Banana Wine

Another tropical type wine. This one definately has some promise.

Ingredients

4 1/2 lbs. bananas
1/2 lbs. chopped golden raisins
3 lbs. granulated sugar
1 lemon (juice only)
1 orange (juice only)
1 gallon water
wine yeast and nutrient


Peel and chop bananas and their peels, placing both in grain-bag and tie closed. Place grain-bag in large pan or boiler with water and bring to boil, then gently simmer for 30 minutes. Pour the hot liquor over sugar and lemon/orange juice in primary fermentation vessel and stir to dissolve sugar. When cool enough to handle, squeeze grain-bag to extract as much liquid as possible and add to vessel. When liquor cools to 70 degrees F., add yeast and nutrient. Cover and set aside in warm place one week, stirring daily. Move to a cooler place (60-65 degrees F.) and allow to sit undisturbed for two months. Siphon liquor off sediment into secondary fermentation vessel, add chopped raisins, and fit airlock. Rack after four months and again in another four months. Bottle after six months. Improves with age.

Banana Wine (Heavy Bodied)

3-1/2 lbs. bananas
1 lbs. chopped golden raisins
2 lbs. granulated sugar
1-1/4 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 gallon water
wine yeast and nutrient


Slice bananas into thin slices, leaving skins on fruit. Put into grain-bag, tie top, and place in 6 pints water. Bring to boil, reduce heat, and simmer for 30 minutes. Remove grain-bag to bowl to catch drippings while pouring liquor over sugar in primary fermentation vessel and stirring well to dissolve sugar. Add acid blend, pectic enzyme and tannin, stirring again. When grain-bag cools, squeeze to extract as much liquid as possible and add liquid and drippings to liquor, discarding pulp. When liquor cools to 70 degrees Fahrenheit, add yeast and nutrient. Cover and set in warm place for seven days, stirring daily. Pour into secondary fermentation vessel, fit airlock, and move to cooler place, leaving undisturbed for two months. Siphon off sediment, add chopped raisins, and add water to bring to one gallon. Ferment another four months. Rack and allow to clear. Rack again and bottle. May taste after six months, but matures at two years.

Banana Wine (Medium Bodied)

12-16 oz. dried bananas
1/2 lbs. chopped raisins
2 tsp. citric acid
2-1/4 lbs. light brown sugar
1/2 tsp. pectic enzyme
1 gallon water
Sherry yeast and nutrient


Simmer dried bananas in pressure cooker with 1/2 the water for 10 minutes. Pour over sugar, chopped raisins and citric acid in primary fermentation vessel and stir to dissolve sugar. When cool (70 degrees F.) add pectic enzyme, remaining water, and cover well. Set aside for 24 hours and add yeast and nutrient. Stir daily for one week, keeping well covered. Strain into secondary fermentation vessel, top to one gallon with water, fit airlock, and move to cooler (60 degrees F.) place. Rack after 30 days and again after another 60 days. When clear, rack and bottle. May taste after six months, but requires one year to mature.

Banana Wine (Medium Bodied 2)

3 1/2 lbs. bananas
1/4 lbs. chopped golden raisins
2 lbs. granulated sugar
1 lemon
1 orange
1/2 tsp. pectic enzyme
1 gallon water
wine yeast and nutrient


Peel and chop bananas and their peels, placing both in grain-bag with zest from lemon and orange. Tie closed and place in large pan or boiler with 5-1/2 pints water and bring to boil, then gently simmer for 30 minutes. Pour hot liquor over sugar and lemon/orange juice in primary fermentation vessel and stir to dissolve sugar. When cool enough to handle, squeeze grain-bag to extract as much liquid as possible and add to vessel. When liquor cools to 70 degrees F., add pectic enzyme, yeast and nutrient. Cover well and leave in warm place for one week, stirring daily. Move to a cooler place (60-65 degrees F.) and allow to sit undisturbed for two months. Siphon liquor off sediment into secondary fermentation vessel, add chopped raisins, top up to one gallon with water, and fit airlock. Rack after four months and again in another four months. Bottle and sample after six months. Improves with age.