- 4lb very ripe Banana’s (see photo left) & 3 skins
- 1/2 lb chopped Raisins
- 1 & 1/2 teaspoons Acid
- 2 & 1/2 lbs Sugar
- 1/2 teaspoon Pectolayse
- 1/2 teaspoon Tannin
- Yeast Nutrient
- All Purpose White Wine Yeast
Search around for the cheapest Bananas you can find, and let them ripen for 7-10 days until at least spotty. The best Banana Wine is made from fruit that has gone black.
First let your Bananas ripen until they are very spotty or black altogether. Remember they will lose weight (water) as they ripen, so ensure you have about 5lb to start with which, when ripened, will leave approximately 4lb.
Put a straining bag into a large pan, then the peeled Bananas & 3 skins into the bag.
Add 6 pints of water to the pan & bring to the boil.
Boil for 20 minutes, then strain onto the Sugar & Raisins.
Allow to cool, the liquid will be very ‘syrupy’ at this point.
Add the Tannin, Pectolayse, Acid, Nutrient. Stir & then sprinkle on the Yeast.
Cover with cling film and ferment for 10 days.
Strain and pour into a sterilised demijohn.
Ferment out, checking occasionally as it may need racking.
Rack again and allow to clear before storing & bottling after 9 months.