- 3 lb Bananas, well ripened (see photo)
- 10oz Strawberries
- 10oz Grapes (or 1/2 lb Raisins)
- 1/4 teaspoon Tannin
- 2 & 3/4 lb Sugar
- 1 teaspoon Citric Acid
- 1 teaspoon Pectolayse
- 1 teaspoon Yeast Nutrient
- Dessert Wine/High Alcohol Yeast
Make sure your Bananas are almost black ( but spotty will do)- to maximise flavour. I’ve added 10oz of frozen Strawberries & the same amount of Grapes – both found in the bottom of the freezer.
Let your Bananas go spotty or black. They will lose weight (water) as they ripen, so make sure you have about 3 & 1/2lb to start with.
Defrost the Strawberries & Grapes (you could use fresh but it’s March!)
Put a straining bag into a large pan, peel the Bananas & put them inside the bag along with 3 skins.
Pour into the pan 6 pints of cold water.
Bring to the boil, and boil for a further 20 minutes.
Put your Strawberries & Grapes into a sterilised bucket.
Lift up your straining bag and, when cool enough, squeeze to extract as much liquid as possible.
Pour the liquid over the Strawberries & Grapes.
Leave to cool.
When cool squish the fruit with your hands or a potato masher, then add the Acid, Tannin & Pectolayse & leave for 24 hours.
Add the Yeast Nutrient & sprinkle on the Yeast.
Cover with cling film until fermentation starts, then gently swirl the bucket to mix in the Yeast.
Ferment for 5 days, strain into another sterilised bucket with the Sugar. Stir to dissolve.
Pour the liquid into a sterilised demijohn & ferment out, checking occasionally for sediment. Rack if needed.
More Sugar may be needed (Taste when it starts clearing)
*Have used a Hydrometer on this so will add more on the Sugar content as I go