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