Strawberry & Banana Sherry

Strawberry & Banana Sherry


  • 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.

How to

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


2nd March 2015: Boiled Banana’s. Cooled, added ingredients.

3rd March 2015: Added Yeast & Nutrient

9th March 2015: Strained & Added Sugar. Into demijohn.

8th April 2015 – Fermented clear. Tasted, very dry, added 6oz Sugar



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