Banana Wine

Honestly, I’ll come out right and say it.  I was inspired to find this recipe after watching the show on the Discovery Channel, “Moonshiners”.

They made banana brandy which I have never tasted.  Brandy is distilled wine for those that don’t know.  I can tell you this, I’ve never had banana wine either.  My curiosity got to me and I will be  trying banana wine with this recipe.

With all of that said, I haven’t made this recipe – yet.  I’m going to though.  I found this one in one of my uncles recipes books that he lent to me.  Looking at his chicken scratch I came up with the recipe below.  It looks pretty legit, and pretty standard as far as it goes with recipes.

Banana Wine – 1 gallon Recipe

Ingredients

3.25 quarts of water

3 lbs sugar

4.5 lbs fresh banana’s

2 tsp acid blend

1/8 tsp tannin

1 tsp yeast nutrient

1 Campden Tablet

1/2 tsp pectic enzyme

1 packet Champagne Yeast

Directions:

1. Put water and sugar in pot and bring to boil.
2. Peel and slice banana’s, rinse in cool water and drain
3. Put fruit in nylon bag and place in primary fermenter
4. Squish banana’s with clean hands or potato masher
5. Pour hot sugar-water over the crushed banana’s
6. Add acid, tanning and yeast nutrient
7. (If you add campden tablet let it sit for 24 hours with top and air lock)
8. Add pectic enzyme and yeast then add top and air lock
9. Let ferment for 2 weeks then remove the nylon bag
10. Rack into secondary fermentation (glass jug)
11. Let it sit for 4 – 6 months
12. Add campden tablet, and stabilizer (1/2 tsp per gallon) wait until air lock  has shown no more fermentation
13. Add 6 ounces of sugar boiled in water
14. Then bottle
15. Keep for a year before you drink

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