Banana Wine

Banana Wine

• Peel ripe bananas and slice thinly
• Measure. To every one part sliced bananas, add one-and-one-a-half parts water.
• Boil for 30 minutes or longer depending upon the quantity of the pulp.
• Strain
• Add sugar to the extract (one part sugar to every three parts extract).
• Stir and boil to dissolve the sugar. Sugar content should be 22-24 degrees. Brix.
• Allow to cool.
• Place in clean glass container or demi-johns.
• Inoculate with yeast (one tablespoon Red Star yeast to every 40 liters of boiled sweetened juice).
• Plug mouth of demi-john with a clean piece of paper to protect from dust.
• Ferment for a mouth.
• Siphon out the clear fermented liquid.
• Filter and transfer to a sterilized oak barrel for aging
• Cover hole with a wooden plug and seal with melted paraffin
• Age for two years or longer.
• Clarify the wine with eggwhites (eight eggwhites for every 30 liters of wine) by heating the aged wine in stream bath or heating the age wine in steam bath or a double boiler to a temperature of 55-60 degrees Celsius while adding the well-beaten eggwhites.
• Stir to maintain the temperature to 15-20 minutes.
• Cool.
• Filter the wine and bottle by siphoning into clear and sterilized bottles.