slippery peel or a tasty snack for a monkey. Read on and you will discover a whole new side to this yellow treasure. Not only are they a fun, delicious fruit, but they can actually be used to make wine! Now that’s bananas! (groan)

 Ingredients:

3 lb        Bananas, fresh or 8 oz. Dried.

1 ½ cup Chopped light raisins or 4 oz grape conc.

7 pts      Water

2 ¼ lb    Sugar

3 tsp      Acid blend

¼ tsp     Tannin

1 tsp      Nutrient

1 pkg    Wine yeast

 Starting S.G. 1.095

Tip: You can buy these ingredients together at a low price here–> letsmakefoodandwine.com!

Method:

1. Slice bananas and skins, put into nylon straining bag and tie. In 1 ½ qts. water bring to boil, then, simmer for ½ hour.
2. Remove pulp, pour hot liquor over sugar in primary fermentor, and mix thoroughly.
3. Stir in remainder of water (cold) and all other ingredients. Add yeast when cool enough (85° or lower). Cover primary.
4. Stir daily, check S.G.
5. When ferment reaches S.G. 1.040 (3-5 days) strain out and siphon wine off sediment into glass jug secondary. Attach airlock.
6. When ferment is complete (S.G. has reached 1.000—about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

Syphon again in 2 months and again if necessary until clear before bottling. 

Tags: banana wine

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