Makes one gallon.
|3 lbs. Bananas, fresh or 8 oz dried
||8 oz White grape concentrate
|1 oz. Ginger Root (bruised)
||1 oz. Cloves
|7 Pints Water
||2-1/2 tsp Acid blend
|1/2 tsp. Tannin
||2-1/2 lbs. Sugar
|1 pkg. Champagne Yeast
||1/2 tsp. Yeast Energizer
Keep your acid tester and hydrometer handy. As with all
wild fruit the sugar and acid content varies greatly from
year to year and even from one location to another. The
recipe above is a general recipe to use which you may have
- Slice bananas and skins, put into nylon straining bag
- In 1-1/2 quarts of water bring to boil, then simmer
for 1/2 hour.
- Remove pulp, pour hot liquor over sugar in primary fermenter.
and mix thoroughly.
- Stir in remainder of water (cold) and all other ingredients,
- Add yeast when cool enough (85° or lower). Cover
- Stir daily , check S.G.
- When ferment reaches S.G. 1.040 (usually 3-5 days),
strain juice from bag and syphon wine off sediment into
glass jug secondary. Attach airlock.
- When S.G. reaches 1.000 (usually about 3 weeks), fermentation
is complete. Syphon off sediment into clean glass container.
- Syphon again in two months and again, if necessary,
- Allow the wine to age.