[St Allie]

heheh I read it as 1.133.. it's still around 20%.. surprised you can taste anything but alcohol.

1.3+ would be even higher!

and no I've never even tried tequila.. the smell puts me off it.

Allie

[VineRipe]

I'd be surprised if there wasn't a banana beer recipe out there to be had, sid.

I have a good chat friend couple in South Africa, and from what they tell me, that is the drink of choice (mainly because it's what they have to work with) for many of the indigenous folk there. I also understand *THAT* brew is pretty bad, but they make it in the most primitive methods I've ever heard of. Dig a hole, place the fermentation container in there, and when they run the other holes they've dug dry, that dig that one up and call it "beer". lol

I'll look around for something a *wee* bit more to modern standards, as I plan to try my hand at brewing beer myself in the very near future. Let me know if you try it before I get a roundtuit.

[VineRipe]

Originally Posted by St Allie

heheh I read it as 1.133.. it's still around 20%.. surprised you can taste anything but alcohol.

1.3+ would be even higher!

and no I've never even tried tequila.. the smell puts me off it.

Allie

Yep, that *would* be some PO-tent stuff indeed! lol

As to To Keel Ya, I love the taste of that stuff. Alas, as I said, it leads to things like shopping cart races with thirty participants (fifteen cart monkeys and fifteen pilots) at the local 24/7 supermarket and bribes to the manager to not call the po-lice and such. <sigh> Don't ask. It was part of the agreement I signed with the management. LOL

[BrewPahl]

I just started this recipe, skipped the 2 campden tablets as I react to sulfates and do not use them. I am very clean in my starting material and equipment. I also left out the 1 teaspoon nutrients as there is plenty there for the yeast to munch on. I was amazed by what this wine starts out looking like. Reminds me of the paste we used when we were in kindergarten!!! But looking at photos of how it clears I am sure it will be nice. I loved the taste prior to fermentation and it smells great in the primary!

[BrewPahl]

Pretty much clear now, there is some large sedement floating still, looks like parts of the rasins, I might have to filter this little bit out. After Racking I think I lost about a bottle in one gallon. This one makes a lot of sediment! I am going on vacation in three weeks. I might just let it sit until I get back.

[jackendonald]

4 1 / 2 pounds banana 1 / 2 pound chopped raisins 3 pounds granulated sugar 1 lemon (juice) 1 orange (juice) 1 gallon water wine yeast and nutrient Peel and chop bananas and their peels, placing both stock and grain tie closed. Place the bag of grain in a large pan or pot with water and bring to a boil, then simmer gently for 30 minutes. Pour hot liquor over sugar and lemon / orange juice in primary fermentation container and stir to dissolve sugar. When cool enough to handle, squeeze the bag of grain to extract as much liquid as possible and add the container. When liquor cools to 70 degrees F., add yeast and nutrients. Cover and set aside in a warm place for one week, stirring daily. Move to a cool (60-65 degrees F.) and let the property for two months. Siphon liquor off sediment into secondary fermentation vessel, add chopped raisins and fit airlock. Rack after four months and again in another four months. Bottle and sample after six months. Improves with ag

[jableon]

Originally Posted by St Allie

Ingredients
3 pounds bananas
1 1/2 cups light raisins
5 cups granulated sugar
2 lemons
2 campden tablets
1 teaspoon nutrients
water
1 package wine yeast



Peel and slice bananas. Chop 1/10 to 1/2 of the banana peels. Place both in a large saucepan with 6 cups water. Bring to a boil and simmer for 30 minutes. Strain out pulp.

Put sugar, raisins, campden tablets and the juice of the lemons into primary fermentor. Pour hot banana liquid over sugar mixture and stir to dissolve. Make up to 1 gallon with cold water. Let sit overnight.

The next day, add nutrients and yeast. Leave for 5 days, stirring daily. There will be heavy foaming during fermentation.

On the fifth day, siphon into secondary fermentor before stirring, being careful not to disturb the sediment on the bottom. If necessary, make up to volume with water. Attach airlock. Siphon the wine off the sediment after three weeks. Return wine to fermentor.

For a dry wine, Rack every three months for a year.

For a sweet wine, add 1/2 cup sugar dissolved in 1 cup wine at each racking until fermentation does not start again when sugar is added.

Continue racking wine every two to three months until it is clear. Bottle.

Variation
Use brown sugar (or demerara sugar) in place of the granulated sugar.
For a spiced wine, add one or all of the following:
1 ounce bruised ginger root
1 ounce whole cloves
1 - 4 inch cinnamon stick
If you want to leave out the banana peels, add 1/4 teaspoon tannin.


Recipe from Roxannes Wine Cellar

website here

http://scorpius.spaceports.com/~goodwine/index.htm

Yum Yum Yum I can't wait to make and try this !!!! Thanks for sharing

[ErmaMoreno]

Sounds awesome! I'm new to this forum and wine making in general, my previous experiments weren't very good though. I've never even heard of banana wine before but I'm gonna give this recipe a try soon! Thanks for sharing.

[samwisegamgeese]

Well I have made an uber mistake......making banana wine and the thing is going to foam over soon.....need soemthing to put it in exta and I do not have and it is only 24 hours old!

[rockinsoul]

Hi there,

St Allie, you said after 5 days to siphon the liquid out taking care not to disturb the sediment. However after 5 days mine is still very actively fermenting so much that the sediment is all mixed in with the liquid from top to bnottom and continuously cycling round and round in the convection current. Should I still attempt to siphon or should I leave it a while to settle? Will the mulch start to decompose and turn my wine off if I leave it too long? I need an answer to this quite urgently!

Anyone's expert opinion on this would be much appreciated.

Thanks in advance!