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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 to adjust.


  1. Slice bananas and skins, put into nylon straining bag and tie.
  2. In 1-1/2 quarts of water bring to boil, then simmer for 1/2 hour.
  3. Remove pulp, pour hot liquor over sugar in primary fermenter. and mix thoroughly.
  4. Stir in remainder of water (cold) and all other ingredients, except yeast.
  5. Add yeast when cool enough (85° or lower). Cover primary fermenter.
  6. Stir daily , check S.G.
  7. 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.
  8. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon off sediment into clean glass container. Re-attach airlock.
  9. Syphon again in two months and again, if necessary, before bottling.
  10. Allow the wine to age.


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