Question: Why do bananas wear sunscreen?

Answer: Because they peel! 

Okay, okay. So bananas definitely do not constitute a great joke. They do, however, make an excellent wine. Keep reading to see how it’s done! It can only get better from here on, right?

Ingredients:

3 lb        Bananas, fresh or 8 oz. Dried.

8 oz       White grape concentrate.

1 oz.      Ginger root

1oz.       Clove

7 pts      Water

2 ¼ lb    Sugar

2 ½  tsp Acid blend

½  tsp    Tannin

½  tsp    Energizer

1 pkg    Sherry yeast 

Starting S.G. 1.095 

FYI: These ingredients can all be bought in one easy package at 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.
7. Syphon again in 2 months and again if necessary until clear before bottling. 

Tags: spice banana wine

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