Recipes-How To Make BANANA WINE




BANANA WINE (1) [Heavy Bodied]


4 1/2 lb. bananas
1/2 lb. chopped golden raisins
3 lb. 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 and sample after six months. Improves with age. [Adapted from C.J.J. Berry's First Steps in Winemaking]


BANANA WINE (2) [Heavy Bodied]


3-1/2 lb. bananas
1 lb. chopped golden raisins
2 lb. 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 discs, 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. [Adapted from passed-on recipe, source unknown]


BANANA WINE (3) [Medium Bodied]

12-16 oz. dried bananas
1/2 lb. chopped raisins
2 tsp. citric acid
2-1/4 lb. 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. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


BANANA AND APRICOT MADEIRA-TYPE WINE


2 lb. bananas
1 lb. chopped dried apricots
1 pt. white grape concentrate
2 lb. granulated sugar
1 gallon water
1/2 tsp. pectic enzyme
Madeira wine yeast and nutrient


Peel bananas and slice thinly, discarding the skins. Place banana slices and chopped apricots in nylon grain-bag, tie end, and boil in 5 pts. water for 30 minutes. Pour juice into primary fermentation vessel and suspend grain-bag over primary fermentation vessel to drain until cool enough to press lightly to extract additional juice, but not pulp. When liquor cools to lukewarm (70-75 degrees F.), add pectic enzyme, yeast and nutrients. Cover well and set aside for two days. Meanwhile, dissolve sugar into 1 pt. boiling water, making syrup. When cool, pour into sterile bottle and set aside. After liquor has sat for two days, add grape concentrate and mix, then pour into secondary fermentation vessel. Add sufficient syrup to bring volume up to 7 pts., then fit airlock. Hereafter, check specific gravity daily and add 1/2 cup syrup each time s.g. drops to 1005 or less. When fermentation ceases completely, allow wine to settle additional 3-4 days, then siphon off sediments. Place secondary fermentation vessel (with airlock attached, in very warm place (100-110 degrees F.). After two days, top up with water and store in this very warm place for 6 months, checking water level in airlock periodically to prevent it from going dry. After 6 months, rack into fresh gallon bottle, add 1 oz. granulated charcoal, cover securely (rubber stopper or plastic wrap secured with rubber band), and allow to return to room temperature for three days. Rack off charcoal and bottle. Allow to age for two years to produce a sweet Madeira-type wine. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]


BANANA AND DRIED ELDERBERRY WINE


3 lb. bananas
1-1/2 lb. dried elderberries
3 lb. granulated sugar
1/2 oz. citric acid
1/8 tsp. grape tannin
1 gallon water
wine yeast and nutrient


Thinly slice bananas, with skins, and place in primary fermentation vessel with dried elderberries and sugar. Pour in boiling water and stir to dissolve sugar. When cool, add citric acid, tannin, wine yeast, and nutrient. Cover well and ferment 10 days, stirring daily. Strain into secondary fermentation vessel, top up to bottom of neck, and fit airlock. Rack after two months, then again after additional two months. Set aside for additional six months, then rack and bottle. May be sampled in three months, but improves with age. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


BANANA AND DRIED FIG WINE


2-1/2 lb. bananas
2-1/2 lb. chopped dried figs
3 lb. granulated sugar
1/2 oz. citric acid
1/8 tsp. grape tannin
1/2 tsp. pectic enzyme
1 gallon water
wine yeast and nutrient


Thinly slice bananas, with skins, and place in primary fermentation vessel with chopped dried figs and sugar. Pour in boiling water and stir to dissolve sugar. When cool, add citric acid, tannin and pectic enzyme. Cover and set aside 24 hours. Add wine yeast and nutrient. Cover again and ferment on the pulp 10 days, stirring daily. Strain into secondary fermentation vessel, top up to bottom of neck, and fit airlock. Rack after two months, then again after additional two months. Set aside for additional six months, then rack and bottle. May taste in six months, but improves with age. [Adapted from C.J.J. Berry's 130 New Winemaking Recipes]


BANANA, PEACH, FIG, AND RAISIN SWEET SHERRY


2 lb. bananas
2 lb. peaches
1 lb. figs
1 lb. raisins
1-1/2 lb. granulated sugar
1 pt. white grape concentrate
1/4 oz. pectic enzyme
1/2 tsp. tartaric acid
1 gallon water
Sherry wine yeast and nutrient


Before beginning, slice bananas (throw away skins), stone and slice peaches and wash raisins. Remove stems, wash figs, and cut in half. Dissolve sugar in 2 cups boiling water, allow to cool, and store in jar for future use. Boil the banana slices in 4 pt. water for 30 minutes. Put peaches, figs and raisins in primary fermentation vessel and strain liquid from bananas over fruit. Add tartaric acid, nutrient, and one cup sugar syrup. Cover and allow to cool, adding pectic enzyme and activated yeast. Cover and allow to ferment three days, stirring daily. Strain liquor carefully through fine nylon sieve and add the grape concentrate. After further 10 days, add 1/2 cup sugar syrup and repeat every three days until all has been added. Add sufficient water to bring to one gallon. When fermentation is complete (additional 10-14 days), rack into large enough secondary fermentation vessel (1-1/2 to 2 gallon) to allow fair amount of air above wine. Plug opening with cotton. Normally, that is the only racking in sherry production, but if pulp particles appear in sediment, rack again after two weeks and plug again with cotton. Store secondary fermentation vessel in cool (55-60 degrees F.) place and leave undisturbed. Flor may form in 3-4 weeks or as late as 4 months. Flor should not form, but if it does, leave undisturbed until all flor has sunk to bottom. Carefully siphon off lees through double layer of fine muslin into bottles. If flor does not form, allow to sit six months, carefully siphon into clean gallon bottle, sweeten with sufficient white grape concentrate or sugar water (1/3 lb. sugar dissolved in one cup water) to top up to one gallon, and then bottle. Allow two or more years to mature. [Adapted from Bryan Acton and Peter Duncan's Making Wines Like Those You Buy]



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